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Fresh Milled Flour Snickerdoodles

Soft and chewy fresh milled flour snickerdoodles with crisp edges, warm cinnamon sugar, and that classic homemade cookie flavor everyone loves. Perfect for holiday baking or an everyday family treat.
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Prep Time:15 minutes
Cook Time:8 minutes
Total Time:23 minutes

Equipment

  • Grain mill
  • Kitchen scale
  • Baking sheet
  • Wire cooling rack
  • Parchment paper
  • Cookie scoop or tablespoon

Ingredients

For the Cookies

  • 1 cup butter softened
  • 1 cup sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 385 g soft white wheat berries (or spelt or einkorn)
  • 1 ½ tsp cream of tartar
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • ½ tsp salt

For the Cinnamon-Sugar Coating

  • 1/3 cup sugar
  • 2 tsp cinnamon

Instructions

  1. Preheat your oven to 375°F. Line a baking sheet with parchment paper.
  2. Weigh your wheat berries, then mill them on the finest setting. The flour weight will stay the same after milling.
  3. Mix together all the dry ingredients: freshly milled flour, cream of tartar, cinnamon, baking soda, and salt, in a small/medium bowl.
  4. Use a hand mixer with a large bowl, or a stand mixer, to cream together the softened butter and sugar until fluffy.
  5. Add the eggs one at a time. Next, add the vanilla extract, mixing just until combined.
  6. Add the dry ingredients to the batter. Scrape the sides and bottom down as needed.
  7. Mix just until the dough comes together. Do not overmix the dough or the cookies can become dense.
  8. In a small bowl, mix the cinnamon-sugar coating ingredients.
  9. Scoop the dough into balls. I use a 1” cookie scoop; you could also do heaping tablespoonfuls. Roll each one in the cinnamon sugar.
  10. Place on the prepared baking sheet. Leave a few inches between each cookie.
  11. Bake for 8 minutes.

Notes

The cookies may look slightly underdone in the centers when you pull them out, that’s exactly what you want. They’ll continue setting as they cool and stay soft inside.
How to Store: Store at room temperature for up to 4 days in an airtight container.
To Freeze: Freeze the baked cookies or freeze the dough balls before baking for easy fresh cookies anytime.