Whole Wheat Snickerdoodles

stack of snickerdoodle cookies next to glass of milk

Course: cookies

Cuisine: American

Keyword: cookie exchange recipes, healthy snickerdoodle recipe, Mrs. Sigg's Snickerdoodles

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings:

Calories: 113kcal

Author: Ashley

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!

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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.

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.

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