Needed something sweet last night so I sat down in front of the computer for a couple minutes to spark some ideas. It didn’t take long to find that inspiration. SNICKERDOODLES! Since starting to use whole wheat flour for everything I haven’t tried anything sweet yet. Sarah at work today told me that your not supposed to use whole wheat flour by itself, that you’re supposed to mix it with white flour or it will be too dense and won’t rise right to the recipe. So far I have had no issues but whole wheat tortillas are flat and cookies are dense so I have yet to experience the rising issues with whole wheat flour. Either way these were delish and will be made again and again. This is the text I got at work today. “Snickerdoodles!!! I could eat 10 right now! You’ll be making those again. Oooooooooo”. I’ll say they were winners, do try.
Whole Wheat Snickerdoodles
Makes 10 awesome cookies!
- Ingredients
- 1/2 c. unsalted butter
3/4 c. turbinado sugar, blended into a fine powder
1 large egg
1-1/4 c. whole wheat flour
1 t. baking powder
1/4 t. sea salt
1/2 t. vanilla
1 t. cinnamon
2 t. turbinado sugar, blended into a fine powder - Preparation
Mix butter, sugar and egg in a medium bowl and set aside. Mix whole wheat flour, baking powder and sea salt. Add flour mixture to butter mixture then add vanilla. Chill dough. Roll dough into 10 balls then roll them in cinnamon sugar mixture. Bake at 375 degrees for 10-12 minutes.