Fresh Milled Snickerdoodles
Classic snickerdoodles, but with fresh milled flour for extra flavor and a wholesome twist. Quick to make with simple ingredients and the perfect cinnamon-sugar topping.
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. Tried this recipe?Let us know how it was!