The whole wheat snickerdoodles recipe is a healthier take on a classic cookie. Made with whole wheat flour and agave, these cookies are perfect for those seeking a healthier, but equally delicious alternative to the beloved snickerdoodle. They are just as chewy, with a wonderful hint of cinnamon and sugar.
Most of the ingredients for this recipe are likely to be found in your home, such as sugar, butter, and eggs. However, you may need to go to the supermarket for king arthur white whole wheat flour. This particular brand of flour is recommended for its quality, but any whole wheat flour will work. You might also need to pick up some agave, a natural sweetener that's a healthier alternative to sugar.
Whole Wheat Snickerdoodles Ingredients
king arthur white whole wheat flour: This is a type of all-purpose flour that is made from whole wheat. It provides the dough with a light and airy texture and a subtle but delicious wheat flavor.
baking soda: A leavening agent needed in the recipe to help the cookies rise.
cream of tartar: This stabilizes the egg in the recipe and adds volume to the cookies.
sugar: Used to sweeten the cookies. You can use organic cane sugar or normal granulated sugar.
butter: Adds a creamy, rich flavor to the cookies.
agave: Natural sweetener that's a healthier alternative to sugar.
vanilla: Adds a sweet, aromatic flavor to the cookies.
egg: Acts as the binding agent for the cookies.
cinnamon: Gives the cookies a warm and sweet flavor.
cooking spray: Used to prevent cookies from sticking to the baking sheet.
One reader, Armando Mann says:
This whole wheat snickerdoodles recipe is a game-changer! The use of white whole wheat flour adds a delightful nuttiness, and the balance of sugar and cinnamon is perfect. The cookies are soft and chewy, and the aroma while baking is heavenly. I can't get enough of these wholesome treats!
Key Techniques for Perfect Snickerdoodles
How to combine dry ingredients: In a medium bowl, combine the white whole wheat flour, baking soda, and cream of tartar, stirring with a whisk until well mixed.
How to cream butter and sugar: In a large bowl, combine 1 cup of sugar and butter. Beat with a mixer at medium speed until well blended.
How to shape dough into balls: With moist hands, shape the chilled dough into balls.
How to roll balls in sugar or cinnamon mixture: In a medium bowl, combine 3 tablespoons of sugar with cinnamon, stirring with a whisk to combine. Roll the dough balls in the sugar or cinnamon mixture until coated.
How to bake the snickerdoodles: Place the coated dough balls 2 inches apart onto the prepared baking sheets and bake at 375 degrees F for 5 to 7 minutes.
How to cool the snickerdoodles: Cool the baked snickerdoodles on the baking sheets for 2 minutes, then remove from the pans and cool completely on wire racks.
Enjoy your whole wheat snickerdoodles!
How To Make Whole Wheat Snickerdoodles
Try a new recipe to bake this weekend by making this light yet filling snickerdoodles made with whole wheat and coated with cinnamon.
Serves:
Ingredients
- 1¾cupsKing Arthur white whole wheat flour
- ½tspBaking Soda
- ½tspcream of tartar
- 1cupsugar
- ¼cupbutter,softened
- 1tbspagave
- 1tspvanilla
- 1large egg
- 3tbspsugar
- 1tbspcinnamon,ground
- Cooking spray
Instructions
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Preheat oven to 375 degrees F.
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Line two baking sheets with Silpat mats and spray with cooking spray.
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Combine flour, baking soda, and cream of tartar in a medium bowl, stirring with a whisk.
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Combine 1 cup of sugar and butter in a large bowl. Beat with a mixer at medium speed until well blended.
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Add the agave, vanilla, and egg then beat well.
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Gradually add the flour mixture to the sugar mixture, beating just until combined.
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Cover and chill for 10 minutes.
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In a medium bowl, combine 3 tablespoons of sugar with cinnamon, stirring with a whisk to combine.
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With moist hands, shape dough into balls.
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Roll balls in sugar or cinnamon mixture.
