Whole Grain Snickerdoodle
Indulge in the timeless charm of a snickerdoodle with a wholesome twist! These Whole Grain Snickerdoodles deliver all the soft, chewy goodness you love, but with the added benefits of hearty whole wheat flour. Lightly spiced with cinnamon and coated in a signature cinnamon-sugar blend, these cookies are perfectly balanced between sweet and subtly nutty flavors. Made with simple ingredients like browned butter, a touch of cream of tartar for that classic tang, and lightly packed brown sugar for richness, they come together in just under 30 minutes, making them an ideal treat for busy days or last-minute gatherings. Perfect for dessert, snack time, or even a guilt-free sweet indulgence, these cookies prove that whole-grain baking can be deliciously satisfying!
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 1 teaspoon Baking powder
- 1.5 teaspoons Cream of tartar
- 0.5 teaspoon Salt
- 0.75 cups Unsalted butter (softened)
- 1 cup Brown sugar (lightly packed)
- 0.25 cup Granulated sugar
- 1 large Egg
- 2 teaspoons Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.25 cup Granulated sugar (for coating)
- 1.5 teaspoons Ground cinnamon (for coating)
Instructions
Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats and set aside.
In a medium bowl, whisk together the whole wheat flour, baking powder, cream of tartar, and salt. Set the dry ingredients aside.
In a large bowl, beat the softened butter, brown sugar, and granulated sugar together using a hand or stand mixer until the mixture is light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the butter-sugar mixture and beat until fully incorporated, scraping down the sides of the bowl as needed.
Gradually add the dry ingredients to the wet ingredients, mixing just until the dough comes together. Avoid overmixing to keep the cookies tender.
In a small bowl, mix together 1/4 cup of granulated sugar and 1.5 teaspoons of ground cinnamon for the coating.
Use a tablespoon or small cookie scoop to portion out the dough, rolling each piece into a smooth ball. Roll each ball in the cinnamon-sugar mixture to coat evenly, and place them on the prepared baking sheets, about 2 inches apart.
Lightly flatten each ball with the back of a spoon to create a slight disc shape.
Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are set but the centers still appear slightly soft. Avoid overbaking, as this can lead to dry cookies.
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Nutrition Facts
Calories |
2627 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.3 g | 200% | |
| Saturated Fat | 94.0 g | 470% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 607 mg | 202% | |
| Sodium | 1780 mg | 77% | |
| Total Carbohydrate | 285.8 g | 104% | |
| Dietary Fiber | 32.7 g | 117% | |
| Total Sugars | 102.7 g | ||
| Protein | 40.4 g | 81% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 212 mg | 16% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 1869 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
