Go Back
fresh milled flour snickerdoodle Cookies
Fresh Milled Mama

The Best Snickerdoodle Cookies Made With Fresh Milled Flour

4.54 from 15 votes
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.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 35 minutes
Servings: 17 cookies
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 113 grams salted butter, softened (1/2 cup = 1 stick)
  • 200 grams sugar
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 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

Method
 

  1. 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.
  2. Beat in egg and vanilla until combined.
  3. Add in flour and beat until just combined. Don't overmix.
  4. Cover and chill the dough for 1 hour.
  5. Preheat oven to 375℉
  6. Mix the cinnamon and sugar in a small bowl for rolling the dough balls in.
  7. 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.)
  8. 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!
  9. Move cookies to a cooling rack and enjoy!

Notes

Cookie Sizes: For this recipe I get 17 cookies with a medium cookie scoop that holds about 1.25oz of dough. This yields 3 inch cookies. 
For jumbo Snickerdoodles I get 6 cookies with a large cookie scoop that holds about 2.25oz of dough. This yields 4 inch cookies.