OK, they are only famous among my friends and family and I am so excited that I got them converted to fresh flour! This is an old family recipe and it meant a lot to me to get it right. I like to let them sit in the cinnamon-sugar after they have been rolled. It’s good for this dough to rest a bit before baking anyways so it works out perfectly! I like using Sonora for cookies these days but regular soft white also works. It’s funny because I bought the Sonora berries with tortillas in mind and didn’t have good luck so they weren’t getting used for quite a while. Then I learned they are a lovely soft wheat and they are my favorite for cookies now!

Snickerdoodle Recipe

416 grams soft white and/or Sonora wheat flour

1 C soft butter

1 C brown sugar

1/2 C white sugar

2 eggs

2 tsp cream of tartar

1 tsp baking soda

1/4 tsp baking powder

1/4 tsp salt

About 1 C of cinnamon & sugar for rolling

Set oven to 350 degrees F

Beat butter and sugars.

Add eggs until well blended.

Add all dry ingredients and mix until no dry bits are left.

Roll 1-2 inch balls in cinnamon-sugar mixture. Let them just sit in that mixture for about 15-30 minutes (I use a larger container so I can just keep pushing the rolled ones off to the side. When I am done, I shake them around and let them sit.)

Bake 8-9 minutes on a silicone mat or parchment paper lined pan. Let cool on pan for 2-3 minutes before removing from pan. They will seem undercooked until cooled. You can play with bake time and pan-cooling time to get the chew or crisp you prefer.

Enjoy!