Colorado · Food, Recipes and Kitchen tips · Mountains

Whole Wheat Snickerdoodles

I am a cookie monster, lets just lay it out there.  I decided to try a cookie recipe out of my new baking book that mom gave me for my birthday (Bobs Red Mill Baking Book). I love it! It is full of awesome recipes that use a wide variety of flours. Anyways, I made snickerdoodles today because they have sounded good.  I will have to make them again before I would dare give any away because…. well…. 1. I forgot the salt which is a very important ingredient and 2. They look like potatoes, not really cookies.   It is more of a cross between a cookie, muffin and cake.  All I can say is up here in the mountains, they really rose to the occasion and got their own height.My snickerdoodle attempt

Here is the recipe – which I reccomend! I did not follow the directions exactly and kind of guess-timated some of the amounts, but I know they would work if the recipe is followed.  These cookies have a nice nutty flavor from the whole wheat.

Snickerdoodles

Preheat oven to 375 F

  • 2 Cups whole wheat pastry flour
  • 1 Cup white flour
  • 1/2 Cup oat flour
  • 1 1/2 t baking soda
  • 1/4 t salt

Sift the above together in bowl

  • 1 stick butter (1/4 lb) – softened
  • 1/2 Cup sugar

Cream butter and sugar in bowl then slowly add the vanilla, milk and eggs

  • 1 t vanilla extract
  • 2 eggs
  • 1 1/3 Cup milk

Fold the flour mixture into the wet mixture until just blended. Cover and refrigerate for about 20 minutes.

Mix together cinnamon and sugar and set aside for dipping

  • 1/4 t ground cinnamon mixed with
  • 2 T sugar

Make balls of dough and dip into the sugar mixture and place on a greased baking sheet. Bake for about 10 minutes or until light golden brown.

(should make about 2 dozen cookies)

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5 thoughts on “Whole Wheat Snickerdoodles

    1. Your wonderful sister, my aunt Laura made some snickerdoodles and she sent some with me on the road – THOSE were wonderful! Oh goodness. Mom got me a really good baking book for my birthday and the recipe was in there (I guess I said that in the post) but it uses whole grains… so fun to learn ways to incorporate them in to favorites… like brownies I am going to try sometime! 🙂

  1. Been wanting to share our recipe for snickerdoodles we make, but mine are little crunchy hard cakes. Tasty, but flat. I’ll have to try this and see…

    I can see from the photo (recognize the bowl and counter) you baked these up in the high country!

    1. Gin,
      Yep, I made them in cabin 7 as you already know. I had a craving for snickerdoodles this week, and was hoping they would be flatter – more cookie like rather than a cookie that is not sure if it is supposed to be a cake, muffin or cookie. I was suprised they poofed up so much.

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