Whole Grain Snickerdoodle Recipe

Name: Whole Grain Snickerdoodle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ¼ cups whole wheat pastry flour; ¼ teaspoon salt; 2 teaspoons cream of tartar; 1 teaspoon baking soda; ¾ cup butter; 1 ½ cups sugar; 1 ½ tablespoons molasses; ½ teaspoon vanilla; 2 eggs; ¾ cup flax seed meal; 2 tablespoons sugar; 2 teaspoons cinnamon

Servings: persons

2 ¼ cups whole wheat pastry flour
¼ teaspoon salt
2 teaspoons cream of tartar
1 teaspoon baking soda
¾ cup butter
1 ½ cups sugar
1 ½ tablespoons molasses
½ teaspoon vanilla
2 eggs
¾ cup flax seed meal
2 tablespoons sugar
2 teaspoons cinnamon

1
combine flour, salt, cream of tarter and soda.
2
set aside.
3
cream butter, sugar and molasses.
4
Then add vanilla, eggs and flax, mix well after each ingredient.
5
Add dry ingredients to wet, mix until combined (do not over mix).
6
refrigerate for at least an hour.
7
I wrap it in plastic wrap.
8
(It can be refrigerated for up to a week).
9
combine cinnamon and sugar in a small bowl.
10
preheat oven to 350 degrees.
11
scoop a teaspoon amount of dough and form a ball.
12
Dip into cinnamon mixture and place on baking sheet about 1 inch apart.
13
bake for 8-11 minutes.

1199

kcal

Calories

Fat

150

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 ¼ cups whole wheat pastry flour, ¼ teaspoon salt, 2 teaspoons cream of tartar, 1 teaspoon baking soda, and more.

Yes, Whole Grain Snickerdoodle falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Whole Grain Snickerdoodle

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