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The HBHW Recommends
Whole Wheat Snickerdoodles
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- 1/2 cup margarine (1 stick)
- 3/4 cup brown sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 teaspoons baking powder
- 1/4 teaspoon salt
- 1-1/2 cups whole wheat flour
- 2 tablespoons white sugar mixed with 1-1/2 teaspoons cinnamon
In a large bowl mash together the margarine and sugar. Add the egg and vanilla and beat until everything is creamy. Add the baking powder, salt and whole wheat flour. Stir it up until you have a nice thick dough. Some folks chill the dough, but I am usually in too much of a hurry to do that, so I never bother. In a cereal bowl, combine the cinnamon and 2 tablespoons sugar.
Now comes the fun part, let the kids help. Shape the dough into balls the size of a walnut, or an egg yolk. Roll them in the cinnamon-sugar mixture. Place the coated balls on an oiled cookie sheet. Using the bottom of a smooth cup or glass, press the dough down to flatten the cookies slightly. Bake them at 400° for 10 minutes. If your oven runs hot, turn it down to 375°. These cookies make a great, healthy snack.
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One Response to “Whole Wheat Snickerdoodles”
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Website & Graphics by ccd
September 19th, 2009 at 4:45 pm
Are these supposed to spread? Mine did not hardly at all. I was waiting for them to spread and ended up drying them out. Not sure what happened. I’m eating the result though