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 cookies 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.
Whole Wheat Snickerdoodle Cookies
- 1 cup butter softened
- 1 1/2 cups coconut palm sugar or regular sugar
- 2 large eggs
- 2 3/4 cups Sprouted White Whole Wheat Flour or regular white whole wheat flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon sea salt
- 3 tablespoons coconut palm sugar or regular sugar
- 2 teaspoons cinnamon
- Heat oven to 350°F. Mix butter, sugar, and eggs thoroughly in a large bowl.
- Combine flour, cream of tartar, backing soda and salt in a separate bowl. Blend dry ingredients into butter mixture.
- Mix sugar and cinnamon for topping in a small bowl.
- Form 1 1/2 inch balls of dough and roll in topping mixture to coat each one. Place on an ungreased cookie sheet and lightly press down.
- Bake for 8-10 minutes. Remove from pan and cool on wire racks.
- If cookies spread too much when baking, chill dough for an hour before baking or add a little more flour. ]
- For High Altitude, add 1/4 cup more flour.