Monday, October 6, 2008

100% Whole Wheat Snickerdoodles

These cookies were so soft and chewy. They were really good! I love the lemon zest. Gives them a nice flavor. I baked half the dough and refrigerated the other half until we were ready for more freshly baked cookies!

1 cup sugar
1/2 c. lowfat butter
2 tbsp milk
1 tsp grated lemon zest
1 tsp vanilla
1 egg
1 3/4 c. whole wheat flour
1 tsp baking powder
1/2 tsp salt
2 tbsp sugar
1/2 tsp cinnamon

Cream butter and sugar until light and fluffy. Add egg, vanilla, and lemon zest and beat until fluffy. Turn off mixer. Pour in flour, baking powder and salt. Beat until just combined. Refrigerate dough for 30 minutes, or until it can be handled and rolled into balls. Preheat the oven to 375 degrees. Combine the cinnamon and sugar. Roll the balls in the cinnamon/sugar mixture. Place on cookie sheet, at least 2 inches apart (they spread a lot). Bake for 7-10 minutes until light golden brown.

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