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Place balls 2 inches apart onto baking sheets.
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Bake at 375 degrees F for 5 to 7 minutes.
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Cool on baking sheets for 2 minutes.
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Remove from pans then cool completely on wire racks.
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Enjoy!
Nutrition
- Calories: 54.04kcal
- Fat: 1.49g
- Saturated Fat: 0.76g
- Trans Fat: 0.04g
- Monounsaturated Fat: 0.44g
- Polyunsaturated Fat: 0.16g
- Carbohydrates: 9.86g
- Fiber: 0.66g
- Sugar: 6.04g
- Protein: 0.83g
- Cholesterol: 7.33mg
- Sodium: 17.14mg
- Calcium: 4.62mg
- Potassium: 27.07mg
- Iron: 0.22mg
- Vitamin A: 11.17µg
- Vitamin C: 0.01mg
Crucial Technique for Optimal Snickerdoodle Texture
When making snickerdoodles, it's important to not overwork the dough. Overmixing can lead to tough cookies. Instead, mix just until the flour is incorporated into the butter and sugar mixture. This will ensure your cookies are soft and chewy. Also, chilling the dough before baking is crucial as it helps the cookies maintain their shape and enhances the flavors. Lastly, rolling the dough balls in the cinnamon and sugar mixture gives the cookies their classic sparkly appearance and adds an extra layer of sweetness and spice.
Time-Saving Tips for Baking Snickerdoodles
Prep ahead: Prepare the dry ingredients the night before and store them in an airtight container to save time when making the snickerdoodles.
Softened butter: To save time, soften the butter in the microwave for a few seconds rather than waiting for it to soften at room temperature.
Chill dough: Instead of chilling the dough for 10 minutes, chill it for 30 minutes to an hour to make it easier to handle and shape into balls.
Bake in batches: If your oven can accommodate only one baking sheet at a time, bake the cookies in batches to save time and ensure even baking.
Use a cookie scoop: Use a cookie scoop to quickly and evenly portion the dough, saving time and ensuring uniform cookies.
Double the recipe: Make a larger batch of dough and freeze half for later use, saving time on future baking sessions.
Pre-measure ingredients: Pre-measure all the ingredients before starting the recipe to streamline the baking process and save time.
Cooling rack: Use a cooling rack to cool the cookies more quickly, allowing you to move on to the next batch faster.
Substitute Ingredients For Whole Wheat Snickerdoodles Recipe
king arthur white whole wheat flour - Substitute with whole wheat pastry flour: Whole wheat pastry flour has a finer texture and lower protein content, which will result in a lighter, more tender cookie.
baking soda - Substitute with baking powder: Baking powder can be used as a substitute for baking soda in this recipe. Use three times the amount of baking powder as you would baking soda.
cream of tartar - Substitute with lemon juice or white vinegar: Both lemon juice and white vinegar can be used as a substitute for cream of tartar to help stabilize the egg whites and provide acidity for the leavening reaction.
sugar - Substitute with coconut sugar: Coconut sugar can be used as a 1:1 substitute for granulated sugar, adding a slightly caramel-like flavor to the snickerdoodles.
butter - Substitute with coconut oil: Coconut oil can be used as a dairy-free substitute for butter, adding a subtle coconut flavor to the cookies.
agave - Substitute with maple syrup: Maple syrup can be used as a substitute for agave in this recipe, providing a similar level of sweetness and a hint of maple flavor.
vanilla - Substitute with almond extract: Almond extract can be used as a substitute for vanilla extract, adding a nutty and sweet flavor to the snickerdoodles.
egg - Substitute with applesauce: Applesauce can be used as a vegan-friendly substitute for eggs, adding moisture and binding the ingredients together.
sugar - Substitute with coconut sugar: Coconut sugar can be used as a 1:1 substitute for granulated sugar, adding a slightly caramel-like flavor to the snickerdoodles.
cinnamon - Substitute with nutmeg: Nutmeg can be used as a substitute for cinnamon, adding a warm and slightly nutty flavor to the snickerdoodles.
