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Wednesday, December 26, 2012

Whole Wheat Snickerdoodle Cookies

I have made a few different types of cookies over the past few weeks and have discovered that cookies don't really need that much butter as I find on many popular food blogs on the the internet. My recipe uses half the amount therefore making them a little bit lite. Normally 1/2 a cup would go into a batch this size but I  used 1/4 cup and the results were perfect. In my opinion 1/4 cup is the ideal amount, any additional butter would have made them very greasy. I also added some whole wheat to make them more healthier.

(Makes 9 2" cookies)
(Prep time 10  mins, rest time 20 mins, bake time 15 mins)

Whole wheat 3/4 cup
All purpose flour 1/2 cup
Melted butter 4 Tbs
Baking soda 1 tsp
Brown sugar 1/4 cup
White sugar 1/4 cup
Vanilla 1 tsp
Egg 1 large
Salt 1/8 tsp

Cinnamon 1 Tsp
Brown sugar 1/2 Tbs
White sugar 1/2 Tbs


Combine butter, sugar, salt, egg, vanilla in a large bowl and mix all the ingredients together for about 2 mins. I just used a large fork to mix this all.
Then fold in the flour, whole wheat and baking soda.
Refrigerate this dough for about 20 mins so that it firms up a bit.
Roll out about 2 Tbs worth of dough (I could make 9 balls) and toss them around in the cinnamon sugar mixture. Make sure they are very liberally coated on all sides.
Place on a a lined cookie sheet and bake for about 15 min in a preheated 400 degree over.
When they are done take them off the cookies sheet and allow them to cool down a bit before eating.



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