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.

Ingredients Needed:

Unfed Sourdough Starter: Adds depth of flavor and a unique sourdough profile to the cookies.

Unsalted Butter: Softened butter ensures a tender crumb, but melted butter can be a convenient substitute without compromising taste.

Vanilla Extract: Enhances the aromatic notes and complements the cinnamon-sugar combination.

Cane Sugar: Provides sweetness and caramelization during baking.

Egg: Adds structure and richness to the dough.

All-Purpose Flour: Forms the base of the cookie dough.

Cream of Tartar: Essential for the classic snickerdoodle texture.

Baking Soda, Salt, Ground Cinnamon: Fundamental ingredients for leavening, flavor, and seasoning.

Helpful Tips for Success

Ensure the dough consistency is non-sticky. If needed, lightly dust with extra flour while mixing.

While chilling the dough is not mandatory, refrigerating it for a few days can enhance flavor complexity.

How To Make:

Combine Dry Ingredients: In a large mixing bowl, whisk together flour, salt, cream of tartar, baking soda, and ground cinnamon.

Cream Butter and Sugar: In a separate medium-sized bowl, cream together softened butter and cane sugar until the sugar begins to dissolve.

Incorporate Wet Ingredients: Add sourdough starter discard, egg, and vanilla extract to the butter-sugar mixture. Mix until smooth and creamy.

Combine Wet and Dry Ingredients: Pour the wet ingredients into the bowl of dry ingredients. Mix until just combined, ensuring to scrape down the sides of the bowl for thorough incorporation.

Shape the Cookies: Prepare a cinnamon-sugar coating by mixing sugar and cinnamon. Use a cookie scoop to portion the dough into balls. Roll each ball in the cinnamon-sugar mixture until evenly coated.

Bake: Preheat oven to 375°F (190°C). Place the coated dough balls on a lined baking sheet. Bake for 11-12 minutes until the cookies are puffy and lightly golden brown.

Cool and Serve: Transfer the baked cookies to a wire rack and allow them to cool before serving.

Make-Ahead and Storage Information:

Prepare Ahead: Shape the dough into balls and refrigerate for up to three days before baking.

Storage: Store baked cookies in an airtight container at room temperature for up to a week. For longer storage, freeze in a freezer-safe container for up to three months.

Freezing Dough: Freeze unbaked dough balls without the cinnamon-sugar coating. Thaw in the fridge before rolling in the coating and baking as usual.