Sourdough Snickerdoodle Cookies Recipe

A sourdough version of your favorite snickerdoodle cookie. These are a little tangy, crispy on the edges and soft in the middle. You've just got to try them - they are so good, you'll need to make a double batch!!

Course Dessert, Snack

Cuisine American

Keyword Sourdough Discard

Prep Time 30

Cook Time 10

Servings cookies

Calories 92kcal

Equipment

Stand Mixer optional
Cookie Sheet

Ingredients

250 g Sugar fine
230 g Butter room temp/soft
1 Egg
100 g Sourdough Starter or Sourdough Discard
2 teaspoon Vanilla extract
400 g All Purpose Flour
12 g Cream of Tartar (2 tsp)
10 g Baking Soda (1 tsp)
5 g Salt (½ tsp)
3 g Cinnamon (2 tsp)

Topping

80 g Sugar Fine
1 g Cinnamon (1 tsp)

Instructions

I make my sourdough snickerdoodle cookies in a stand mixer, however you can use hand beaters, a Thermomix or just do it by hand (just use a whisk and elbow grease).
Start by creaming together butter and sugar (I do this in a stand mixer). The butter and sugar should be pale and creamy.
Now add the egg, sourdough starter and vanilla and beat until well combined. Set this aside for the moment.
To a separate bowl, add the flour, salt, cinnamon, baking soda & cream of tartar. Mix thoroughly until well combined.
Add the creamed wet ingredients to the dry ingredients. Add it in 2 or 3 parts so it's easier to mix through.
You should end up with a thick biscuit dough. Don't worry if it feels too soft. But it should be thick.
I find this bit really easy with a stand mixer - but if you are doing it by hand, just go steady and add the dry ingredients bit by bit and the dough will come together.
Cover the snickerdoodle dough and refrigerate for at least an hour (you can leave the dough in the fridge for up to 3 days with no issues).
When you're ready to bake them, preheat your oven to 375F (190C).
Mix the sugar and cinnamon for the topping together in a small bowl.
Line 2 cookie sheets with parchment paper. Roll the snickerdoodle dough into small ball (around 1 tablespoon dough). Roll each ball into the bowl of cinnamon sugar and place onto the cookie sheets allowing plenty of space around them.
Use the back of a spoon to create an indent in each ball of dough.
Bake the sourdough snickerdoodles for 10 minutes at 375F (190C). They will be soft and slightly under baked when you take them out.
Allow them to rest on the tray for 10 minutes before removing and placing on a wire rack to fully cool.

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