Are these the same snickerdoodles your grandmother used to make? Half the butter is replaced with healthier olive oil, we’ve cut the sugar just a little and there’s wheat germ for extra goodness. Are these snickerdoodles just as cinnamony good? You bet they are!
Recipe courtesy of Sesame Street B is for Baking: 50 Yummy Dishes to Make Together.
See our review by Isabel Lai by clicking here.
- 3 cups all-purpose flour
- 1/2 cup wheat germ
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/2 cup (1 stick) butter
- 1 3/4 cups sugar
- 2 large eggs
- 1/2 cup olive oil
- 1 tablespoon vanilla extract
- 1/4 cup sugar mixed with 1/2 teaspoon ground cinnamon
- 1 Preheat the oven to 375ºF.
- 2 In a medium bowl, whisk together the flour, wheat germ, baking powder, baking soda, salt, and cinnamon.
- 3 In a large bowl, with the help of an adult and with an electric mixer on medium speed, cream the butter. Add the sugar and beat until blended. Add the eggs, oil, and vanilla and mix thoroughly. Add the dry ingredients and mix just until blended.
- 4 Use a teaspoon to scoop the dough into 1-inch balls.
- 5 Roll the dough balls in the sugar-cinnamon mixture to coat. Place on ungreased baking sheets, 2 1/2 inches apart.
- 6 Bake 10 to 12 minutes or until the surface is puffed, golden, and slightly cracked. Transfer the baking sheets to cool for 2 minutes, then transfer cookies to rack to cool completely.