Fresh Milled Flour Snickerdoodles
These Fresh Milled Flour Snickerdoodles are soft, thick, fluffy, and rolled in cinnamon sugar. Made with freshly milled soft white wheat, they're an easy homemade cookie everyone will love.
Equipment
Ingredients
- 4 cups freshly milled soft white wheat flour (416 grams)
- 1 1/2 teaspoons cream of tartar (6 grams)
- 1 teaspoon baking soda (5 grams)
- 1 teaspoon salt (7 grams)
- 1/2 cup butter (113 grams)
- 1 1/4 cups granulated white sugar (253 grams)
- 6 tablespoons packed brown sugar (76 grams)
- 2 large eggs
- 2 teaspoons vanilla extract (10 grams)
- 2 tablespoons sour cream (35 grams)
For rolling:
- 1/3 cup granulated sugar (67 grams)
- 2 tablespoons ground cinnamon (16 grams)
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 (416 grams),1 1/2 teaspoons cream of tartar (6 grams),1 teaspoon baking soda (5 grams),1 teaspoon salt (7 grams).
- In a large mixing bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.1/2 cup butter (113 grams),1 1/4 cups granulated white sugar (253 grams),6 tablespoons packed brown sugar (76 grams).
- 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 (10 grams),2 tablespoons sour cream (35 grams).
- 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 (67 grams),2 tablespoons ground cinnamon (16 grams).
- Scoop about 1 1/2 tablespoons of dough. Roll the dough into a ball, then gently shape it into a slightly egg-shaped ball. Don't flatten it before baking. This helps the cookies bake up thicker and fluffier.
- 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
Recipe Tip: Butter that is too warm can cause these cookies to spread more. The butter should be softened enough to press with your finger, but not melted or overly soft.
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.
NOTE: Recipe Correction (August 2026): The original recipe mistakenly listed 1 cup butter. The correct amount is 1/2 cup (1 stick). The recipe has been corrected, and I sincerely apologize for the error.
Nutrition
Serving: 1gCalories: 175.1kcalCarbohydrates: 31.3gProtein: 3.3gFat: 5gSaturated Fat: 2.8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.2gTrans Fat: 0.2gCholesterol: 26.3mgSodium: 180.7mgPotassium: 119.3mgFiber: 2.5gSugar: 16.3gVitamin A: 150.7IUVitamin C: 0.03mgCalcium: 20.7mgIron: 0.9mg
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