Way better than a regular snickerdoodle, these are wholesomely delicious; a perfect weekday cookie. They are great warm right out of the over, or room temperature the next day.

Let the cookies cool completely, and store in an air tight container for 4-5 days – or freeze them. They freeze well, which is good, since with only one egg, it is hard to make half a batch. If you freeze them, simply remove the night before you intend to serve them, or pop them into the oven to rewarm them.

We were delighted to find Einkorn flour in our regular grocery store (see photo below). I suppose you could make these with any other flour, but it is a nutty, rustic ancient gain here that really makes these shine, even though they are a butter, sugar, cinnamon delivery system. The flour gives these a base note missing in more usual snickerdoodles.

Einkorn Snickerdoodles Recipe

2 1/2 cups Whole Grain Einkorn Flour
2 teaspoons cream of tartar
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 cup butter, melted
3/4 cup granulated sugar
1/2 cup brown sugar
1 large egg, room temperature
2 1/2 teaspoons pure vanilla extract

Cinnamon Sugar Topping

1/3 cup (72g) granulated sugar
1 teaspoon ground cinnamon

Preheat oven to 375F degrees and line two baking sheets with parchment paper.

In a small bowl, mix together cinnamon and sugar for the topping until combined; set aside.

In a medium bowl, whisk together Whole Grain Einkorn Flour, cream of tartar, baking soda, salt, cinnamon and nutmeg until combined; set aside.

In a separate large bowl or the bowl beat together the melted butter and sugars until pale and fluffy – about 5 minutes. Scrape down the sides of your bowl, adding the egg  and the vanilla. Beat until smooth and creamy. Scrape down the sides of your bowl again, and add your flour mixture in two parts. Beat on low speed until combined.

Scoop the dough into about 1 Tbsp portions and roll the dough into balls. Roll the balls in the prepared cinnamon sugar mixture and place on prepared baking sheets 2-3 inches apart, fitting about 12 on a standard baking sheet.

Bake cookies for 7 minutes or until the edges are lightly golden. Remove them from the oven and use a spatula or the back of a spoon to gently press the tops down to encourage those delicious looking snickerdoodle cracks. Sprinkle with a bit more cinnamon sugar and allow to cool a bit before gobbling them up. They will stiffen as they cool.

Enjoy!