What could be better than the classic snickerdoodle cookie? How about making it a little healthier. Keep reading to find out why this Chewy Snickerdoodle Cookie Recipe is one of the best out there!
If you are looking for other whole wheat baked cookies and sweets, let me suggest a few of my favorites. I love these dark chocolate chips and dried cherry cookies. They are so good! Another favorite is these salted rye chocolate chip cookies. Sticking with the chocolate chip theme, what about these brown butter spelt chocolate chip cookies? I could eat these every day!
What Makes This Chewy Snickerdoodle Cookie Recipe So Good?
First of all, it tastes like a classic cookie. My mom did not bake a lot growing up, but snickerdoodles were a cookie she made. These cookies have always been a little nostalgic for me.
Also, what could be more soothing than the smell of cinnamon in baked goods? Doesn't it just make the world feel right?
These cookies are soft, but also chewy. The perfect cookie combo in my mind. I use a mix of granulated and brown sugar in the dough, which adds to the chewy texture.
They are also simple cookies to make. Mix your dough, roll in cinnamon sugar, and bake.
Another really cool thing about this recipe is I made it using a blend of all-purpose flour and whole wheat flour. So, it is a healthier option! But, let me promise you, it is still really good! No one will notice the addition of whole wheat flour.
- All-purpose flour- I like to use a blend of all-purpose and whole wheat.
- Whole wheat pastry flour- There are many kinds of whole wheat flour, but I will explain below why I prefer whole wheat pastry flour in mine.
- Cream of tartar
- Baking soda
- Softened butter- Some recipes use chilled butter, but this is not one of them.
- Granulated sugar- A blend of granulated and brown sugar makes the perfect sweetness and texture.
- Brown sugar- Dark brown is my preferred.
- Eggs- I used large eggs.
How To Make The Snickerdoodle Cookies
- Mix your all-purpose flour, whole wheat pastry flour, cream of tartar, and salt together. Set this bowl aside.
- Cream your softened butter with granulated sugar and brown sugar.
- Add in your eggs and vanilla. Mix to combine.
- Next, add in your flour mixture, and again, mix to combine.
- Mix your granulated sugar and cinnamon on a plate.
- Using a portion scoop, scoop cookie balls onto the cinnamon sugar.
- Roll them in the cinnamon sugar to coat.
- Place the on your baking sheet. I love to use parchment paper for easier cleanup.
- Then, press gently to flatten slightly.
- Bake until the edges are a very light golden brown. Unless you like crispy cookies, then cook them as dark as you like!
- Now, sit back and enjoy. You deserve it!
How Do You Bake With Whole Wheat Flour?
- This is a question I get asked all the time. I love using whole wheat flour in my baking, and have for many years. Let me share a few things I have learned to make your baked goods awesome!
- First of all, if you are not used to using whole wheat flour, start in moderation. This recipe is a great example. I use about 30% whole wheat flour. With this amount, I promise no one will notice!
- Starting out a little slower gives your palate and body time to adjust. No need to jump all in and once and hate the baked goods!
- Let me say though, that if you are used to whole wheat flours, and want to go 100% on this recipe, it is set up for it!
- Another thing to know is not to overmix. Overmixing, in the case of cookies, cakes, etc. will make your baked goods tough. This is really important when you are using whole wheat flour.
- There is a lot of whole wheat flour out there, when you are deciding on what flour to use for your bake, keep the protein levels in mind. I knew I wanted a tender cookie, so I kept that in mind.
- I went with whole wheat pastry flour as it is a lower protein flour. This is the flour I use for almost all my cookies and cakes. If you have not tried it, I highly recommend giving it a go!
- The last tip I have is to not overbake. This sounds simple, of course, you wouldn't overbake, but let's go a little deeper.
- All cooked/baked foods have a process called carry-over cooking that happens when they are removed from the heat source.
- The residual heat in the baked goods will continue to cook/bake even after they are removed from the heat. With whole wheat baking, this can be an issue as they will dry out more quickly when overbaked.
- The solution? I like to underbake just SLIGHTLY. Then, when the carry-over cooking happens, they are perfectly baked.
Making The Snickerdoodle Dough 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 the mixing bowl, and store in an airtight container in the fridge, or in a large zip lock bag. Simple, right.
Freezing The Dough
I like to make my dough, scoop it into balls, freeze it on a baking sheet, then transfer it to a ziplock bag or other storage container.
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. Then, bake as directed.
FAQ Chewy Snickerdoodle Cookie Recipe
Of course, you can. My preference is the whole wheat pastry flour, for the reasons listed above, but you can also try spelt, white wheat, or even rye.
I think 2 days is optimal. However, they will hold for up to 4-5 days easily, they just don't taste AS good.
You sure can! I do this all the time. I prefer to scoop and roll the cookies in the cinnamon sugar first, then freeze them. Simply thaw, and bake as directed.
Chewy Snickerdoodle Cookie Recipe
- 2 cups all purpose flour
- 1 cup whole wheat pastry flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup butter, softened
- ⅔ cup sugar plus extra for rolling. I used about ⅔ cup.
- ⅓ cup brown sugar
- 2 eggs
- 2 teaspoons vanilla
- 1 tablespoon cinnamon this is to mix with the ⅔ 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 ⅔ 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!