Snickerdoodles

Snickerdoodles

Surprise them at your cookie exchange or as a food gift with this old favorite made with whole wheat.

Rating:

5 stars 5 stars 5 stars 5 stars 5 stars (34 ratings made) Rate
Serves: 48 person(s) Change

Preparation Time: 20 mins
Cooking Time: 10 mins
Extra Time: 20 mins
(for cooling)

Yield: 48 x cookies (4 dozen)

Heart-Friendly Recipe Low Sodium Recipe Diabetes-Friendly Recipe Low-Carb Recipe Dairy-Free Recipe

Ingredients Convert to Metric

  • 1 cup vegetable shortening
  • 1 1/2 cup sugar
  • 1 tsp vanilla *
  • 2 eggs
  • 2 3/4 cup whole wheat flour *
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 1/2 tsp sea salt *
  • 2 Tbsp sugar
  • 1 1/2 tsp cinnamon, Saigon (Premium) (1-2 tsp) *

Directions:

Preheat oven to 400F. Set aside a non-stick cookie sheet.

In a large mixing bowl cream together the shortening, 1-1/2 cups sugar and vanilla. Beat in the eggs.

Sift together the whole wheat flour, cream of tartar, baking soda, and salt. Mix the flour mixture alternately into creamed shortening. Mix well.

Roll into balls about the size of a walnut. Combine 2 tablespoons sugar and cinnamon in a small bowl. Roll cookie balls in the sugar and cinnamon mixture. Place on cookie sheet. Bake in preheated for 8 to 10 minutes. Cool on wire rack and place in ziplock bag for freshness.

Thanks to Bob's Red Mill Natural Foods - http://bobsredmill.com