Description
Soft, chewy sourdough caramel cookies filled with cinnamon and gooey caramel. A perfect fall treat using sourdough discard.
Ingredients
1/2 cup sourdough discard (unfed, room temp)
3/4 cup unsalted butter (softened)
1 cup brown sugar (packed)
1/4 cup granulated sugar
1 large egg
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
2 tsp ground cinnamon
1/2 cup caramel bits or chopped soft caramels
Optional: Flaky sea salt for topping
Instructions
1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Cream butter, brown sugar, and granulated sugar until light and fluffy.
3. Mix in egg, vanilla, and sourdough discard until combined.
4. In another bowl, whisk flour, baking soda, salt, and cinnamon.
5. Gradually add dry ingredients to wet. Fold in caramel bits.
6. Scoop dough onto baking sheet and chill for 15 minutes.
7. Bake 10–12 minutes, until edges are golden and centers are soft.
8. Sprinkle sea salt on warm cookies if desired.
Notes
To enhance caramel pools, press a few extra caramel bits on top before baking.
Cookies can be frozen before or after baking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 11g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 20mg
Keywords: sourdough caramel cookies, cinnamon cookies, sourdough discard desserts