“I can still remember when I saved up my pennies and ordered “My First Cookbook” from Imperial Sugar. I’ve forgotten most of the recipes, but the one I saved was for Snickerdoodles. I used to make them frequently when I was young, but as I grew up I left those childish things behind. Years later when I had my own kids, I pulled out that old recipe and introduced them to this wonderful treat. As an update, we’ve cut down on the sugar and use whole wheat pastry flour instead of white flour. Also, we follow our Finite Foodie technique for making cookies without an electric mixer. One thing to remember: when baking with 100% whole wheat flour, your end product will be a little drier than the same recipe made with 100% white flour. Since we like the additional nutrition that whole wheat flour provides, we’ve written the recipe to be made with 100% whole wheat pastry flour or white whole wheat flour. You can use half whole wheat (2/3 cup) and half white flour (2/3 cup) if your prefer. If you want to make them with 100% white flour, use 1-1/2 cups.”
~ Bobbi
| Prep Time | |
| 15 minutes |
| Cook Time | Passive Time |
| 8 minutes per batch | 1 hour to chill |
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Easy!
Inexpensive!
Serves:21people
Serving Size:1 cookie
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An old favorite, Snickerdoodles are always a hit. We've cut back on the sugar somewhat and use whole wheat pastry flour. You can also use half whole wheat and half white flour if your family is not used to the taste of whole wheat. Substitute Bob's Red Mill Gluten Free 1-to-1 Baking Flour for an gluten free option. Roll these in the classic sugar and cinnamon combination or check out our variation that includes nutmeg, cardamon and cloves.
Tools:large (4 to 6-quart) saucepan, measuring cups and spoons, medium bowl, small bowl, baking sheet
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- 1-1/3 cup whole wheat pastry flour or white whole wheat flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup butter or 1, (4-ounce) stick
- 2/3 cup granulated sugar
- 1 teaspoon vanilla (optional)
- 1 large egg
- 2 tablespoons granulated sugar
- 1/2 tablespoon ground cinnamon
- Do not preheat oven. This dough needs to chill at least 1 hour before baking.
- Melt butter in a large saucepan over medium-low heat. Remove from heat.
- Combine the dry ingredients in a medium bowl and stir. Set aside.
- Add sugar to the melted butter and stir well. Cool for 1-2 more minutes.
- Stir in the vanilla. Add the egg and stir until smooth and creamy.
- Add the dry ingredients to the butter mixture in the saucepan and stir until flour is incorporated.
- The dough will be very soft, so you must refrigerate it at least 1 hour before baking.
- When ready to bake, preheat oven to 375°F. If using a non-stick baking dish, there’s no need to spray with oil. If not, lightly spray or rub oil onto surface.
- Place the sugar and cinnamon in a small, shallow bowl or plate.
- Form into 1-inch balls and roll them in the sugar-cinnamon mixture.
- Bake for 8 minutes. Cool slightly, then remove from baking sheet using a pancake turner, and transfer to a cooling rack or a piece of waxed paper to finish cooling. Store in an airtight container.
VARIATIONS:
- Gluten-free--Use 1-to-1 gluten free flour.
- Use 2/3 cup all-purpose white and 2/3 cup whole wheat pastry flour for a lighter cookie.
- Roll in 2 tablespoons sugar with 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon cardamom and 1/8 teaspoon ground cloves.
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