Ingredients for Whole Grain Snickerdoodle
- Whole Wheat Pastry Flour
- 1/2 teaspoon salt
- Cream Of Tartar
- Baking Soda
- 1 cup (2 sticks) unsalted butter
- 1/4 cup granulated sugar (for cinnamon-sugar topping)
- 1/4 cup molasses
- 1 teaspoon vanilla extract
- 2 large eggs
- Flax Seed Meal
- 2 teaspoons ground cinnamon
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How to Make Whole Grain Snickerdoodle
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, whisk together 2 1/2 cups whole wheat flour, 1 teaspoon baking soda, 1 teaspoon cream of tartar, and 1/2 teaspoon salt.
- In a separate bowl, cream together 1 cup (2 sticks) unsalted butter, 1 1/2 cups granulated sugar, and 1/4 cup molasses until light and fluffy.
- Beat in 2 large eggs, 1 teaspoon vanilla extract, and 1 tablespoon flaxseed meal (or 1 egg) one at a time, mixing well after each addition.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Cover the bowl and refrigerate the dough for at least 1 hour (or up to 24 hours).
- In a shallow dish, combine 1/4 cup granulated sugar and 2 teaspoons ground cinnamon.
- Roll the dough into 1-inch balls. Roll each ball in the cinnamon-sugar mixture to coat.
- Place the dough balls onto the prepared baking sheets, leaving about 1 inch between each cookie.
- Bake for 8-11 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
41g
Fat
14g
Carbs
5g
