Whole Wheat Snickerdoodle Cookies
Warm cinnamon sugar coats whole wheat cookie dough! This classic recipe gets an upgrade with fresh ground flour.
Ingredients
- 1 cup freshly milled whole wheat flour
- 1 cup organic all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 ⅓ cups granulated sugar
- 1 cup butter
- 2 eggs
- 1 lemon for juice
Topping
- 3 teaspoons cinnamon
- 3 tablespoons granulated sugar
Instructions
- Preheat oven to 350°F.
- Line a baking sheet with parchment paper and set aside.
- In a medium bowl combine flours, baking soda, and salt. Whisk together well.
- Cream butter and sugar in a large mixing bowl. Add eggs and lemon juice and stir.
- Slowly add the flour mix until everything is combined well.
- Mix topping in a small bowl.
- Form dough into well rounded balls, about 2 tablespoons, and roll in the cinnamon mix until completely covered. Place on baking sheet and leave a few inches between each ball for expansion.
- Bake in oven for 8-10 minutes.
- Remove from oven and rest on baking sheet 10 minutes before removing to a wire rack to cool completely.
Notes
- You can allow dough to rest while oven preheats so it is hydrated from the fresh wheat.
- If you don't grind your own flour, you can use all organic unbleached all-purpose flour.
Nutrition
Serving: 1cookieCalories: 255kcalCarbohydrates: 33gProtein: 3gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 54mgSodium: 218mgPotassium: 62mgFiber: 1gSugar: 20gVitamin A: 414IUVitamin C: 4mgCalcium: 17mgIron: 1mg
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