Easy Snickerdoodles
Easy homemade snickerdoodle recipe with whole wheat flour and lower glycemic sugar. Soft, buttery cookies with cinnamon-sugar coating.
Ingredients
- 2 and 3/4 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened to room temperature
- 3/4 cup granulated sugar
- 1/4 cup coconut sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 3 tablespoons granulated sugar, for coating
- 2 tablespoons ground cinnamon, for coating
- 1 tablespoon raw cane sugar, for coating
Instructions
- 1
Preheat your oven to 375°F and line two baking sheets with parchment paper.
- 2
Combine the all-purpose flour, whole wheat flour, baking soda, and salt in a medium mixing bowl, then whisk together until evenly distributed.
- 3
Cream together the softened butter, granulated sugar, and coconut sugar in a large bowl using an electric mixer on medium speed for 3 to 4 minutes, until the mixture becomes light and fluffy.
- 4
Beat in the egg and vanilla extract into the butter mixture, continuing to mix until fully incorporated and the batter appears smooth.
- 5
Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined and no dry streaks remain.
- 6
Stir together the coating ingredients (granulated sugar, cinnamon, and raw cane sugar) in a shallow dish.
- 7
Scoop dough into 1-inch balls using a cookie scoop or spoon, then roll each ball thoroughly in the cinnamon-sugar mixture until fully coated.
- 8
Arrange the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- 9
Bake for 10 to 12 minutes, until the edges are set but the centers still appear slightly underdone and the tops show visible cracks.
- 10
Allow the cookies to cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire cooling rack.
- 11
Cool completely before serving or storing in an airtight container for up to 5 days.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| all granulated sugar | mix of granulated and coconut sugar | Coconut sugar has a lower glycemic index than refined white sugar, helping to minimize rapid blood sugar spikes while adding subtle caramel notes |
| all-purpose flour only | blend of all-purpose and whole wheat flour | Whole wheat flour provides additional dietary fiber and micronutrients that slow digestion and prevent blood sugar crashes |
| unsalted butter | grass-fed unsalted butter or half butter with ghee | Grass-fed butter contains higher levels of omega-3 fatty acids and conjugated linoleic acid, offering better anti-inflammatory benefits |
| regular white sugar coating | raw cane sugar or turbinado sugar | Raw and turbinado sugars retain trace minerals like molasses and have slightly less processing, maintaining small amounts of beneficial compounds |
| one large egg | one large egg plus 1 tablespoon ground flaxseed mixed with 3 tablespoons water (flax egg) | Flax eggs boost omega-3 content and add fiber while reducing cholesterol intake, supporting heart and gut health |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 24)
| Calories | 138 |
| Total Fat | 7g |
| Saturated Fat | 4g |
| Cholesterol | 20mg |
| Sodium | 85mg |
| Carbohydrates | 17g |
| Fiber | 1g |
| Sugar | 10g |
| Protein | 2g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
