Fresh Milled Flour Snickerdoodles
These Fresh Milled Flour Snickerdoodles are soft, thick, crackled on top, and rolled in plenty of cinnamon sugar. They’re everything you love about a classic snickerdoodle, but made entirely with freshly milled soft white wheat. No chilling, no complicated steps, just an easy cookie recipe that’s simple to make.
If you’re looking for more Freshly Milled Flour Recipes, try my Fudgy Spelt Brownies, Chocolate Chip Cookies or Peach Cobbler.
Start with my Complete Guide to Freshly Milled Flour if you’re new to milling your own flour.
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Getting These Snickerdoodles Just Right
I’ll be honest, this recipe gave me some trouble, but I wasn’t going to publish it until it was exactly what I wanted! I love soft, thick snickerdoodles, and I was determined to create a freshly milled flour version that was every bit as good as the classic.
I baked batch after batch, experimenting with different amounts and ratios of white and brown sugar, flour combinations, sour cream, oven temperatures, and even different ways of shaping the dough. I must admit, I was pretty obsessed with it, LOL! Every tweak taught me something and this is the version my family kept reaching for, so it’s the one I’m sharing with you.
Come join our Freshly Milled Flour Facebook group! It’s a great place to share recipes, ask questions, and learn from other home millers. ❤️
What you’ll love about these Freshly Milled Flour Snickerdoodles:
Recipe Ingredients:
You’ll need the following ingredients to make these Snickerdoodle Cookies
- Freshly milled soft white wheat flour
- Cream of tartar
- Baking soda
- Salt
- Butter
- Granulated sugar
- Brown sugar
- Eggs
- Vanilla extract
- Sour cream
- Ground cinnamon
Ingredient Notes:
- Freshly Milled Soft White Wheat: Soft white wheat mills into a light, tender flour that’s perfect for cookies. I don’t recommend hard wheat for this recipe because it produces a heavier cookie.
- Cream of Tartar: Don’t skip it. Cream of tartar gives snickerdoodles their classic tangy flavor and helps create the soft texture and crackled tops they’re known for.
- Sour Cream: Use full-fat sour cream if possible. It’s one of the reasons these cookies stay soft instead of drying out after a day or two.
How to make Fresh Milled Flour Snickerdoodles
Step 1: Preheat the oven to 375°F and line two baking sheets with parchment paper.
Step 2: Whisk together the flour, cream of tartar, baking soda, and salt.
Step 3: In a large mixing bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy, about 2 to 3 minutes.
Step 4: Beat in the eggs one at a time, then mix in the vanilla and sour cream.
Step 5: Gradually add the dry ingredients, mixing on low speed just until combined. Don’t overmix.
Step 6: Stir together the cinnamon and sugar in a small bowl.
Step 7: Scoop about 2 tablespoons of dough, roll into balls, then coat completely in the cinnamon-sugar mixture.
Step 8: Place the dough balls about 2 inches apart on the prepared baking sheets and bake for 8 minutes, until the edges are set and the tops are puffed and crackled. The centers should still look slightly underbaked.
Best Tips for Soft, Thick Snickerdoodles
Use properly softened butter– Butter that’s too soft is one of the quickest ways to end up with flat cookies. It should be soft enough to leave a slight indent when pressed, but still cool to the touch and holding its shape.
Don’t overbake- Pull the cookies from the oven when the edges are set but the centers still look slightly underbaked. They’ll continue baking on the hot pan as they cool, giving you soft, fluffy centers.
Spoon and Level Your Flour– Freshly milled flour can pack down easily. Instead of scooping directly into the flour, use a spoon to fill your measuring cup, then level it off with a knife. This helps prevent adding too much flour, which can make the cookies dry instead of soft and fluffy.
Storage and Reheating:
Storage: Store cooled cookies in an airtight container, or Ziploc bag. They can be kept for up to 4 days.
Reheating: When reheating, add a splash of water or broth to loosen if dry. Reheat gently on the stovetop or in the microwave until thoroughly warmed.
