Whole-Wheat Snickerdoodle Bites

Photo by Courtney P.
Adapted from marthastewart.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

144

cookies

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

144

servings

Adapted from marthastewart.com

Ingredients

  • 1 1/4

    cups all-purpose flour

  • 1

    cup whole-wheat flour

  • 1/4

    cup wheat germ

  • 2

    teaspoons cream of tartar

  • 1

    teaspoon baking soda

  • 1/2

    teaspoon coarse salt

  • 2

    sticks unsalted butter, room temperature

  • 1 3/4

    cups sugar

  • 2

    large eggs

  • 1

    tablespoon ground cinnamon

Directions

STEP 1 Preheat oven to 350 degrees. Whisk together flours, wheat germ, cream of tartar, baking soda, and salt in a bowl. In another bowl, beat butter with 1 1/2 cups sugar on medium-high speed until pale and fluffy, about 3 minutes. Add eggs one at a time, beating to combine after each, then beat in flour mixture until combined. Refrigerate dough until firm, about 30 minutes. STEP 2 Combine remaining 1/4 cup sugar and cinnamon in a small bowl. Roll teaspoons of dough into balls, then roll in cinnamon sugar to coat. Place 1 1/2 inches apart on parchment-lined baking sheets. STEP 3 Bake until golden, rotating sheets halfway through, about 10 minutes. Transfer cookies to a wire rack; let cool completely. Cookies can be stored at room temperature up to 2 days.

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