Snickerdoodles - Fresh Milled Flour - The Best Chewy Cookie!
Ahhhh, Snickerdoodles, made with fresh milled flour, how I miss your delightful chewiness! I don't have to wait any longer! Welcome to a cookie lover's paradise! 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.
Ingredients
Snickerdoodle Topping
- 1/4 cup sugar 50g
- 2 TBSP Ground Cinnamon
Snickerdoodle Dough
- 2&1/3-3 cups Fresh Milled Flour 298g I milled 298g 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.
Video
Notes
If you prefer a thicker cookie, you can use 1/4-1/2 cup more soft white wheat flour 30-60g.
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!