Welcome to the world of Snickerdoodles🍪🍪. Easy cinnamon sugar coated, Snickerdoodles are one of the most famous cookies among kids. They can be crisp or soft depending on the ingredients used. These delicious Whole Wheat Snickerdoodle cookies are a must bake this holiday season.
The traditional snickerdoodle cookie is made with butter or oil, sugar, and All Purpose flour, and rolled in cinnamon sugar. I have made a healthier version by replacing the all-purpose flour completely with Whole wheat flour.I made these Whole Wheat Snickerdoodle Cookies for my elder son as he was craving for them since he had devoured them at his school. I tried to avoid All purpose flour in cookies because of health reasons.
These Snickerdoodle cookies make a very good dessert too.
This recipe starts out with some of your usual cookie ingredients: flour, baking soda, butter, and salt. The cream of tartar is an addition that gives snickerdoodles a little bit of a tangy taste and also reacts with the baking soda to help the cookies rise.if you don’t want to use cream of Tartar, you can use 1 tsp baking powder in place of cream of tartar and baking soda.The flavor comes from the mixture of cinnamon and sugar in which the cookie dough balls are rolled and then pressed and baked. Oh !My house still smells cinnamon everywhere and I am loving it.
Ready to serve in just 25 minutes( plus 1 hour chilling time) , these Whole Wheat Snickerdoodle Cookies are so easy to make. You can involve your kids while making these cuties as they love to do this. I asked my elder one to help me shaping these cookies and he enjoyed a lot.
While some recipes use shortening as the fat, I like the taste of pure butter in my cookies, after all, it is for my kids.Once you’re done making the dough, it should be quite firm and thick. If it’s too soft, chill it in the fridge for 1-2 hours until firm. If you bake the cookies while they’re soft, they’ll spread. The thicker they are, the softer and chewier their centers will be, and the happier you and your kids will be.
Taking these cookies to Angie’s Friday Fiesta #197, hosted by Angie, co-hosted by Laurena @ Life Diet Health and Trupti @ My Culinary Saga
Let us proceed towards the recipe
Whole Wheat Snickerdoodle Cookies
Author: Swati Goyal
Recipe type: Dessert
- 1&1/4 cups - Whole Wheat flour
- 1 egg
- ¾ cup sugar
- 1tsp cream of tartar
- ½ tsp Baking Soda
- ½ tsp salt
- ½ cup Room temperature unsalted butter
- 1tsp vanilla
- 1 small cup of powdered cinnamon and sugar mixture
- In a medium bowl, mix together Butter and sugar with the help of a hand blender or a stand mixer on medium speed until light and fluffy.
- In a small bowl Add egg, and beat in vanilla extract. Transfer this to the butter-sugar mixture and mix well.
- In another big bowl, Sift together the whole wheat flour, cream of Tartar, Baking soda and salt.
- Add the dry ingredients to the butter mixture and mix well until a soft dough is formed.Wrap the dough in a plastic wrap and keep them in the fridge.
- This step results in thicker cookies that will spread less while baking.
- Preheat oven to400 F/250 C. Line the baking sheets with parchment paper.
- Make the cinnamon-sugar mixture: In a small bowl, toss together sugar and cinnamon.
- Now Take the chilled dough out and divide it into 18 small portions. Roll the dough into equal size balls and then roll them over in cinnamon sugar mixture.
- Press the balls with a glass to shape them into cookies. Once all the cookies are shaped, place them in the oven.
- Let them bake for 10 minutes until you see the edges turning brown. The center will be still soft but switch off the oven.You may feel that they are still undone,
- let them stay in the oven for 10 more minutes and then transfer them to a cooling rack to cool completely.
- Store the cookies in an airtight container for 7 days. They can be frozen up0 1-2 months.
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