Description
Delightful sourdough snickerdoodle cookies that are soft, chewy, and coated in cinnamon sugar for a unique treat.
Ingredients
Scale
- ¾ cup all-purpose flour
- ¾ teaspoon cinnamon
- ½ teaspoon baking soda
- ½ scant teaspoon salt
- ¼ cup unsalted butter (room temperature)
- ½ cup granulated sugar
- ¼ cup sourdough discard (unfed)
- 1 large egg yolk
- 1½ teaspoons vanilla extract
- 2 tablespoons granulated sugar (for rolling)
- 1 teaspoon ground cinnamon (for rolling)
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Whisk together the flour, cinnamon, baking soda, and salt in a small to medium bowl.
- Cream together the softened butter and granulated sugar until smooth in another bowl.
- Mix in the sourdough discard, egg yolk, and vanilla extract until everything is well combined.
- Fold the dry ingredients into the wet ones gently; don’t overmix.
- Combine the 2 tablespoons of granulated sugar and 1 teaspoon of ground cinnamon for rolling in a small bowl.
- Scoop dough balls and roll them in the cinnamon sugar mixture until coated.
- Place the dough balls about 2 inches apart on your prepared baking sheet.
- Bake for 9-11 minutes, until the edges are light tan and the centers are slightly gooey.
- Cool on the baking sheet until firm enough to transfer to a cooling rack.
Notes
Store in an airtight container at room temperature for up to a week or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 15mg
Keywords: sourdough cookies, snickerdoodle cookies, easy cookie recipe, baking with sourdough