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A play on the traditional snickerdoodles turned up a notch! This is one of our most requested cookie recipes. While not Italian it is delicious especially when made with locally grown wheat!

Ready to serve in: 1.5 hours
Active time: 30 minutes
Serves: 16 cookies


  • 1 cup whole wheat flour
  • 1 ½ cup ap flour
  • 1 ¼ tsp baking soda
  • 1 ½ tsp salt
  • 2 sticks (1 cup, 8oz) butter, browned to dark golden 
  • ½ c packed brown sugar
  • 1 cup + 2 tbsp cane sugar
  • 1 vanilla bean (or 2 tsp vanilla extract)
  • 2 tbsp cinnamon
  • 2 large eggs
  • Maldon Sea Salt (for topping, optional)


  1. Over medium heat melt and brown the butter until it is a dark golden in color, stirring occasionally. Set aside to cool. 
  2. Place sugars, spices, and salt into a bowl. Add the brown butter to the sugars and mix well. 
  3. One at a time beat in the eggs until incorporated. Then beat with a whisk until light and fluffy about 3 minutes. 
  4. Add vanilla and mix. 
  5. Add in mix together dry ingredients. 
  6. Allow to rest in the fridge for at least 1 hour before baking.
  7. Roll balls of dough into about half dollar sized balls. Then roll in additional cinnamon sugar and top with a pinch of sea salt before baking for 12 minutes rotating half way through at 350*F,

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