Soft & Chewy Snickerdoodle Cookies with Fresh Milled Flour
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There’s nothing quite like the warm, cozy aroma of soft and chewy snickerdoodle cookies baking in the oven. With their signature cinnamon-sugar coating and perfectly tender texture, these cookies are a nostalgic favorite—but today, we’re making them even better with fresh milled flour. Unlike store-bought flour, freshly milled whole grains bring a depth of flavor and added nutrients, creating a cookie that’s not just delicious but also more nourishing. Whether you’re baking for a family treat, holiday gathering, or just because, these snickerdoodles will quickly become a go-to in your kitchen. Let’s dive into the recipe!
Soft & Chewy Snickerdoodle Cookies with Fresh Milled Flour
Snickerdoodles have been a favorite in our home for as long as I can remember. But the secret to making them extra special? It’s all in the flour. By using freshly milled flour, you’re not only making your cookies taste better, but you’re giving them a nutritional boost, too. Unlike the usual store-bought flour that’s stripped of its good stuff, freshly milled flour retains all those vitamins, minerals, and antioxidants that can be lost in the milling process. It’s a game changer for flavor and health.
For me, there’s nothing like a warm snickerdoodle straight out of the oven. If you’re a fan of snickerdoodles, you know exactly what I mean—the cinnamon-sugar coating has that perfect crunch, and the inside is soft and chewy, just the way they should be! I’ve tried these cookies with both einkorn flour and soft white wheat, and I’ve gotta say, the fresh flour makes all the difference. If you’ve never tried it, I’m so excited for you to discover how much better your cookies can taste!
Shaping and Baking the Cookies
Once your dough is ready, it’s time to shape your snickerdoodle cookies. I recommend using a cookie scoop to make uniform-sized dough balls. This will help ensure your cookies bake evenly and all turn out the same size. If you don’t have a cookie scoop, you can use a spoon to scoop out the dough and roll it into balls by hand.
For the cinnamon-sugar coating, mix together cinnamon and sugar in a shallow bowl. Roll each dough ball in the cinnamon-sugar mixture until it’s fully coated. The cinnamon-sugar not only adds a delicious flavor but also creates that signature cinnamon-sugar mixture crunch when baked.
Next, place the dough balls on a baking sheet lined with parchment paper to prevent sticking. Make sure to leave enough space between each cookie—about 2-3 inches—so they have room to spread as they bake.
Bake the cookies in a preheated oven at 350°F for 9-11 minutes. Keep an eye on them toward the end of the baking time. If you want your snickerdoodles to have that perfect crinkled look, remove the cookies from the oven and, while they’re still hot, use a spoon to gently press the edges of the cookies inward. Do this quickly, before the cookies have had time to set.
Why These Snickerdoodles Are So Special
One of the things I love most about these snickerdoodle cookies is how versatile they are. The chewy texture makes them perfect for anyone who loves a softer cookie, but they also have crispy edges that add an irresistible crunch. The balance of cinnamon and sugar in the coating adds a perfect contrast to the rich, buttery interior, giving these cookies that delightful chewiness that makes them so satisfying.
These cookies are perfect for a variety of occasions—whether you’re baking for a holiday, a cozy afternoon snack, or a bake sale. You can adjust the level of sweetness or cinnamon depending on your preference, making them customizable for all taste buds. They can be paired with a warm cup of tea or coffee for an afternoon treat, or enjoyed after dinner as a light dessert.
The flavor from freshly milled flour enhances every bite. It’s not just about the texture—it’s about how the flour brings out the natural sweetness of the other ingredients. You’ll notice a subtle nutty flavor from the einkorn flour or soft white wheat, which adds a delightful depth that you won’t get from store-bought flour.
Storing and Freezing Snickerdoodle Cookies
Once your cookies have cooled, store them in an airtight container at room temperature for up to a couple of days. This will keep them fresh and chewy.
If you want to store them for longer, freezing is a great option. To freeze baked cookies, layer them with parchment paper in a freezer-safe bag or container. When you’re ready to enjoy them, simply reheat the cookies in the oven at 350°F for about 7-8 minutes, and they’ll taste just as fresh as when they were first baked.
