Hello again and welcome back! It’s the final week of me trying awesome allrecipes.com recipes for delicious dessert-ey things, and I’m especially excited about these! THIS recipe for Whole Wheat Snickerdoodles takes an already delicious cookie concept and jam-packs it with good, healthy fiber! It seemed like a very logical choice to pair with the cinnamon-ey flavor of the Snickerdoodle, so I figured I’d try my hand at it. And now you can too! Let’s do it!

You’ll Need:

For the Cookie Dough:
1/2 Cup of Butter
3/4 Cup of Brown Sugar
1 Egg
1 Teaspoon of Vanilla Extract
1 and 1/2 Cups of Whole Wheat Flour
1/2 Teaspoon Baking Soda
1/2 Teaspoon of Cream of Tartar

For the Cinnamon-Sugar mixture (topping, covering, whatever, the stuff you’ll roll the dough balls in):
2 Tablespoons of White Sugar
1/2 Teaspoon of Ground Cinnamon

Start by preheating the oven to 375 degrees! Then mix the butter and sugar together until it looks like this.

Then add the egg and vanilla, and mix again!

Then add the dry ingredients, and mix it one final time!

Oh, actually, there’s one last thing to mix. In a separate, small bowl, mix up the white sugar and cinnamon. Now roll the dough into small-ish balls (the exact size is really up to you), and roll them around in the cinnamon-sugar, until the ball is evenly covered.

Next, place the ball on a cookie sheet, and flatten it a bit, either using the bottom of a cup (it’s generally the right size for the job) or just a few fingers (that’s what I used). Don’t make it pancake-flat, just vaguely thick-cookie-shape. If they look like the below pictures, you’re good.

With your cookie sheet full of cinnamon-sugar-covered, semi-flat cookie dough balls, toss it in the oven for 10-15 minutes. Once the cookies seem to have firmed up considerably (some probably will have formed cracks on the top, like a few in the below pictures), take them out and let them cool on a wire rack. Don’t worry about waiting too long, though, they’re the best when they’re fresh! So dig in!

What a delicious month of recipes it’s been! Thanks, as always, to allrecipes.com for all the great ideas! Pretty sure we’ll be going back to original stuff next week, so look forward to that! Send danhenriksen@fluffy-muffin.com (me, obvs) any comments, questions and suggestions you have about this week’s or any other recipe! And happy baking!