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Whole Wheat Snickerdoodles

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Submitted by KLP

YIELD

servings

PREP

20 min

COOK

15 min

READY

35 min

Ingredients

1 ½ 355
CUPS ML SUGAR
granulated
½ 118
CUP ML BUTTER
or margarine,, softened
1 5
TEASPOON ML VANILLA EXTRACT
2 2
LARGE LARGE EGGS
1 237
1 5
TEASPOON ML CREAM OF TARTAR
½ 2.5
TEASPOON ML BAKING SODA
¼ 1.3
TEASPOON ML SALT
2 3E+1
TABLESPOONS ML SUGAR
granulated, mixed with
2 1E+1
TEASPOONS 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 199g (7.0 oz)
Amount per Serving
Calories 774 31% from fat
 % Daily Value *
Total Fat 26g 41%
Saturated Fat 16g 78%
Trans Fat 0g
Cholesterol 167mg 56%
Sodium 417mg 17%
Total Carbohydrate 43g 43%
Dietary Fiber 5g 20%
Sugars g
Protein 22g
Vitamin A 17% Vitamin C 0%
Calcium 5% Iron 19%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
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