Sourdough Snickerdoodle Cookies
Soft, tender and filled with cinnamon sugar, these sourdough snickerdoodle cookies are delicious. They are quick to whip up and made with sourdough discard - you're going to love them.
Ingredients
Sourdough Discard Snickerdoodle Dough
- 227 grams unsalted butter, softened about 1 cup
- 300 grams granulated sugar about 1 1/4 cup
- 100 grams sourdough discard about 1/3 cup, 100% hydration - see recipe note
- 1 large egg about 50 grams
- 8 grams vanilla extract about 2 teaspoons
- 365 grams all-purpose flour about 2.5 cups
- 6 grams baking soda about 1 teaspoon
- 12 grams cream of tartar about 2 teaspoons
- 6 grams salt about 1 teaspoon
- 2 grams ground cinnamon optional, about 1 teaspoon
Cinnamon Sugar Mixture
- 50 grams granulated sugar about 1/4 cup
- 6 grams ground cinnamon about 1 Tablespoon
Instructions
- Preheat oven to 375 degrees F convection. See recipe notes for non-convection.
- To the bowl of a stand mixer using the paddle attachment (or using a hand mixer), beat the softened butter until light and fluffy for about a minute. Add granulated sugar. Cream together until fluffy and smooth.
- Crack the egg and add to the butter/sugar mixture. Whip together with the beaters until the eggs are fully incorporated. Add the sourdough discard and vanilla extract. Mix again with the mixer until smooth and combined.
- To a medium-sized bowl, add the flour, baking soda, cream of tartar, cinnamon and salt. Whisk together to combine.
- Add the flour mixture to the butter mixture and mix until the wet and dry ingredients are incorporated.
- Prepare a shallow bowl with 1/4 cup granulated sugar and 3 Tablespoons cinnamon. Scoop the cookie dough into small, 2 Tablespoon sized, balls. Roll each ball in cinnamon sugar mixture and stick on a parchment lined baking sheet.
- Bake cookies in a preheated, 375ºF oven on convection bake for about 7-8 minutes. After 7-8 minutes, the cookies should be puffy with the edges just a little crispy. Let the cookies cool on a baking sheet for 5-10 minutes until they set up completely. If you don't have convection bake, bake the cookies at 375°F for about 8-10 minutes. Enjoy!
Notes
Sourdough Discard: In order to avoid a strong sourdough flavor, use sourdough discard that is fresh or no more than a day or two old. I always use 100% hydration sourdough discard. If your discard is very runny, you may need a little extra flour in this recipe.
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