These are the softest snickerdoodles and you'll never guess they are loaded with whole grain nutrition. I am shocked at how soft these cookies stay after they cool. I do feel like I need to warn you….they are addicting! They also make amazing ice cream sandwiches for a fun summer treat!
Did you know that cream of tartar is technically called potassium bitartrate? One teaspoon contains 495 mg of potassium. So by using cream of tartar for this recipe you're getting approximately 33 mg of added potassium into your diet from this ingredient alone. Combined with the approximate potassium in the Dessert Berry Blend you're now up to a total 71 mg per cookie. It's not the recommended 3,500 mg RDI per day, but it's pretty darn good for a COOKIE! And its still helpful if you're like most of the population and deficient in potassium. Unfortunately our soil has become demineralized due to acid rain and other factors, so its important to ensure you're enough of the right minerals as they all work together. As one nih.gov studies states, "Insufficient potassium intakes can increase blood pressure, kidney stone risk, bone turnover, urinary calcium excretion, and salt sensitivity (meaning that changes in sodium intakes affect blood pressure to a greater than normal extent)." (Source) So here's to whole grain potassium filled cookies!
If, however, you're someone who's never been a fan of snickerdoodles, because you don't like the taste of cream of tartar specifically, you HAVE to try them with lemon juice. Very delicious and still has the approximate 38 mg of potassium from Dessert Berry Blend! Both creme of tartar and lemon juice work fabulously and offer flexible options if you run out of cream of tartar. One of these two ingredients is needed though, and cannot be substituted with additional baking soda, because baking soda doesn't have an acid component to it and an acid is needed to help the cookie rise up to all its soft chewy goodness!
Happy Unsifted Baking!
PREP: 20 mins
BAKE: 8-9 mins
YIELD: 30 cookies
|1 cup (2 sticks)||unsalted butter, softened|
|1 1/2 cups||organic cane sugar (alt: white sugar)|
|2 tsp||vanilla extract|
|2 1/2 cups||
Dessert Berry Blend
(Approx. 4 1/2 cup Unsifted pastry flour)
|2 tsp||cream of tartar (alt: lemon juice)|
|1 tsp||baking soda|
|1/2 tsp||fine sea salt|
|1/4 cup||organic cane sugar (alt: white sugar)|
- Preheat oven to 375 degrees F
In a large bowl, use a mixer (stand or hand) to cream the 1 cup softened butter and 1 1/2 cups sugar together until smooth. (2-4 minutes)
Pro-tip: Soften butter or warm to room temperature, but do not melt the butter entirely.
- Add 2 large eggs and 2 tsp vanilla extract. Mix just until combined.
- Mill 2 1/2 cups Dessert Berry Blend on "pastry" setting (will yield approx. 4 1/2 cup Unsifted flour)
- Add 2 tsp cream of tartar, 1 tsp baking soda, and 1/2 tsp salt. Mix briefly until combined. (15-30 seconds)
Add all the Unsifted flour and mix just until combined.
Pro-Tip: Use a spatula to incorporate all the dry ingredients at the very bottom. Don't over mix here!
- In a small bowl, combine 1/4 cup sugar and 3 tsp cinnamon.
Shape cookies into approx. 2 tbsp. balls, roll thoroughly in the sugar/cinnamon mixture and place on greased baking sheet 2" apart. Then slightly flatten each ball using the heel of your hand or a drinking glass.
Pro-Tip: This is the perfect job for little fingers if you have a small helper. You may also put the sugar mixture in a small zip lock bag and then take turns individually dropping one ball in the bag to shake and coat with sugar too if that's easier.
- Bake for 8-9 minutes, or until the edges are barely light brown and cracks begin to form in the tops of the cookies
- After removing from the oven, transfer cookies to a wire rack to cool as soon as they are strong enough to be successfully transferred. If you want a crunchier cookie, leave them on the pan for longer and they will continue cooking.
- Want a slightly flatter cookie? Use 2 1/3 cups Dessert Berry Blend instead of the amount listed above. The less flour the flatter the cookie will be.
- These cookies freeze well after cooked!
- Be careful not to overmix the dough.
- If you have problems with flat cookies check your baking soda and cream of tartar to make sure they are fresh. To test baking soda, put a tiny bit of the soda in some water. If it doesn't start fizzing immediately, it's not any good.
- If you choose to use extra large eggs instead, I recommend you pour off a tiny bit of the egg white so the cookie will still be puffy. Otherwise, they spread out more.