Sourdough Snickerdoodles
Servings: 32 cookies
Ingredients
- 2 ½ cups (300 g) all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 teaspoon (5 g) sea salt
- 2 teaspoons cinnamon
- ½ cup (113 g) unsalted butter softened to room temperature
- 1 ¼ cups (250 g) sugar
- ⅓ cup (100 g) sourdough discard
- 1 egg
- 2 teaspoons (8 g) vanilla extract
Cinnamon Sugar
- ¼ cup (50 g) sugar
- 1 tablespoon cinnamon
Instructions
- If you're ready to bake the cookies now, set your oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone mat. (See notes for baking at a later date.)
- In a large mixing bowl, whisk together the all-purpose flour, salt, cream of tartar, baking soda, and 2 teaspoons of cinnamon.
- In a separate bowl, beat the softened butter and sugar until the sugar nearly dissolves. Add the sourdough discard, egg, and vanilla, mixing until smooth. Pour the wet ingredients into the dry ingredients, stirring until just mixed.
- Combine ¼ cup of sugar with 2 tablespoons of ground cinnamon on a plate or in a bowl. Use a cookie scoop to make 32 dough balls. Roll each into a smooth ball and coat it evenly in the cinnamon sugar. Place 12 balls on the baking sheet, ensuring they're evenly spaced.
- Place the cookies in the oven and bake for 11-12 minutes until they puff up and turn a light golden brown. Move the baked cookies to a wire rack and let them cool before serving.
Nutrition Facts
Sourdough Snickerdoodles
Amount Per Serving
Calories 104
Calories from Fat 27
% Daily Value*
Fat 3g5%
Monounsaturated Fat 1g
Carbohydrates 18g6%
Protein 1g2%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
You can prepare this dough three days ahead of baking. It's handy to shape it into dough balls before chilling it in the fridge as the batter will firm up. Keep the covered dough in the fridge to prevent it from drying out.