Presenting Your Whole Wheat Snickerdoodles
Elevate the plating: When presenting the whole wheat snickerdoodles, focus on creating an elegant and visually appealing presentation. Use a clean, white plate to allow the warm tones of the snickerdoodles to stand out. Arrange the cookies in a circular pattern, and consider adding a dusting of powdered sugar for a touch of sophistication.
Incorporate a contrasting element: Complement the warm, earthy tones of the snickerdoodles with a contrasting element. Consider serving the cookies with a small quenelle of rich, vanilla bean ice cream. The cool, creamy texture and delicate vanilla specks will provide a delightful contrast to the hearty whole wheat snickerdoodles.
Garnish with fresh herbs: Add a touch of freshness and color to the presentation by garnishing the plate with a few sprigs of fresh mint. The vibrant green hue of the mint will create a visually striking contrast against the warm tones of the snickerdoodles, adding a pop of color and a hint of herbal aroma to the dish.
Utilize negative space: Embrace the concept of negative space to create a visually striking presentation. Arrange the snickerdoodles on the plate with intentional spacing between each cookie, allowing the eye to appreciate the simplicity and elegance of the dish. The strategic use of negative space can elevate the overall aesthetic of the presentation.
Add a drizzle of caramel: Elevate the flavor profile and presentation by adding a delicate drizzle of caramel sauce to the plate. The rich, amber-colored caramel will not only enhance the visual appeal but also provide a delightful sweetness that complements the whole wheat snickerdoodles, creating a truly indulgent experience for the palate.
Essential Tools for Making Snickerdoodles
- Oven: Used for baking and roasting food items.
- Baking sheets: Used to bake cookies, pastries, and other baked goods in the oven.
- Silpat mats: Non-stick baking mats used to line baking sheets and provide even heat distribution.
- Cooking spray: Used to prevent food from sticking to baking sheets or pans.
- Medium bowl: Used for mixing dry ingredients.
- Whisk: Used for stirring and combining dry ingredients.
- Large bowl: Used for mixing wet ingredients and combining with dry ingredients.
- Mixer: Used to cream butter and sugar and beat ingredients together.
- Measuring cups and spoons: Used to measure ingredients accurately.
- Wire racks: Used for cooling baked goods.
Storing and Freezing Homemade Snickerdoodles
Once the snickerdoodles have cooled completely, store them in an airtight container at room temperature for up to 5 days. To keep them extra fresh, place a slice of bread in the container with the cookies. The bread will absorb any excess moisture and keep the cookies soft and chewy.
For longer storage, you can freeze the snickerdoodles. Arrange them in a single layer on a baking sheet and place them in the freezer until they are firm, about 1-2 hours. Then, transfer the frozen cookies to a freezer-safe container or resealable plastic bag. They will keep in the freezer for up to 3 months.
To thaw the frozen snickerdoodles, remove them from the freezer and let them sit at room temperature for about 15-20 minutes. You can also microwave them for a few seconds to warm them up slightly, but be careful not to overheat them or they will become too soft.
If you want to make the snickerdoodle dough ahead of time, you can shape the dough into balls, roll them in the cinnamon-sugar mixture, and then freeze them on a baking sheet. Once they are frozen solid, transfer them to a freezer-safe container or resealable plastic bag. When you're ready to bake, simply place the frozen dough balls on a lined baking sheet and bake them for a few extra minutes, until they are golden brown and crispy on the edges.
Reheating Leftover Snickerdoodles
Preheat your oven to 350°F (175°C). Place the leftover whole wheat snickerdoodles on a baking sheet lined with parchment paper. Bake for 5-7 minutes, or until they are heated through and slightly crisp on the outside. This method will help restore the cookies' original texture and flavor.
For a quicker option, use a microwave. Place the cookies on a microwave-safe plate and heat them in 10-second intervals until they reach your desired temperature. Be careful not to overheat them, as this can cause the cookies to become tough or rubbery.
