Whole Wheat Snickerdoodles Ii Recipes

WHOLE WHEAT SNICKERDOODLES

Steps:

• Cream sugar and butter until fluffy.
• Add egg and egg white and beat until well mixed.
• Combine dry ingredients and add to creamed mixture.
• Beat well (dough will be stiff).
• Combine topping ingredients.
• Shape dough into balls slightly larger than 1" and roll in cinnamon-sugar.
• Place 2" apart on ungreased baking sheets.
• Bake at 400° for 8-10 minutes.
• Cookies will puff up and flatten as they bake.

WHOLE WHEAT SNICKERDOODLES

Steps:

• Preheat oven to 375ºF and line two large baking sheets with parchment paper, or silicone mat. Set aside.
• In a small bowl, mix together ground cinnamon and sugar until combined; set aside for later.
• In a medium bowl, combine whole wheat white flour, cream of tartar, baking soda, and salt; set aside.
• In a large bowl using stand mixer with paddle attachment or electric hand mixer, cream together sugar with the softened butter for about 1 minute. Scrape down the sides of the bowl then add egg and vanilla, mix on low-medium speed until evenly combined.
• With mixer running, slowly add flour mixture to wet ingredients and combine until dough comes together. Dough should be soft, but not too sticky.
• Using a rounded tablespoon, scoop dough balls and roll between the palms of your hand to make an even ball. Roll dough balls into cinnamon sugar mixture, and place on prepared cookie sheets, about 2″ apart, leaving room to spread.
• Bake cookies for 8-10 minutes. Allow cookies to cool on baking sheet for 1 minute before transferring to wire rack to cool completely.
• Store cookies in airtight container. Cookies will stay fresh at room temperature up to one week.