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
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2 ½ cups (300 g) all-purpose flour
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2 teaspoons cream of tartar
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1 teaspoon baking soda
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1 teaspoon (5 g) sea salt
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2 teaspoons cinnamon
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½ cup (113 g) unsalted butter (softened to room temperature)
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1 ¼ cups (250 g) sugar
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⅓ cup (100 g) sourdough discard
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1 egg
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2 teaspoons (8 g) vanilla extract
- Cinnamon Sugar Coating:
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¼ cup (50 g) sugar
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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.
Notes
- Prepare dough ahead and refrigerate for up to three days before baking for enhanced flavor.
Nutrition Facts
- Calories: 104kcal
- Carbohydrates: 18g
- Protein: 1g
- Fats: 3g
