Soft, chewy cookies rolled in cinnamon sugar, with that subtle tang that makes them extra special. These are everything you want in a classic snickerdoodle, but made with fresh milled whole wheat flour. If you’ve been wondering whether homemade snickerdoodles will actually work with freshly ground flour, I’m happy to tell you they absolutely do. The dough is super simple and uses basic pantry ingredients for a nostalgic treat you’ll love.
Until recently, I had never made snickerdoodles. I love cinnamon everything, but when it comes to cookies, I usually reached for Chocolate Chip or Oatmeal Raisin. But now that I’ve made these fresh milled snickerdoodles a few times, I’ve decided they are absolutely worth making again and again. Honestly, they’re kind of addicting.
They’re soft and chewy, with the unmistakable cinnamon flavor and that slight tang from the cream of tartar. It’s no wonder so many people love them. They’re so simple but so good. They are also super easy to make, but do plan ahead because you’ll need to chill the dough for an hour.
Classic Snickerdoodles (Fresh Milled Flour)
If you’re a fan of snickerdoodles but haven’t tried them with fresh milled flour, this is your sign. Freshly ground flour adds a depth of flavor you just don’t get with all-purpose flour. You also get the benefits of baking with whole grain flour, plus they flat-out taste delicious. Seriously, no one will care that these are whole wheat.
New to baking with fresh milled flour? Check out my getting started guide for tips. And if you’re not familiar with fresh milled flour yet, read all about why I choose to use fresh milled flour for my baking.
Tips for Success
- Use butter that’s softened to room temperature. It should give when you press it, but still hold its shape. If your butter is too cold, it won’t cream properly. If it’s too warm or melted, your cookies will spread more than you want.
- Don’t skip the rest and chill time. The 60-minute chill helps the cookies stay puffy and hold their shape in the oven.
- For crispy edges and soft, chewy centers, pull them when they still look just barely set in the center. They’ll continue to set up as they cool on the pan.
Ingredients
Key Ingredients
Flour: I used fresh milled soft white wheat for these. It keeps the cookies tender and soft, which is exactly what you want in a snickerdoodle. I haven’t made this with other grains, but feel free to experiment with other soft grains such as spelt or einkorn. If you’re using store-bought flour, you can use all-purpose flour or a 50/50 mix of all-purpose and white whole wheat flour in the same amount.
Cream of Tartar: This is what makes a snickerdoodle a snickerdoodle. It gives the cookie that slightly tangy flavor and helps create that soft, chewy texture. Don’t swap it out for baking powder or the taste and texture will be different.
Butter: I used regular salted butter, at cool room temperature. Let the butter sit out until it feels cool to the touch and you can press a finger into it and make an indent, but it still holds its shape. This is typically around an hour or two on the counter, depending on your kitchen’s temperature.
Sugar: Regular granulated sugar works best here. I used Zulca brand pure cane sugar, which is less refined and a bit darker in color. However, regular white sugar would be perfect as well. You’ll need sugar for both the dough and the topping.
Cinnamon-Sugar Topping: This is the star ingredient for these cookies. Lots of cinnamon in the topping gives the cookies their signature taste. Some people also put a bit of cinnamon in the dough for extra flavor. I’ve tried it both ways and prefer the classic no-cinnamon dough but feel free to add about 1/2 teaspoon to the dough if you want. Just whisk that into the dry ingredients.
Other Ingredients: You’ll also need baking soda, salt, vanilla extract and one egg.
Instructions
Step 1: Whisk dry ingredients together.
Step 2: Cream butter and sugar, then add egg and vanilla.
Step 3: Mix until well combined.
Step 4: Add flour and mix just until combined.
Step 5: Roll dough balls in cinnamon sugar mixture.
Step 6: Arrange dough balls on cookie sheet, spaced about two inches apart.
