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
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.
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Large Cookie Scoop for Jumbo Cookies
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The Best Snickerdoodle Cookies Made With Fresh Milled Flour
Ingredients
- 113 grams salted butter, softened (1/2 cup = 1 stick)
- 200 grams sugar
- 1/4 tsp baking soda
- 1/4 tsp cream of tartar
- 1 egg
- 1 tsp vanilla extract
- 192 grams fresh milled soft white wheat flour about 2 cups flour or 1 cup of wheat berries
Cinnamon Sugar Topping
- 2 tbsp sugar
- 1 tsp cinnamon
Instructions
- In mixing bowl or stand mixer beat butter on medium-high for 30 seconds. Add sugar, baking soda, 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!
Notes
MORE FRESH MILLED FLOUR RECIPES:
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.
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.
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!