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Skinny Whole Wheat Snickerdoodles
4.84
from
6
votes
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!
Total Time:
1
hour
hr
Yield:
42
servings
Course:
Snack
Cuisine:
American
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!
Notes
I discarded 2 tbsp of the sugar cinnamon mixture so I deducted 1 tbsp sugar from n.i. to play it safe.
Adapted from
Cooking Light
.
Nutrition
Serving:
1
cookie
,
Calories:
50.9
kcal
,
Carbohydrates:
9.5
g
,
Protein:
0.8
g
,
Fat:
1.3
g
,
Saturated Fat:
0.7
g
,
Cholesterol:
7.4
mg
,
Sodium:
20.2
mg
,
Fiber:
0.7
g
,
Sugar:
5.9
g
- WW Points:
3