Snickerdoodles

Warm cinnamon, crisp edges, and a soft center. Delicious and unmistakably classic.

FORAGE BAKER'S NOTES

Flour Matters. Gluten-free flour blends—and even traditional wheat flours—can vary widely in weight per cup, which is why we always recommend using a kitchen scale whenever possible.

If measuring by volume, gently scoop Heritage Baker's Flour into a measuring cup and level with a knife. This yields approximately 125g per cup. Packing the cup can result in excess flour and a denser cookie, while spooning may under-measure.

Sweeteners Matter Too. Sweeteners significantly affect cookie texture and spread. For best results, we recommend Homestead Sweetener or traditional sugar.

• Homestead Sweetener: 140g per cup (1:1 sugar replacement by volume)
• Granulated Sugar: 200g per cup
• Substitutions may produce cookies that are overly soft, dry, or crumbly.

WORKING THE DOUGH

Snickerdoodle dough is sensitive to temperature and hydration.

Baking immediately after mixing will result in more spread and a softer cookie.

Allowing the dough to rest—or baking it chilled—helps control spread and encourages a slightly taller, more tender center.

The dough should feel soft but cohesive and easy to roll without sticking.

Snickerdoodles are best enjoyed within the first day, when their edges are lightly crisp and the centers remain soft and tender.

INGREDIENTS

• Makes approximately 24 cookies
• 2¼ cups (281g) Heritage Baker's Flour
• 1¼ cups (175g) Homestead Sweetener
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• ½ teaspoon fine sea salt
• ¾ cup (170g) unsalted butter, softened
• 2 large eggs (100g)
• 1½ teaspoons vanilla extract

CINNAMON SUGAR COATING

• ¼ cup Homestead Sweetener
• 1½ teaspoons ground cinnamon

INSTRUCTIONS

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together Heritage Baker's Flour, cream of tartar, baking soda, and sea salt.
3. In a separate bowl, cream together the butter and Homestead Sweetener until light and smooth.
4. Add the eggs and vanilla extract and mix until fully incorporated.
5. Add the dry ingredients to the wet ingredients and mix until a soft, cohesive dough forms.
6. For slightly thicker cookies, allow the dough to rest for 20–30 minutes or refrigerate briefly before baking.
7. In a small bowl, combine the cinnamon and sweetener for the coating.
8. Roll the dough into 1½-inch balls and coat generously in the cinnamon-sweetener mixture.
9. Place cookies 2–3 inches apart on the prepared baking sheet.
10. Bake for 9–11 minutes, until the edges are set and the centers remain soft.
11. Allow the cookies to cool briefly on the baking sheet before transferring to a cooling rack.

FROM THE FORAGE KITCHEN

Made with Heritage Baker's Flour and Homestead Sweetener—crafted to organic standards and designed for balanced structure, gentle sweetness, and everyday heritage baking.