Whole Wheat Snickerdoodles

I’m sorry that it is a Wednesday in June and I am posting another cookie recipe.

I have Christmas on the brain.

Yesterday, you would have found me singing “A Holly Jolly Christmas”.

Today, I made Snickerdoodles.

I think this is evidence that I am more than ready for Christmas In July.

Whole Wheat Snickerdoodles

2 cups whole wheat flour

1/2 tsp. cream of tartar

1 tsp. baking soda

pinch cinnamon

1/2 cup canola oil (or coconut oil, or butter)

1 cup granulated sugar

2 eggs

1 tsp. vanilla extract

2 Tbsp. sugar + 1 tsp. cinnamon, for rolling

Preheat oven to 375°F. With an electric mixer, cream together the sugar, oil, vanilla and egg until smooth. Add the whole wheat flour, cream of tartar, baking soda and cinnamon, mixing until well incorporated and dough is formed. Shape dough into balls and roll in cinnamon-sugar mixture before placing on baking sheet. Flatten the cookie dough balls with the palm of your hand to make uniform circle shapes. Sprinkle with more cinnamon-sugar. Bake for 10 minutes.

Snickerdoodles are my favorite. Crunchy and cinnamon-sugary on the outside and soft in the middle.

I love how they puff up and get that pillow-y look on the top. No other cookie does that. Amazing.