Sourdough Snickerdoodle Cookies:

Sourdough snickerdoodle cookies bring a delightful twist to the classic cinnamon-sugar treat. With a perfect balance of soft, chewy centers and crisp edges, these cookies are infused with the tangy richness of sourdough discard. Whether you’re a sourdough enthusiast or new to baking, this recipe is a great way to make the most of your sourdough starter.

What Makes These Cookies Special?

1. Enhanced Flavor: Adding sourdough discard to your snickerdoodle recipe introduces a subtle tang that complements the sweetness of cinnamon and sugar.
2. Versatile Baking: You can make these cookies quickly or opt for a long fermentation for enhanced flavor and digestibility.
3. No Waste: This recipe is a fantastic way to use up leftover sourdough discard, reducing kitchen waste.

The Science of Sourdough in Cookies:

Sourdough starter, particularly discard, contains wild yeast and beneficial bacteria. When used in cookies, it adds depth of flavor and creates a tender crumb. The fermentation process also breaks down gluten, making the cookies easier to digest. Paired with cream of tartar, a key ingredient in snickerdoodles, the result is a uniquely chewy and flavorful cookie.

Why You’ll Love These Cookies:

• Quick and Easy: The dough comes together in minutes, and kids will enjoy rolling the cookies in cinnamon sugar.
• Prep-Friendly: The dough can be refrigerated for up to three days, allowing for flexibility.
• Perfect for Sharing: These cookies stay fresh for weeks, making them ideal for gifting or storing.

Ingredients Breakdown:

Here’s a closer look at what makes these cookies irresistible:

• All-Purpose Flour: Provides the structure for the cookies.
• Cream of Tartar: Essential for achieving the signature chewy texture of snickerdoodles.
• Baking Soda: Ensures the cookies rise beautifully.
• Salt and Cinnamon: Enhance the flavor profile, adding warmth and depth.
• Unsalted Butter: Softened butter ensures a creamy mixture and rich taste.
• Granulated Sugar: Sweetens the dough and creates the crisp cinnamon-sugar coating.
• Eggs: Add moisture and bind the ingredients.
• Sourdough Discard: Brings a tangy twist and helps reduce food waste.
• Vanilla Extract: Enhances the overall flavor.

Pro Tips for Success:

1. Use Fresh Ingredients: Ensure your baking soda and cream of tartar are fresh for the best results.
2. Don’t Skip the Cinnamon-Sugar Coating: This step creates the iconic snickerdoodle flavor and texture.
3. Room Temperature Ingredients: Let butter and eggs come to room temperature for a smoother batter.
4. Customize Texture: For a softer cookie, slightly underbake. For crisper edges, bake a little longer.
5. Long Fermentation Option: Allow the dough to ferment in the refrigerator for up to three days. This deepens the tangy flavor and makes the cookies more digestible.

Tools You’ll Need:

• Stand mixer or hand mixer
• Measuring cups and spoons
• Baking sheets
• Parchment paper
• Wire rack

Recipe for Sourdough Snickerdoodle Cookies:

These sourdough snickerdoodle cookies are the perfect blend of soft, chewy texture with crisp edges and a delightful cinnamon flavor, using up your extra sourdough discard effortlessly.

Duration:

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 26-28 cookies

Ingredients:

Cookie Dough:

• 2 3/4 cups (385 g) all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1 teaspoon salt (5 g)
• 1 1/2 teaspoons cinnamon (4 g)
• 1 cup (227 g) unsalted butter, softened
• 1 1/2 cups (300 g) sugar
• 2 large eggs
• 1/2 cup (142 g) sourdough starter discard
• 2 teaspoons vanilla extract (10 g)

Cinnamon-Sugar Coating:

• 1/4 cup (50 g) sugar
• 1 tablespoon (8 g) cinnamon

Instructions:

1. Preheat the Oven: Set the oven to 400°F (200°C) and line baking sheets with parchment paper.
2. Cream Butter and Sugar: In a large bowl, use a stand or hand mixer to cream butter and sugar until light and fluffy. Add eggs, sourdough discard, and vanilla. Mix until well combined.
3. Mix Dry Ingredients: In another bowl, whisk together flour, cream of tartar, baking soda, salt, and cinnamon.
4. Combine Wet and Dry: Gradually add the dry mixture to the wet ingredients. Scrape the sides of the bowl and mix until a smooth dough forms.
5. Prepare Cinnamon-Sugar: In a small bowl, combine sugar and cinnamon for the coating.
6. Shape Cookies: Roll about 1 1/2 tablespoons of dough into balls. Roll each ball in the cinnamon-sugar mixture.
7. Bake: Place cookies 2 inches apart on the prepared baking sheets. Bake for 10-12 minutes or until edges are set.
8. Cool: Transfer cookies to a wire rack to cool completely.

Notes:

• Long Fermentation: For enhanced flavor, refrigerate the coated cookie dough balls overnight or up to three days before baking.
• Storage: Keep cookies in an airtight container at room temperature for up to two weeks, or freeze for up to 12 months.

Nutrition (per cookie):

• Calories: 175kcal | Carbohydrates: 25g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 33mg | Sodium: 139mg | Potassium: 62mg | Fiber: 1g | Sugar: 14g | Vitamin A: 240IU | Vitamin C: 0.02mg | Calcium: 11mg | Iron: 1mg