Sourdough Snickerdoodles
Sourdough Recipes

Sourdough Snickerdoodles

0 comments This post may contain affiliate links. Please read our disclosure policy.
3.7 from 9 votes

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.

Sourdough Snickerdoodles

Recipe by Cookingpoint.net
3.7 from 9 votes
Course: Sourdough Recipes
Servings

32

cookies
Prep time

10

minutes
Cooking time

12

minutes
Calories

104

kcal
Total time

22

minutes

Sourdough Snickerdoodle Delight Recipe.

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.

Notes

  • Prepare dough ahead and refrigerate for up to three days before baking for enhanced flavor.

Nutrition Facts

  • Calories: 104kcal
  • Carbohydrates: 18g
  • Protein: 1g
  • Fat: 3g

Leave a Comment

Your email address will not be published. Required fields are marked *

*