For those of you who like to prepare ahead, freezing the dough is also a great idea. Scoop the dough into balls and place them on a baking sheet to freeze for a few hours. Once frozen solid, transfer the dough balls to a freezer-safe bag or container. When you’re ready to bake, just place the frozen dough balls on a baking sheet and bake as usual, adding a minute or two to the baking time.
Adding Variations to Your Snickerdoodles
While this snickerdoodle recipe is delicious on its own, it’s also easy to put your own twist on it. I’ve baked this recipe many times, and adding a spin keeps it exciting and fresh. If you’re a fan of chocolate chip cookies, try mixing in some chocolate chips. You can use milk chocolate, dark chocolate, or even a combination of both for a more decadent flavor.
Another great variation is adding a bit of sourdough starter discard to the dough. If you have extra discard, it brings a subtle tangy flavor that complements the sweetness of the cookies and adds depth to their taste. This twist also creates a more complex flavor profile.
To make your snickerdoodles even more special, consider adding some chopped nuts, like pecans or walnuts. The added crunch pairs beautifully with the soft texture of the cookies, giving each bite a delightful contrast.
Why Freshly Milled Flour Makes These Snickerdoodles Irresistible
The texture and flavor of snickerdoodles depend heavily on the flour you use. When you bake with store-bought white flour, you’re missing out on the full potential of your cookies. Refined flour has been stripped of its bran and germ, which contain most of the nutrients and flavor of the wheat. Freshly milled flour, on the other hand, retains all the components of the grain, making it a powerhouse of flavor and nutrition.
Using soft white wheat flour is my go-to for snickerdoodles. It’s a whole grain flour that’s lighter in color and texture than other whole wheat varieties, but it still carries the full nutritional benefits. If you’ve been using traditional all-purpose flour, you’ll notice a difference in the depth of flavor and texture when you use freshly milled einkorn flour or soft white wheat. This type of flour will give your snickerdoodles the chewiness without being too dense or heavy.
The beauty of using freshly milled flour is that it adds subtle, complex flavors to your cookies. You’ll taste the natural sweetness of the wheat itself, which provides a wonderful backdrop for the cinnamon and sugar coating that makes snickerdoodles so special.
In addition to taste, freshly milled flour offers a plethora of health benefits. It’s packed with essential nutrients, like fiber, B vitamins, and antioxidants, which are stripped away in refined flours. When you mill flour yourself, or purchase it from a local grain mill, you’re consuming a product that’s as close to the natural grain as possible. This means your cookies will not only taste better but will also provide more nutritional value compared to those made with white flour.
A Little Snickerdoodle History
I was surprised to learn that the name “snickerdoodle” might actually have German roots! Some say it comes from the German word “schneckennudeln,” which refers to a type of cinnamon pastry. Others think the name was just a fun, playful one created when the cookies first appeared in New England back in the 18th century. No matter where the name came from, though, it’s clear that snickerdoodles have stood the test of time and continue to be a favorite treat in so many homes today.
Sharing Your Snickerdoodle Cookies
These snickerdoodles are perfect for sharing with friends and family. They make great gifts—just package them in a cute box, wrapped in plastic wrap or in a sealed container. A coupon code for a favorite online store like Amazon storefront could be a fun addition if you’re gifting the cookies to a baking enthusiast. You could also include a printed recipe card to share the joy of baking these delicious cookies with others.
Perfect Pairings for Snickerdoodle Cookies
These snickerdoodle cookies are delicious on their own, but if you’re looking to make them even more special, why not pair them with a cozy drink or treat?
A tall glass of milk is always a classic combo. It’s simple, nostalgic, and brings out the sweetness of the cookies. For something extra rich, try making a batch of homemade chocolate milk or a creamy coconut milk latte for a velvety treat.
If you’re in the mood for something a little more adventurous, pair your snickerdoodles with a warm cup of spiced chai or this healthy apple cider. The warm spices in these drinks complement the cinnamon-sugar coating, adding an extra layer of comfort. Plus, they’re all sugar-free, so they won’t overpower the cookies’ natural sweetness. You’ll also find these recipes in picture form for easy saving and sharing!
