Fluffy Sourdough Discard Snickerdoodle Cookies
These fluffy snickerdoodle cookies are an easy, comforting treat that uses leftover sourdough starter, perfect for any time of day.
Ingredients
Main Ingredients
- 1/3 cup sourdough starter discard (unfed and at room temperature) Ensure the starter is at room temperature.
- 1 1/4 cups granulated sugar
- 1 tsp baking soda
- 2 tsp vanilla extract
- 2 tsp ground cinnamon
- 1 tsp fine sea salt
- 1/2 cup unsalted butter (softened to room temperature) Must be softened for easy mixing.
- 2 1/2 cups all-purpose flour Sifted before measuring for accuracy.
- 2 tsp cream of tartar
- 1 large egg (at room temperature)
Cinnamon Sugar Coating
- 1 tbsp ground cinnamon For coating before baking.
- 1/4 cup granulated sugar For coating before baking.
Instructions
Preparation
- In a mixing bowl, combine the granulated sugar, sourdough starter discard, and softened unsalted butter. Whisk until smooth and creamy.
- Add the vanilla extract, baking soda, ground cinnamon, and fine sea salt to the mixture. Stir until fully incorporated.
- Incorporate the egg into the mixture, whisking until well combined.
- Gradually sift in the all-purpose flour and cream of tartar. Fold gently until no dry flour is visible.
- Cover the bowl and let the dough chill in the refrigerator for about 30 minutes.
Baking
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Mix together the remaining 1/4 cup of granulated sugar and 1 tablespoon of ground cinnamon for the coating.
- Scoop the dough, rolling each portion into a ball, then coat in the cinnamon sugar mixture.
- Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for about 10 to 12 minutes, or until the edges are lightly golden.
- Remove from the oven and cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Store at room temperature in an airtight container for up to a week. Can freeze for longer storage.