These are soft and chewy cookies, and they make a super snack!

Nan

Recipe Summary

Servings:
30
Yield:
5 dozen
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Ingredients

30
Original recipe yields 30 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a mixing bowl, cream sugar and butter or margarine until fluffy. Add egg and egg white; beat well. Stir together flours, soda, and salt; beat into creamed mixture.

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  • In a small bowl, combine 2 tablespoons sugar and cinnamon. Shape dough into walnut sized balls, and roll in cinnamon sugar. Place 2 inches apart on ungreased baking sheets.

  • Bake at 400 degrees F (205 degrees C) for 8 to 10 minutes. Cookies will puff up and flatten as they bake. Cool on wire racks.

Nutrition Facts

139 calories; protein 1.8g; carbohydrates 19.3g; fat 6.5g; cholesterol 22.5mg; sodium 109.5mg. Full Nutrition
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Reviews (79)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/15/2002
Snickerdoodles are my favorite cookie! When I saw this recipe that used whole wheat flour I knew I had to try it. The dough was very easy to handle and hardly any difference (from the original)in the cooking time. My whole family loved these cookies! The whole wheat flour gives this cookie a wonderful nutty flavor!! YUMMY! Read More
(23)

Most helpful critical review

Rating: 1 stars
02/19/2008
I can't figure out why this recipe got such high ratings. They did not turn out for me. I did make a few changes but they were very very slight and shouldn't have effected the turnout much at all. These were crumbly taste like flour even after adding a full teaspoon of vanilla and adding cinnamon right to the batter. They never flattened and you cannot even pick them up. I was going to take these to my grandmother's 90th birthday party but taking these would be an embarrassment. I'm not even going to bake up the rest of them. I am known in my family as a great cook and cookies are my specialty. I was interested in these because they don't use cream of tartar which I'm out of at the moment. I'm going to make my peanut butter oatmeal cookies instead. They are a trademark of mine and foolproof. Don't waste your time or your ingredients on this. Read More
(10)
101 Ratings
  • 5 star values: 73
  • 4 star values: 15
  • 3 star values: 7
  • 2 star values: 4
  • 1 star values: 2
Rating: 5 stars
11/14/2002
Snickerdoodles are my favorite cookie! When I saw this recipe that used whole wheat flour I knew I had to try it. The dough was very easy to handle and hardly any difference (from the original)in the cooking time. My whole family loved these cookies! The whole wheat flour gives this cookie a wonderful nutty flavor!! YUMMY! Read More
(23)
Rating: 5 stars
01/24/2007
Great cookies. Light tasting sweet and they look great. I am not a baker and they were pretty foolproof for someone like me! I used entirely whole wheat flour and they were delicious. Read More
(17)
Rating: 5 stars
09/14/2006
These cookies have an intriguing cinnamon aftertaste that will make you want to try another right away! I added 1 tsp cream of tarter as per other snickerdoodle recipes (therefore approximating adding baking powder) to give the cookies a nice rise before they fall into their familiar crackle-topped shape. They're warm and soft right out of the oven and become more crisp/crunchy after they cool down. Very good! Read More
(16)
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Rating: 4 stars
11/14/2002
The whole wheat flour adds a new twist to an old favorite. The only trouble was baking time they only took 8 minutes at the most to brown on edges. Good cookies! Read More
(14)
Rating: 5 stars
02/02/2008
These cookies were a huge hit at my house. My mom had friends over and EVERYONE was asking for the recipe. I cheated though i forgot to put the all-purpous flour and just used the same amount of whole wheat flour. I completely reccommend you to try this also but with my little twist!!! Read More
(10)
Rating: 1 stars
02/19/2008
I can't figure out why this recipe got such high ratings. They did not turn out for me. I did make a few changes but they were very very slight and shouldn't have effected the turnout much at all. These were crumbly taste like flour even after adding a full teaspoon of vanilla and adding cinnamon right to the batter. They never flattened and you cannot even pick them up. I was going to take these to my grandmother's 90th birthday party but taking these would be an embarrassment. I'm not even going to bake up the rest of them. I am known in my family as a great cook and cookies are my specialty. I was interested in these because they don't use cream of tartar which I'm out of at the moment. I'm going to make my peanut butter oatmeal cookies instead. They are a trademark of mine and foolproof. Don't waste your time or your ingredients on this. Read More
(10)
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Rating: 5 stars
02/05/2007
These were sooo DELISH! They are healthier without shortening and less white flour and they are even better than regular ones! I made these while I was babysitting and the little girl (2 yrs.) and the little boy (1 yr.) loved helping me roll them in cinnamon and sugar ans they both thought they were super yummy! Great recipe! Thanks Nan! Read More
(6)
Rating: 5 stars
12/03/2007
Mmmmm these are so good. I love them. I used whole wheat pastry flour and you can hardly tell that whole wheat is in there. I baked at a lower temp- 375- for 8 minutes and they turned out perfectly. Crisp edges chewy centers. They are buttery sweet and cinnamony. Per other reviews I added 1/2 tsp cream of tartar and some vanilla. I also used my own vanilla bean sugar for part of the sugar. Read More
(6)
Rating: 4 stars
03/22/2007
My whole family loved these they are slightly heavier than regular snickerdoodles even so they are really good the only change I made was to add a teaspoon of vanilla. Read More
(4)
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