Best 6 Whole Wheat Snickerdoodles I Recipes

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Craving a sweet and chewy treat that satisfies your taste buds and provides wholesome nutrition? Look no further than the delectable world of whole wheat snickerdoodles! These delightful cookies take the classic snickerdoodle recipe to a new level by incorporating the goodness of whole wheat flour, offering a delightful balance of flavor and health benefits. Join us as we embark on a culinary adventure to uncover the secrets of crafting the perfect whole wheat snickerdoodle, a treat that promises to tantalize your senses and nourish your body.

Here are our top 6 tried and tested recipes!

CHEWY WHOLE WHEAT SNICKERDOODLES



Chewy Whole Wheat Snickerdoodles image

My cookies get coated with sugar, spice and everything nice! They turn out soft on the inside and a little crunchy on the outside, the dough is easy to work with, and they taste fantastic. What more could you ask for in a cookie? -Ashley Wisniewski, Champaign, Illinois

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 3 dozen.

Number Of Ingredients 9

1/4 cup butter, softened
1 cup plus 2 tablespoons sugar, divided
1 large egg
1 tablespoon agave nectar
1 teaspoon vanilla extract
1-3/4 cups white whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
2 teaspoons ground cinnamon

Steps:

  • In a large bowl, cream butter and 1 cup sugar until blended. Beat in the egg, agave nectar and vanilla. Combine the flour, baking soda and cream of tartar; gradually add to creamed mixture and mix well. In a small bowl, combine cinnamon and remaining sugar., Shape dough into 1-in. balls; roll in cinnamon sugar. Place 2 in. apart on baking sheets coated with cooking spray. Bake at 375° for 9-11 minutes or until lightly browned. Cool 2 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 52 calories, Fat 1g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 24mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

WHOLE WHEAT SNICKERDOODLES



Whole Wheat Snickerdoodles image

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!

Provided by Ashley

Categories     Cookies

Time 20m

Yield 20

Number Of Ingredients 10

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
2 teaspoons cinnamon
2 tablespoons granulated sugar

Steps:

  • 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.

Nutrition Facts : ServingSize 1 cookie, Calories 113 calories, Sugar 7, Sodium 64, Fat 5, SaturatedFat 4, UnsaturatedFat 1, Carbohydrate 15, Protein 2, Cholesterol 15

WHOLE WHEAT SNICKERDOODLES



Whole Wheat Snickerdoodles image

These soft, chewy cookies make a super snack any time of year. Their light cinnamon-sugar flavor is the perfect complement to a cold glass of milk. -Jana Horsfall, Garden City, Kansas

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield about 2-1/2 dozen.

Number Of Ingredients 10

1 cup butter, softened
1-1/2 cups sugar
1 large egg plus 1 large egg white, room temperature
1-1/2 cups whole wheat flour
1-1/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
TOPPING:
2 tablespoons sugar
2 teaspoons ground cinnamon

Steps:

  • Preheat oven to 400°. Cream butter and sugar until light and fluffy. Beat in egg and egg white. In another bowl, whisk together flours, baking soda and salt; gradually beat into creamed mixture. , In a small bowl, combine topping ingredients. Shape dough into 1-1/2-in. balls; roll in cinnamon sugar. Place 2 in. apart on ungreased baking sheets. Bake 8-10 minutes. As they bake, cookies will puff up, then flatten. Cool.

Nutrition Facts : Calories 139 calories, Fat 7g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 115mg sodium, Carbohydrate 19g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.

WHOLE WHEAT SNICKERDOODLES



Whole Wheat Snickerdoodles image

This recipe is from the premier issue of Taste of Home. When I first tried these I had only used whole wheat flour in breads. This is now my most requested cookie recipe. They are without a doubt my kids' favorite.

Provided by Goofus

Categories     Dessert

Time 45m

Yield 60 serving(s)

Number Of Ingredients 10

1 1/2 cups sugar
1 cup butter or 1 cup margarine, softened
1 large egg, plus
1 large egg white
1 1/2 cups whole wheat flour
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons sugar
2 teaspoons cinnamon

Steps:

  • Cream sugar and butter until fluffy.
  • Add egg and egg white and beat until well mixed.
  • Combine dry ingredients and add to creamed mixture.
  • Beat well (dough will be stiff).
  • Combine topping ingredients.
  • Shape dough into balls slightly larger than 1" and roll in cinnamon-sugar.
  • Place 2" apart on ungreased baking sheets.
  • Bake at 400° for 8-10 minutes.
  • Cookies will puff up and flatten as they bake.

Nutrition Facts : Calories 69.5, Fat 3.2, SaturatedFat 2, Cholesterol 11.7, Sodium 54.8, Carbohydrate 9.7, Fiber 0.5, Sugar 5.5, Protein 0.9

WHOLE WHEAT SNICKERDOODLES I



Whole Wheat Snickerdoodles I image

The goodness of whole wheat in a snickerdoodle!

Provided by Marguerite

Categories     Snickerdoodles

Yield 36

Number Of Ingredients 9

½ cup butter
¾ cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1 ½ cups whole wheat flour
½ teaspoon baking soda
½ teaspoon cream of tartar
2 tablespoons white sugar
½ teaspoon ground cinnamon

Steps:

  • Cream butter and sugar till fluffy. Add egg and vanilla. Beat well. Add dry ingredients.
  • Shape dough into 1 inch balls and roll in sugar cinnamon mixture. Place 2 inches apart on ungreased cookie sheets. Flatten slightly with a drinking glass.
  • Bake at 375 degrees F (190 degrees C) for 8-10 minutes.

Nutrition Facts : Calories 62.2 calories, Carbohydrate 8.9 g, Cholesterol 11.9 mg, Fat 2.8 g, Fiber 0.6 g, Protein 0.9 g, SaturatedFat 1.7 g, Sodium 39.2 mg, Sugar 5.2 g

WHOLE-WHEAT SNICKERDOODLE BITES



Whole-Wheat Snickerdoodle Bites image

Be prepared for a bounty of mini cinnamon cookies with this recipe -- it yields an impressive 12 dozen. Pack three or four to a bag as party favors or for your next bake sale.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 2h

Yield Makes about 12 dozen

Number Of Ingredients 10

1 1/4 cups all-purpose flour
1 cup whole-wheat flour
1/4 cup wheat germ
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon coarse salt
2 sticks unsalted butter, room temperature
1 3/4 cups sugar
2 large eggs
1 tablespoon ground cinnamon

Steps:

  • Preheat oven to 350 degrees. Whisk together flours, wheat germ, cream of tartar, baking soda, and salt in a bowl. In another bowl, beat butter with 1 1/2 cups sugar on medium-high speed until pale and fluffy, about 3 minutes. Add eggs one at a time, beating to combine after each, then beat in flour mixture until combined. Refrigerate dough until firm, about 30 minutes.
  • Combine remaining 1/4 cup sugar and cinnamon in a small bowl. Roll teaspoons of dough into balls, then roll in cinnamon sugar to coat. Place 1 1/2 inches apart on parchment-lined baking sheets.
  • Bake until golden, rotating sheets halfway through, about 10 minutes. Transfer cookies to a wire rack; let cool completely. Cookies can be stored at room temperature up to 2 days.

Tips:

  • Use high-quality ingredients for the best flavor.
  • Make sure the butter and eggs are at room temperature before starting.
  • Cream the butter and sugar together until light and fluffy.
  • Add the eggs one at a time, beating well after each addition.
  • Stir in the dry ingredients until just combined.
  • Chill the dough for at least 30 minutes before baking.
  • Bake the cookies at 350 degrees Fahrenheit for 10-12 minutes, or until the edges are just beginning to brown.
  • Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
  • Store the cookies in an airtight container at room temperature for up to 3 days.

Conclusion:

These whole wheat snickerdoodles are a delicious and healthy treat that are perfect for any occasion. They are made with wholesome ingredients and have a soft and chewy texture. The cinnamon sugar coating adds a touch of sweetness and spice. These cookies are sure to be a hit with everyone who tries them.

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