January’s Cookie of the Month: Snickerdoodles

Home-baked Snickerdoodles made with locally sourced Wisconsin flour, butter, vanilla and eggs.

January’s cookie of the month is the one my co-workers asked for again and again last month: Snickerdoodles. I started several shifts recently with colleagues greeting me with, “Can you bring in more Snickerdoodles? I can’t get enough of those!” When a cookie inspires that kind of enthusiasm, it earns a spot of honor.

These Snickerdoodles are soft, chewy, and comforting in the very best way. Their flavor is elevated by the fresh, locally milled flour I use in the recipe. If you’ve never tried cookies made with locally milled flour, you may be surprised by the difference. It adds a depth of flavor and a tender texture that industrial flour simply can’t match.

Each batch is made with ingredients sourced close to home: Meadowlark Community Mill flour from Ridgeway, rich Weyauwega butter from central Wisconsin, Cathy’s Pure Vanilla Extract handcrafted just north of Madison, and S&R cage-free eggs from Whitewater. When you add it all up, 57% of the ingredient cost for these Snickerdoodles is for Wisconsin products.

Cookies will be shipped or delivered mid-month. This can be something cozy to look forward to during what can be a long, cold month in Wisconsin. Choose a Quarter Moon sampler, a Half Moon box (about a dozen cookies), or a Full Moon box (about 18 cookies). Subscriptions receive 20% off. Place your order by January 14 to be included in the January shipment.

I hope these Snickerdoodles bring you a little comfort, warmth, and sweetness this January.

New in the Bakery Shop: We’ve just added 11 new cookie varieties, bringing the total to 30 cookies available for special order. For each of these cookies, at least half of the ingredient cost supports Wisconsin producers. Because baking locally matters to us.

Pistachio Wedding Cakes

December’s cookie of the month is one of my most cherished recipes: Pistachio Wedding Cakes.

These tender, buttery cookies rolled in powdered sugar are packed with flavor, and are one of the most popular cookies I have made for family and friends. They are my sister-in-law’s favorite. A double-batch of these disappears quickly at every holiday gathering we host.

I use Meadowlark Community Mill flour from Ridgeway, Wisconsin; rich Weyauwega butter, from Central Wisconsin; and Cathy’s Pure Vanilla Extract, handcrafted north of Madison, to bake these cookies. If you add up the cost of each ingredient, 68 percent comes from Wisconsin.

The cookies will ship or be delivered mid-month so they arrive just in time for Christmas. Choose a Quarter Moon sampler, a Half Moon box (about a dozen cookies), or a Full Moon box (about 18 cookies). And if you join the cookie-of-the-month subscription, you’ll save 20%.

I hope these sweet little cookies bring as much joy to your home as I feel when baking them. Here’s to baking up a little happiness with Wisconsin ingredients!