My sisters and I all like to bake together. You’ve probably seen some of their recipes lurking around my blog. So when I was living downtown in Chicago for the semester they came to visit since I was so close to home. They of course wanted to bake but my kitchen was pretty cleaned out. I had almost no all-purpose flour, my only spices were cinnamon and red pepper flakes, no chocolate of any sorts, limited number of eggs… I’m talking REALLY empty kitchen. It was kind of a miracle we were even able to make something. We finally decided to make whole wheat snickerdoodle cookies since I had a lot of whole wheat flour on hand from a previous recipe. I was a little nervous that the wheat would be a little too much and make the cookie “healthy” tasting. But, I ended up loving it- the whole wheat flour really lends itself to a beautifully spiced, nutty, chewy cookie (is that enough adjectives?). I’m not sure I will ever go back to making snickerdoodles without whole wheat flour- Enjoy!
1 1/2 cups + 2 tbsp white sugar
1 cup butter, softened
1 egg white
1 1/2 cups whole wheat flour
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons ground cinnamon
Preheat the oven to 400F. In a bowl, mix together flours, baking soda and salt. Set aisde. In a large bowl, cream 1 1/2 cups of sugar (leave the 2 tbsp for later) and butter with a stand mixer. Add egg and egg white and beat well. Beat the dry ingredients into the butter mixture. In a small bowl, combine the 2 tbsp of sugar with cinnamon. Then roll the cookie dough into small balls and roll in the cinnamon sugar mixture. Place balls 2 inches apart on a baking sheet. Bake for 8 to 10 minutes. Transfer to wire rack to cool. Yields about 30 small cookies.
Source: recipe from All Recipes