Whole Wheat Snickerdoodles

Classic snickerdoodles get a whole-grain upgrade with this version. A 50-50 split of all-purpose and whole wheat flour keeps the signature soft chew while adding a nutty depth that plays beautifully with the cinnamon-sugar coating.

Cream of tartar is the ingredient that separates a snickerdoodle from a sugar cookie. It activates the baking soda for lift while contributing the slight tang that defines the cookie. Don’t substitute baking powder, since you’ll lose both the tang and the chew.

Roll the dough balls in the cinnamon-sugar mix right before placing on the sheet. Coat too early and the sugar dissolves into the dough. Coat right before baking and the sugar stays crystalline, giving that signature crunchy-edge first bite.

The cookies look underdone when you pull them out. Trust this. They finish setting on the hot pan, and pulling early is what locks in the soft, chewy center. Bake them past golden and they turn into hockey pucks.

Pro Tips

• Use butter, not margarine, for richer flavor. Margarine works but the cookies spread thinner.
• Lightly spoon the flour into the measuring cup. Scooping packs it down and gives dry, dense cookies.
• Bake one sheet at a time on the middle rack for the most even browning.
• Let cool fully on the rack. Whole wheat cookies firm up considerably as they cool.

Variations

• Add a quarter teaspoon of cardamom or freshly grated nutmeg to the cinnamon-sugar coating.
• Stir a half teaspoon of orange zest into the dough for a citrus-spice variation.
• Swap half the white sugar for brown sugar for a deeper, slightly molasses-tinged cookie.