Warm cinnamon sugar coats whole wheat cookie dough! This classic recipe gets an upgrade with fresh ground flour.
I love using fresh ground flour. It's super easy to do and you don't lose any parts of the wheat, meaning it's a true whole grain! I do keep organic unbleached flour on hand but mostly I pull out the mill.
I have a Komo mill and think the flour it produces is exactly the right texture, even better than anything I can buy at the store. Living Sky Farms is a great shop to purchase from (use code VENISON at checkout!). Nutrimill is another popular brand I know people use.
If you just can't get enough cinnamon, Overnight Cinnamon Twists are a great breakfast treat. Sourdough Cinnamon Raisin Bread adds that touch of fruit so you don't feel so guilty with a treat. Add a slather of butter and you're in business.
Key Ingredients
Flour - About 1 cup of berries gives you a cup and a half of flour. I like soft wheat for cookies but hard also works.
Sugar - Use organic cane sugar for the perfect crunch and colour.
Cinnamon - Obviously can't make a cinnamon cookie without it!
Butter - The basis for all cookies.
How to Make Snickerdoodle Cookies
***See recipe card below for precise measurements and instructions.***
Step 1: Grind wheat berries and whisk with other dry ingredients.
Step 2: Cream butter and sugar in a large bowl, then add eggs.
Step 3: Add dry to wet and combine.
Step 4: Roll dough into golf ball size.
Step 5: Roll dough in cinnamon sugar to coat.
Step 6: Place on prepared baking sheet and go!
FAQs
I always grind my own wheat berries when I want a whole grain. Did you know that most "whole wheat" flours at the store still have the germ removed? They might also remove some of the bran in the sifting step. Look for "better" brands like King Arthur or Bob's Red Mill where their whole wheat actually has better nutrients than the flours where vitamins are added back in.
Always remember that yeast is "difficult" to work with, so it requires hard wheat. Soft wheat is fine for baking without yeast - but you can also use hard so if you only want one berry on hand, buy hard. Red and white are different varieties, with the red having a slightly stronger flavour. If you want to hide the whole wheat aspect a bit, stick with white wheat.
I don't chill this recipe as I like the texture of the finished cookie. However, you can feel free to let the dough balls chill about 30 minutes or even just while the oven is preheating. This will keep them from spreading quite as much if this is the type of cookie you prefer.
Photos by Dante from Shire by the Sea
More Cookie Recipes
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Whole Wheat Snickerdoodle Cookies
Ingredients
- 1 cup freshly milled whole wheat flour
- 1 cup organic all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 ⅓ cups granulated sugar
- 1 cup butter
- 2 eggs
- 1 lemon for juice
Topping
- 3 teaspoons cinnamon
- 3 tablespoons granulated sugar
Instructions
- Preheat oven to 350°F.
- Line a baking sheet with parchment paper and set aside.
- In a medium bowl combine flours, baking soda, and salt. Whisk together well.
- Cream butter and sugar in a large mixing bowl. Add eggs and lemon juice and stir.
- Slowly add the flour mix until everything is combined well.
- Mix topping in a small bowl.
- Form dough into well rounded balls, about 2 tablespoons, and roll in the cinnamon mix until completely covered. Place on baking sheet and leave a few inches between each ball for expansion.
- Bake in oven for 8-10 minutes.
- Remove from oven and rest on baking sheet 10 minutes before removing to a wire rack to cool completely.
Notes
- You can allow dough to rest while oven preheats so it is hydrated from the fresh wheat.
- If you don't grind your own flour, you can use all organic unbleached all-purpose flour.
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