Sourdough Snickerdoodles

Sourdough Snickerdoodle Cookies stacked on top of each other next to cinnamon sticks.

5 from 1 vote

These Sourdough Snickerdoodle Cookies have crisp edges, soft centers, and a sweet cinnamon sugar coating that’s impossible to resist. The sourdough discard adds the slightest tang and keeps them extra soft, making them even better than the classic cookie you grew up with.

Prep Time15

Cook Time13

Total Time28

Course: Dessert

Cuisine: American

Servings: cookies

Author: Emily Christensen

Equipment

Ingredients

227 grams butter 1 cup
220 grams brown sugar 1 cup
150 grams sugar ¾ cup
1 large egg
75 grams sourdough discard ⅓ cup
5 grams vanilla extract 1 teaspoon
5 grams baking soda 1 teaspoon
6 grams cream of tartar 2 teaspoons
2 grams cinnamon 1 teaspoon
5 grams salt 1 teaspoon
350 grams flour 2 ½ cups

Cinnamon Sugar Coating

50 grams sugar ¼ cup
2 grams cinnamon 1 teaspoon

Instructions

Cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
227 grams butter, 220 grams brown sugar, 150 grams sugar
Mix in the wet ingredients.
1 large egg, 75 grams sourdough discard, 5 grams vanilla extract
Add in the dry ingredients and mix until just incorporated.
5 grams baking soda, 6 grams cream of tartar, 2 grams cinnamon, 5 grams salt, 350 grams flour
In a small bowl, stir together sugar and cinnamon.
Using a cookie scoop, scoop the dough into 2 Tablespoon balls and place on a lined cookie sheet. Drop each of the cookie balls into the cinnamon sugar mixture and roll them around, ensuring the cookie is well-coated.
50 grams sugar, 2 grams cinnamon
Preheat the oven to 350°F.
Place 12 dough balls on a prepared baking sheet lined with parchment paper or silicone baking mats.
Bake the cookies for 11-13 minutes until the edges are set and the tops of the cookies have lost their sheen. Let the cookies cool on a wire rack. As the cookies cool they will flatten out and begin to wrinkle.

Notes

If you bake 2 baking sheets at a time, be sure to rotate the trays halfway through, and you may need to bake them a minute or two longer.
Right after you pull the cookies from the oven, use a large mason jar ring to “scoot” them into shape. Place it over each cookie and gently swirl in a circular motion until the edges are perfectly round.
If you want a stronger tangy flavor, let the dough ferment in the fridge for up to 3 days.

Nutrition