Snickerdoodles

BSM Test Kitchen Snickerdoodles using organic BSM All-Purpose flour and Einkorn flour makes for one staple cookie recipe to have on hand for any time of year! 

Download a printable version of the recipe here.

© Barton Springs Mill Test Kitchen

Recipe by: Pamela Thibodeaux- Recipe Developer

Snickerdoodles

Yield: 2 ½ dozen cookies 

Ingredients:

120g BSM All-Purpose flour

120g BSM Einkorn whole grain flour

5g baking powder

5g baking soda

5g fine sea salt

4g ground cinnamon

2g ground nutmeg

pinch of cream of tartar

113g unsalted butter (softened)

113g browned butter (start with 170g)

110g cane sugar

100g light brown sugar

2 large eggs (room temp)

8g vanilla extract

Method:

Brown 170g of unsalted butter and allow it to cool just until it solidifies.

In the bowl of a stand-up mixer or large mixing bowl, cream both sugars and both butters together until the mixture looks opaque. Whisk in the eggs and vanilla extract until fully combined.

In a separate mixing bowl, combine the dry ingredients and whisk together. Add half of the dry mixture to the wet mixture, mix on low, then add the second half and mix on low again until it forms a dough.

Allow the dough to chill for at least 1hr or overnight before scooping to desired size. Bake at 350°F for 15-20 min depending on the size. Allow to cool or serve slightly warm. These cookies will store at room temperature for up to one week.

**Chilling cookie dough overnight is best for the flour to fully absorb.