How to Make the Perfect Sourdough Snickerdoodle Cookies

The Perfect Blend of Tangy and Sweet

This recipe is a must-try if you adore the soft and chewy allure of classic snickerdoodle cookies and have a sourdough starter at home. Sourdough snickerdoodle cookies put an innovative spin on the traditional treat by introducing a subtle tangy flavour that pairs beautifully with the warm cinnamon-sugar coating. Whether you’re looking for a creative way to use your sourdough discard or want to try something new, these cookies deliver a flavour-packed experience that’s impossible to resist.

With a blend of sweet, spiced, and slightly tangy flavours, these cookies are perfect for any occasion, from cosy afternoons with coffee to festive holiday gatherings. Let’s dive into how you can make them perfectly every time.

Ingredients You’ll Need

Wet Ingredients:

• ½ cup unsalted butter softened (important for a creamy dough texture)
• ½ cup granulated sugar
• ¼ cup brown sugar (adds a caramel-like depth)
• ½ cup sourdough starter (discard or active, depending on the tanginess you prefer)
• 1 large egg (for binding and structure)
• 1 tsp vanilla extract (enhances the flavour profile)

Dry Ingredients:

• 1 ¾ cups all-purpose flour
• 1 ½ tsp cream of tartar (essential for the snickerdoodle’s signature tang)
• ½ tsp baking soda
• ½ tsp salt

Cinnamon Sugar Coating:

• 3 tbsp granulated sugar
• 1 tsp ground cinnamon

Tools You’ll Need

• A large bowl for wet ingredients and a medium bowl for dry ingredients.
• Electric hand mixer or stand mixer
• Measuring cups and spoons
• Baking sheets
• Parchment paper (for easy cleanup and non-stick baking)
• Cooling rack

Step-by-Step Instructions

1. Preheat and Prepare

• Preheat your oven to 375°F (190°C). This temperature ensures the cookies bake evenly and develop a soft centre.
• Line two baking sheets with parchment paper. This not only stops sticking but also simplifies the cleanup process.

2. Make the Dough

• In a large bowl, cream the softened butter, granulated sugar, and brown sugar using an electric or stand mixer until light, fluffy, and pale—this step is crucial for creating a tender cookie.
• Add the sourdough starter, egg, and vanilla extract. Mix until smooth and well combined, ensuring no lumps remain.
• In another bowl, combine the flour, cream of tartar, baking soda, and salt using a whisk. Gradually mix the dry and wet ingredients quickly to avoid overworking the dough. The dough should blend into a cohesive form while still being a bit tacky.

3. Prepare the Cinnamon Sugar Coating

• Mix the granulated sugar and cinnamon in a small bowl until evenly combined. This will give the cookies their signature sweet and spiced exterior.

4. Shape and Coat the Cookies

• Scoop the dough into 1-inch balls using a small cookie scoop or your hands. Try to keep the sizes consistent for uniform cookies.
• Coat each dough ball thoroughly in the cinnamon-sugar blend, making sure it is completely covered. The coating enhances the flavour and gives the cookies their classic crackled appearance.

5. Bake the Cookies

• Position the coated dough balls on the lined baking sheets, ensuring they are spaced approximately 2 inches apart to allow for expansion.
• Bake for 10–12 minutes until the edges are set and slightly golden, while the centres remain soft and look slightly underbaked. This ensures the cookies stay chewy.

6. Cool and Enjoy

• Let the cookies cool on the baking sheet for about 5 minutes to firm up before transferring them to a cooling rack.
• Once completely cool, the cookies are ready to serve.

Tips for Perfect Sourdough Snickerdoodles

Sourdough Starter:

• Use sourdough discard for a mild tang or active starter for a stronger, more pronounced flavour.

Dough Consistency:

• If the dough seems excessively sticky to work with, place it in the refrigerator for 30 minutes. This makes rolling and shaping much more straightforward.

Cream of Tartar:

• Don’t skip this ingredient. It’s a defining element of snickerdoodles, giving them their tangy taste and soft, pillowy texture.

Even Baking:

• Rotate your baking sheets halfway through the baking time for consistent results, especially if your oven has hot spots.

Serving and Storing

Serving Suggestions:

• These cookies are delightful but pair beautifully with a glass of cold milk, a steaming cup of coffee, or spiced chai tea.
• Add them to holiday cookie platters for a unique tangy twist.

Storing:

• Keep the cookies in a sealed container at room temperature for no longer than 5 days. This keeps them soft and chewy.
• For more extended storage, freeze the dough: Roll it into balls, coat it with cinnamon sugar, and freeze it on a baking sheet. After freezing, move the dough balls to a resealable bag or an airtight container. Bake straight from the freezer, adding 1–2 extra minutes to the baking time.

Nutritional Information (Per Cookie, Approximate)

• Calories: 120
• Carbohydrates: 15g
• Protein: 1g
• Fat: 6g
• Sugars: 9g
• Fibre: 0g
• Sodium: 80mg

(Note: The nutritional information may differ based on particular brands and portion sizes.)

A Tangy Take on a Timeless Treat

Sourdough snickerdoodle cookies strike the perfect balance between tangy and sweet. Their chewy centres, golden edges, and spiced coating make them a standout on any dessert table. Plus, they’re an excellent way to use up sourdough starter while creating something extraordinary.

Whether you’re an experienced baker or a beginner exploring sourdough recipes, this cookie is a must-try. Please try, experiment with the tang level by adjusting your starter, and share your results with friends and family.

FAQs:

1. Can I Use Active Sourdough Starter Instead of Discard?

Yes! Active sourdough starter gives a more pungent tang, while discard offers a subtler flavour.

2. What If I Don’t Have Cream of Tartar?

If you’re out of cream of tartar, substitute it with 1 tsp lemon juice or white vinegar for a similar tangy effect.

3. Why Is My Dough Too Sticky?

Stickiness is often due to a wetter sourdough starter. Refrigerate the dough for 30 minutes to make it simpler to work with.

4. Can I Make These Cookies Vegan?

Yes! Replace butter with plant-based butter, the egg with a flax egg (1 tbsp flaxseed meal + 3 tbsp water), and ensure your sugar is vegan-friendly.

5. Can I Freeze the Dough?

Absolutely! Coat the dough balls in cinnamon sugar and freeze for 3 months. Bake directly from the freezer for freshly baked cookies anytime.

Enjoy the tangy, spiced perfection of sourdough snickerdoodle cookies and happy baking! If you want more discover how to unleash your baking skills with sourdough snickerdoodles.