Whole Wheat Snickerdoodles |
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Prep Time: 20 Minutes Cook Time: 8 Minutes |
Ready In: 28 Minutes Servings: 60 |
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Ingredients:
1 1/2 cups whole wheat flour |
1 1/4 cups all-purpose flour |
1 teaspoon baking soda |
1/4 teaspoon salt |
1 1/2 cups sugar |
1 cup butter, softened |
1 egg, plus |
1 egg white |
2 tablespoons sugar |
2 teaspoons cinnamon |
Directions:
1. Arrange racks to divide the oven into thirds. Preheat the oven to 400 deg. F.
2. In a small bowl combine the flours, baking soda, and salt.
3. In a mixing bowl, cream sugar and butter until fluffy. Stop mixer and scrape down the sides of the bowl with a rubber spatula several times.
4. Add egg and egg white; beat well.
5. Add the dry ingredients to the creamed mixture and beat well.
6. In a small bowl, combine topping ingredients. Using a small scoop, shape dough into walnut-sized balls; roll in cinnamon-sugar.
7. Place 2 inches apart on ungreased baking sheets. Bake for 8 to 10 minutes. Cookies will puff up and flatten as they bake. Remove just after they have set. If the centers of the cookies looks slightly underdone, let the cookies rest for a few minutes on the baking sheet. They will continue to cook as they cool. Remove to a wire rack to continue cooling.
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