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.