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Einkorn Snickerdoodles

Classic cookie meets ancient grains

Einkorn-Snickerdoodles_Page_Fulls
Loaf of bread

Yield

20–24 cookies

Baking steam lines

Bake Time

18 mins

Clock dial

Total Time

14 - 15 hours (30 - 40 mins active)

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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 Organic Einkorn Flour – these snickerdoodles have a distinct golden glow (and a nutritional halo thanks to the whole-grain Einkorn). 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 coarse sugar for extra crunch and mouth-watering sparkle. These are especially good dipped in milk, and even better dipped in coffee or tea…

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Formula

Number of Units: 20–24 cookies / Unit Weight: ~30 grams / Total Weight: 656 grams

SNICKERDOODLE DOUGH
Baker’s %
Weight (grams)
Organic Whole Einkorn Flour
100.0
246g
Butter, softened
54.0
132g
Granulated Sugar
80.0
198g
Ground Cinnamon
3.0
7g
Vanilla Extract
1.0
2g
Whole Egg
26.0
64g
Cream of Tartar / Baking Soda / Salt
2.6
7g
Total
266.6
656g
TECHNICAL
Mixing Type
Stand Mixer
Resting Time
Overnight in Fridge
Portioning
30g scoops (coated in coarse sugar)
Baking*
~18 min @ 375˚F
Setting Cracks
Tap tray on work surface post-bake

*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.

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