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Sourdough Snickerdoodle Cookies Recipe

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★★★★★

4.8 from 56 reviews

These Sourdough Snickerdoodle Cookies are a delightful twist on the classic snickerdoodle, incorporating tangy sourdough starter discard for extra flavor and tenderness. Soft and chewy with a crisp cinnamon-sugar coating, these cookies offer a perfect balance of sweet and slightly tangy flavors, ideal for any cookie lover looking for a unique homemade treat.

Ingredients

Scale

Dry Ingredients

  • 2 3/4 cups all-purpose flour
  • 1 1/2 teaspoons cream of tartar
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt

Wet Ingredients

  • 1 cup unsalted butter, at room temperature
  • 1 1/2 cups granulated sugar
  • 2 eggs
  • 3/4 cup sourdough starter discard
  • 2 teaspoons pure vanilla extract

Cinnamon Sugar Coating

  • 1/2 cup granulated sugar
  • 1 tablespoon cinnamon

Instructions

  1. Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt until well combined. Set aside for later use.
  2. Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, beat the room temperature butter until smooth. Gradually add 1 1/2 cups of granulated sugar and mix on medium speed for about 3 minutes until the mixture is light and fluffy.
  3. Add Wet Ingredients: Beat in the eggs one at a time, then add the sourdough starter discard and pure vanilla extract. Scrape down the sides of the bowl with a rubber spatula as needed to ensure even mixing.
  4. Combine Mixtures: Slowly add the dry flour mixture into the butter mixture. Mix on medium speed until all ingredients are well incorporated and form a dough.
  5. Rest the Dough: Cover the mixing bowl with a clean towel and allow the dough to rest at room temperature for 30 minutes to an hour. This helps enhance the flavor and texture of the cookies.
  6. Preheat Oven and Prepare Coating: Preheat the oven to 350 degrees F (175 degrees C). In a small bowl, whisk together 1/2 cup granulated sugar with 1 tablespoon ground cinnamon to make the cinnamon sugar coating.
  7. Shape Cookies: Using approximately 1/4 cup of dough per cookie, form balls and carefully roll each ball in the cinnamon sugar mixture until fully coated. Place the coated dough balls on a baking sheet lined with parchment paper or a silicone mat, spacing them about 2 inches apart to allow for spreading.
  8. Bake: Bake the cookies in the preheated oven for 14 to 16 minutes, or until the edges are lightly browned and the centers are set but still soft.
  9. Cool: Remove the baking sheet from the oven and transfer the cookies to a wire rack to cool completely. Repeat the coating and baking process with any remaining dough.

Notes

  • Using sourdough starter discard adds a subtle tang and helps improve the texture of the cookies.
  • Allowing the dough to rest is essential for better flavor development and easier handling.
  • For best results, use room temperature butter to ensure smooth creaming with sugar.
  • Cookies can be stored in an airtight container at room temperature for up to 5 days.
  • If desired, add a pinch of nutmeg to the cinnamon sugar coating for an extra layer of warmth.

Keywords: sourdough snickerdoodle cookies, sourdough discard cookies, cinnamon sugar cookies, soft chewy cookies, homemade cookies

Find it online: https://kitchenwithkai.com/sourdough-snickerdoodle-cookies-recipe/