Sourdough Snickerdoodle Cookies

The perfect sourdough snickerdoodle cookies are soft cookies, crisp edges, and lots of cinnamon flavor. This easy recipe is a great way to use up extra sourdough discard.

Course Sourdough

Cuisine American

Keyword baking, cookies, sourdough cookies, sourdough snickerdoodle cookes

Prep Time 15

Cook Time 10

Total Time 25

Servings -28 cookies

Calories 175kcal

Author Lisa

Ingredients

2 3/4 cups all purpose flour 385 g
2 teaspoons cream of tartar
1 teaspoon baking soda
1 teaspoon salt 5 g
1 1/2 teaspoons cinnamon 4 g
1 cup unsalted butter 227 g
1 1/2 cups sugar 300 g
2 large eggs
1/2 cup sourdough starter discard 142 g
2 teaspoons vanilla 10 g

Cinnamon sugar coating

1/4 cup sugar 50 g
1 tablespoon cinnamon 8 g

Instructions

Preheat the oven to 400°F. Place parchment paper on baking sheet
In a stand mixer, cream together butter and sugar. Add eggs, sourdough discard, and vanilla. Mix well until light and fluffy.
In a separate bowl, mix together flour, cream of tartar, baking soda, salt, and cinnamon.
Slowly add dry ingredients to wet ingredients. Scrape down the sides and mix well.
In a small bowl, combine sugar and cinnamon for the cinnamon sugar topping
Roll about 1 1/2 tablespoons of cookie dough into a ball and then roll into the cinnamon-sugar mixture. Repeat for the rest of the dough. (You will get about 26-28 cookies)
Place cookie dough balls 2 inches apart on a prepared baking sheet.
Bake for 10-12 minutes.
Remove from the oven and immediately transfer to wire racks to cool cookies.

Notes

Long fermented option: after rolling the cookie dough in the cinnamon sugar, place in the refrigerate to long ferment overnight or up to 3 days.

Nutrition