These cookies have all the characteristics of a Snickerdoodle, with a soft and chewy middle, lightly puffed edges and crackly tops that have been generously rolled in cinnamon and sugar. Flourist Whole Grain Spelt Flour adds extra texture and flavour.

Spelt Snickerdoodles
1 cup (227g) butter, softened
1 cup (198g) sugar
2 eggs, room temperature
1 tsp vanilla
2 3/4 cups (375 g) Flourist Whole Grain Spelt Flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
3 tbsp sugar
3 tsp cinnamon

In a large mixing bowl, sift together Flourist Whole Grain Spelt Flour, cream of tartar, baking soda and salt. In a separate small bowl, mix together 3 tbsp sugar and 3 tsp cinnamon. Set both aside.

In a standing mixer with a paddle attachment or with a hand blender, beat together butter and sugar together for a few minutes until light and fluffy. Add eggs one at a time, ensuring it's incorporated before adding the next. Add vanilla and mix until combined.

Gradually add the dry ingredients into the batter and mix until the flour is just incorporated.

Shape dough into balls (approximately 2 tbsp each) and roll in the cinnamon sugar. Chill dough for at least 1 hour. 

When ready to bake, preheat oven to 350°F. Line a baking sheet with parchment paper and arrange cookies 2 inches apart.

Bake for 8 minutes and remove trays from oven. Use the bottom of a drinking glass to lightly flatten each cookie. Rotate and return baking trays to oven and continue baking for 2-4 minutes more, until just firm around the edges, do not over bake. Leave them on a baking sheet for a few minutes before transferring them to a cooling rack where they will continue to firm up.