Snickerdoodles are a splendid, uncomplicated cookie. Cinnamon and sugar create a delicate crispness, while the butter keeps them soft and chewy just below the surface. Even when cookies and pastries are made with whole wheat flour, sweets of any kind are rare at our house. When I do make them expectations are high, and the family is quick to let me know when my zeal for making a recipe healthier has compromised their eating pleasure.
By using King Arthur White Whole Wheat flour, these Snickerdoodle cookies stay soft and moist, even in a high-altitude, alpine dessert like Colorado. Years ago, we switched to using only whole wheat flour or grinding our own grain, which can give delicate baked items a dry or crumbly texture. Picky palates are no need to compromise using half white flour in cookie or quick bread recipes to achieve a lighter texture when using this flour.
King Arthur White Whole Wheat is mild in flavor and finely ground, so there is no “wheaty” flavor or bulky texture to compete with desirable tenderness or subtle spices. The dough and the cookies both freeze well, though rarely do they last that long. Add a decorative sugar crunch on the top like snowflakes for a homemade Snickerdoodle Christmas gift, cookie exchange, or holiday platter.
Yields approximately 48 cookies
1 cup butter
1 1/2 cups sugar
2 large eggs
2 3/4 cups King Arthur White Whole Wheat Flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons sugar
2 teaspoons cinnamon
Preheat oven to 350°. Mix butter, sugar, and eggs thoroughly in a large bowl.
Mix sugar and cinnamon for topping in a small bowl.
Bake for 8-10 minutes. Remove from pan and cool on wire racks.
For High Altitude, add 1/4 cup more flour.
**I was not paid or compensated in any way for recommending King Arthur flour, I use the product and recommend it simply because I like the results when using it.