🎄 Fresh‑Milled Flour Snickerdoodles (Soft, Chewy, Cinnamon‑Sugar Perfection)
Soft, chewy, and coated in warm cinnamon‑sugar, these Fresh‑Milled Flour Snickerdoodles bake up thick and tender with the perfect hint of tang from cream of tartar. A quick chill helps the dough hold its shape, while freshly milled soft white wheat gives each cookie a melt‑in‑your‑mouth texture you can’t get from store‑bought flour. Cozy, classic, and always a crowd‑pleaser.
- Prep Time: 10
- Chill Time: 20
- Cook Time: 12
- Total Time: 45
Ingredients
Scale
Wet Ingredients
- 1 cup butter, softened
- 1 1/2 cups sugar
- 2 eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 370g soft white wheat berries, milled fresh
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Cinnamon‑Sugar Coating
- 1/4 cup sugar
- 1 1/2 tablespoons cinnamon
Instructions
- Cream the softened butter and sugar together until light and fluffy.
- Add the eggs and vanilla extract. Mix well.
- Weigh out 370g soft white wheat berries, then mill them fresh.
- Stir the dry ingredients into the wet ingredients until a soft dough forms.
- Cover the dough and refrigerate for 20 minutes.
- Preheat oven to 350°F and prepare baking sheets with parchment paper.
- In a small bowl, mix together the cinnamon and sugar for the coating.
- Roll the dough into smooth round balls, then coat each one completely in the cinnamon‑sugar mixture.
- Bake for 10–12 minutes, until the edges are set and the centers look soft.
- Cool on the pan for several minutes before transferring to a wire rack.