Whole Wheat Snickerdoodles
Elevate your cookie game with these irresistibly soft and cinnamon-kissed Whole Wheat Snickerdoodles! Crafted with nutritious whole wheat flour, these classic cookies deliver a satisfyingly chewy texture and a deep, nutty flavor that sets them apart from traditional versions. Lightly coated in a blend of ground cinnamon and sugar, each cookie bursts with comforting sweetness and spice in every bite. With just 15 minutes of prep time and a quick bake, these wholesome treats strike the perfect balance between indulgence and healthier baking. Ideal for family gatherings, coffee breaks, or holiday trays, these Whole Wheat Snickerdoodles prove that comfort food can be both delicious and fulfilling!
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Recipe Information
Ingredients
- 2.25 cups Whole wheat flour
- 1 teaspoon Baking soda
- 2 teaspoons Cream of tartar
- 0.25 teaspoon Salt
- 0.75 cup Unsalted butter, softened
- 1 cup Granulated sugar
- 0.25 cup Brown sugar, packed
- 2 large Eggs
- 1 teaspoon Pure vanilla extract
- 2 teaspoons Ground cinnamon (for coating)
- 0.25 cup Granulated sugar (for coating)
Instructions
Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
In a medium-sized bowl, whisk together the whole wheat flour, baking soda, cream of tartar, and salt. Set aside.
In a large bowl, use a hand or stand mixer to cream the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, to the butter-sugar mixture, beating well after each addition. Then mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing the dough.
In a small bowl, prepare the cinnamon-sugar coating by combining the ground cinnamon and 1/4 cup of granulated sugar.
Using a tablespoon or cookie scoop, roll the dough into 1.5-inch balls. Then roll each ball in the cinnamon-sugar mixture to coat evenly.
Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are set and the centers look slightly soft (they will firm up as they cool).
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your wholesome and delicious whole wheat snickerdoodles with a cold glass of milk or your favorite hot beverage!
Nutrition Facts
Calories |
3520 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.5 g | 203% | |
| Saturated Fat | 95.2 g | 476% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 760 mg | 253% | |
| Sodium | 2049 mg | 89% | |
| Total Carbohydrate | 504.1 g | 183% | |
| Dietary Fiber | 35.7 g | 128% | |
| Total Sugars | 300.6 g | ||
| Protein | 50.3 g | 101% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 280 mg | 22% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 2351 mg | 50% | |
*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.
