Misconceptions about whole grain baked goods.
Before I start telling you about these Healthier and Delicious Whole Grain Snickerdoodles, let’s talk about some misconceptions first.
One of the biggest misconceptions about whole grain baking is the baked goods will taste like cardboard and be just as dry. No one wants that. These whole grain snickerdoodles will prove this theory wrong. No one will ever know you have subbed in some delicious whole wheat flour or decreased the sugar.
Now, let me say, I am taking a page from marketing strategies and calling these whole grain. I will be the first to admit that not all my recipes are 100% whole grain. This is a personal preference as well as a preference for my family. I am very particular about my baked goods and want them to taste as close to their all-white flour cousins as possible. To do this, sometimes the recipes are partial whole grain, like this one.
If you and your family are ready to go 100%, by all means, do it. This recipe lends itself well to 100% as well.
My grain mill of choice
For all my cookies I sub in whole wheat flour for I always use a whole wheat pastry flour. It is milled from soft winter wheat with lower protein. This gives your baked goods a more tender crumb, exactly what you are looking for in a cookie, cake, pie crust, or even a muffin. If you don’t have a grain grinder but are in the market, Nutrimill has several great models I have been using for a long time. I have 2 and actually use both frequently.
Why grind your own grains?
Where to buy your kernels
I have recently found a small company to buy my soft winter wheat kernels from. It is run by 3rd gen farmers and located in central Washington. Farm Fresh Wheat is where most of the wheat I am featuring will be from. Plus, their prices are great and the product is awesome. If you prefer Amazon, here is another option. I cannot vouch for them as I have not used the product, but the reviews are good.
Making ahead of time
These whole grain snickerdoodles are made exactly like their traditional counterparts. They are a fairly simple cookie to throw together. If you are going to be short on time, the dough can easily be made the day before and baked the day of. Mix as directed, remove from mixing bowl, and store in an airtight container in the fridge, or in a large zip lock bag.
Freezing the dough
The dough can also be frozen. Be sure to store in an airtight container as fats take on any flavors you have floating around in your freezer, and these cookies will definitely take on flavors you don’t want them to. Let them thaw first before baking. I also like to scoop the cookies with portion scoop, place side by side on a parchment-lined baking sheet. Freeze for several hours that way, then place in a storage container. This will save time on the other end as well.
So, I say give these whole-grain snickerdoodles a try. If you are unsure about delving into whole-grain baked goods, give these a try. Looking for something whole grain but have a chocolate craving happening? Try these double chocolate cookies! Or how about Linzer cookies, these are just so pretty!
Whole Grain Snickerdoodles
- 2 cups all purpose flour
- 1 cup whole wheat pastry flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup butter, softened
- 2/3 cup sugar plus extra for rolling. I used about 2/3 cup.
- 1/3 cup brown sugar
- 2 eggs
- 2 teaspoons vanilla
- 1 tablespoon cinnamon this is to mix with the 2/3 cup sugar. It will be used to roll the cookies in.
- Preheat oven to 350 degrees.Lined 2 baking sheets with parchment and set aside.In a small bowl mix flours, cream of tartar, baking soda and salt. Set aside.In the bowl of a stand mixer (fitted with paddle attachment), or another larger bowl if you are using a hand mixer. If you want to mix by hand, you can do that too. Add butter and sugars to bowl. remember you are only using 2/3 cup white sugar in the dough, the rest will be used to make the cinnamon sugar with. Mix butter and sugars until they are light and fluffy. Scrape sides and bottom.To this add in the eggs and vanilla. Mix only to combine. Once the egg is added, it is easy to overmix, so be mindful of that. Scrape sides and bottom.Last is your flour mixture. Mix again only to combine. Scrape sides and bottom and mix again for just a few seconds if needed.Make cinnamon sugar on a dinner plate. Mix the remaining white sugar and cinnamon on plate. Scoop cookie dough onto plate. I worked with about 10 balls at a time. Roll in sugar and place on the baking sheet. I like to flatten mine just a touch, as shown in the video. Place in oven and bake 10-15 minutes depending on how crispy you like your cookies. I like mine really soft, so I always go for the least amount of time. Remove from oven. These are so good when they are warm, but honestly they are great cooled. I love mine with a cold glass of milk!Now, sit back and enjoy. You deserve it!