Hello, cookie lovers! Today, we’re diving into a recipe that combines the classic warmth of cinnamon with the wholesome crunch of millet – Millet Cinnamon Snickerdoodles. These cookies are soft, chewy, and rolled in a delightful cinnamon-sugar coating, making them a perfect treat for any occasion. Let’s get started on baking these irresistible cookies!

Why Millet?

Millet is a gluten-free grain known for its nutty flavor and crunchy texture. It’s packed with nutrients like fiber, protein, and essential minerals, making it a nutritious addition to any cookie recipe. In these snickerdoodles, millet adds a unique crunch that complements the cinnamon-sugar coating, creating a delightful texture and flavor combination.

Ingredients

Here’s what you’ll need to make these delicious cookies:

• 1 cup millet flour
• 1 cup all-purpose flour
• 1 teaspoon cream of tartar
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• For rolling:
  • 1/4 cup granulated sugar
  • 1 tablespoon ground cinnamon

Instructions

1. Preheat Your Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Combine Dry Ingredients: In a medium bowl, whisk together the millet flour, all-purpose flour, cream of tartar, baking soda, and salt. Set aside.
3. Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy. This should take about 2-3 minutes with an electric mixer on medium speed.
4. Add Egg and Vanilla: Mix in the egg and vanilla extract until fully incorporated.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
6. Chill the Dough (Optional): For easier handling, you can chill the dough in the refrigerator for 30 minutes to 1 hour.
7. Prepare Cinnamon-Sugar Coating: In a small bowl, mix together the granulated sugar and ground cinnamon.
8. Shape the Cookies: Roll the dough into balls, about 1 inch in diameter. Roll each ball in the cinnamon-sugar mixture until fully coated.
9. Place on Baking Sheet: Place the coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
10. Bake: Bake in the preheated oven for 8-10 minutes, or until the edges are set and just beginning to turn golden. The centers should still be slightly soft.
11. Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
12. Enjoy: Serve your Millet Cinnamon Snickerdoodles with a glass of milk or your favorite hot beverage. These cookies are best enjoyed fresh but can be stored in an airtight container at room temperature for up to a week.

Tips for Perfect Millet Cinnamon Snickerdoodles

• Cream of Tartar: This ingredient gives snickerdoodles their characteristic tanginess. It’s essential for achieving the classic snickerdoodle flavor.
• Uniform Size: For even baking, ensure that the dough balls are of similar size.
• Make Ahead: You can freeze the shaped cookie dough balls and bake them straight from the freezer. Just add a couple of minutes to the baking time.

Millet Cinnamon Snickerdoodles are a delightful twist on a beloved classic cookie, combining the warmth of cinnamon with the wholesome crunch of millet. Whether you’re baking for yourself or sharing with loved ones, these cookies are sure to be a hit. Give this recipe a try and let us know how your snickerdoodles turn out in the comments below. Happy baking!

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