Soft and chewy, with cinnamon-sugar goodness in every bite.
30 minutes (+1 hour chill time)
12 cookies
Enjoy by a cozy fireplace
Dive into the goodness of our Sprouted Snickerdoodle Cookies with soft, chewy, cinnamon-sugar goodness in every bite! Whether you’re a baking pro or just starting out, these cookies are a hit. They’re made with sprouted whole grain red fife flour for a rich flavour and gooey texture. Perfect for holiday gatherings, cozy evenings by the fireplace, or whenever you need a sweet fix.
ingredient tips and substitutions
Sprouted Red Fife Flour: The caramel notes of red fife flour are perfect for this recipe, but you can also use sprouted whole grain wheat or spelt
Butter: this recipe can be made with vegan/plant-based butter
Sugar for Rolling: we use coarse sugar for the cinnamon sugar topping to add texture and “sparkle” but it will work with regular granulated sugar as well
Can i make this recipe without a mixer?
Yes, you can make this recipe without a hand or stand mixer, just be prepared to put in a little elbow grease! Use a spatula or a wooden spoon to vigorously stir the butter and sugar together until creamy and lighter in colour. It can take 10 minutes or more by hand.
recipe tips
This dough can be made ahead of time and frozen. Simply thaw and roll in the cinnamon sugar before baking
The baked cookies also freeze well for several months
Soft and chewy, with cinnamon-sugar goodness in every bite.
Prep Time: 15 minutesminutes
Cook Time: 12 minutesminutes
Chilling Time: 1 hourhour
Servings: 12
What You'll Need:
1¼cupsSprouted Red Fife flour
1tspbaking soda
½tspsalt
¾cupgranulated sugar
½ cup + 1½ tbsp(135g)butter, room temperature
1egg
2¼tspvanilla extract
Cinnamon Sugar for Rolling
2tspcinnamon
1tbspsugar*
How To Make It:
In a large bowl, combine flour, baking soda and salt and set aside.
With an hand or stand mixer, cream butter and sugars on high speed until light and fluffy (about 5 mins). Scrape sides of bowl as needed.
Add eggs and vanilla and mix until incorporated.
Add dry ingredients to the wet and mix until just incorporated. Scrape down the sides of the bowl to be sure everything is mixed evenly. The dough should be very sticky.
Cover the bowl and refrigerate for at least 1 hour.
Preheat oven to 375℉. Line a baking tray with parchment paper.
Scoop batter into 12 balls and roll them between your palms until round. Roll in the cinnamon sugar to coat completely. If needed, you can gently press the dough balls into the cinnamon sugar for it to stick (don't flatten the balls though).
Place dough at least 3" apart on a cookie tray as they spread a lot. Bake 10-12 minutes, until the center of the cookie is set.
Notes
*We use coarse sugar for rolling, this adds extra texture and 'sparkle' to the cookie, but regular granulated sugar works too
