Sourdough Snickerdoodles

Indulge in the harmonious blend of sourdough tanginess and classic snickerdoodle sweetness with these Sourdough Snickerdoodle Cookies. Elevate your baking experience by infusing a hint of bourbon into your sourdough discard dough

Servings: 32 cookies

Prep time: 10 minutes

Cooking time: 12 minutes

Calories: 104 kcal

Total time: 22 minutes

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 Coating:
¼ cup (50 g) sugar
1 tablespoon cinnamon

Directions

Preheat: Set oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone mat.
Mix Dry Ingredients: In a large bowl, whisk together flour, salt, cream of tartar, baking soda, and cinnamon.
Cream Butter and Sugar: In a separate bowl, beat softened butter and sugar until sugar nearly dissolves. Add sourdough discard, egg, and vanilla, mixing until smooth.
Combine Wet and Dry: Pour wet ingredients into dry ingredients, stirring until just mixed.
Coat Dough Balls: Combine sugar and cinnamon. Use a cookie scoop to make 32 dough balls. Roll each in cinnamon sugar until coated.
Bake: Place dough balls on the baking sheet, spaced evenly. Bake for 11-12 minutes until puffy and lightly golden brown.
Cool: Transfer baked cookies to a wire rack and let cool before serving.