Whole Wheat Snickerdoodles


These cookies. THESE COOKIES. You MUST make these cookies.  For real! They are my go to for any holiday or family event that happens over the fall/winter season. They are soft and chewy yet have substantial texture. The are sweet and a little bit spicy. The stay fresh for a ridiculous amount of time and are amazing with coffee (like you need an excuse to eat cookies in the morning. And the best part? It's a one bowl mix it up in less than 10 minutes kind of recipe. Which means they are perfect for whipping up a batch with your kids. Or with your class as I did last year at The Harvest Spoon! Whole wheat snickerdoodles: minimal input, maximum impact, happy tummies (and family members/coworkers)


Unless you feel like grinding up cinnamon sticks, I highly recommend using powdered cinnamon. But damn, don't they make for a nice prop? Ditto for the rustic whisk - get yourself a stand mixer stat. 



1/2 unsalted butter, room temperature
2 cups brown sugar (I know, I know..but so good!)
2 large eggs
4 tsp vanilla
2 cups unbleached flour
1 cup whole wheat flour
2 tsp baking soda
2 tsp cinnamon
1/2 tsp salt
pinch of nutmeg


1/2 cup sugar
4 tsp cinnamon

Mix it up:

Beat butter and brown sugar together, then add in the eggs and vanilla.
Add flours, baking soda, cinnamon and salt
Mix gently until combined - do not over mix!

Combine sugar and cinnamon coating in a bowl
Form dough into balls and roll in the sugar coating
place on a cookie sheet about 1.5" apart

Bake for 12-15 min at 350F

** If you want to get really fancy, and add an additional layer of autumnal madness to it, try pressing a pecan half into the centre of each cookie before baking. DELISH!