Sourdough Snickerdoodles
These sourdough snickerdoodle are soft, fluffy, and have the perfect balance of cinnamon and sugar. This take on the classic snickerdoodle is even better with the extra tang from the sourdough starter.
Equipment
- 1 Whisk
- 1 Small mixing bowl
- 1 Rubber Spatula
- 1 Stand Mixer
- 1 baking sheet
- Measuring cups and spoons
Ingredients
- ½ cup unsalted butter, at room temperature
- ½ cup granulated sugar
- ¼ cup brown sugar, packed
- 1 egg
- 1 teaspoon pure vanilla extract
- ⅓ cup sourdough discard
- 1½ cups all purpose flour
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
For Rolling the Cookie Dough Balls
- 2 tablespoons granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- In a small mixing bowl, whisk together the flour, cream of tartar, cinnamon, baking soda, and salt. Set aside.
- In the bowl of a stand mixer, cream together the butter and sugar on medium speed until thoroughly mixed and slightly fluffy. If you do not have a stand mixer, you can mix by hand with a rubber spatula.
- Add the egg and vanilla extract and continue to mix until well combined.
- Pour in the sourdough discard and mix on low speed until just combined.
- Slowly, add the dry ingredients and mix until the dough is well combined and starting to pull away from the sides of the bowl.
- Cover with plastic wrap and chill for 1 hour, up to 24 hours.
When Ready to Bake
- Preheat the oven to 350℉.
- In a small bowl, whisk together the cinnamon and sugar.
- Roll the cookie dough into approximate tablespoon sized balls.
- Roll each ball in the cinnamon sugar until it is well coated. Place on a parchment paper lined cookie sheet at least 2 inches apart.
- Bake for 12-14 minutes. The cookies should be puffy and soft when done. They will deflate when they come out of the oven. Do not over-bake or they will be dry.
- Allow to cool 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.
Tried this recipe?Let us know how it was!