Roasted Flour Snickerdoodles (A Baking Experiment)

What happens when you roast flour for cookies? Roasting flour is a technique more commonly used in savory items such as gravies, sauces, and roux, where gently browning the flour adds depth and a subtle nutty flavor. But what happens when you take that same idea and apply it to cookies?

Roasted Flour Snickerdoodles -- My Experiment

I was curious to see what roasting or some people say "toasting" (which is probably more accurate) some of the flour would do. So Instead of using all raw flour, I baked a portion of it on a sheet pan until lightly golden, then incorporated it into the dough. The goal was to see whether roasted flour would improve flavor, texture, or both. So were the roasted flour cookies better? Not necessarily better, but different!

My Go-To Snickerdoodles

If you're looking for a classic, soft, perfectly balanced snickerdoodle, I recommend the Buttery Snickerdoodles They're easier and have a more traditional texture and flavor. But this version is interesting, and if you like experimenting with technique, it's worth trying at least once.

Roasted Flour Snickerdoodles Texture

Roasting the flour changes more than just taste. It changes how the cookies behave.

• Flavor: Slightly deeper, with a mild toasted note (subtle, not dramatic)
• Spread: The cookies spread less and bake up thicker
• Texture: A little crumbly, but still soft and moist inside

The biggest surprise was the texture. Roasting the flour seems to dry it out and alter how it absorbs moisture, which gives the cookies a different structure than a standard snickerdoodle.

A Few More Baking Notes

Also, side note: I used very yellow organic butter in this batch, which gave the cookies a golden color and extra buttery flavor. Not mad about that at all.

Size Matters Here

For this recipe, bigger is better. I made these as large cookies (about 4 oz each), and I think that's key. The texture really shines at that size. With smaller cookies, you don't get quite the same effect. So if you try these, I recommend going with the bakery-style large size.

Final Thoughts

This is less of a "go-to snickerdoodle" and more of a technique-driven recipe.

If you're curious about how roasting flour affects baked goods, this is a fun place to start. If you just want the best snickerdoodle to make on repeat -- then again, the Buttery Snickerdoodles I linked to earlier or even Sue's Snickerdoodles, which are also really good.

But this was a fun way to experiment with roasted aka toasted flour.

And yes, I did try this with chocolate chip cookies too. That version was interesting too, but I've since found recipes I like better.

• Brown Sugar Snickerdoodles
• Snickerdoodle Cookie Bark
• Brickle Snickerdoodles
• Crunchy Roasted Pecan Chocolate Chip Cookies
• Date Paste Vegan Snickerdoodles

Recipe

Roasted Flour Snickerdoodles

Anna

Roasted Flour Snickerdoodles are big, fat, round cookies made with flour that has been baked in the oven for 15 minutes.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Cooling Time and Chilling Time 2 hours hrs 20 minutes mins

Total Time 3 hours hrs 10 minutes mins

Course Dessert

Cuisine American

Servings 4

Ingredients

 

• 1 cup bread flour (140 grams)
• ⅓ cup roasted all-purpose flour (40 grams)
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 stick unsalted butter, softened (European style) (114 grams)
• ¾ cup granulated sugar (150 grams)
• 1 large egg, beaten
• ½ tablespoon vanilla or vanilla bean paste

Rolling Mixture

• 2 tablespoons sugar
• 1 teaspoon cinnamon

Instructions

 

Make Roasted All-Purpose Flour

• Preheat oven to 350 degrees F. Line a rimmed baking sheet with foil.
• You will roast only the all-purpose flour, not the bread flour. Spread about a cup of all-purpose flour (you can use more if you'd like) across a foil lined rimmed baking sheet and bake it for 15 minutes. It should not get too brown, but it will be hot, very fragrant and will have developed lumps.
• When flour is cool enough to handle, empty it into a large bowl and mash out any lumps Sift it and then mash out any remaining lumps. Let cool completely before using. Weigh out 40 grams for this recipe (about ⅓ cup, but a scale is more accurate).

Make the Dough

• In the bowl of a stand mixer using the paddle attachment, beat the butter until creamy. Add the sugar and beat for 4 minutes, scraping side of bowl often. Add the egg and vanilla and beat for one minute.
• Whisk together the 1 cup (140 grams) of bread flour and the 40 grams of roasted flour, baking powder and salt. Add to the egg mixture and stir to make a soft dough. Shape the dough into 4 balls and chill the dough balls for 2 hours or until firm.
• Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
• Mix the sugar and the cinnamon put in a zipper bag. Put a dough balls in the bag and shake to coat.
• Arrange the cookies a few inches apart on the baking sheet and put it in the oven.
• Bake cookies at 375 for 20-25 minutes (but check earlier).
• Allow cookies to cool for a few minutes on the baking sheet, then carefully transfer to a wire rack to finish cooling.
• Wrap cookies individually and store in the freezer.

Keyword Roasted Flour, Snickerdoodles, Thick Snickerdoodles

Tried this recipe?Let us know how it was!