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Whole Wheat Snickerdoodles I
Reviews:
October 03, 2007

This was excellent! I used whole wheat PASTRY flour instead of regular whole wheat which gives these cookies an excellent texture (very similar to regular snickerdoodles). I used 1/2 teaspoon more cinnamon, the same sugar/cinnamon ratio I usually use (2T/1t). They seem a bit sticky when you are rolling them into balls, this is OK, they will turn out fine :) I did NOT press them down with a glass and they spread out just right. Like all snickerdoodle cookies you have to take them out before they look set, which was after about ten minutes for this recipe. I would highly recomend these cookies to anyone! They do NOT taste like molasses/gingersnap type cookies like some have suggested. They do NOT have a strong whole wheat flavor. They DO taste like snickerdoodles. Very good snickerdoodles :)

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