Sourdough Snickerdoodle Cookies
A Perfect Blend of Tangy and Sweet
Equipment
- A large bowl for wet ingredients and a medium bowl for dry ingredients.
- Electric hand mixer or stand mixer
- Baking sheets
- Parchment paper (for easy cleanup and non-stick baking)
Ingredients
Wet Ingredients:
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup brown sugar
- ½ cup sourdough starter (discard or active)
- 1 large egg
- 1 tsp vanilla extract
Dry Ingredients:
- ¾ cups all-purpose flour
- ½ tsp cream of tartar
- ½ tsp baking soda
- ½ tsp salt
Cinnamon Sugar Coating:
- 3 tbsp granulated sugar
- 1 tsp ground cinnamon
Instructions
Preheat and Prepare:
- Preheat oven to 375°F (190°C).
- Line two baking sheets with parchment paper.
Make the Dough:
- Cream butter, granulated sugar, and brown sugar in a large bowl until light and fluffy.
- Mix in sourdough starter, egg, and vanilla extract until smooth.
- In another bowl, whisk together flour, cream of tartar, baking soda, and salt.
- Gradually combine wet and dry ingredients.
Prepare Cinnamon Sugar Coating:
- Mix granulated sugar and cinnamon in a small bowl.
Shape and Coat the Cookies:
- Scoop 1-inch balls of dough and roll them in the cinnamon-sugar coating.
Bake the Cookies:
- Place coated dough balls on the baking sheets, spaced 2 inches apart.
- Bake for 10–12 minutes, until edges are set but centers remain soft.
Cool and Enjoy:
- Cool cookies on baking sheets for 5 minutes before transferring to a cooling rack.
Notes
Tips for Perfect Cookies
- Use sourdough discard for a mild tang or active starter for a stronger flavor.
- Refrigerate sticky dough for 30 minutes for easier handling.
- Rotate baking sheets halfway for even baking.
Nutrition
Calories: 120kcal
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