Gracious me, I do love a good Snickerdoodle. My grandmother used to bake them for me all the time when I was little.
Every time I got into Peet’s or Starbucks, it takes all my self control not to include one of their luscious Snickerdoodles with my “non-fat, mostly-dry, decaf cappuccino” order.
I was thrilled when I tried this recipe for Whole Wheat Snickerdoodles. They are best right out of the oven (of course, isn’t every cookie?), but they were just as good the next day. I actually had to hide these behind the 1 gallon jug of windshield wiper fluid in the garage. I was bound and determined to have these all to myself.
Tip: The recipe calls for white whole wheat flour, but I used whole wheat pastry flour and they turned out wonderful.
Photo & Recipe: Whole Grain Gourmet