These are the best snickerdoodle cookies made with fresh milled flour! The soft and chewy texture makes these a family favorite! They are easy to make and are a delightful treat.
What You Need To Make The Best Snickerdoodle Cookies Made With Fresh Milled Flour
Butter
Sugar
Baking Soda
Salt
Cream of Tartar
Egg
Vanilla Extract
Fresh Milled Soft White Wheat Flour
Is Cream of Tartar Necessary For These Snickerdoodles?
In my honest opinion, yes! It’s such a small amount and seems negligible, but cream of tartar is what gives that signature chew and tangy flavor to a delicious snickerdoodle. Another thing cream of tartar does is prevents the sugar in the dough from crystalizing, which would make a more crunchy cookie. If you really don’t have cream of tartar on hand it will not be a fail, and you can still go ahead with this recipe, but I urge you to try it for it’s best flavor and texture!
The Process For Making The Best Snickerdoodle Cookies Made With Fresh Milled Flour
Also, note that as soon as they start to turn golden you want to pull them from the oven if you are looking for a soft cookie. They may look a tad underdone at this point, but they will finish baking and set up as they cool. If you overbake them they will be more crunchy, so it’s totally up to you and your preference.
What Size Cookie Scoop Should I Use?
For standard 3 Inch cookies I use a medium cookie scoop which holds about 1.25oz. of cookie dough. The medium cookie scoop will yield about 17 cookies per batch.
For jumbo 4 inch cookies I use a large cookie scoop which holds about 2.25oz. of cookie dough. The large cookie scoop will yield about 6 cookies per batch.
You can go bigger or smaller just note it may change your baking time.
*Note that there are so many cookie scoop brands and sizes on the market, so this may vary for you. I just shared what came out of a batch with my scoops.
Storing Your Snickerdoodles
To keep your cookies soft store them in an airtight container or bag for 2-3 days. They may get a little harder after that, but they won’t be “bad” until they mold.
Can I Freeze These Snickerdoodles?
These snickerdoodles freeze well and can stay in the freezer for up to 3 months if you keep them in freezer-safe bags.
When ready to serve, just remove from the freezer and let come to room temperature.
You can also scoop your dough balls and freeze on a cookie sheet until solid and store in a freezer-safe bag and pull out and bake right away. This may add a couple of minutes to your bake time so watch them until they are golden on the edges.
Shop This Post
Where To Buy Grains Online
This post contains affiliate links, which means I make a small commission at no extra cost to you.
IF YOU TRY THIS RECIPE AND LOVE IT, I WOULD LOVE IF YOU GAVE IT 5 STARS AND LEAVE A REVIEW BELOW!
YOU CAN ALSO TAG ME ON INSTAGRAM OR FACEBOOK @FRESHMILLEDMAMA AND SHARE A PHOTO IN MY FACEBOOK GROUP.
The Best Snickerdoodle Cookies Made With Fresh Milled Flour
Ingredients
Method
- In mixing bowl or stand mixer beat butter on medium-high for 30 seconds. Add sugar, baking soda, salt, and cream of tartar. Beat until combined and scrape the sides of the bowl if needed.
- Beat in egg and vanilla until combined.
- Add in flour and beat until just combined. Don't overmix.
- Cover and chill the dough for 1 hour.
- Preheat oven to 375℉
- Mix the cinnamon and sugar in a small bowl for rolling the dough balls in.
- Use a cookie scoop and scoop dough balls. Roll dough balls in cinnamon and sugar mixture. Place 2 inches apart on a cookie sheet lined with parchment paper. (see note on cookie sizes.)
- Bake for 10-11 minutes until edges are golden. If making jumbo cookies bake for 12-13 minutes, but as always watch your cookies because ovens vary!
- Move cookies to a cooling rack and enjoy!
Delicious 😋
Can I replace the cream of tartar with something else? I am allergic to the sulfites in it.
