In the world of comfort foods, I think cookies rank #1. Small enough to nestle in your hand, they're not as big a commitment as a piece of cake or pie. You don't even need a plate or fork to eat one. They can be eaten warm, fresh from the oven or cooled, out of the cookie jar. You can nibble on one daintily, or wolf down a handful. Packed in a lunch box, a cookie is a piece of love from home. Dunked in coffee, it's a pick-me-up indulgence. Where would we be without cookies? I shudder at the thought.
When the urge for a small calorie splurge strikes, it's nice to have a recipe in your repertoire that you can make using only what's on hand in your pantry. This recipe is so easy, it's perfect for beginners, and so satisfying that you'll make it again and again. Review the tips that I gave last time and in under 1/2 hour you can have delicious, moist, chewy, satisfying Snickerdoodles. Plus, they're whole wheat, so they're healthy, right?
The key to making these so that they're chewy and not crunchy is to seriously underbake them. When you remove them from the oven, they should be just set, still a little moisty looking in the middle. Also, this is not a good recipe to make the dough ahead of time and refrigerate. It does best if you mix and bake without delay.
Whole Wheat Snickerdoodles (from Taste of Home)
1-1/2 cup whole wheat flour
1-1/4 cups all-purpose flour
1 tsp. baking soda
1/4 tsp. salt
1-1/2 cups sugar
1 cup butter, softened
1 egg plus 1 egg white
Topping:
2 Tbsp sugar
2 tsp. cinnamon
1- Arrange racks to divide the oven into thirds. Preheat the oven to 400 deg. F.
2- In a small bowl combine the flours, baking soda, and salt.
3- In a mixing bowl, cream sugar and butter until fluffy. Stop mixer and scrape down the sides of the bowl with a rubber spatula several times.
4- Add egg and egg white; beat well.
5- Add the dry ingredients to the creamed mixture and beat well.
6- In a small bowl, combine topping ingredients. Using a small scoop, shape dough into walnut-sized balls; roll in cinnamon-sugar. (I always run out of the cinnamon sugar, so you might make more in the 3 to 1 ratio of sugar to cinnamon.)
7- Place 2 inches apart on ungreased baking sheets. Bake for 8 to 10 minutes. Cookies will puff up and flatten as they bake. Remove just after they have set. If the centers of the cookies looks slightly underdone, let the cookies rest for a few minutes on the baking sheet. They will continue to cook as they cool. Remove to a wire rack to continue cooling. Or straight to your hand for munching.
Makes about 5 dozen.
8 comments:
Lynn - You are the doyen of cookie bakers. To you, cookies are a way to show your love for others. Thank you for the wonderful treats you bake.
Now, about those ginger cookies,...
Thanks for dropping by my blog. They look delicious. I will have to try them out.
Another great bake! I like the fact that you use whole wheat flour here, I believe it makes a healthier choice!
Another great cookie post! Thanks for all those tips - I'm definitely a beginner cookie baker !
Lynn, you make my mornings so much better with your baked goods! It's a shame I can't have some. ;)
I've made snickerdoodles only once and yours look amazing! I would never have though of making these with whole wheat flour. Great recipe!
Another wonderful cookie! Mmmm.
Cookie fan - I'll get to the ginger cookies
Cooking Ninja - love your site!
Anh - Thanks. I love how you can customize your food when you make it yourself.
Wok and Spoon - I hope you have super success with your cookies from now on.
Patricia - I'd send you some, but it wouldn't be nearly as tasty as if you'd whipped them up fresh in your own kitchen.
Kelly-Jane - Thanks!
I have a friend that hates the taste of egg and won't eat sugar cookies, angel cake, custards, creme brulee, or snickerdoodles. However, I love eggs. And snickerdoodles are right up there with chocolate chip cookies.
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