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Whole Wheat Snickerdoodles Exps Thn17 786 D06 21 7b 4

Whole Wheat Snickerdoodles

TOTAL TIME: Prep: 15 min. Bake: 10 min./batch + cooling YIELD: about 2-1/2 dozen.
These soft, chewy cookies make a super snack any time of year. Their light cinnamon-sugar flavor is the perfect complement to a cold glass of milk. —Jana Horsfall, Garden City, Kansas

Ingredients

  • 1 cup butter, softened
  • 1-1/2 cups sugar
  • 1 large egg plus 1 large egg white, room temperature
  • 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

Directions

  • 1. Preheat oven to 400°. Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and egg white. In another bowl, whisk together flours, baking soda and salt; gradually 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. As they bake, cookies will puff up, then flatten. Cool.

Nutrition Facts

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

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