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half eaten cookie on the rack

The Best Fresh Milled Flour Snickerdoodles

I’m obsessed with these snickerdoodle cookies. They’re soft, chewy, and just enough crisp on the outside for perfection.

Course Dessert
Cuisine American
Keyword cookies, freshly milled, fresh milled
Prep Time 15 minutes
Cook Time 11 minutes
Servings 24 Cookies

Ingredients

Wet Ingredients

  • 1 cup (226g) unsalted softened butter room temperature
  • 1 1/4 cup (200g) panela sugar (or rapadura or brown sugar)
  • 1/2 cup (100g) granulated sugar
  • 2 eggs
  • 2 tsp vanilla extract

Dry Ingredients

  • 2 3/4 cups (340g) freshly milled hard white flour I prefer edison berries--keep in mind that fresh milled is fluffier so weighing is best
  • 2 tsp cream of tartar for tang and chew
  • 1 tsp baking soda
  • 1/2 tsp salt

Homemade Sugar Coating

  • 1/4 cup (50g) granulated sugar
  • 2 tbsp ground cinnamon

Instructions

Weigh Flour

  1. Mill Hard White berries to make 360g of flour

Cream the butter and sugar

  1.  Cream butter, panela, and granulated sugar until very light and fluffy (about 10 minutes). Scrape the bowl often.

Wet Ingredients

  1. Beat eggs, then whisk in vanilla extract.

  2. In a mixing bowl, add flour, cream of tartar, baking soda, salt (and optional cinnamon).

Incorporate

  1. Mix dry into wet until just combined – dough will be soft and slightly sticky (good for chew). If too wet, add up to 20g more flour.

  2. Cover and chill dough 1–2 hours (or overnight) – essential for thick, soft results and easy handling.

After Dough is chilled

  1. Preheat oven to 350°F (175°C). Prepare baking sheet (s) with parchment paper.

  2. Mix coating ingredients in a bowl.

  3. Scoop into 1½–2 Tbsp balls, roll generously in cinnamon-sugar (double-coat for crackle), place 2–3 inches apart.

  4. Bake 9–11 minutes. Or until edges are set, tops puffed/cracked but centers still soft (they'll deflate and stay chewy as they cool. Don't overbake!).

  5. Cool on sheet 10 minutes before moving.

Recipe Notes

Soft white wheat will not yield the same results. Also, no need to add baking powder.

 

Note on the butter: While it might be tempting to use other fats, such as coconut oil, I do not recommend it since it will change the spread of the cookie.