Whole Wheat Snickerdoodles Recipe

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These soft, chewy cookies make a super snack any time of year. Their light cinnamon-sugar flavor is the perfect complement to cold glass of milk. —Jana Horsfall, Garden City, Kansas
TOTAL TIME: Prep: 15 min. Bake: 10 min./batch
MAKES:30 servings
TOTAL TIME: Prep: 15 min. Bake: 10 min./batch
MAKES: 30 servings


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

Nutritional Facts

1 cookie: 139 calories, 7g fat (4g saturated fat), 22mg cholesterol, 115mg sodium, 19g carbohydrate (11g sugars, 1g fiber), 2g protein.


  1. Preheat oven to 400°. Cream butter and sugar until light and fluffy. Add egg and egg white; beat well. In another bowl, whisk together flours, baking soda and salt; beat into creamed mixture.
  2. In a small bowl, combine topping ingredients. Shape dough into 1-1/2-in. balls; roll in cinnamon-sugar. Place 2 in. apart on ungreased baking sheets. Bake 8-10 minutes. Cookies will puff up, then flatten, as they bake. Cool. Yield: about 2-1/2 dozen.
Originally published as Whole Wheat Snickerdoodles in Taste of Home October/November 1993, p64

Reviews for Whole Wheat Snickerdoodles

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KLKNTV User ID: 7680408 265924
Reviewed May. 13, 2017

"Best cookie with whole wheat flour! Persnickety snickerdoodle aficionado loves this cookie and approves making it again. Thank you for sharing!"

vewebber58 User ID: 998755 223882
Reviewed Mar. 31, 2015

"The best snickerdoodles I have ever eaten! So soft, yet chewy. A great way to use the whole wheat flour from my native state of Kansas! Thank you for the recipe, Jana."

LadyDiBellevue User ID: 3165769 2189
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!"

lbraden User ID: 3391766 7094
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."

dollargirl User ID: 939213 3794
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."

randmsmits User ID: 4752817 7092
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."

Mitla96 User ID: 3481011 5506
Reviewed Apr. 24, 2009 Edited Jan. 30, 2017

"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."

jetluvs2cook User ID: 1675049 3803
Reviewed May. 18, 2008 Edited Jan. 30, 2017

"wanted to give these a bump up!!! They are so good! A very soft and flavorful cookie! :)"

Amanda_K User ID: 1070685 5723
Reviewed Mar. 19, 2008 Edited Jun. 2, 2009

"Best snickerdoodles ever! We prefer these to the more traditional snickerdoodles and they're healthier too!"

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