Whole Wheat Snickerdoodle Cookies
A soft, chewy shortbread cookie with hints of cinnamon made with 100% whole wheat flour.
Servings: 18
Calories: 211kcal
Ingredients
- 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
- Topping:
- 3 tablespoons sugar
- 2 teaspoons cinnamon
Instructions
- 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.
Notes
Recipe Tips:
- 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.
Nutrition
Calories: 211kcal | Carbohydrates: 27g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 48mg | Sodium: 221mg | Potassium: 86mg | Fiber: 2g | Sugar: 10g | Vitamin A: 345IU | Calcium: 21mg | Iron: 1mg