Baking: Cakes, Cookies, Muffins: Snickerdoodles

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

Author: Bob's Red Mill Natural Foods -
Date: December 27, 2012

Serves: 48 person(s)
Yield: 48 x cookies (4 dozen)

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


    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) *


    Preheat oven to 400°F. 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.

Nutritional Information
(Per Serving)

Calories:92 cals
Kilojoules:385 kJ
Fat:4.6 g
Carbohydrates:12.0 g
Protein:1.0 g
Cholesterol:10.0 mg
Sodium:53 mg
Saturated Fat:1.8 g
Fiber:1.0 g
Calcium:4.0 mg
Total Sugars:7.0 g

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