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BARLEY, WHEAT, OAT FLOUR: Multigrain Snickerdoodles

YIELD: 38 cookies


BAKING TIME: 12 to 14 minutes; dough is refrigerated overnight.

FROM: King Arthur Flour Whole Grain Baking

These traditional cinnamon cookies get an interesting facelift with oats for texture, barley for flavor and whole wheat for body.  A bit softer than the classic crunchy Snickerdoodle (which derives much of its crunchiness from nutritionally suspect vegetable shortening), flavor-wise they’re a close match – albeit with greater depth, due to the whole grains.  These are Melanie’s all-time favorite!



¾ cup (1½ sticks) unsalted butter

1½ cups sugar

2 tsp baking powder

¾ tsp salt

1 tsp vanilla extract

1 Tbsp orange (or lemon) juice

2 large eggs

1 1/3 cups SCF cracked oats, ground for 30 seconds in a food processor

1 cup SCF barley flour

¾ cup SCF wheat flour


1/3 cup sugar

1 Tbsp ground cinnamon

The cookies:

  1. Cream the butter, sugar, baking powder, salt and vanilla in a large bowl.  Beat in the orange juice and eggs, scraping the bowl, then add the oats, barley & wheat flour, beating until well combined.  Refrigerate the dough, covered, overnight.
  2. Preheat the oven to 350˚ F.  Lightly grease 2 baking sheets or line with parchment paper.
  3. To prepare the coating, combine the sugar and cinnamon in a large plastic bag.
  4. Drop the dough by the tablespoonful, 6 pieces or so at a time, into the bag.  Gather the bag closed at the top, trapping some air inside.  Shake gently to coat the balls with the sugar.   Place them on the prepared baking sheets and flatten to about ½ inch thick, using the flat bottom of a measuring cup or drinking glass.  Repeat until you have used all the dough.
  5. Bake the cookies, reversing the pans midway through, until they’re beginning to brown around the edges, 12-14 minutes.  Remove the cookies from the oven and transfer them to a rack to cool.  For soft Snickerdoodles, place them in an airtight container or plastic bag one they’re cool.  For crisper cookies, allow them to remain uncovered overnight before transferring to a storage container.



This entry is related to the following products. Click on any of them for more information.
GRAINS: Ethiopian Barley, GRAINS: Wheat Flour, GRAINS: Oats,