Fresh Milled Snickerdoodle Cookie
- michal grappe
- Dec 28, 2022
- 2 min read
We made it through Christmas, and now we have New Years. I don't know about y'all but I feel like I have been put in a blender. When our schedules fill up and get busy, I have to plan ahead and do things to take care of myself. Otherwise, I am living each day in a reaction mode and feel drained. So I took a few days off from everything and if I am honest, it was hard to do. I am naturally a higher energy person, and really thrive more when I have a purpose for each day. So the turn off doesn't exactly come natural, even when I know that I need it. But it was nice to watch some shows that I have missed out on. I've read books, and feel more inspired. I paused some projects, because we had a lot going on, but it was nice to pour back into myself a little bit.
So, I'm picking up the baton again...and jumping back in the jog. Starting with this snickerdoodle cookie! It is such a hit, and if you want to switch it up and make a cookie without chocolate, this is a great one to add to the rotation.
Fresh Milled Snickerdoodle Cookies
makes 24 cookies
Ingredients:
1 3/4 cups fresh milled soft wheat flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
½ teaspoon salt
3/4 cup unsalted butter, just softened
3/4 cup coconut sugar
1/4 raw sugar
1 egg
1 teaspoon vanilla bean paste
Cinnamon Sugar Topping:
1/4 cup sugar
1 tbs cinnamon
Directions
Preheat oven to 350 degrees.
Cream together butter, coconut sugar, and raw sugar. Add the vanilla paste and egg. Beat together. Add the flour, salt, cream of tartar, and baking soda. Mix well.
Use a small cookie dough scoop, or a tablespoon, and scoop out the dough. Roll the dough into balls, and roll it in the sugar and cinnamon. Place them on a cookie sheet, this is my absolute favorite one. It bakes evenly, its non toxic, non stick, and truly the best baking sheet I have ever found.
Bake 8-10 minutes.
Note: The rule with soft wheat, is to always scoop the flour and give it a gentle pat when it is fresh milled on a fine setting. It has a lot of air in the flour. Sometimes the difference of 1/4 cup less flour in a cup when you just scoop and don't pat. So I always pat it, don't pack it, just pat it. One day, I'll covert all these to grams but this season of life is not it. You can also bake one cookie first and if it spreads too thin, you know you need more flour. I start with 1/4 cup per cup that you put in. So to troubleshoot for this recipe and I would probably do 1/4 cup and 2 tablespoons more flour to see if that corrects the issue. But if you just pat the flour on the first go, issue is resolved!
Enjoy!
-Michal