Win the cookie exchange this year with these perfectly crispy-on-the-edges, soft-in-the-middle, spicy-meets-sweet, all-butter Einkorn Snickerdoodles. Wow, that was a mouthful – literally!
Made with 100% Organic Einkorn Flour – these snickerdoodles have a distinct golden glow (and a nutritional halo thanks to the whole-grain Einkorn flour). The cinnamon is mixed right into the dough for maximum flavor, which is enhanced by the overnight rest in the fridge. Last but not least, the cookies are finished with course sugar for extra crunch and mouth-watering sparkle. These are especially good dipped in milk, and even better dipped in coffee or tea…
Formula
Number of Units: 20–24 cookies / Unit Weight:~30 grams / Total Weight: 656 g
| COOKIE DOUGH | Baker’s % | Weight |
|---|---|---|
| Organic Whole Einkorn Flour | 100 | 246 |
| Butter, softened | 54 | 132 |
| Granulated Sugar | 80 | 198 |
| Ground Cinnamon | 3 | 7 |
| Vanilla Extract | 1 | 2 |
| Whole Egg | 26 | 64 |
| Cream of Tartar | 1 | 3 |
| Baking Soda | 0.8 | 2 |
| Kosher Salt | 0.8 | 2 |
| Coarse Sugar for coating | N/A | N/A |
| Total | 266.6 | 656.0 |
| PROCESS | ||
|---|---|---|
| Mixing Type | Stand mixer | |
| Cream | Butter and sugar | |
| Add | Eggs and vanilla extract | |
| Whisk Together | Dry ingredients except coarse sugar | |
| Add | Dry ingredients to eggs and butter mixture | |
| Rest | Wrap and refrigerate dough overnight | |
| Portion | 30 gram scoops | |
| Coat | Toss to coat each scoop in coarse sugar | |
| Pan | Parchment lined baking sheet, 1.5” apart | |
| Bake* | 375˚F for about 18 minutes | |
| Tap | Tap the tray on a work surface to set the cracks | |
| Cool | Until cool enough to handle | |
*Baking time and temp can vary depending on oven.
Timing
Active Time: ~40 min / Inactive time: 12–24 hrs / Baking Time: 18 minutes
Process
In the bowl of an electric mixer fitted with a paddle attachment, combine the softened butter and granulated sugar. Mix on medium speed for 2 to 3 minutes until well combined and fluffy. Add the egg and vanilla extract. Mix until combined. Scrape down the sides of the bowl and the paddle and continue to mix for another 30 seconds.
In a separate bowl, whisk together the remaining dry ingredients. Add to the butter/egg mixture and mix on low speed until combined. Scrape down the sides of the bowl and the paddle and mix for another 30 seconds.
Wrap and refrigerate the dough overnight. This gives time for the grain to fully hydrate and the spice to meld with the ingredients.
Scoop the chilled dough into 18 equal rounds, approximately 30 grams each.
Roll each dough ball in coarse sugar (organic, turbinado or demerara). Place on a parchment lined sheet pan 1 ½ inches apart to account for spread. Do not flatten.
Bake at 375˚F for about 18 minutes until puffed and set. Remove from the oven and tap the pan against your work surface to set the cracks. Cool.
FROM THE MILL
