Description
Discover the delightful world of Sourdough Snickerdoodles—soft, chewy cookies that elevate traditional flavors with a unique twist. These irresistible treats are infused with warm cinnamon and boast a hint of tanginess from the sourdough starter. Perfect for cozy afternoons or festive gatherings, these cookies are not only easy to make but also utilize leftover sourdough starter, ensuring nothing goes to waste.
Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup sourdough starter (or discard)
- 1 large egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp cream of tartar
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/4 cup granulated sugar (for coating)
- 1 1/2 tsp ground cinnamon (for coating)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the sourdough starter, egg, and vanilla extract until smooth.
- In another bowl, whisk together flour, cream of tartar, baking soda, salt, and ground cinnamon.
- Combine the dry mixture with the wet ingredients until just combined; avoid overmixing.
- Chill the dough in the refrigerator for 10-15 minutes if desired.
- Scoop approximately 1.5 tablespoons of dough for each cookie, roll into balls, and coat in a cinnamon-sugar mixture.
- Place on the prepared baking sheet about 2 inches apart and bake for 11-13 minutes until lightly golden around edges.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 130
- Sugar: 9g
- Sodium: 70mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg