Skinny whole wheat snickerdoodle cookies coated with cinnamon, spice and everything nice! If you have plans to do some baking this weekend, these cookies are a must!
Skinny Whole Wheat Snickerdoodles
More of my favorite healthy holiday cookies are Dark Chocolate Oatmeal Lace Cookies, Skinny No-Bake Chocolate Peanut Butter Cookies, Nutella Almond Butter Cookies, and my classic favorite best low fat Chocolate Chip Cookies.
These are the perfect cookies to add to your holiday baking. I even love making a Pumpkin Spiced Snickerdoodles version for during the Fall season!
I absolutely loved these cookies which I adapted from Cooking Light magazine. I swapped the flour for white whole wheat and the corn syrup for agave and they turned out too darn good if you know what I mean!
When I was in DC a few months ago, I met Matthew Petersen, the executive Pastry Chef of CityZen and Sou’Wester at the Mandarin Oriental and “chef’testant” on Bravo’s Top Chef Just Desserts, and he was a huge fan of King Arthur flour. I’ve been using it since and always love the results.
Skinny Whole Wheat Snickerdoodles
Ingredients
- 1 3/4 cups King Arthur white whole wheat flour
- 1/2 tsp baking soda
- 1/2 tsp cream of tartar
- 1 cup sugar
- 1/4 cup butter, softened
- 1 tbsp agave
- 1 tsp vanilla
- 1 large egg
- 3 tbsp sugar*
- 1 tbsp ground cinnamon*
- cooking spray
Instructions
- 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 large bowl; beat with a mixer at medium speed until well blended.
- Add the agave, vanilla and egg; beat well.
- Gradually add the flour mixture to the sugar mixture, beating just until combined.
- Cover and chill for 10 minutes.
- In a medium bowl, combine 3 tbsp sugar with cinnamon, stirring with a whisk to combine.
- With moist hands, shape dough into 42 (1-inch) balls.
- Roll balls in sugar/cinnamon mixture.
- Place balls 2 inches apart onto baking sheets (I slightly flattened them).
- Bake 375°F for 5-7 minutes (cookies will be slightly soft).
- Cool on baking sheets for 2 minutes.
- Remove from pans; cool completely on wire racks.
- Enjoy!