I have been making snickerdoodles for about ten years using this recipe, only before I was using the standard white flour, white sugar, etc. ingredients. I have been working through most of my old recipes, substituting in real food ingredients for any nasty processed ingredients, and then making adjustments as needed.
This cookie recipe came out to perfection. They’re soft on the inside, keep well and have that perfect cinnamon flavor. They’re husband and sister approved… my two toughest critics!
I like making mine a little smaller and fatter, making them a great bite-sized [or two] treat. You can also make yours bigger or flatten out the dough a little prior to baking to make them flatter.
The hint of cinnamon makes these great for the holidays too. I plan on making plenty of batches regularly this fall and winter and having lots out on the counter when family comes to stay. I like to sprinkle some extra cinnamon on top and serve with a nice cold glass of raw or grass-fed milk.
- ¼ cup whole organic cane sugar
- 1 egg
- ½ cup raw or grass-fed butter, slightly melted
- ½ tsp vanilla
- ¼ tsp salt
- ½ tsp cream of tartar
- 1½ cup sprouted flour
- ¼ tsp baking soda
- 2 tbsp whole organic cane sugar
- 2 tsp ground cinnamon
- In large mixing bowl, cream the ¾ cup cane sugar and butter
- Beat in egg and vanilla
- In small bowl, stir together flour, salt, baking soda & cream of tartar
- Blend dry ingredients into the large bowl
- In small bowl, combine the 2 tbsp cane sugar & cinnamon, mix
- Shape dough into 1 inch balls. Roll in cinnamon mixture
- Put two inches apart on baking sheet
- Bake for 8-10 minutes at 370 degrees
What I used: