Whole Wheat Snickerdoodles Food

WHOLE WHEAT SNICKERDOODLES

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.

WHOLE WHEAT SNICKERDOODLES

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.

WHOLE-WHEAT SNICKERDOODLE BITES

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.

WHOLE WHEAT SNICKERDOODLES

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.

CHEWY WHOLE WHEAT SNICKERDOODLES

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.

WHOLE WHEAT SNICKERDOODLES I

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.