John 3:17 KJV
For God sent not his Son into the world to condemn the world; but that the world through him might be saved.
These cookies are so good no one will ever know you made them with fresh milled flour! I used to think fresh milled flour was very intimidating to work with. At first nothing I made was turning out right for me, then I found out I had gotten the wrong wheat berries! Haha 😂
Soft wheat doesn’t have much gluten, and gluten is quite important for making bread. It’s however not so important for making cookies and other baked goods, which means 😎, I now have quite the excuse to make delectable treats.
So let’s go step by step on making these delicious cookies (or hit that jump to recipe button to skip all the yapping 😉) first off get the butter out of the fridge and let it come to room temp. If you’re impatient then just keep an eye on the microwave ok…needs to be room temp not melted. I don’t want you in the comments telling me how I ruined your cookies because you used melted butter I’m warning you now either be patient or watch that microwave like a hawk.
Once the butter is room temp (not melted remember) then add that plus the sugar in a bowl, you’ll notice I’m making a triple batch in these reference pictures. I have a large family and one batch was a birthday gift, in case you wanted to know. 💙
Next cream the butter and the sugar together, you’ll want it to look like mashed potatoes not like little lumps
Next, add the vanilla, egg, cream of tartar, cinnamon, baking soda and salt and mix again really well
Then you’re going to add your flour and mix until just combined, no over mixing you’ll create gluten which is great for bread but not as great for cookies(they’ll still be edible but just not as soft and cookie like 💙)
Now it’s time to roll out those cookies, I like to go ahead and get them all into balls then roll them all into cinnamon sugar. One of my sweet children helped me today so it was a nice assembly line. You’ll also need to mix up the cinnamon sugar( unless you have some in which case just use it 🙂)
Jesus loves y’all and I love y’all too! Enjoy,💙🩷
Snickerdoodle Cookies
20
servings10
minutes10
minutes20
minutesIngredients
1/2 cup(1 stick) butter room temp
2/3 cup sugar + 1/4 cup(divided)
1 tsp cream of tartar
1/4 tsp baking soda
1 egg
1/2 TBS vanilla
pinch of salt
1tsp+ 1/2 TBS cinnamon (divided)
1 1/2 cup flour
Directions
- preheat the oven to 350°F
- cream together butter and sugar, this may take up to 5 minutes. You’ll want them to look like mashed potatoes and not clumpy
- add everything else but the flower and mix again very well
- add flour and mix until just incorporated, I’m using soft white wheat which doesn’t have as much gluten so it’s not as important but for all purpose or hard wheat flours you’ll want to be cautious not to over mix
- Scoop cookies with a standard cookie scoop (or just use a spoon and eyeball roughly 1.5 TBS of dough)
- Mix the 1/4 c sugar and 1/2 TBS cinnamon together and roll cookie balls into the cinnamon sugar
- bake for 8-10 minutes or until the tops no longer look wet, let stand on cookie tray for 3 minutes then finish cooling on a wire wrack…that is if they last that long
Notes
- this recipe makes 20 cookies using a standard cookie scoop, I like to put 12 per sheet tray. You can also make larger cookies using an ice cream scoop, I would only put 6 per tray and cook for 10-12 minutes
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