Freezing: These cookies freeze great! Freeze baked cookies for up to 3 months, or freeze the cinnamon sugar-coated dough balls on a baking sheet. Once frozen, transfer them to a freezer bag and bake straight from frozen, adding 1 to 2 extra minutes.
Additions and Substitutions:
ADDITIONS:
- White Chocolate Chips: Fold in about 1 cup for a sweeter twist.
- Cinnamon Chips: Add cinnamon baking chips for even more cinnamon flavor.
- Holiday Sprinkles: Roll the cookies in festive sprinkles after baking for Christmas or other holidays.
SUBSTITUTIONS:
- Soft White Wheat: Hard white wheat can be used, but expect a slightly heartier, denser cookie.
- Sour Cream: Plain Greek yogurt works well if that’s what you have on hand.
- Butter: Salted butter works too. Just reduce the added salt slightly.
FAQs about this Snickerdoodle Cookie Recipe:
Why do snickerdoodles taste tangy?
That slight tang comes from the cream of tartar. It’s one of the signature flavors that makes a snickerdoodle different from a sugar cookie.
Can I make the dough ahead of time?
Yes. Cover the dough tightly and refrigerate it for up to 3 days. Let it sit at room temperature for about 15 minutes before scooping if it’s too firm.
Why did my cookies spread too much?
Usually the butter was too warm or the dough sat in a hot kitchen. If your kitchen is warm, refrigerate the rolled dough balls for about 10 minutes before baking.
Why are my cookies dry?
The most common reason is measuring too much freshly milled flour. Give the flour a quick stir before measuring, and avoid packing it into the measuring cup.
Do I have to use cream of tartar?
Yes! If you want a classic snickerdoodle, don’t skip the cream of tartar. It gives these cookies their signature tangy flavor and helps create the soft texture and crackled tops. Without it, you’ve just got a cinnamon sugar cookie!
What can I serve with this Whole Wheat Snickerdoodle recipe?
These cookies are delicious with a cold glass of milk or a hot cup of coffee, but they’re also perfect added to your holiday cookie tray for a variety everyone will love!
My kids love to crumble these up and sprinkle on top of ice cream, so yummy!
Fresh Milled Flour Snickerdoodles
Equipment
Ingredients
- 4 cups freshly milled soft white wheat flour
- 1 1/2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter softened
- 1 1/4 cups granulated white sugar
- 6 tablespoons packed brown sugar (1/2 cup + 2 TBLS)
- 2 large eggs room temp
- 2 teaspoons vanilla extract
- 2 tablespoons sour cream
For rolling:
- 1/3 cup granulated sugar
- 2 tablespoons ground cinnamon
Instructions
- Preheat the oven to 375°F. Line two baking sheets with parchment paper.
- Whisk together the flour, cream of tartar, baking soda, and salt in a medium bowl.4 cups freshly milled soft white wheat flour,1 1/2 teaspoons cream of tartar,1 teaspoon baking soda,1 teaspoon salt.
- In a large mixing bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.1 cup butter,1 1/4 cups granulated white sugar,6 tablespoons packed brown sugar.
- Beat in the eggs one at a time until fully incorporated. Mix in the vanilla and sour cream.2 large eggs,2 teaspoons vanilla extract,2 tablespoons sour cream.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Do not over mix.
- In a small bowl, stir together the granulated sugar and cinnamon for rolling.1/3 cup granulated sugar,2 tablespoons ground cinnamon.
- Scoop about 1 1/2 tablespoons of dough and roll into balls. Roll each ball in the cinnamon-sugar mixture until completely coated.
- Place the dough balls 2 inches apart on the prepared baking sheets.
- Bake for 8 minutes, or until the edges are set and the tops are puffed and crackled. The centers should still look slightly underbaked.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. The cookies will continue to set as they cool.
Notes
Nutrition
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About Vicky Hadley
Vicky Hadley is a professional food photographer and creator behind Little Chef Within. As a mom of 6 boys, there’s always plenty of noise and plenty of food! She relies on filling meals to keep her crew happy and loves creating recipes that real families can count on.