Snickerdoodles Made With Fresh Milled Flour – The Best Chewy Cookie
Ahhhh, Snickerdoodles, made with fresh milled flour, how I miss your delightful chewiness! Well, now I don’t have to wait any longer! Because, I have mastered the simply chewy and irresistible Snickerdoodle cookies to perfection! Also, by incorporating the magic of fresh milled flour, these cookies retain all the nutrients in the flour. So, get ready to embark on a mouthwatering journey that will leave you craving for more of these buttery, cinnamon-y treats. Let’s dive in and discover the art of baking the best chewy Snickerdoodles ever!
Why Do We Need To Cream The Butter & Sugar?
I have said it before, and I will say it again. Creaming the Butter & Sugar together is such an important step to getting the texture just right. Also, it is a quick and easy step, so why try to skip it? So, when it comes to making the best chewy Snickerdoodles, creaming the butter and sugar is a crucial step that enhances the cookie’s texture and flavor. Here are some key reasons why this technique is essential:
- Improved Texture: Creaming the butter and sugar together creates air pockets in the dough, resulting in a lighter and more tender texture in the baked cookies.
- Enhanced Spread: Creaming helps the butter to distribute evenly throughout the dough, promoting even spreading during baking and ensuring consistent cookie shape and thickness.
- Sugar Dissolution: Creaming allows the sugar to dissolve partially in the butter, which then results in a smoother cookie dough with a more uniform flavor throughout. (So there won’t be those gritty sugar crystals in your cookies)
- Flavor Development: The creaming process helps develop the flavors of the butter and sugar, creating a rich and buttery taste in the finished Snickerdoodles.
So, by taking the time to cream the butter and sugar properly, you’ll achieve cookies with an irresistible chewiness and a melt-in-your-mouth texture that will have everyone begging for more.
Do I Need Cream Of Tartar To Make Snickerdoodles ?
The short answer is No! While cream of tartar is a traditional ingredient in Snickerdoodle recipes, it is not an absolute requirement for achieving the classic taste and texture. I have found the perfect Snickerdoodle Cookie Recipe without using any Cream of Tartar.
Ingredients To Make Snickerdoodles with Fresh Milled Flour
Snickerdoodle Topping
- 1/4 cup sugar 50g
- 2 TBSP Ground Cinnamon
Snickerdoodle Cookie Dough
- 2&1/3 Cups Fresh Milled Flour 298g (I milled 1.5 cups soft white wheat berries)
- 1 tsp baking powder
- 1 tsp salt
- 1 cup Softened Butter 227g
- 1&1/2 cup sugar 300g
- 1 Large egg
- 2 tsp vanilla extract (Level up with this simple Homemade Vanilla Extract Recipe HERE.)
Instructions For Making Snickerdoodles With Fresh Milled Flour
- Firstly, Mill Your Flour.
- Add baking powder and salt to the flour, and whisk together. Set Aside
- Then, prepare your baking sheets with parchment paper.
- Preheat oven to 375*F
- In a small shallow bowl, mix together Snickerdoodle Topping (cinnamon & sugar) until they are evenly combined. Set aside, this is for the Snickerdoodle Topping.
Make The Fresh Milled Flour Snickerdoodles Dough
- In a stand mixer with a paddle attachment, combine softened butter and sugar. Beat until light and fluffy, starting out slow, and increasing speed. (About 3 minutes or so.) Make sure to scrape the sides down a couple times during this step.
- Then, add egg and vanilla extract. Beat on medium-low until combined.
- Add the dry ingredients and mix on low scraping down the sides and bottom as needed until all the ingredients are incorporated.
- Using a cookie scoop, scoop out dough into balls, and place each ball into the shallow bowl of topping one at a time. Roll each dough ball in the topping to cover completely.
- Place each cookie dough ball on the prepared cookie sheet 2-3 inches apart. (These cookies will spread during baking.)
- Bake for 9-12 minutes, or until edges have set, but the centers of the cookies still look a bit gooey. The cookies will look puffy when you pull them out of the oven, but they will fall and give that iconic “cracked” top look as they cool down.
- Let the cookies cool on the pan for at least 10 minutes, or until they feel firm on the edges. Then remove to a wire rack.
Storing Your Snickerdoodles
These cookies are amazing served warm or at room temperature. If you aren’t going to finish the cookies in a couple days, then I recommend to put them in a freezer safe container, and freeze them for up to 6 months. Just let them come to room temperature, then enjoy!
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Snickerdoodles – Fresh Milled Flour – The Best Chewy Cookie!
Ingredients
Snickerdoodle Topping
- 1/4 cup sugar 50g
- 2 TBSP Ground Cinnamon
Snickerdoodle Dough
- 2&1/3 cups Fresh Milled Flour 298g I milled 1.5 cups soft white wheat berries
- 1 tsp baking powder
- 1 tsp salt
- 1 cup Softened Butter 227g
- 1&1/2 cup sugar 300g
- 1 Large egg
- 2 tsp vanilla extract
Instructions
Preparing For The Snickerdoodles
- Firstly, Mill Your Flour.
- Add baking powder and salt to the flour, and whisk together. Set Aside
- Then, prepare your baking sheets with parchment paper.
- Preheat oven to 375*F
- In a small shallow bowl, mix together Snickerdoodle Topping (cinnamon & sugar) until they are evenly combined. Set aside, this is for the Snickerdoodle Topping.
Making The Snickerdoodle Dough
- In a stand mixer with a paddle attachment, combine softened butter and sugar. Beat until light and fluffy, starting out slow, and increasing speed. (About 3 minutes or so.) Make sure to scrape the sides down a couple times during this step.
- Then, add egg and vanilla extract. Beat on medium-low until combined.
- Add the dry ingredients and mix on low scraping down the sides and bottom as needed until all the ingredients are incorporated.
- Using a cookie scoop, scoop out dough into balls, and place each ball into the shallow bowl of topping one at a time. Roll each dough ball in the topping to cover completely.
- Place each cookie dough ball on the prepared cookie sheet 2-3 inches apart. (These cookies will spread during baking.)
- Bake for 9-12 minutes, or until edges have set, but the centers of the cookies still look a bit gooey. The cookies will look puffy when you pull them out of the oven, but they will fall and give that iconic “cracked” top look as they cool down.
- Let the cookies cool on the pan for at least 10 minutes, or until they feel firm on the edges. Then remove to a wire rack.
Notes
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