Sourdough Snickerdoodle Cookies

Sourdough Snickerdoodle Cookies

from farmhouseonboone.com
25 min

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.

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 eggs
  • 1/2 cup sourdough starter discard (142 g)
  • 2 teaspoons vanilla (10 g)
  • 1/4 cup sugar (50 g)
  • 1 tablespoon cinnamon (8 g)

Directions

  1. 1

    Preheat the oven to 400°F. Place parchment paper on baking sheet

  2. 2

    In a stand mixer, cream together butter and sugar. Add eggs, sourdough discard, and vanilla. Mix well until light and fluffy.

  3. 3

    In a separate bowl, mix together flour, cream of tartar, baking soda, salt, and cinnamon.

  4. 4

    Slowly add dry ingredients to wet ingredients. Scrape down the sides and mix well.

  5. 5

    In a small bowl, combine sugar and cinnamon for the cinnamon sugar topping

  6. 6

    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)

  7. 7

    Place cookie dough balls 2 inches apart on a prepared baking sheet.

  8. 8

    Bake for 10-12 minutes.

  9. 9

    Remove from the oven and immediately transfer to wire racks to cool cookies.