Whole Wheat Snickerdoodle Cookies

5 from 1 vote

Whole Wheat Snickerdoodle Cookies

These whole wheat snickerdoodle cookies are made with a sugar cookie type dough that is made a little tangy with cream of tartar and then rolled in cinnamon and sugar. They are soft, a little chewy and oh so good.

Prep Time15

Cook Time12

Total Time27

Course: Dessert, Snack

Cuisine: American

Servings: Cookies

Calories: 153kcal

Author: Jessica and Merissa

Equipment

Ingredients

½ cup (113 g) unsalted butter softened
¾ cup (157 g) granulated cane sugar
1 large egg
1 teaspoon vanilla extract
2 ¼ cups (270 g) soft white wheat flour whole wheat pastry flour
½ teaspoon baking soda
½ teaspoon cream of tartar
½ teaspoon sea salt
3 tablespoon (39 g) granulated cane sugar
2 teaspoons ground cinnamon

Instructions

Preheat the oven to 325°F with the rack in the center, or upper third position.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, beat ½ cup unsalted butter, and ¾ cup granulated cane sugar together until fluffy, about 1-2 minutes.
Add 1 large egg and 1 teaspoon vanilla extract, beat until lightened in color and fluffy, about 1-2 minutes.
Add 2 ¼ cups soft white wheat flour, ½ teaspoon baking soda, ½ teaspoon cream of tartar and ½ teaspoon sea salt, mix until well combined.
In a small, shallow dish, combine 3 tablespoon granulated cane sugar and 2 teaspoons ground cinnamon.
We recommend doing a trial bake before baking the whole batch of cookies, see the note section below.
Using a 1½ tablespoon cookie scoop, or two spoons, scoop out the cookie dough, roll into balls, and then roll in the cinnamon sugar.
Place 2-3 inches apart on an ungreased or parchment paper lined baking sheet.
Bake for 10-12 minutes or until the cookies are set and the tops are no longer shiny.
Cool on the baking sheet for 2-3 minutes before transferring to a cooling rack.

Notes

To do a trial bake, scoop out one cookie and baking it to see how it turns out. If the trial cookie spreads too much, add 1-2 tablespoons (more if needed) flour to the dough. If it doesn’t spread enough add 1-2 teaspoons of milk.

Nutrition