One of my favorite cookies to make as a teen was snickerdoodles. I liked that they didn't require anything special like chocolate chips or nuts — so they were perfect for spur-of-the-moment baking urges. Plus, how good is the cinnamon-sugar-butter smell??!!
While I'll never say no to chocolate, cinnamon runs a close second when it comes to baked treats. After getting my grain mill, I gave snickerdoodles a try but was not happy with how flat they baked up. For me, a snickerdoodle needs to be thick, soft in the middle, and crispy at the edges.
It's kinda crazy how many years have gone by since attempting them! A few days ago I was struck by an overwhelming urge to give them another try. So I used my chocolate chip cookie recipe as a foundation, made some adjustments, incorporated the elements that give snickerdoodles their unique characteristics, and hoped for the best.
I was not disappointed. In fact, I couldn't stop gushing about them. With one bite I was transported to my childhood and the soft, buttery, cinnamon-y cookies I loved so much.
Sometimes these grain mill baking recipe experiments go a little haywire (like getting too buttery and greasy in texture, or spreading out totally flat) but this was a complete win. I couldn't wait to create the recipe card for it to share in my Etsy shop! This Whole Grain Snickerdoodles recipe is available here if you'd like to check it out.