Whole Wheat Snickerdoodle Cookies are a splendid, uncomplicated treat. 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 which can give delicate baked items a dry or crumbly texture. Our picky palates found regular whole wheat too heavy for our taste so we were happy to find white whole wheat flour for baking cookies.
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 in our snickerdoodle cookies.
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.
More Cookie Recipes You’ll Love
- Whole Wheat Triple Chocolate Cookies
- Chewy Ginger Oatmeal Cookies
- Whole Wheat Chocolate Cookies with Peppermint Chunks
- Ghirardelli Brownie Cookies
- Whole Wheat Chocolate Chip Cookies
Whole Wheat Snickerdoodle Cookies
- 1 cup butter softened
- 1 1/2 cups 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 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.
So glad to find one made with whole wheat! Yum!
Alea Milham says
Snickerdoodles are my all time favorite cookie! Your recipe looks especially delicious. I love that you have lessened the guilt by making them whole wheat. 🙂
April @ The 21st Century Housewife says
Your cookies look beautiful! Snickerdoodles are a family favorite in our house and I really like this healthier whole wheat flour version.
Man, has it been a long long time since I’ve eaten a snickerdoodle! This recipe is definitely going to have me craving them again!
Mmmm…whole wheat snickerdoodles? I’m in! Delicious! 🙂
Run DMT says
Snickerdoodles are my all-time favorite cookies. I make them for every cookie exchange, but I never used the King Arthur white wheat flour with my recipe. We use that flour for our pancakes so I can believe it would make awesome cookies. I’ll have to test it out! Thanks for the tip!
Definitely one of my favorite cookies! Is it healthier using whole wheat flour?
Healthier, yes. Healthy, no. White flour and sugar are not good for our health, which is why we keep sweets to a minimum. Anytime I can substitute whole wheat for white flour, I do. The only exception I make is birthday cakes, but everything else–pie crust, cookies, pastries, etc., I use the white whole wheat flour or grind my own. Hope that helps 🙂
Those look gorgeous! I would NEVER have guessed they’re whole wheat. I’ve recently gotten super into King Arthur’s white whole wheat- the stuff is a DREAM to work with.
By the way, I just found your blog, and must look around more, but you had me intrigued by the name!
Melynda@Moms Sunday Cafe says
Oh and thanks for sharing this with the Hearth and Soul hop!
Melynda@Moms Sunday Cafe says
These look delicious and what a great way to get more whole grains into the little ones, even if they are older!
I would love this with a cold glass of milk
Absentmindedly, I recently purchased a bag of King Arthur flour when I had intended to buy a bag of KA unbleached bread flour. Since then, i’ve made dog biscuits using whole wheat flour and I’ve snuck in a cup or half cup of WW flour into my bread recipes, just trying to use it up. Now, thanks to you, I can make snickerdoodles! Oh, boy!
Just to let you know. I made a batch and gave some to friends. I loved them as did all of my friends. I’m going to have to bake another batch just to keep them all happy. Thanks for a great recipe!
I’m a sucker for a good snickerdoodle cookie and really appreciate the usage of King Arthur.
Savory Simple says
Rufus' Food and Spirits Guide says
Gotta love King Arthur. Great cookies too!