Snickerdoodles Made with Fresh Milled Flour: Soft and Chewy
Snickerdoodles are THE classic cookies I think of when it comes to my grandma and they are my husband’s favorite cookies. That fluffy interior, tang, and cinnamon-sugary goodness just make you smile! It’s the perfect wholesome cookie when you need a little pick-me-up.
We have taken this timeless cookie up a notch with a wholesome twist: Fresh Milled Flour. By using freshly ground whole wheat in your snickerdoodle recipe you’ll have a great recipe with flavor and nutrition. You can play around with different soft wheats, Kamut, or even spelt to see what you like best.
Ready to bake something truly special? Let’s do this!
What makes Snickerdoodles Different from Sugar Cookies?
Classic snickerdoodle cookies are set apart from other cookies due to the little tang you get from adding the tiniest bit of cream of tartar, plus the coating of cinnamon sugar gives it a little bit of a crunchy bite and a chewy texture. With no icing or chocolate chips these chewy cookies stand on their own, and for good reason. The cinnamon lovers in your family will ask for these cookies time and again.
Try some of our other fresh milled flour cookie recipes like Sourdough Chocolate Chip, Molasses, or Sourdough Oatmeal Toffee.
Why Use Fresh Milled Flour for Snickerdoodles?
Nutritional Benefits of Fresh Milled Flour
Freshly milled flour retains its natural nutrients like fiber, vitamins, and minerals unlike commercially milled flours, which often lose nutrients during processing.
“In fact, of the 44 known essential nutrients needed by our bodies and naturally obtained from foods, only 4 are missing from wheat– vitamin A, B12, and C, and the mineral iodine.” – Sue Becker (Source)
Fresh milled flours also retain their natural oils which helps prevent the dough from becoming too dry.
Texture and Flavor Enhancements
Fresh milled flour gives your cinnamon sugar cookies the best flavor – a nutty and slightly sweet dough. This subtle nuttiness really complements the cinnamon in this snickerdoodle cookie recipe.
The texture of fresh milled cookies has a heartier crumb that gives a good chewiness before it melts in your mouth.
Tools to Make Snickerdoodles
- Grain Mill
- Stand Mixer with Paddle Attachment/ Hand Mixer
- Mixing Bowl
- Spatula
- Baking Sheet
- Silicone Baking Mat or Parchment Paper
- Cookie Scoop or Spoon
- Plastic Wrap
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Ingredients for Fresh Milled Flour Snickerdoodles
Cookie Dough
- 1/2 Cup Unsalted Butter, softened
- 1 Cup Sugar
- 1 tsp Vanilla Extract
- 1 Egg
- 1/4 tsp Cream of Tartar
- 1/4 tsp Baking Soda
- 1/4 tsp Baking Powder
- 1/8 tsp Salt
- 1.25 Cups (250g) Soft White Wheat Berries
Cinnamon Sugar Coating
- 2 TBSP Sugar
- 1 TBSP Cinnamon
Step-by-Step Instructions for the Best Snickerdoodle Cookies
- Start by milling flour and setting aside
- Cream together butter and sugar in mixer
- On low speed, mix in eggs and vanilla
- Slowly add in dry ingredients, mixing just until combined
- Cover and refrigerate dough 2-3 hours
- Preheat oven to 375 degrees and prepare baking pan and mat
- Stir together the cinnamon sugar mixture
- Roll dough into cookie dough balls, coat in sugar mixture, and place on pan
- Bake 10-12 minutes, or until edges are just golden
Notes:
- Be sure to chill your dough, don’t skip this step!
- Dough balls should be about a heaping tablespoon in size
- Makes about 16 cookies
- Bake time may very between ovens
Preparing Ingredients
Start by milling flour and setting aside.
Cream together butter and sugar in mixer.
On low speed, mix in eggs and vanilla.
Mixing Snickerdoodle Dough
Slowly add in dry ingredients, mixing just until combined. Cover and refrigerate dough 2-3 hours.
Rolling Snickerdoodle Cookie Dough in Cinnamon Sugar
Preheat oven to 375 degrees and prepare baking pan and mat.
