Oh, Charlotte! The Kids are Baking!

Whole Wheat Snickerdoodles

Yes, I said, "Whole Wheat"...don't be scared.

1/2-cup unsalted butter, softened

2/3-cup brown sugar

2/3-cup white sugar

2 eggs

2-cups Whole Wheat Flour

2-Tablespoons cornstarch

1-teaspoon baking soda

1/2-teaspoon salt

Cinnamon Sugar

1/2-cup sugar

3-Tablespoons ground cinnamon

Preheat oven to 350*.  Cream butter and sugars until creamy and light in color.  Add eggs and beat until batter is uniform.  Sift flour, cornstarch and baking soda; fold into buttery sweet egg mixture.  

Form tablespoon-sized balls and roll in cinnamon sugar to coat.  

Place cinnamon atter balls onto parchment-lined baking sheet and flatten slightly with glass bottom.  Bake 7-minutes, turn cookie sheet, and bake 7-minutes more.  

Remove from oven, cool slightly, and gobble up with a tall glass of cold milk.  Yum!

Makes 2 dozen, which doesn't last long around here!!  Enjoy!

Hint: These are easy to freeze after rolling in the cinnamon sugar, so you could make them during your baking/prep day, if you have one, and bake as desired ((like, every day)).  Or, bake a dozen and refrigerate half the cookie dough for another day of fresh-from-the-oven goodness this week!