Sourdough Snickerdoodles
These sourdough snickerdoodles combine the chewy, cinnamon-sugary texture of classic snickerdoodles with a delightful tang from sourdough starter, making them a perfect treat for any occasion.
Ingredients
For the Dough
- 1/2 cup unsalted butter, softened can use vegan butter for dairy-free
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup sourdough starter active or discard
- 1 large egg room temperature
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp cream of tartar key for that snickerdoodle tang
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon in dough
For Rolling
- 1/4 cup granulated sugar for rolling
- 1 1/2 tsp ground cinnamon for rolling
Instructions
Preparation
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone mat.
- In a large bowl, cream the softened butter with 1/2 cup granulated sugar and 1/2 cup brown sugar until light and fluffy (2–3 minutes).
- Beat in the 1/2 cup sourdough starter, the egg, and the vanilla until smooth.
- In a separate bowl, whisk together 2 cups all-purpose flour, 1 tsp cream of tartar, 1/2 tsp baking soda, 1/4 tsp salt, and 1 tsp ground cinnamon.
- Stir the dry ingredients into the wet until just combined and a dough forms.
- In a small bowl, mix 1/4 cup granulated sugar with 1 1/2 tsp ground cinnamon for the rolling sugar.
- Optional: chill the dough in the fridge for 10–15 minutes.
Baking
- Scoop about 1.5 tablespoons of dough, roll into balls, then roll each ball in the cinnamon-sugar to coat.
- Place the cookies 2 inches apart on the prepared baking sheet.
- Bake for 11–13 minutes, until edges are lightly golden.
- Let cookies rest on the baking sheet for 5 minutes to finish cooking, then transfer to a wire rack to cool completely.
Notes
For best results, use room temperature ingredients and don’t overcream the butter and sugar. If you prefer chewier cookies, replace 1/4 cup all-purpose flour with bread flour. Store cookies in an airtight container for up to 3 days at room temperature or refrigerate for up to 7 days.