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Whole Wheat Snickerdoodles Recipe

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"These soft, chewy cookies make a super snack," relates subscriber Jana Horsfall from Garden City, Kansas. "Their light cinnamon taste goes great with a cold glass of milk."
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:30 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 30 servings

Ingredients

  • 1 cup butter, softened
  • 1-1/2 cups sugar
  • 1 egg plus 1 egg white
  • 1-1/2 cups whole wheat flour
  • 1-1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • TOPPING
  • 2 tablespoons sugar
  • 2 teaspoons ground cinnamon

Nutritional Facts

1 serving (2 each) equals 138 calories, 6 g fat (4 g saturated fat), 23 mg cholesterol, 128 mg sodium, 19 g carbohydrate, 1 g fiber, 2 g protein.

Directions

  1. In a bowl, cream butter and sugar until fluffy. Add egg and egg white; beat well. Combine the dry ingredients; add to creamed mixture and beat well.
  2. In a small bowl, combine topping ingredients. Shape dough into walnut-sized balls; roll in cinnamon-sugar. Place 2 in. apart on ungreased baking sheets.
  3. Bake at 400° for 8 to 10 minutes. Cookies will puff up and flatten as they bake. Yield: 30 servings.
Originally published as Whole Wheat Snickerdoodles in Taste of Home October/November 1993, p64

Nutritional Facts

1 serving (2 each) equals 138 calories, 6 g fat (4 g saturated fat), 23 mg cholesterol, 128 mg sodium, 19 g carbohydrate, 1 g fiber, 2 g protein.

Reviews for Whole Wheat Snickerdoodles

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Sep. 17, 2014

"I have been making these since they first came out in the print edition in 1993. What appealed to me was the lack of cream of tartar, which I find leaves a metallic taste in my mouth. The egg white pulls it together beautifully. Soft, delicious. You definitely must try them!"

MY REVIEW
Reviewed Jun. 5, 2013

"Great cookie. I'm always looking for recipes that use whole wheat flour. This is a keeper. Also, I used two whole eggs instead of one and a white and they turned out find."

MY REVIEW
Reviewed Jun. 12, 2012

"Have made these over and over. My friend's kids, visiting from England, loved them so much, I keep sending them a batch whenever I get a chance."

MY REVIEW
Reviewed May. 31, 2011

"I think we have a new favorite cookie! I used 2 3/4 cups of wheat pastry flour. They are soft and yummy."

MY REVIEW
Reviewed Apr. 24, 2009

"I make these cookies at least every other week-at 138 cal for 2 cookies I'm okay with these in Phase III of the South Beach diet. I made them for work and had to post the recipe, I had so many requests."

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