Chewy Whole Wheat Snickerdoodles Recipe
My cookies get coated with sugar, spice and everything nice! They turn out soft on the inside and a little crunchy on the outside, the dough is easy to work with and they taste fantastic. What more could you ask for in a cookie? —Ashley Wisniewski, Champaign, Illinois
- 1/4 cup butter, softened
- 1 cup plus 2 tablespoons sugar, divided
- 1 egg
- 1 tablespoon agave nectar
- 1 teaspoon McCormick® Pure Vanilla Extract
- 1-3/4 cups white whole wheat flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 2 teaspoons ground cinnamon
- In a large bowl, cream butter and 1 cup sugar until blended. Beat in the egg, agave nectar and vanilla. Combine the flour, baking soda and cream of tartar; gradually add to creamed mixture and mix well. In a small bowl, combine cinnamon and remaining sugar.
- Shape dough into 1-in. balls; roll in cinnamon-sugar. Place 2 in. apart on baking sheets coated with cooking spray. Bake at 375°: for 9-11 minutes or until lightly browned. Cool on racks for 2 minutes before removing from pans to wire racks. Yield: 3 dozen.
Originally published as Chewy Whole Wheat Snickerdoodles in Healthy Cooking Annual Recipes Annual 2014
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