Whole Wheat Maple Snickerdoodle

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Whole Wheat Maple Snickerdoodle

Whole Wheat Maple Snickerdoodle

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Whole Wheat Maple Snickerdoodle

by: Kaeleen Foote

Ingredients For: Whole Wheat Maple Snickerdoodle

2 2/3 cups whole wheat flour
1 teaspoon cream of tartar
1 teaspoon baking soda
1/2 teaspoon cinnamon
1 cup butter
2/3 cup maple syrup
2 eggs
2 Tablespoons raw sugar
1 teaspoon cinnamon

Instructions For: Whole Wheat Maple Snickerdoodle

Mix first four dry ingredients together in a small bowl. In a different, larger bowl, cream butter thoroughly. Slowly add maple syrup to butter, mixing thoroughly. Mix in eggs, one at a time to butter mixture. Add flour gradually and mix together.

Cover and refrigerate dough for at least one hour or until dough is firm enough to handle. Form dough into 1-inch balls; roll in a mixture of the 2 TBS sugar and 1-tsp cinnamon. Place on parchmentWhole Wheat Maple Snickerdoodle, flatten cookies slightly with bottom of a drinking glass. Bake in a 375* oven for about 8 minutes or until light golden. Cool on wire racks.Whole Wheat Maple Snickerdoodle makes about 5 Dz. cookies.

 
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