Do you want sugar cookies but with a little twist? This snickerdoodle cookie recipe are exactly that! They are basically a sugar cookie thats rolled in cinnamon sugar rather than granulated sugar. They are soft and chewy on the inside but have a crisp, sugary crust around the outside.
This recipe is a great way to use up sourdough discard. If you maintain a sourdough starter, you are probably no stranger to discarding and feeding your starter. Rather than throwing out your starter, why no make tasty cookies instead!
There is no cream of tartar in these cookies. I often see this in snickerdoodle recipes since it helps with the texture of the cookies*. It is also acidic, and helps to activate the baking soda. This does make great snickerdoodle, however, since this is a sourdough discard recipe, the sourdough starter already provides the acid required to activate the baking soda. The texture is also perfectly chewy on the inside and crisp on the outside, so I don’t find that cream of tartar is needed in this recipe.
These cookies have a nice vanilla flavour, which balances that cinnamon spiced outside. They are a good basic cookie which is also super easy to make. These cookies require no chilling and can be baked right away.
These are also a great cookie to make with kids. You will have to roll each cookie in the cinnamon sugar, which is an easy task that kids can help with. And after that, you only need to wait 10 minutes for these cookies to bake!
Sourdough Discard Snickerdoodle Cookies
Ingredients
Cookie
- 4 oz Butter Unsalted
- 200 grams Granulated Sugar
- 1 Egg
- ½ tsp Baking Soda
- ½ tsp Baking Powder
- ½ tsp Salt
- 1 tsp Vanilla Extract
- 100 grams Sourdough Discard
- 200 grams AP Flour
Cinnamon Sugar
- 1 tbsp Cinnamon
- 2 tbsp Granulated Sugar
Instructions
- In a microwave safe bowl, microwave cold buter for 10-15 seconds until you can press your finger into the butter. It should be somewhat firm and cold (not melted).
- Cream butter and sugar together using a mixer on medium speed or a bowl and spatula. Mix until all the butter and sugar are combined into a paste.
- Add in egg, baking soda, baking powder, vanilla and salt. Mix until combined.
- Add starter and mix until it just combines into the mixture. Do not over mix.
- Add flour and mix until flour is just combined. If using a mixer, use a spatula and go through dough, combining any loose flour.
- In a seprate bowl, combine cinnamon sugar indgredients. Whisk until combined.
- Using a small cookie scoop (or whatever size you desire), scoop cookie dough, drop in cinnamon sugar, roll and place on parchemnt lined baking tray leaving about 2 inches of space between each dough ball.
- Bake at 350°F for 10 minutes. The cookies should be set around the sides and a little golden brown but look slightly wet in the middle. Let cool on the baking tray for at least 10 minutes and trasfer to a wire rack to cool completely.
Notes
These cookies are a great, staple cookie. If you don’t want to use cinnamon, roll in just granulated sugar or brown sugar. You will still get that sugary crust without the spice from the cinnamon.
I hope you give these cookies a try. They are fun and easy to make (and you get to eat cookies in the end). They are also great last minute or weeknight bake since they do not require any overnight chilling or fancy steps.
Happy baking!
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