• Skip to primary navigation
  • Skip to footer navigation
  • Skip to privacy navigation
  • Skip to main content
  • Skip to primary sidebar

Fit Mitten Kitchen

balanced baking and real food recipes

Subscribe to receive my FREE Healthy Nut Butter eBook!
Free eBook!
  • Recipes
    • Course
      • Breakfast
        • Egg Dishes
        • Oatmeal & Granola
        • Pancakes & Waffles
        • Scones
        • Smoothies
      • Desserts
        • Bars & Brownies
        • Cakes & Cupcakes
        • Candy
        • Cookies
        • Ice Cream & Frozen Desserts
        • PIes, Tarts & Crisps
        • Cinnamon Rolls
      • Healthy Drinks
      • Lunch & Dinner
        • Appetizers
        • Bowls
        • Salads
        • Sandwiches & Wraps
        • Sides
        • Soups & Chili
      • Snacks
        • Bars & Balls
        • Muffins & Breads
        • Nut & Seed Butters
    • Dietary
      • Dairy Free
      • Gluten-Free
      • No Added Sugar
      • Nut-Free
      • Oil-Free
      • Paleo
      • Vegan
      • Vegetarian
      • Whole30
    • Method
      • Food Processor & Blender
      • Freezer
      • Grill
      • Instant Pot
      • No-Bake
      • Oven
      • Slow Cooker
      • Stovetop
    • Protein
      • Chicken
      • Plant Based
      • Pork
      • Seafood
      • Turkey
    • Recipe Videos
  • About
    • Meet Ashley
    • Work with Me
      • Partnerships
    • Contact
  • Lifestyle
    • Real Talk
    • Travel
    • Workouts
  • Shop
Home Recipes Whole Wheat Snickerdoodles
DF Dairy Free NF Nut-Free

Whole Wheat Snickerdoodles

Jump to Recipe Rate Recipe
Posted:12/5/21
Updated:12/5/21

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.

stacked snickerdoodles next to glass of milk

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!

snickerdoodle cookie dough in bowl of cinnamon sugar sitting on baking sheet

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

  • Electric mixer
  • Mixing bowls
  • Measuring cups and spoons
  • Large baking sheet
  • Parchment paper
  • Medium cookie scoop

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.

snickerdoodle cookies on wire rack

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.

bite of snickerdoodle cookie on white board, with cookies in background and milk glass behind cookie

More Cookies Recipes to Love

  • Vegan Oatmeal Chocolate Chip Cookies
  • Healthy Monster Cookies
  • Banana Coconut Dark Chocolate Chip Cookies
  • Vegan Double Chocolate Cookies

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

Print

Whole Wheat Snickerdoodles

stack of snickerdoodle cookies next to glass of milk
Print Recipe
Pin Recipe

★★★★★

5 from 1 reviews

These Whole Wheat Snickerdoodles are a classic cookie with a little healthy makeover. Made with whole wheat flour and lightened up compared to the traditional recipe, but still so flavorful and delicious! 

  • Author: Ashley
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 20 1x
  • Category: Cookies
  • Method: Oven
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 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

  1. Preheat oven to 375ºF and line two large baking sheets with parchment paper, or silicone mat. Set aside.
  2. In a small bowl, mix together ground cinnamon and sugar until combined; set aside for later.
  3. In a medium bowl, combine whole wheat white flour, cream of tartar, baking soda, and salt; set aside.
  4. 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.
  5. With mixer running, slowly add flour mixture to wet ingredients and combine until dough comes together. Dough should be soft, but not too sticky.
  6. 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.
  7. Bake cookies for 8-10 minutes. Allow cookies to cool on baking sheet for 1 minute before transferring to wire rack to cool completely.
  8. Store cookies in airtight container. Cookies will stay fresh at room temperature up to one week.

Notes

You can half butter and half coconut oil, but I do not recommend using all coconut oil here without other changes. 

Using a room temperature egg will allow the egg to evenly combine with the butter (and coconut oil, if using). If you mix a cold egg with softened coconut oil, the coconut oil will solidify and your dough will not be evenly mixed.

You can use 1 cup all-purpose flour with the 2/3 cup whole wheat flour. If using whole wheat pastry flour, use 1 and 2/3 cups.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 113
  • Sugar: 7
  • Sodium: 64
  • Fat: 5
  • Saturated Fat: 4
  • Unsaturated Fat: 1
  • Trans Fat: 0
  • Carbohydrates: 15
  • Fiber: 0
  • Protein: 2
  • Cholesterol: 15

Keywords: Mrs. Sigg’s Snickerdoodles, healthy snickerdoodle recipe, cookie exchange recipes

Did you make this recipe?

