Sourdough Snickerdoodles are the perfect blend of chewy and soft, with a delightful cinnamon-sugar coating. These cookies are an excellent way to use up your sourdough starter while satisfying your sweet tooth. Enjoy baking them for family gatherings, cozy nights in, or simply as a treat for yourself!
Why You’ll Love This Sourdough Snickerdoodles
- Bursting with warm cinnamon flavor.
- Easy to whip up with just a few ingredients.
- Fantastic for meal prep and storing.
- Family-friendly—everyone will love them!
- Great for sharing with friends or guests.
- Perfect chewy texture, even days later.
Ingredients Needed
-
Wet Ingredients:
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup sourdough starter (or discard)
- 1 large egg
- 1 tsp vanilla extract
-
Dry Ingredients:
- 2 cups all-purpose flour
- 1 tsp cream of tartar
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
-
Cinnamon Sugar Coating:
- 1/4 cup granulated sugar
- 1 1/2 tsp ground cinnamon
Step-by-Step Instructions
- Preheat oven: Preheat the oven to 350°F and line a baking sheet with parchment paper or a silicone mat.
- Mix wet ingredients: Cream together softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the sourdough starter, egg, and vanilla until smooth.
- Mix dry ingredients: In a separate bowl, whisk together flour, cream of tartar, baking soda, salt, and cinnamon.
- Prepare cinnamon sugar: In a small mixing bowl, combine 1/4 cup sugar and 1 1/2 tsp cinnamon for rolling.
- Combine wet and dry ingredients: Fold the dry ingredients into the wet mixture until a dough forms.
- Chill (optional): Place the dough in the fridge for 10-15 minutes for better texture.
- Shape cookies: Scoop about 1.5 tablespoons of dough, roll into a ball, and coat in the cinnamon sugar mixture. Place the cookies 2 inches apart on the baking sheet.
- Bake: Bake for 11-13 minutes until the edges are lightly golden. The centers may look slightly underbaked, which is ideal.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Serving Suggestions Sourdough Snickerdoodles
- Serve with a glass of cold milk.
- Pair with your favorite coffee or tea.
- Add a scoop of vanilla ice cream on the side.
- Stack them high for a fun dessert platter.
- Drizzle with chocolate for extra decadence.
Tips for Success Sourdough Snickerdoodles
- Ensure your butter is softened for easy mixing.
- Don’t skip the chilling step to enhance texture.
- Bake just until the edges are golden for soft centers.
- Store in an airtight container to maintain freshness.
Variations
Here are a few easy ways to change it up:
- Swap out the granulated sugar for coconut sugar for a different flavor.
- Make them dairy-free by using vegan butter.
- Add chocolate chips for a sweet twist.
- Experiment with different spices in place of cinnamon, like nutmeg or pumpkin spice.
Follow us on Pinterest for more cozy ideas.
Sourdough Snickerdoodles
Sourdough Snickerdoodles are delightful cookies with a soft and chewy texture, coated in cinnamon-sugar, perfect for any occasion.
Ingredients
Wet Ingredients
- 1/2 cup unsalted butter, softened 1 stick
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup sourdough starter (or discard)
- 1 large egg
- 1 tsp vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp cream of tartar
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
Cinnamon Sugar Coating
- 1/4 cup granulated sugar
- 1 1/2 tsp ground cinnamon
Instructions
Preparation
- Preheat the oven to 350°F and line a baking sheet with parchment paper or a silicone mat.
- Cream together softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the sourdough starter, egg, and vanilla until smooth.
- In a separate bowl, whisk together flour, cream of tartar, baking soda, salt, and cinnamon.
- In a small mixing bowl, combine 1/4 cup sugar and 1 1/2 tsp cinnamon for rolling.
- Fold the dry ingredients into the wet mixture until a dough forms.
- Place the dough in the fridge for 10-15 minutes for better texture (optional).
- Scoop about 1.5 tablespoons of dough, roll into a ball, and coat it in the cinnamon sugar mixture. Place the cookies 2 inches apart on the baking sheet.
Baking
- Bake for 11-13 minutes until the edges are lightly golden. The centers may look slightly underbaked, which is ideal.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Ensure your butter is softened for easy mixing. Don't skip the chilling step to enhance texture. Bake just until the edges are golden for soft centers. Store in an airtight container to maintain freshness.