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Chewy Whole Wheat Snickerdoodles Recipe
Chewy Whole Wheat Snickerdoodles Recipe photo by Taste of Home
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Chewy Whole Wheat Snickerdoodles Recipe

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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
TOTAL TIME: Prep: 30 min. Bake: 10 min./batch
MAKES:36 servings
TOTAL TIME: Prep: 30 min. Bake: 10 min./batch
MAKES: 36 servings

Ingredients

  • 1/4 cup butter, softened
  • 1 cup plus 2 tablespoons sugar, divided
  • 1 large egg
  • 1 tablespoon agave nectar
  • 1 teaspoon 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

Nutritional Facts

1 cookie: 52 calories, 1g fat (1g saturated fat), 8mg cholesterol, 24mg sodium, 10g carbohydrate (6g sugars, 1g fiber), 1g protein Diabetic Exchanges: 0 starch.

Directions

  1. 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.
  2. 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 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


Reviews for Chewy Whole Wheat Snickerdoodles

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(2)
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MY REVIEW
ccunningham@vinu.edu 238892
Reviewed Dec. 7, 2015

"Did you use the white whole wheat flour or regular ww? I'd think it would make a huge difference if you didn't use the white whole wheat flour or a blend of white and whole wheat."

MY REVIEW
Baker2015 226465
Reviewed May. 17, 2015

"I attempted this recipe today, and the dough was all crumbly.

Is there a missing liquid aspect to this recipe? I have never had a mixture that looked like this before. I used whole wheat flour.
Thanks for your help!"

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