Easy Sourdough Snickerdoodle Cookies
Make these sourdough snickerdoodle cookies without cream of tartar! This small batch recipe uses discard for tangy, soft cookies in just 30 minutes.
Servings: 9 cookies
Calories: 151kcal
Equipment
- Baking sheet lined with parchment paper
- Mixing bowls
- Measuring spoons
- Electric mixer recommended
- Whisk
- Spatula
- Cooling rack
Ingredients
- ¾ cup (93.75 g) all-purpose flour
- ¾ teaspoon cinnamon
- ½ teaspoon baking soda
- ½ scant teaspoon salt
- ¼ cup (56.75 g) unsalted butter room temperature
- ½ cup (100 g) granulated sugar
- ¼ cup (60 g) sourdough discard unfed
- 1 large egg yolk
- 1½ teaspoons vanilla extract
- 2 tablespoons (25 g) 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.
- In a small/medium bowl, whisk together the ¾ cup all-purpose flour, ¾ teaspoon cinnamon, ½ teaspoon baking soda, and ½ scant teaspoon salt.
- In a medium/large bowl, cream together the softened ¼ cup unsalted butter and ½ cup granulated sugar. Mix in the ¼ cup sourdough discard, 1 large egg yolk, and 1½ teaspoons vanilla extract really well.
- Gently stir the dry ingredients into the wet ones until combined.
- In a small bowl, combine 2 tablespoons granulated sugar with 1 teaspoon ground cinnamon.
- Scoop dough balls & roll them in cinnamon sugar mixture. The dough will be sticky, but rolling them in the cinnamon sugar will make them easier to handle!I recommend using a 3-tablespoon cookie scoop.
- Place the snickerdoodle dough balls about 2 inches apart on your prepared baking sheet. Bake on the middle rack until the edges are light tan and centers look a tiny bit gooey (about 9-11 minutes).
- Let them cool on the baking sheet until they're firm enough to transfer to a wire cooling rack.
Video
Notes
Storage: Store cooled snickerdoodles in an airtight container for up to 5 days. Add a slice of bread to the container to keep them soft longer (this trick works like magic)! Or, store them in the freezer for up to 2 months.
Nutrition
Calories: 151kcal | Carbohydrates: 23g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 34mg | Sodium: 84mg | Potassium: 18mg | Fiber: 1g | Sugar: 14g | Vitamin A: 186IU | Vitamin C: 0.02mg | Calcium: 10mg | Iron: 1mg
