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I’m a cookie kind of gal. Cakes… pies… those are fine. But cookies? I love a chewy, moist, perfectly balanced sweet and salty cookie with a tall glass of (raw) milk. And on top of my cookie list are snickerdoodles. These fresh milled wheat snickerdoodle cookies are my absolute favorite so I’m pleased to share them with you.
The Ingredients
Einkorn Flour: You do not have to use Einkorn flour. Soft white wheat, spelt, and barley would all work great. I do recommend a fresh milled flour, though. If you’re not sure what that means or why you should mill grains at home, check out my post Homemade Flour from Whole Grains.
Sucanat: This natural sweetener has become my go-to in just about any baking scenario. Sucanat, like Rapadura, is dried cane juice without the molasses removed. So the minerals remain intact. You can substitute an equal amount of another organic sugar, like honey granules.
Vanilla Bean Paste: I will always sing the praises of vanilla bean paste. It makes such a subtle, lovely difference to baked goods. I prefer this brand but there are tons of options out there and I now find it in my local grocery store. Vanilla extract also works great for these snickerdoodle cookies.
Butter: First, please use REAL, unsalted butter. I recommend softened butter for this recipe but softened versus melted is a matter of preference. Softened butter produces a cakier cookie while melted makes them more fudgy. Typically, I like a moist, fudgy cookie but for some reason I prefer a cakey texture on these snickerdoodle cookies. (If you want softened butter but don’t have time to wait, cut it up into smaller bits and it will soften more quickly.)
Ready to Bake? Me too.
Start by preheating your oven to 400 Fahrenheit.
Grease, use parchment paper, or line a cookie sheet with a Silpat baking sheet and set aside.
In a stand mixer or a large bowl, whip together the softened butter and Sucanat. All the ingredient measurements are listed in the recipe below.
Add the eggs one at a time, mixing well with each addition. Stir in the vanilla bean paste.
In a separate bowl, whisk together the fresh milled flour, baking powder, baking soda, salt, and cinnamon. Slowly add the flour mixture into the butter and sugar mixture a little at a time, until everything is incorporated well.
In another small bowl, mix together the cookie topping ingredients.
Scoop 2 tablespoons of the batter, roughly form into a ball and dip one side into topping mixture. Place each ball on a cookie sheet, topping side up. Repeat, leaving 2-3 inches between each cookie.
Set 9-12 cookies per batch on the cookie sheet for baking. I usually make one batch and freeze the rest of the dough for later. (To do this, roll the dough in parchment paper like a log, and place the log in a freezer zip lock before freezing.)
When the cookies are ready to bake, carefully set the cookie sheet in your preheated oven and bake 7-8 minutes. Serve these delicious cookies warm with a tall glass of milk or icing (see note below). They will keep for a few days in a sealed container out on the counter.
NOTE:
These are amazing with icing! Blend 2 cups of powered sugar, 1 stick of softened butter, 4 oz of softened cream cheese, and 1 teaspoon of vanilla extract together. You can ice the cookies or (our favorite), make cookie sandwiches. (They taste like oatmeal cream pies.) Store in the fridge if you don’t eat it ALL.
Leave a comment below letting me know if you tried this recipe and what you thought! I’d love to know if you tried these with the icing!
Einkorn Snickerdoodle Cookies
Ingredients
Cookie Dough
- ¾ cup Unsalted Butter, softened
- 1½ cups Sucanat (Rapadura) or Honey Granules
- 2 Eggs
- 1 tsp Vanilla Bean Paste or Vanilla Extract
- 3 cups Einkorn or Soft White Wheat Flour (preferably fresh milled)
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- 1½ tsp Salt
- ½ tsp Cinnamon
Cookie Topping
- 2 tbsp Sucanat (Rapadura) or Honey Granules
- ½ tbsp Cinnamon
- ⅛ tsp Salt
Instructions
- Preheat oven to 400℉. Grease or line cookie sheet with parchment paper and set aside.
- In a stand mixer or large bowl, whip together the softened butter and Sucanat. Add eggs one at a time, mixing well with each addition. Stir in Vanilla bean paste.¾ cup Unsalted Butter, softened, 1½ cups Sucanat (Rapadura) or Honey Granules, 2 Eggs, 1 tsp Vanilla Bean Paste or Vanilla Extract
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.3 cups Einkorn or Soft White Wheat Flour, 1 tsp Baking Powder, ½ tsp Baking Soda, 1½ tsp Salt, ½ tsp Cinnamon
- Slowly add the flour mixture into the butter and sugar mixture a little at a time, until everything is incorporated well.
- In separate bowl, mix together the cookie topping ingredients.2 tbsp Sucanat (Rapadura) or Honey Granules, ½ tbsp Cinnamon, ⅛ tsp Salt
- Scoop 2 tablespoons of batter, roughly form into a ball and dip one side into topping mixture. Place on cookie sheet, topping side up. Repeat, leaving 2-3 inches between each cookie. Work in batches, baking 9-12 cookies per batch.
- Carefully set cookie sheet in preheated oven and bake 7-8 minutes. Serve warm with a tall glass of milk or icing (see note below). Will keep for a few days in a sealed container out on the counter.
Notes
Nutrition
Best cookie recipe by far. Baked these and sat outside eating ALL of them.
Ahh that sounds like living. I’m so glad you liked them!
these were very good but not like the snickerdoodles I remember. I missed the tangy flavor from the cream of tartar. I was going to add it but just followed recipe.
Nancy, I really appreciate the comment! I will try making them with cream of tartar (that’s an ingredient I rarely use) and see if I like them better. Our family loves these but I agree, they are a bit more mild.
Tried to convert my old 1970’s Betty Crocker Cookie Cookbook Snickerdoodle recipe for using Einkorn flour on Christmas Eve, but they did not turn out right at all. Later I found this recipe, but decided NOT to make it, because like Nancy mentioned, Cream of Tartar is the key ingredient to baking authentic Snickerdoodle cookies. Today I went back and made a half batch using Bob’s Red Mill 1-For-1 GF flour and a combination of 3 tbsps real butter and 5 tbsps Nutiva shortening and they turned out amazing. No grainy GF flour texture at all. I love Einkorn flour, but finding it difficult to use in old, standard recipes.
Anne, thank you so much for taking the time to comment. I believe I have some Nutiva shortening, unopened, in my pantry. I will have to give that a try!