Skinny Whole Wheat Snickerdoodles Recipe
Whole wheat skickerdoodle cookies coated with cinnamon, spice and everything nice! If you have plans to do some baking this weekend, these cookies are a must!
1 3/4 cups King Arthur white whole wheat flour
1/2 tsp baking soda
1/2 tsp cream of tartar
1 cup sugar
1/4 cup butter, softened
1 tbsp agave
1 tsp vanilla
1 large egg
3 tbsp sugar*
1 tbsp ground cinnamon*
Preheat oven to 375°F. Line two baking sheets with Silpat mats and spray with cooking spray.
Combine flour, baking soda, and cream of tartar in a medium bowl, stirring with a whisk.
Combine 1 cup of sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Add the agave, vanilla and egg; beat well. Gradually add the flour mixture to the sugar mixture, beating just until combined. Cover and chill for 10 minutes.
In a medium bowl, combine 3 tbsp sugar with cinnamon, stirring with a whisk to combine. With moist hands, shape dough into 42 (1-inch) balls. Roll balls in sugar/cinnamon mixture.
Place balls 2 inches apart onto baking sheets (I slightly flattened them).
Bake 375°F for 5-7 minutes (cookies will be slightly soft). Cool on baking sheets for 2 minutes. Remove from pans; cool completely on wire racks. Enjoy!
I discarded 2 tbsp of the sugar cinnamon mixture so I deducted 1 tbsp sugar from n.i. to play it safe.
Keywords: Skinny Whole Wheat Snickerdoodles