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Snickerdoodles II

The flavors of cinnamon, butter, and sugar really stand out in this cookie, from the Bob's Red Mill Baking Book, made with whole grain goodness.

Directions

Sift together the flours, baking soda, and salt.

Cream The butter with the sugar until light, about 2 minutes. Beat the eggs, one at a time, into the vanilla. Scrape down the sides of the bowl as needed, the beat in the milk. Fold in the flour mixture just to blend. Cover the bowl with plastic wrap and chill for 20 minutes.

Preheat the oven to 375°F. Lightly oil a baking sheet or line it with parchment paper.

Roll tablespoons of the dough into balls, then roll each ball in the cinnamon/sugar mixture. Place the balls on the prepared baking sheet and flatten slightly. Bake for 10 minutes or until golden. Cool on wire rack. Makes 2 dozen cookies.


Snickerdoodles II

Rating

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Products Used in this Recipe

MONTHLY SPECIALS
Whole Wheat Pastry Flour

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Gluten Free
Baking Soda

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Best Sellers
Whole Grain Oat Flour

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MONTHLY SPECIALS
Unbleached White All Purpose Flour

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Ratings & Comments (2)

5 Stars  0%  0
4 Stars 0%  0
3 Stars 50%  1
2 Stars 50%  1
1 Star 0%  0

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2 Reviews

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flyingchef January 15, 2014
I concluded that this is your typical sugary cookie recipe.
I added ¼ cup more of sugar and replace the oat flour for more of the whole wheat p.f. The batter was very sticky even though we refrigerated as instructed.
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Marianne March 30, 2014
These are very bland, nothing like a real Snickerdoodle and I added 1 tsp of cinnamon to the dough. The dough was very soft so I only used 1 cup of milk instead of what I assume means 1 1/3 cups in the list. They are eatable so I gave them 2 stars instead of 1.

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