Snickerdoodles with Whole Wheat

Just looking at this photo makes me want to brew up a cup of tea and raid the now-frozen stash of cookies. If I didn't freeze them, there would be nothing left to give away!

It isn’t the holidays around the Homestead if there aren’t Snickerdoodles to be had. This year, I decided to play around with the recipe to include some whole wheat flour. We can all pretend together that this makes the cookies better for you, but really they’re still just a fun-filled festival of sugar, butter, and cinnamon with some flour there to give it shape.

Snickerdoodles with Whole Wheat
Makes 5 dozen or so

• 1/2 cup sugar
• 1 tbs ground cinnamon
• 1 1/2 cups sugar
• 1/2 cup butter
• 1/2 cup shortening
• 2 eggs
• 2 cups unbleached flour
• 3/4 cup whole wheat flour
• 2 tsp cream of tartar
• 1 1/2 tsp baking powder
• 1/4 tsp salt

1. Heat oven to 400. Line cookie sheets with silicone mats, if using. Do not grease.
2. Mix 1/2 cup sugar and cinnamon in a small bowl, then set aside.
3. Combine 1 1/2 cups sugar, butter, and shortening and blend until light and fluffy. Add eggs one at a time, blending well after each addition.
4. In another bowl, combine flours, cream of tartar, baking powder, and salt. Slowly add to butter mixture and mix until well combined.
5. Roll dough into 1″ or so balls, then roll in sugar and cinnamon mixture. Place on cookie sheet 2″ apart and bake 10 minutes or so, just until set in the center.