Einkorn Flour Snickerdoodle Cookies Recipe | Foodal (2024)

Selecting a snickerdoodle cookie from the bakery or grocery store is always a tense gamble:

Will it be crispy and crumbly, or thick and chewy?

Will it have a hint of vanilla or almond extract?

Will it have bold cinnamon flavor, or will the spice level be soft and subtle?

We all have our preferences when it comes to eating a snickerdoodle, and those set a lot of expectations when eating one from somewhere other than your own kitchen.

In my situation, I much prefer eating the gooey cookie dough dipped in a little bit of the cinnamon-sugar mixture. But (as I grudgingly admit), it is unacceptable to eat huge globs of raw dough due to health concerns.

And because you want to avoid the embarrassing moment of total lack of etiquette when a family member catches you slobbering all over the paddle attachment, trying to lick off any remaining delicious bits of dough before tossing it into the dishwasher.

But maybe that’s just me? (I hope not. Please don’t let this just be me.)

With that said, I like my einkorn flour snickerdoodles to come out a certain way. I’ll tell you exactly what you’re in for:

These cookies are big, slightly soft and chewy, with crispy edges, and covered in a perfectly thin crust of sugar and cinnamon.

Sure, they’re fully baked, but their chewy interior was inspired by my obsession with soft and luscious cookie dough.

With the sweet crust, a sensible amount of cinnamon, and a hint of almond extract, the cookies are well-balanced. None of the flavors or textures clash or overwhelm each other.

And the use of einkorn flour has its own set of benefits – some sources claim this ancient form of wheat is easy to digest compared to more processed modern-day white flours.

All in all, it’s an impressive cookie.

Don’t want to gamble with buying one from the store? If my recipe describes your perfect cookie, homemade is the way to go!

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Cooking by the Numbers…

Step 1 – Prep

Preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone mats.

Measure out all of the ingredients needed for the dough, making sure to soften the unsalted butter and bring the egg yolk and milk to room temperature. After separating the egg, the egg white can be saved for another use.

Whisk together the flour, baking soda, baking powder, and salt in a separate small bowl.

Step 2 – Make and Chill the Dough

In the bowl of a stand mixer fitted with the paddle attachment, cream together the unsalted butter and sugar until light and fluffy on high speed, about 5 to 7 minutes.

Add the milk, almond extract, and egg yolk. Combine until smooth on medium speed, for another 30 seconds or so.

Adding a few scoopfuls of the dry ingredients to the butter mixture at a time, blend together at low speed just until thoroughly combined and a thick dough forms, for another minute. You don’t want to overmix it, as you’ll toughen the texture of the final product.

Scrape the dough from the sides of the bowl and the paddle attachment. Transfer the dough to a large clean bowl and cover the bowl with plastic wrap.

Refrigerate for 20 to 30 minutes to slightly chill and firm the dough. This step helps to prevent the cookies from spreading excessively and thinning out as they bake.

Step 3 – Make the Sugar and Cinnamon Mixture

As the dough is chilling, whisk together the sugar and cinnamon in a separate small bowl until the cinnamon is evenly dispersed.

Step 4 – Portion and Roll

To avoid creating a large mess, work in a neat assembly line for this step. Organize the following setup on your counter:

• On the far left or directly in front of you: a medium-sized cookie scoop (fits about two tablespoons of dough) on a plate
• To the right of the cookie scoop: the bowl of chilled dough
• In the middle: the bowl of sugar and cinnamon
• On the far right: the prepared baking sheets

Using the cookie scoop, portion the dough and gently roll each mound in your hands to create a smooth surface. Carefully drop it into the sugar and cinnamon mixture. With one hand, roll the mound in the mixture, covering the entire surface with a thin and even layer.

Gently shake off any excess and place it on the baking sheet.

Repeat with the remaining dough and place on the baking sheets. Because the cookies will spread a little, place 6 cookies on each sheet spaced about 2 inches apart from each other.

Love that cinnamon-sugar topping? You can sprinkle the top of each cookie with any leftover sugar mixture before you bake!

Step 5 – Bake

Remove from the refrigerator and bake for 13 to 15 minutes, or until the surface of the cookies is cracked and puffy.

Note: Don’t overbake them! The cookies will still be very soft to the touch, and will still appear white around the edges. They will continue to set after they’ve been taken out of the oven. Don’t be tempted to continue baking them until the edges are a golden-brown color or they will become too hard and crispy once cooled completely.

Not the worst mistake to make, though… they’ll still be tasty if you bake them for more time than you anticipated!

Step 6 – Cool and Serve

Remove from the oven and let cool on the sheets for 5 minutes before transferring to wire cooling racks to cool completely. Enjoy!