Tag @fitmittenkitchen on Instagram and hashtag it #fitmittenkitchen

 

About Ashley

"Ashley Walterhouse is the founder of Fit Mitten Kitchen, based in the Greater Lansing Area of Michigan, AKA “the Mitten.” Ashley grew up as a picky eater but later discovered that eating healthy was actually easy and fun. She started FMK in 2015 as a way to share her newfound love of developing healthier recipes for all to enjoy."

gingerbread baked oatmeal in square pan drizzled with glaze, sitting on top of parchment paper on board on wire rack with holiday decor surrounding
Previous Post
Gingerbread Baked Oatmeal
gingerbread cookies stacked on plate with red and gold rim
Next Post
Vegan Gingerbread Cookies

Reader Interactions

Rate this Recipe Cancel reply

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Emilie @ Emilie Eats says

    12/4/2015 at 2:54 pm

    Hooray for foodie holidays!!! Don’t mind me, I’ll just be sitting down eating a bunch of cookies 🙂

    Reply
    • Ashley says

      12/5/2015 at 8:01 am

      RIGHT?! Thanks Emilie 🙂

      Reply
  2. Rachel says

    12/5/2015 at 8:27 am

    how did you know that snickerdoodles are my FAVORITE?!??!?

    Reply
  3. Raquel @ My California Roots says

    12/5/2015 at 10:39 am

    These look delicious, Ashley! I LOVE snickerdoodles, but I’ve never tried them with WW flour.. I’ve always been too scared they’d be tough. But these look tender as can be! Can’t wait to try them 🙂

    ★★★★★

    Reply
  4. Carly @ Fitliving blog says

    12/6/2015 at 12:08 pm

    Yummy! Snickerdoodles are some of my favorite and I LOVE the healthy substitutions. Going on my must-bake list!

    Reply
    • Ashley says

      12/7/2015 at 1:00 pm

      Thanks, Carly! 🙂

      Reply
  5. jill conyers says

    12/7/2015 at 5:28 am

    I didn’t know National Cookie Day was a thing. I’m not surprised. Not gluten free so I’m missing out but my kids and husband will love them!

    Reply
    • Ashley says

      12/7/2015 at 6:33 am

      Nothing surprises me these days Jill 😉 But I’ve heard Bob’s Red Mill gluten-free 1:1 flour is great for using instead of all-purpose! Maybe give that a try? I’ve been meaning to get my hands on it myself to test some things out. When I do, I’ll be sure to post! 🙂

      Reply
  6. Pragati // Simple Medicine says

    12/7/2015 at 9:24 am

    I totally missed National Cookie Day because I was traveling to Nashville. To make up for it, I think I should eat ALL THE COOKIES today. Right? Just go with it…

    Reply
    • Ashley says

      12/7/2015 at 1:02 pm

      Absolutely! You know I can’t disagree with that 😉

      Reply
  7. Jess @hellotofit says

    12/8/2015 at 9:03 am

    Loved that you used both coconut oil and butter! Now pass me one of those snail dumplings.

    Reply
    • Ashley says

      12/9/2015 at 8:08 am

      Sometimes you just need both for that traditional FLAVA <3

      Reply
  8. Dara says

    12/14/2018 at 8:14 am

    I made these last weekend to bring to work as a birthday treat and everyone loved them! I even passed along the recipe to some co-workers. We really enjoy all your recipes 🙂

    Reply
    • Ashley says

      12/17/2018 at 9:41 am

      Aw that is so nice, Dara! Thanks so much for your comment and letting me know 🙂 I appreciate you passing along the recipe as well!

      Reply
  9. Lexi says

    1/25/2019 at 5:19 pm

    Hi,
    Can the dough be made and freezed for later?

    Reply
    • Ashley says

      1/28/2019 at 6:06 pm

      Yes should be fine! If you can, scoop the dough first and freeze dough balls on a baking tray. Then the cookies may just need a couple of extra minutes.

      Reply
Older Comments

Primary Sidebar

More...

31 Holiday Cookies for Your Cookie Exchange

baked gingerbread bundt cake

Gingerbread Bundt Cake

bowl of pear salad with fresh pomegranates and candied pecans and orange poppyseed dressing jar

Pomegranate Pear Salad

Butternut Squash Mac and Cheese

overhead view of honey glazed carrots on rectangle baking dish with fresh thyme

Honey Glazed Carrots

stacked gingerbread truffles on green plate next to red gingerbread cookie cutter and red towel in background

Easy Gingerbread Truffles

pieces of cranberry orange baked oatmeal on oval plate

Cranberry Orange Baked Oatmeal

mocha mini cheesecake with whipped topping on black plate and dessert forks

Mini Mocha Cheesecakes

Free recipe ebook!

Subscribe and get a FREE healthy nut butter ebook!

Thank you for subscribing!
Trending Now
butternut squash, feta and kale salad in bowl Lunch & Dinner
chai latte in mug with cinnamon and star anise Cozy Drinks
banana peanut butter cinnamon rolls on small white plates with banana slices Cinnamon Rolls
As Featured On
  • Browse by Diet
  • Gluten-Free
  • Dairy Free
  • Vegan
  • Paleo
  • Disclaimer
  • Privacy Policy
Exclusive Member of Mediavine· © 2023 · All Rights Reserved · Site Credits Designed by Melissa Rose Design Developed by Once Coupled Back to Top

Subscribe & receive a free nut butter ebook!

Thank you for subscribing!