Whole Wheat Snickerdoodles Recipe

Read Reviews
5 8 10
Publisher Photo
"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


  • 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
  • 2 tablespoons sugar
  • 2 teaspoons ground cinnamon

Nutritional Facts

2 each: 138 calories, 6g fat (4g saturated fat), 23mg cholesterol, 128mg sodium, 19g carbohydrate (11g sugars, 1g fiber), 2g protein


  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

Reviews for Whole Wheat Snickerdoodles

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
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."

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!"

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."

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."

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."

Loading Image