Mix together the sugar and cinnamon. Roll dough into balls, coat in sugar mixture.
Place coated dough balls on prepared pan about 2-4 inches apart.
Baking to Perfection
Bake snickerdoodles 10-12 minutes, or until edges are just golden.
Cool on the baking sheet for 2 minutes before transferring to a wire rack.
Tips for Perfect Snickerdoodles
- Don’t overmix the dough, you don’t want it to create a lot of gluten and be too tough
- Bake snickerdoodles just until the edges are lightly golden. You don’t want to overbake otherwise you’ll end up with a crunchy cookie.
Storing Snickerdoodles
Store baked snickerdoodle cookies in an airtight container on the counter for 2-3 days. To keep snickerdoodles soft, you can place a slice of bread in the container along with the cookies.
If your cookies become too hard you can reheat in the microwave for 5-10 seconds to get back that soft chewiness.
You can freeze baked cookies in a sealed bag for 1-2 months. You can also freeze the dough balls (uncoated) on a baking sheet, then place in a freezer bag for 2-3 months, or until ready to bake. To bake, let dough balls thaw for a few minutes, then roll in cinnamon sugar coating before baking.
I hope you’ll try this recipe for the best snickerdoodles! You’re going to end up with a batch of soft, chewy cookies perfectly coated with a little sugary crunch. They are perfect for every get together, baking days, and sharing with friends and neighbors.
Soft and Chewy Snickerdoodles Made with Fresh Milled Flour
The best recipe for soft and chewy Snickerdoodles made with fresh milled flour. Wholesome and classic cookies spiced with cinnamon sugar.
Ingredients
Cookie Dough
- 1/2 Cup Unsalted Butter, softened
- 1 Cup Sugar
- 1 tsp Vanilla
- 1 Egg
- 1/4 tsp Cream of Tartar
- 1/4 tsp Baking Soda
- 1/4 tsp Baking Powder
- 1/8 tsp Salt
- 1.25 Cups (250g) Soft White Wheat Berries
Cinnamon Sugar Coating
- 2 TBSP Sugar
- 1 TBSP Cinnamon
Instructions
- Start by milling flour and setting aside
- Cream together butter and sugar in mixer
- On low speed, mix in eggs and vanilla
- Slowly add in dry ingredients, mixing just until combined
- Cover and refrigerate dough 2-3 hour
- Preheat oven to 375 degrees and prepare baking pan and mat
- Mix together the sugar and cinnamon
- Roll dough into balls, coat in sugar mixture, and place on pan
- Bake 10-12 minutes, or until edges are just golden
Notes
Be sure to chill your dough, don't skip this step!
Dough balls should be about a heaping tablespoon in size
Makes about 16 cookies
Nutrition Information
Yield 16 Serving Size 1 CookieAmount Per Serving Calories 123Total Fat 6gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 2gCholesterol 27mgSodium 50mgCarbohydrates 17gFiber 1gSugar 14gProtein 1g
*This has not been evaluated by the FDA
FAQS
Soft white wheat works best for a softer cookie, but you can also play around with use spelt or Kamut.
Of course, just make sure it is real whole wheat! Choose a soft wheat variety.
Store in an airtight container at room temperature for 2-3 days. To keep soft-baked snickerdoodle cookies from drying out you can add a small slice of bread to the container.
Yes! Freeze uncoated, rolled dough balls to bake cookies later. You can also freeze the baked cookies for quick snacks.
Yes, you want your fresh milled flour to hydrate properly.
What a classic dessert ! Delicious
Oh you totally hit my soft spot here just now. Butter, cinnamon and fresh milled flour sounds awesome! They look so delicious too, my mouth just started watering like crazy. Must mean something! I’ll save your recipe so I can try this soon.
Here’s something I didn’t know yet. Snickerdoodles. They sound lovely. Definitely going to try them!
These look delicious!
Ohhhhhh my goodness these look amazing! 🤩
This looks absolutely delicious! Thank you sharing and especially for including the nutritional information!
I can’t wait to try these! They look so good! Thanks!