Skinny Whole Wheat Snickerdoodles - Powerful Handmade site

Skinny Whole Wheat Snickerdoodles

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Skinny Whole Wheat Snickerdoodles

posted December 16, 2011 through Gina

Whole wheat skickerdoodle cookies lined with cinnamon, spice and the whole lot great! If you’ve got plans to perform a little baking this weekend, those cookies are a will have to!

I completely cherished those cookies which I tailored from Cooking Light mag. I swapped the flour for white entire wheat and the corn syrup for agave and so they grew to become out too darn excellent if you understand what I imply!

When I used to be in DC a couple of months in the past, I met Matthew Petersen, the manager Pastry Chef of CityZen and Sou’Wester on the Mandarin Oriental and “chef’testant” on cakes/season-2/bio/matthew-petersen”>Bravo’s Top Chef Just Desserts, and he was once an enormous fan of King Arthur flour. I’ve been the use of it since and at all times love the consequences.

Skinny Whole Wheat Snickerdoodles

Servings: 42 • Size: 1 cookie • Points +: 1 pts • Smart Points: three

50.nine• Fat: 1.three g • Carb: nine.Five g• Fiber: zero.7 g• Protein: zero.eight g • Sugar: Five.nine g

Sodium: 20.2 mg


  • 1 three/four cups King Arthur white entire wheat flour
  • half of tsp baking soda
  • half of tsp cream of tartar
  • 1 cup sugar
  • 1/four cup butter, softened
  • 1 tbsp agave
  • 1 tsp vanilla
  • 1 massive egg
  • three tbsp sugar*
  • 1 tbsp floor cinnamon*
  • cooking spray


Preheat oven to 375°F. Line two baking sheets with Silpat mats and spray with cooking spray.

Combine flour, baking soda, and cream of tartar in a medium bowl, stirring with a whisk.

Combine 1 cup of sugar and butter in a big bowl; beat with a mixer at medium pace till neatly combined. Add the agave, vanilla and egg; beat neatly. Gradually upload the flour combination to the sugar combination, beating simply till blended. Cover and sit back for 10 mins.

In a medium bowl, mix three tbsp sugar with cinnamon, stirring with a whisk to mix. With wet palms, form dough into 42 (1-inch) balls. Roll balls in sugar/cinnamon combination.

Place balls 2 inches aside onto baking sheets (I reasonably flattened them).

Bake 375°F for Five-7 mins (cookies will probably be reasonably comfortable). Cool on baking sheets for two mins. Remove from pans; cool utterly on twine racks. Enjoy!

Adapted from Cooking Light.

I discarded 2 tbsp of the sugar cinnamon combination so I deducted 1 tbsp sugar from n.i. to play it secure.

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posted December 16, 2011 through Gina
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