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.