Sourdough Snickerdoodle Cookies

5 from 1 vote

Sourdough Snickerdoodle Cookies

These Sourdough Snickerdoodle Cookies use sourdough discard in place of the cream of tartar to give them their signature tang. Their soft, chewy texture and warm cinnamon-sugar coating make them the perfect festive treat for the holiday season.

Course Dessert

Cuisine American

Prep Time 30

Cook Time 10

Chill Time 1

Total Time 1 40

Servings cookies

Calories 142kcal

Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

Snickerdoodle Cookie Ingredients

1 cup (226 grams, 2 sticks) unsalted butter
2 ¾ cups (330 grams) all-purpose flour
1 teaspoon (5 grams) baking soda
½ teaspoon (2 grams) baking powder
½ teaspoon (2 grams) Diamond Crystal Kosher Salt
1 ½ cups (300 grams) granulated sugar
2 large (100 grams) eggs
½ cup (100 grams) sourdough starter discard
2 teaspoons vanilla extract

Cinnamon Sugar Ingredients

¼ cup granulated sugar
1 tablespoon ground cinnamon

Instructions

In a small saucepan over medium-low heat, melt the butter. Keep whisking it frequently as it continues to cook. After a few minutes, the butter solids will turn a deep golden brown and develop a nutty aroma. Transfer the browned butter to a small bowl to prevent it from overcooking. Let it cool completely until solidified. For faster cooling, place the bowl of butter in an ice bath, stirring until solid.
1 cup (226 grams, 2 sticks) unsalted butter
In a separate bowl, whisk together the flour, baking soda, baking powder, and kosher salt. Set aside.
2 ¾ cups (330 grams) all-purpose flour, 1 teaspoon (5 grams) baking soda, ½ teaspoon (2 grams) baking powder, ½ teaspoon (2 grams) Diamond Crystal Kosher Salt
In a large mixing bowl, use a hand mixer or stand mixer to cream the solidified browned butter with the granulated sugar until smooth. Beat in the eggs until the mixture is light and fluffy. Add the sourdough discard and vanilla extract, mixing until well combined.
1 ½ cups (300 grams) granulated sugar, 2 large (100 grams) eggs, ½ cup (100 grams) sourdough starter discard, 2 teaspoons vanilla extract
Gradually add the dry ingredients to the wet mixture, mixing until a thick dough forms with no dry flour remaining. Cover the bowl and chill the dough in the fridge for at least 1 hour, or up to 48 hours if you prefer a stronger sourdough flavor.
While the dough is chilling, combine ¼ cup of granulated sugar with the cinnamon in a small bowl. Set aside.
¼ cup granulated sugar, 1 tablespoon ground cinnamon
When ready to bake, preheat the oven to 375℉ and line a baking sheet with parchment paper.
Scoop heaping tablespoons of chilled dough and roll them into balls. Roll each ball in the cinnamon sugar mixture until fully coated. Place them about 2 inches apart on the prepared baking sheet.
Bake for 9–11 minutes or until the edges are golden, centers are set, and tops are slightly cracked.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Storage: Store cookies in an airtight container at room temperature for up to 1 week or freeze for up to 6 months.
Make Ahead: Prepare cookie dough and store it in the refrigerator for up to 48 hours or freeze for up to 2 months.

Nutrition

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