A healthier twist on an old classic, these Whole Wheat Snickerdoodles are delicious! A little whole grains and flax seed meal takes the classic cookie up a notch. These healthy snickerdoodles freeze beautifully so you can have a sweet treat any time the urge strikes.
Snickerdoodles have always been a favorite cookie of mine to bake. Probably because cinnamon is one of my mom’s favorite cookies. She could care less about Double Chocolate Toffee Cookies or Buttery, Thick and Chewy Chocolate Chip Cookies or Oatmeal Thumbprint Cookies with Cassis Jam. She’d much rather have plain-Jane sugar cookies or something with cinnamon.
So, as she gave me carte blanche in the kitchen as a child, it mattered not to her that we were out of chocolate chips or rolled oats. If we had butter, sugar, flour, and cinnamon? All was well in the world. Snickerdoodles are pretty much IT in that category.
I mean what other cookie requires so few ingredients yet packs such a punch of flavor?
Healthy Snickerdoodles are just as addicting as the originals!
In honor of my mother, here’s a slightly healthier version of the cinnamon sugar classic. These Whole Wheat Snickerdoodles feature the obvious whole wheat — without tasting too wheaty! — as well as a little flax seed meal snuck in for good measure.
They are just as addicting as traditional Snickerdoodles, with a little less guilt.
What does cream of tartar do to snickerdoodles?
Cream of tartar is the essential ingredient that gives snickerdoodles their chewy and slightly tangy texture! Cream of tartar also reacts with the baking soda in the cookies.
Cream of tartar is what changes a sugar cookie into a snickerdoodle.
How to make this good and cheap:
Here are some of the strategies you can use to make this recipe more economical:
- Stock up on ingredients when they are on sale. When I find regular kitchen staples on sale, I buy a lot. I’m currently using a price book to track prices and that’s saving me money. For this recipe, keeping an eye on the price of flour and butter can help keep the price down.
- Buying in bulk – It’s rare that I would buy just one bag of flour. Instead I stock up when I see a sale. I also have gotten into the habit of buying cases of flour from Bob’s Red Mill. I practice the same bulk buying for spices and other baking ingredients.
How I make this recipe easy:
This Whole Wheat Snickerdoodles recipe really couldn’t be easier than it is, but having the right kitchen tools can really make your time in the kitchen more enjoyable. Over time, I’ve honed my collection so that they are perfect for my needs.
Here are the tools that I use for this recipe:
- stainless steel mixing bowl – I’m not sure you have too many of these.
- Silicone spatula/spoon – I have two or three of these – so convenient!
- parchment paper – I hate washing pans. Parchment paper makes clean up a breeze. Use office binder clips to secure the paper to the 9×13-inch pan until you get the batter spread.
- sheet pans – These heavy-duty rimmed baking sheets have been a game-changer!
- 1 cup butter softened
- 1 1/2 cup brown sugar
- 2 egg
- 1 cup whole wheat flour
- 1 1/2 cup unbleached, all-purpose flour
- 1/4 cup flax seed meal
- 2 1/2 tsp cream of tartar
- 1 1/2 tsp baking soda
- 1/4 tsp ground cinnamon
- 1/2 tsp salt
- 2 tbsp granulated sugar
- 2 tsp ground cinnamon
- Preheat the oven to 400°. Line baking sheets with parchment paper.
- In a large mixing bowl, cream butter and sugar. Mix in eggs, one at a time. Stir in the flours, flax seed meal, cream of tartar, baking soda, 1/4 teaspoon cinnamon, and salt. Mix well and chill for about 1 hour.
- Meanwhile, in a small bowl prepare the Cinnamon Sugar. Combine the sugar and 2 teaspoons cinnamon.
- Roll the chilled dough into 1-inch balls. Roll the balls through the cinnamon sugar.
- Place the cinnamon-coated balls on the prepared baking sheets. Bake for 8-10 minutes. Cool on rack.
Originally published August 14, 2009. Updated March 8, 2018.