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Sourdough Snickerdoodle Cookies - Recipe Feature Image

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!!
4.71 from 41 votes
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Prep Time 30 minutes
Cook Time 10 minutes
Course Dessert, Snack
Cuisine American
Servings 40 cookies
Calories 92 kcal

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 tsp 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.
    Snickerdoodle cookie dough balls on a cookie sheet lined with baking paper.
  • Use the back of a spoon to create an indent in each ball of dough.
    Use a spoon to make an indent in the centre of each cookie dough ball.
  • 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.

Nutrition

Calories: 92kcalCarbohydrates: 13gProtein: 1gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 13mgSodium: 125mgPotassium: 51mgFiber: 0.3gSugar: 7gVitamin A: 120IUVitamin C: 0.003mgCalcium: 4mgIron: 0.4mg
Keyword Sourdough Discard
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