You can either leave it out or substitute with lemon juice: double the amount of cream of tartar called for in the recipe and use that much lemon juice.
Delicious but has anyone made with 1/2 cup honey vs the sugar?
Thanks
Thanks! I personally haven’t tried subbing honey.
Question for you – if you rolled these in just sugar or in sprinkles, would they essentially taste like a sugar cookie instead of a snickerdoodle?
Or rather, if I leave out the cream of tartar and replace it with baking powder? (I’m looking for like a drop sugar cookie recipe that will work with FMF).
I haven’t tried this so I don’t want to just say yes, but it would be worth a try.
Possibly, but I think the cream of tartar contributes a small part of the flavor.
Super super delicious! However mine spread. I refrigerated the dough for at least an hour and then rolled them. So I rolled the rest and put them in the refrigerator for maybe 30 minutes and they still spread.
I’m wondering though if your 192 grams is the grain weight or the milled grain flour? Because that would be the issue. Although the dough consistency seemed perfect.
Interesting. 192 grams of wheat berries will give you 192 grams of flour so that shouldn’t matter. Did you use soft white wheat and softened butter, not melted? Just asking so I can try and see what happened.
I thought the grams would be the same but just wanted to check. This FMF stuff makes me question myself a lot.
Yes, soft white and I let my butter soften over night. I set my egg out a little early as well. The butter was organic, Publix brand if that matters.
Any update on this, mine were paper thin as well. Taste delicious though!
Just bought a nutrimill, discovered your site, and this was the first recipe of yours I’ve tried with freshly milled wheat! My cookie scoop was way too big, so I ended up with monster sized cookies, but they were delicious! I can’t wait to work my way through your other recipes and get a better understanding of working with fresh milled wheat.
So glad you enjoyed them! Jumbo Snickerdoodles sound amazing!
So good, thank you for this recipe! I’m excited to try your new chocolate chip cookie recipe too!
Thank you! Glad you enjoyed these. <3
These were delicious! I think I baked them just a little too long as they became very crispy as they cooled, but they were still yummy!
Glad to hear! Thank you!
These are the best snickerdoodles I’ve ever had, & I’m not a fan of snickerdoodles. But my husband’s fave cookies are snickerdoodles & he LOVES these!
Glad you guys enjoyed them! <3
I’m new to freshly milled grains, and just made my first sourdough bread with freshly milled starter and flour. It was so intimidating, but came out so well. This cookie recipe seems just as easy as making regular cookies and I wish I would’ve tried something like this first! I want to make these this weekend! Thanks for sharing!
You’re welcome!
These were very good, but there is no salt in the recipe. I will add in 1/4 tsp. salt next time. I measure with cups not weight so I had to convert so I know for next time. I substituted sucanat with honey granules, a scant 1 cup, in place of the cane sugar.
Maybe there’s no salt in this recipe because it calls for salted butter where most baking recipes use unsalted butter. Also, I just started using a kitchen scale and it’s amazing! Wish I would have bought one years ago.
These spread perfectly, not too thin or thick like most fresh milled flour cookies. Will be making these again!
<3 <3
Very easy recipe. Dough was not too hard coming out of the fridge to roll easily. They spread out pretty thin but stayed soft and are absolutely delicious.
<3 <3 <3
These unfortunately spread terrible for me as well. The flavor was good but the cookies were almost unusable. I am going to try the recipe again using lard to see if that gives me a better texture.
Sorry to hear. Maybe they needed a little more flour? Wheatberries can vary in moisture content and can have an effect on that.
Mine came out so flat! 🙁 i’ve never made snickerdoodles, but I make a lot of chocolate chip cookies that are nice and thick, but these ones spread so thin any idea what I did? I did sub out for coconut sugar, which I always do with all my cookies and desserts, and I did chill the dough, could my cream of tartar been too old maybe? I used like 75% soft white and 25% kamut
Hmmm I haven’t subbed Kamut or coconut sugar in these. I’m not sure if that is what may be throwing them off.