To set the scene it’s been a rainy, gloomy, cloudy and gray couple of days in San Francisco this week. When those adjectives combine, there are few things I’d rather do than snuggle up under a blanket on the couch in cozy clothes and watch hours upon hours of TV.
Something that ranks just above that extreme level of laziness (barely) is baking.
I got home from Pilates yesterday, amped up by the delivery of my new stainless steel Cuisinart hand-mixer (we have zero extra counter space for a Kitchen-Aid mixer but believe you me… when we do, the stainless steel version will be ours) and brand-spanking new Silpat and knew I wanted to bake. I also knew I needed to use whatever ingredients we had on hand as venturing out in the horrific weather wasn’t about to happen. (You think people are bad drivers in fill-in-the-blank-city normally? Try adding in pouring rain to the equation. Recipe for disaster.)
I have always had quite the love affair with Snickerdoodles. They are my all-time favorite cookie which may or may not have something to do with the copious amount of cinnamon involved. I will do just about anything for cinnamon.
Whole Wheat Snickerdoodles
- 1 3/4 cups King Arthur white whole wheat flour (I used 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
Preheat oven to 375°F. Line two baking sheets with Silpat mats.
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!
These cookies are incredible – I’m guessing because I used all whole-wheat flour mine came out a bit darker and a bit denser, but just as delicious. I actually prefer a fluffier cookie, so these were right up my alley! For a more traditional snickerdoodle, just follow the recipe exactly.
Have a great Wednesday!