You all I know how much I love a good cookie.
A few years back I discovered a recipe for Snickerdoodles and ever since, I have used them on my trays for Christmas.
This year, before Christmas even came, way back in October, I found a recipe on one of my favorite blogs, Budget Gourmet Mom, for Whole Wheat Snickerdoodles.
I knew even back then, that I’d be trying out this recipe for my cookie trays this year.
Little did I know then, that I’d be overhauling our entire cookie tray plan as well. Thankfully, these cookies were easy to adapt to the lowfat diet we needed to incorporate.
Here is the recipe from the Budget Gourmet Blog, along with any notes or changes I might’ve made along the way to fit our needs. Snickerdoodles are great any time of year, and they’re a great recipe for involving your kids in the kitchen, so give this new recipe a try!
BUDGET GOURMET MOM
WHOLE WHEAT SNICKERDOODLES
- 1/2 cup butter, softened (I used I Can’t Believe It’s Not Butter sticks for my baking this year.)
- 3/4 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla
- 1 1/2 cups whole wheat flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
Preheat oven to 375°.
In a medium bowl cream the butter and brown sugar.
Add the egg and vanilla and mix until combined.
In a separate bowl sift together the flour, baking soda, cream of tarter and salt.
Add to the creamed mixture and stir until it forms a dough. It helps to work it with a rubber spatula until it comes together.
In a small bowl mix the additional sugar and cinnamon.
Form tablespoon sized balls, roll in the cinnamon and sugar, and place on a baking sheet 2″ apart.
Press slightly with the bottom of a cup (we used our fingers) and bake 8-10 minutes.