Whole Wheat Snickerdoodles
Yield
servingsPrep
20 minCook
15 minReady
35 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
sugar
granulated |
|
| ½ | cup |
butter
or margarine,, softened |
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | large |
eggs
|
|
| 1 | cup |
unbleached all-purpose flour
|
|
| 1 | cup |
whole-wheat flour
|
|
| 1 | teaspoon |
cream of tartar
|
|
| ½ | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
salt
|
|
| 2 | tablespoons |
sugar
granulated, mixed with |
|
| 2 | teaspoons |
cinnamon
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
sugar
granulated |
|
| 118 | ml |
butter
or margarine,, softened |
|
| 5 | ml |
vanilla extract
|
|
| 2 | large |
eggs
|
|
| 237 | ml |
unbleached all-purpose flour
|
|
| 237 | ml |
whole-wheat flour
|
|
| 5 | ml |
cream of tartar
|
|
| 2.5 | ml |
baking soda
|
|
| 1.3 | ml |
salt
|
|
| 3E+1 | ml |
sugar
granulated, mixed with |
|
| 1E+1 | ml |
cinnamon
ground |
|
Directions
Preheat oven to 350℉ (180℃).
In a large bowl, beat the sugar and margarine until light and fluffy.
Add the vanilla extract and eggs; blend well.
Lightly spoon flour into measuring cup; level off. Stir in the flours, cream of tartar, baking soda and salt; mix well.
Shape the dough into 1-inch balls; roll in the cinnamon-sugar.
Place 2 inches apart on ungreased cookie sheets.
Bake for 10 to 14 minutes, or until set.
Immediately remove from the cookie sheets.
Cool completely.
