Soft Chewy Snickerdoodles

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  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 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!

WHY WE LOVE IT:

• Soft tender cookies
  
• Easy and under 1 hour to make

 

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PREP: 20 minutes
TOTAL:  45 minutes
YIELD:  30 cookies

 

INGREDIENTS:

2 ½ cups Unsifted® Dessert Blend grain

1 cup unsalted butter, softened (2 sticks)

1 ½ cups granulated sugar

2 large eggs

2 tsp vanilla extract

2 tsp cream of tartar (sub: lemon juice)

1 tsp baking soda

½ tsp salt

 

FINISHING INGREDIENTS (for Step 5):

¼ cup granulated sugar

1 Tbsp ground cinnamon

 

INSTRUCTIONS:

1. Mill the fresh flour

• Preheat oven to 350F
• Lightly grease baking sheet
• Set WonderMill® dial to “Pastry”
• Mill 2 ½ cups Unsifted® Dessert Blend grain

2. Mix butter + sugar

• In a mixing bowl, add 1 cup softened butter
• Add 1 ½ cups sugar
• Using an electric mixer, mix on high speed until smooth and slightly fluffy (about 1-2 minutes)

 

3. Add wet ingredients

• Add 2 large eggs
• Add 2 tsp vanilla
• Mix until thoroughly combined

4. Add dry ingredients

Pro Tip: Use a spatula to incorporate all the dry ingredients, being sure to scoop to the very bottom. Do not over mix.

• Add 2 tsp cream of tartar
• Add 1 tsp baking soda
• Add ½ tsp salt
• Mix until just combined (about 10 seconds)
• Add all the unsifted flour
• Mix until just combined

5. Shape + Roll

• In a small bowl, add ¼ cup sugar
• Stir in 1 Tbsp cinnamon
• Shape dough into balls, about 2 Tbsp each (we use a mini-ice cream scoop)
• Roll each ball thoroughly in cinnamon sugar mixture
• Place each ball on greased baking sheet 2” apart
• Slightly flatten each ball using the heel of your hand (thinner will yield a crispier cookie)

6. Bake + Serve

Pro Tip: For a cookie that stays soft for several days, be sure you do not overbake. For a crunchier cookie, press cookie flatter and bake longer.

• Bake at 350F for 8-9 minutes
• Remove from oven when top is still rounded, and cracks have formed (inside will still look a little doughy)
• Let cookies rest on baking sheet 1-3 minutes
• Using a spatula, gently transfer cookies to wire rack

STORAGE TIPS

Cooled snickerdoodles may be stored at room temperature in an airtight container for up to 5 days, or frozen for up to 3 months in a freezer bag

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THICKNESS TIPS

• For thinner cookies: Use 2 ⅓ cups Dessert Blend (total).
• For thicker cookies: Chill the dough for about 10 minutes in the freezer prior to baking (yields a puffier cookie with fewer cracks). Or if want even thicker, add an additional ¼ cup Dessert Blend grain.

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TROUBLESHOOTING

• If the cookies are too flat, check your baking soda and cream of tartar to be sure they are fresh and not expired.
• If you choose to use extra large eggs, pour off a tiny bit of the egg white before adding the liquids so the cookie will still be puffy. Otherwise, they will spread.

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THE UNSIFTED DIFFERENCE

We used our Unsifted® Dessert Blend here- our high-quality, custom grain blend crafted for exceptional flavor, nutrient diversity, and premium baking performance. It’s also pre-treated for pantry safety, making it the easiest way to keep convenient, nourishing flour at the ready.

 

 

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Each recipe card also includes bonus variations of the recipe, so you’ll have even more ways to bake it your way.

Additional variations for this recipe:

• Snickerdoodle Blondie Bar Cookies
  
• Snickerdoodle Chai-Spiced Blondie Bar Cookies
• Snickerdoodle Chai-Spiced Cookies
  

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