Don’t skip the cream of tartar
Cream of tartar is what makes a snickerdoodle a snickerdoodle. It gives these cookies their signature slightly tangy flavor and helps create that soft, chewy texture. Don’t skip it and don’t swap it for baking powder. It really does make a difference.
FAQs
Can I use store-bought flour?
Absolutely. Use all-purpose flour in the same amount for classic snickerdoodles. If you want a whole wheat version, a 50/50 blend of all-purpose and white whole wheat works well.
Do I have to chill the dough?
It’s not a must but I do recommend it. I tried baking after 15-minute rest without chill time and got good results. However, the cookies did spread a bit more than I would like. If you chill the dough for an hour or two, the cookies will bake up thicker and spread less so I think it’s worth the wait. You can chill longer if that works better for your schedule. Overnight is totally fine too.
Can I roll the dough balls and then chill them?
You can, but there’s a catch. I tested this and found that if you roll the dough balls in the cinnamon-sugar straight from the fridge, only the cinnamon sticks. The sugar just falls off because the dough is too cold. You’d need to let the balls sit out for a few minutes first so the outside softens enough for the sugar to stick.
I haven’t tried rolling them in the cinnamon-sugar before chilling, but I wouldn’t recommend it. I think the sugar would soften and absorb into the dough during the chill time.
My preferred method is to chill the dough first, then scoop all your portions, roll them into balls, and then roll each one in the cinnamon-sugar right before baking.
Other Cookie Recipes You Might Enjoy:
Toll House Chocolate Chip Cookies with Fresh Milled Flour
Fresh Milled Peanut Butter Cookies
Fresh Milled Snickerdoodles
Equipment
Ingredients
Dough
- 1 3/4 cups 210g fresh milled flour I used soft white wheat
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- 1/4 teaspoon salt
- ½ cup (1 stick) butter, softened
- 2/3 cup sugar
- 1 egg room temperature
- 1 teaspoon vanilla extract
Topping
- 2 tablespoons sugar
- 2 teaspoons cinnamon
Instructions
- Combine the topping ingredients (sugar and cinnamon) in small bowl. Set aside.
- In medium bowl, whisk the flour, cream of tartar, baking soda, and salt. Set aside.
- In large bowl, beat the sugar and butter until fluffy, about 1-2 minutes. Add the egg and vanilla extract. Mix until well combined.
- On slow speed, add flour mixture and mix until no dry flour remains.
- Chill 60 minutes.
- Preheat oven to 375°F.
- Roll cookie dough into balls. I used a medium (#40) cookie scoop, which holds about 1 1/2 tablespoons. Roll the dough balls in the cinnamon-sugar topping. Arrange on cookie sheets, leaving about two inches between each dough ball.
- Bake for 8-10 minutes or until puffy and just barely set in the center. Allow the cookies to cool on baking sheet for 8-10 minutes before transferring them to wire rack.
Notes
FAQs
Can I use store-bought flour? Absolutely. Use all-purpose flour in the same amount for classic snickerdoodles. If you want a whole wheat version, a 50/50 blend of all-purpose and white whole wheat works well. Do I have to chill the dough? It’s not a must but I do recommend it. I tried baking after 15-minute rest without chill time and got good results. However, the cookies did spread a bit more than I would like. If you chill the dough for an hour or two, the cookies will bake up thicker and spread less so I think it’s worth the wait. You can chill longer if that works better for your schedule. Overnight is totally fine too. Can I roll the dough balls and then chill them? You can, but there’s a catch. I tested this and found that if you roll the dough balls in the cinnamon-sugar straight from the fridge, only the cinnamon sticks. The sugar just falls off because the dough is too cold. You’d need to let the balls sit out for a few minutes first so the outside softens enough for the sugar to stick. I haven’t tried rolling them in the cinnamon-sugar before chilling, but I wouldn’t recommend it. I think the sugar would soften and absorb into the dough during the chill time. My preferred method is to chill the dough first, then scoop all your portions, roll them into balls, and then roll each one in the cinnamon-sugar right before baking.Pin This For Later
