Description
Soft, tangy sourdough snickerdoodle cookies with crackly cinnamon sugar, perfect for cozy desserts and using up sourdough discard.
Ingredients
1 cup sourdough discard
1/2 cup unsalted butter, softened
1 cup sugar
1 large egg
1 1/2 cups all-purpose flour
1 tsp cream of tartar
1/2 tsp baking soda
1/4 tsp salt
2 tbsp cinnamon
3 tbsp sugar (for rolling)
Instructions
1. Cream butter and sugar until fluffy.
2. Add the egg and sourdough discard, mixing until combined.
3. Whisk together flour, cream of tartar, baking soda, and salt, then mix into wet ingredients.
4. Chill dough for at least 30 minutes.
5. Preheat oven to 350°F (175°C).
6. Mix cinnamon and sugar in a bowl. Roll dough into balls and coat in cinnamon sugar.
7. Place on lined baking sheet and bake 10-12 minutes until edges are set and tops crackly.
8. Cool on the sheet for 5 minutes, then transfer to a wire rack.
Notes
For deeper flavor, chill dough overnight.
Freeze baked cookies for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 8g
- Sodium: 70mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 15mg
Keywords: sourdough snickerdoodle cookies, sourdough discard cookies, cinnamon cookies