If you’re looking for a delicious snickerdoodle cookie that’s made a bit lightened up but doesn’t compromise on flavor, this recipe is so so good! Like a classic snickerdoodle but made with whole wheat flour. Dairy free friendly using plant based butter.
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Snickerdoodles are one of my all-time favorites. I mean chocolate chip is classic and will always be a favorite, but snickerdoodle is just…. SNICKERDOODLE.
I first discovered my love for snickerdoodles baking in my best friend’s kitchen as a teenager. This recipe is inspired by Mrs. Sigg’s Snickerdoodles, which we’d bake over and over and over again.
If you’re looking for a little lightened up version of a classic cookie recipe, you need to try my version.
What is a Snickerdoodle Cookie?
A snickerdoodle is like a traditional sugar cookie, but rolled in sugar and cinnamon.
It also uses cream of tarter along with baking soda, giving these cookies a slight tang and the flavor people know and love in a snickerdoodle.
If you haven’t made snickerdoodles yet or tried one yourself, you’re in for a real treat!
Cookie Ingredients
- whole wheat white flour – you can also use whole wheat pastry flour, or part whole wheat mixed with unbleached all-purpose flour.
- cream of tartar & baking soda – the combination of these two ingredients gives snickerdoodles their distinct flavor and crackly tops.
- salt – to enhance flavor and balance the sweetness.
- cinnamon – a must in a snickerdoodle cookie recipe
- granulated white sugar – use granulated white sugar to keep the cookies light in color
- softened butter – you can also use part butter, part coconut oil in this recipe. But not all coconut oil without other modifications.
- egg – this will help keep the cookies holding together. I haven’t tried these with a vegan sub.
- vanilla extract – to enhance flavor.
Recommended Tools
All in all this snickerdoodle recipe is a pretty basic cookie recipe using standard ingredients and tools. We’re just using whole wheat white flour instead of all-purpose, and a little less sugar and butter in the dough.
Note: If you want to use regular unbleached all-purpose flour, I would add an additional two tablespoons.
Cookie Baking Tips
Use room temperature ingredients. Make sure the egg is at room temperature and the butter is at room temperature as well. Set the egg and the butter out a few hours before starting the cookies. If you’re in a rush, place the egg in a bowl of warm water and you can microwave the butter in its wrapper, placed on a plate, for 30 seconds at 10% power.
Read through all the steps before beginning. This will give you a good idea of how the process is going to go.
Use parchment paper so the cookies don’t stick to the pan and you can easily remove them from the baking sheet.
Use a cookie scoop for evenly shaped and perfect sized cookies.
Invest in a cooling rack so the cookies cool properly and don’t continue cooking on the baking sheet once done.
Have fun! Personally, making this cookie recipe is kind of therapeutic for me – the scooping of the dough and rolling in the cinnamon-sugar mixture and placing them carefully on the baking sheet. The step-by-step of this cookie recipe makes my little baking heart happy.
More Cookies Recipes to Love
Let me know if you make this recipe by leaving a comment and review on the blog – I love hearing from you and it helps other readers learn more about the recipe too! Xx Ashley
Whole Wheat Snickerdoodles
Ingredients
- 1.5 cups + 1 tablespoon whole wheat white flour
- 3/4 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 2/3 cup granulated sugar
- 1/2 cup unsalted butter, softened (plant based or conventional)
- 1 large egg, room temperature*
- 1 teaspoon vanilla extract
Coating
- 2 teaspoons cinnamon
- 2 tablespoons granulated sugar
Instructions
- 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.
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