Sourdough Snickerdoodles – Cinnamon Sugar Cookies
These soft, chewy sourdough snickerdoodles are a tangy twist on the classic cinnamon sugar cookie. Made with sourdough discard, they’re rich, flavorful, and perfect for using up your starter while treating yourself to a nostalgic favorite!
Equipment
- Mixing bowls (large and medium)
- Hand or stand mixer
- Rubber Spatula
- Baking sheets (2)
- Parchment paper
- Cookie scoop or tablespoon
- Wire rack
- Small bowl for cinnamon sugar
Ingredients
Dry Ingredients
- 2 ¾ cups 345g all-purpose flour
- 1 ½ tsp cream of tartar
- 1 tsp baking soda
- ½ tsp salt
Wet Ingredients
- 1 cup 226g unsalted butter, softened
- 1 ½ cups 300g granulated sugar
- 2 large eggs
- ½ cup 120g sourdough discard (unfed)
- 1 tsp vanilla extract
Cinnamon Sugar Coating
- 1 tbsp ground cinnamon
- ¼ cup 50g granulated sugar
Instructions
- Preheat oven to 375°F (190°C).
- Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt.
- Set aside.
- In a large bowl, beat softened butter and sugar until light and fluffy (2–3 minutes).
- Beat in eggs one at a time.
- Mix in sourdough discard and vanilla until smooth.
- Slowly add the dry ingredients into the wet mixture and mix until a dough forms.
- Cover and chill for 30 minutes (or overnight for enhanced flavor).
- In a small bowl, combine ¼ cup sugar with 1 tbsp cinnamon.
- Roll dough into 1-inch balls and coat each in cinnamon sugar.
- Place coated dough balls on the baking sheet, spaced 2 inches apart.
- Bake for 10–12 minutes, or until edges are set and lightly golden.
- Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack.
Notes
Nutritional Info (Per cookie, approx.)
- Calories: 130
- Carbs: 18g
- Fat: 6g
- Protein: 1.5g
