Whole Wheat Snickerdoodles

ByCathleen Childs Updated on
26 Comments

 Now I`m just a novice in the kitchen. And when I say novice, I`m being nice. I don`t ever REALLY know what I`m doing, just mix things together, see what happens. It`s like an experiment.

This is why I like baking/cooking. It's like an art and a science in one. So when I went to bake these cookies, I didn't know whether I should make them on parchment paper, or on a straight on a baking sheet. (Actually, this is what goes through my head every time I make cookies)

 Ebony, ivory, living in perfect harmony

So I did both. You know. As an experiment. The results?
 Parchment paper

 Baking sheet

Well they both turned out pretty good. You could barely tell the difference, except for the bottoms of the ones made on the parchment paper looked better. But they both tasted the same.
So the conclusion of my experiment: it doesn't make too much of a difference. Parchment paper does make less of a mess. So if I were making something really messy, I would opt for the parchment paper.

So this was my first time making snickerdoodles.  I've never heard of them before, but making them was very fun. And it also made a LOT of cookies. Which made me a LOT of happy.

 As fluffy as a teddybear
What you'll need:
  

-1 cup sugar
-½ cup butter, melted
-1 egg, room temperature
-1 egg yolk, room temperature
-1 teaspoon vanilla extract
-⅓ cup sour cream
-1 cup all purpose flour
-1 cup whole wheat flour
-1 teaspoon baking soda
-1 teaspoon baking powder
-¼ teaspoon salt

-½ teaspoon cinnamon
-¼ cup sugar

Directions:

    1.   Preheat the oven to 350˚F.
    2.   In a large bowl, cream together the 1 cup of sugar and butter until light and fluffy. Beat in the egg, egg yolk, vanilla and sour cream until fully combined.
    3.   In a medium bowl, combine both flours, baking powder, baking soda and salt.
    4.   Slowly pour the dry ingredients into the wet ingredients, mixing until fully incorporated.
    5.   In a small bowl, combine cinnamon with ¼ cup of sugar
    6.   Form little balls with the batter and dip the tops into the cinnamon sugar. Place on a lightly sprayed baking sheet (or a baking sheet lined with parchment paper)
    7.   Bake for 10-12 minutes, or until the edges are golden. Transfer to wire racks to cool completely.

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26 Comments

  2. I love snickerdookles…but have never made them! Love your whole wheat version! They look wonderful! Lovely photos!! Thanks for the visit…glad to meet you!!

    Reply

  6. Love the snickerdoodles, doesn't look like the work of a novice, i have the same feeling when i work on my experiments..Happy Baking n cooking..

    Reply

  9. i love your experiment... i have never used parchment paper until a couple of months ago. i love it, but don't use it that often. i always prefer just greasing the bottom of pans with butter. it always works for me. i agree with the amazing no nead for clean-up thing with parchment paper, and also, it's reusable! 🙂

    p.s. love the use of whole wheat!

    Reply

  10. i laughed when you said that you dont know what you were doing sometimes...i share the same experience too sometimes..just blurr and dreaming!!LOL!

    Reply

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