Oh, snickerdoodles. They transport me back to childhood, those carefree afternoons where the kitchen smelled like cinnamon dreams. But these aren’t just any snickerdoodles; they’ve got a healthy twist—like your favorite pair of worn-out jeans, but with a fresh spin.
Whole wheat flour gives them that rustic vibe, and you’ll almost convince yourself they’re good for you. And maybe they are!
Steps
- Preheat your oven to 375°F and prepare two baking sheets by lining them with Silpat mats and coating them with cooking spray.
- In a medium bowl, whisk together the flour, baking soda, and cream of tartar.
- In a larger bowl, beat together 1 cup of sugar and softened butter at medium speed until they are thoroughly blended.
- Add agave, vanilla, and egg to the sugar-butter mixture, continuing to beat until the ingredients are well combined.
- Gradually stir the dry flour mixture into the wet ingredients, mixing just until the dough forms. Chill the dough for 10 minutes.
- In another bowl, mix 3 tablespoons of sugar with cinnamon, whisking to combine evenly.
- With damp hands, shape the dough into 42 balls, each about 1 inch in diameter.
- Roll each dough ball in the cinnamon sugar mixture, then place them 2 inches apart on the prepared baking sheets, slightly flattening them.
- Bake in the preheated oven for 5-7 minutes until the cookies are lightly soft. Allow them to cool on the baking sheets for 2 minutes.
- Transfer the cookies to wire racks to cool completely before serving. Enjoy your homemade snickerdoodles!
Ingredients
- 1 3/4 cups white whole wheat flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1 cup sugar
- 1/4 cup softened butter
- 1 tablespoon agave syrup
- 1 teaspoon vanilla extract
- 1 large egg
- 3 tablespoons sugar (for coating)
- 1 tablespoon ground cinnamon (for coating)
- Cooking spray
Nutritional Values
Calories: 2137.8 kcal | Carbohydrates: 399 g | Protein: 33.6 g | Fat: 54.6 g | Saturated Fat: 29.4 g | Cholesterol: 310.8 mg | Sodium: 848.4 mg | Fiber: 29.4 g | Sugar: 247.8 g
FAQ
- What is the primary ingredient swap in this snickerdoodle recipe?
- The recipe substitutes regular flour with King Arthur white whole wheat flour and replaces corn syrup with agave.
- How many cookies does this recipe yield, and what is the serving size?
- This recipe yields 42 servings, with a serving size of one cookie.
- Can I make a seasonal variation of these cookies?
- Yes, a pumpkin spice version of these snickerdoodles can be made for the fall season.
- What is the baking temperature and time for these cookies?
- The cookies should be baked at 375°F for 5-7 minutes.
- What are the nutritional details for one cookie?
- Each cookie contains approximately 50.9 calories, 9.5 grams of carbohydrates, 0.8 grams of protein, and 1.3 grams of fat.
Tips
- To ensure your cookies have a delightful texture, chill the dough for at least 10 minutes before shaping it into balls. This helps prevent the cookies from spreading too much during baking.
- When shaping the dough into balls, slightly moisten your hands to make the process easier and to prevent the dough from sticking to your fingers.
- For even baking, place the dough balls about 2 inches apart on the baking sheets. This allows enough room for the cookies to spread slightly and ensures they won’t merge into each other.
- Slightly flattening the dough balls before baking can help achieve a more uniform shape and even baking throughout.
Equipment
- Silpat Baking Mats – These are used to line the baking sheets. They are reusable non-stick silicone baking mats.
- Electric Mixer – Used for beating the sugar and butter together until well blended.
- Wire Cooling Racks – These are used to cool the cookies completely after baking.