Lastly, for those moments when you’re craving something a bit sweeter,, nothing beats a scoop of raw vanilla ice cream. Made with raw honey or maple syrup, this healthier alternative to traditional ice cream complements the warm, chewy cookies for the perfect combo.
Troubleshooting Your Snickerdoodle Cookies
We’ve all been there! Baking a batch of snickerdoodles and things just don’t turn out quuuuuite right. Don’t worry, though! Here are a few tips to help you out when your cookies need a little rescue:
Cookies Are Too Flat
If your cookies end up too thin or spread way too much in the oven, it’s likely because the dough was a little too warm. Freshly milled flour can absorb moisture a bit differently than store-bought flour, which sometimes makes the dough a little stickier. If that happens, just chill the dough for about 30 minutes before baking. It’ll help prevent the cookies from spreading too much.
Cookies Are Too Tough
If your cookies turn out tough or too dense, chances are you overmixed the dough. It’s easy to do, especially if you’re excited to get them in the oven, but all you need to do is mix until it’s just combined. Don’t worry about the dough being a little lumpy, that’s totally fine. The less you work the dough, the softer your cookies will be!
Cookies Aren’t Spreading Enough
If your cookies are staying too puffy or aren’t spreading like you want, a couple of things might be happening. First, make sure your oven is fully preheated to 350°F. Also, check that your dough balls aren’t too large or packed too tightly. Freshly milled flour can make the dough a little thicker, so give those cookies some space on the baking sheet—2 to 3 inches apart should do the trick.
Uneven Cinnamon-Sugar Coating
If the cinnamon-sugar isn’t sticking as well as you’d like, the dough might be a little too dry. Try lightly dampening your hands before rolling the dough balls. This helps the coating stick better. If you’re still having trouble, you can roll the dough balls in the cinnamon-sugar mix twice—once after scooping and then again before baking. It’ll give you that nice, even coating we all love.
Cookies Are Overbaked
Snickerdoodles can go from soft to crispy faster than you think, so keep an eye on them as they bake. Take them out of the oven when the edges are lightly golden and the centers are just set. The cookies will firm up as they cool, so don’t worry if they seem a little soft when you pull them out.
Crumbling or Breaking Apart
If your cookies are too crumbly, it could mean there wasn’t enough moisture in the dough. Freshly milled flour can absorb moisture differently than regular flour, so make sure you’re measuring it correctly. Add a little extra butter or egg to the dough, and don’t go overboard with the flour. A little too much can make the cookies dry and crumbly.
The Bottom Line
These irresistible snickerdoodle cookies are a perfect example of how the magic of fresh milled flour can elevate your baking. Once you experience the difference, you’ll wonder how you ever baked without it! I hope these snickerdoodles become a new favorite in your kitchen, just as they’ve become one in ours.
Soft & Chewy Snickerdoodle Cookies with Fresh Milled Flour
Ingredients
- 2 ⅓ cups soft white kamut, or einkorn flour, finely milled
- 1 teaspoon baking soda
- 1 ½ teaspoon cream of tartar
- ½ teaspoon salt
- 1 ¼ cup sugar
- 1 cup softened butter
- 1 egg
- 2 teaspoons vanilla extract
- Coating:
- 2 tablespoons cinnamon
- ¼ cup sugar
Instructions
- In the large bowl of your stand mixer, beat softened butter and sugar together until light and fluffy.
- Add in egg and vanilla until well combined.
- Combine the flour, baking soda, cream of tartar, and salt together in a separate bowl, and slowly mix into wet ingredients.
- Mix until just combined.
- Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
- For the coating, combine cinnamon and sugar in a small bowl.
- Scoop cookie dough out and form into a small ball with your hands.
- Roll the formed cookie dough into the cinnamon and sugar mixture and place on a baking sheet. Make sure there is plenty of space in between them.
- Bake for 9-11 minutes.
- If you want to achieve a crinkled look, immediately after removing from the oven, take the end of a spoon and push the sides of the cookie in slightly (this must be done very quickly before they start to set).
These came out super flat, like melted butter puddles. The taste was good. But not in any cookie form.
Was your butter melted instead of softened? I’ve never had them turn out flat