If you want to add a little extra flavor and moisture to your leftover snickerdoodles, try wrapping them in a damp paper towel before microwaving. This will help soften the cookies and prevent them from drying out during the reheating process.
For a crispy exterior and a soft, warm interior, use a toaster oven. Preheat the toaster oven to 350°F (175°C) and place the cookies on the wire rack. Heat for 3-5 minutes, or until they reach your desired level of warmth and crispiness.
If you have the time and want to recreate the freshly-baked experience, consider using a skillet. Melt a small amount of butter in a non-stick skillet over medium-low heat. Place the snickerdoodles in the skillet and cover with a lid. Heat for 1-2 minutes on each side, or until they are warmed through and slightly crispy on the outside. The butter will add a rich flavor and help keep the cookies moist.
Interesting Fact About Snickerdoodles
Snickerdoodles are believed to have originated in New England, and their name is thought to be of German origin. The cookies are traditionally made with cream of tartar, which gives them their characteristic tangy flavor. However, this whole wheat snickerdoodle recipe offers a healthier twist by using white whole wheat flour, making it a delicious and nutritious treat.
Is Making Snickerdoodles at Home Cost-Effective?
This whole wheat snickerdoodles recipe is quite cost-effective for a household. The main ingredients, such as whole wheat flour, butter, and sugar, are commonly found in most kitchens. The addition of agave provides a healthier alternative to traditional sweeteners. The approximate cost for a household of 4 people is around $10. This recipe offers a delightful twist on the classic snickerdoodles and is a great option for those seeking a healthier dessert option. Overall Verdict: 9.
Are Whole Wheat Snickerdoodles Healthy?
The whole wheat snickerdoodles recipe is a healthier twist on the classic cookie, but it still contains some ingredients that may not be considered entirely healthy. Here's a breakdown of the recipe's nutritional aspects:
- Using whole wheat flour instead of all-purpose flour adds more fiber and nutrients to the cookies.
- The recipe uses a relatively small amount of butter, which helps reduce the overall fat content.
- Agave is used as a natural sweetener, which has a lower glycemic index compared to refined sugar.
However, the recipe still contains a significant amount of sugar, both in the cookie dough and the cinnamon-sugar coating. Consuming too much added sugar can lead to various health issues, such as obesity, diabetes, and heart disease.
To make the recipe even healthier, consider the following suggestions:
- Reduce the amount of sugar in the cookie dough by 1/4 to 1/2 cup, depending on your preference for sweetness.
- Replace some of the butter with unsweetened applesauce or mashed bananas to lower the fat content and add moisture.
- Use a sugar substitute like stevia or erythritol in place of some or all of the sugar to decrease the overall sugar content.
- Add in some chopped nuts, such as walnuts or almonds, to increase the protein and healthy fat content of the cookies.
- Experiment with using a mix of whole wheat flour and almond flour or coconut flour to boost the nutritional value and add a unique flavor profile.
Editor's Opinion on This Snickerdoodle Recipe
This whole wheat snickerdoodle recipe is a delightful twist on the classic cookie. The use of white whole wheat flour adds a nutty flavor and a healthier touch, while the combination of agave and vanilla enhances the overall sweetness. The cookies are perfectly spiced with cinnamon and have a lovely texture. However, I would recommend adjusting the baking time to ensure a chewy center. Overall, this recipe offers a wholesome take on a beloved treat, making it a great option for those looking for a healthier indulgence.
Why trust this Whole Wheat Snickerdoodles Recipe:
This whole wheat snickerdoodles recipe uses king arthur white whole wheat flour for a healthier twist. The combination of baking soda and cream of tartar ensures the perfect rise and texture. The addition of agave provides a natural sweetness, and the use of butter adds richness. The cinnamon and sugar coating gives the cookies their classic snickerdoodle flavor. With these high-quality ingredients, this recipe promises a delicious and wholesome treat.
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