Whole Wheat Snickerdoodle

Ingredients:

• 1 cup unsalted butter, softened at room temperature
• 2 eggs
• 1 1/3 cup organic sugar
• 1 tsp vanilla
• 3 cups white whole wheat flour
• 1 tsp baking soda
• 1 tsp cream of tartar
• 1/4 tsp salt

Roll cookies in

• 2 tsp cinnamon
• 3 Tbsp organic sugar

Preparation:

1. Preheat the oven to 375 degrees. Line cookie sheets with parchment paper, or lightly grease.
2. Combine cinnamon and 3 Tbsp sugar in a small bowl and set aside.
3. Sift together flour, baking soda, cream of tarter and salt then set aside.
4. In a large bowl beat sugar with softened butter for 2 minutes. Beat in eggs and vanilla. Gradually beat in flour mixture until thoroughly combined.
5. Roll dough into 1 1/2 inch balls and then roll in cinnamon mixture to cover. Place cookies two inches apart on a cookie sheet.
6. Bake for 10 - 12 minutes or until the tops are light golden brown. Do not over bake.
7. Allow cookies to cool for two minutes before removing them from the baking sheet. Transfer to rack to cool completely.

Notes:

• Yields about 32 cookies.
• The dough freezes well. Freeze the cinnamon coated balls on a cookie sheet.
• Once frozen, transfer them to a zip-lock freezer bag and they will keep for weeks and bake up as well as when fresh. You will need to add about two minutes to baking time. Watch them carefully the first time.