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.
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 28 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 225 grams unsalted butter, softened (about 1 cup)
- 300 grams granulated sugar (about 1 1/2 cups)
- 100 grams sourdough discard (scant 1/2 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 3/4 cups)
- 5 grams baking soda (about 1 teaspoon)
- 10 grams cream of tartar (about 2 teaspoons)
- 6 grams salt (about 1 teaspoon)
- 2 grams ground cinnamon (optional, about 1 teaspoon)
- 50 grams granulated sugar (about 1/4 cup)
- 6 grams ground cinnamon (about 1 Tablespoon)
Instructions
- 1
Preheat oven to 375 degrees F convection. See recipe notes for non-convection.
- 2
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.
- 3
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.
- 4
To a medium-sized bowl, add the flour, baking soda, cream of tartar, cinnamon and salt. Whisk together to combine.
- 5
Add the flour mixture to the butter mixture and mix until the wet and dry ingredients are incorporated.
- 6
Prepare a shallow bowl with 1/4 cup granulated sugar and 1 Tablespoon 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.
- 7
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!