Hello, fellow cookie lovers! If you’re anything like me, you know that some days call for a little extra sweetness in our lives. Today, I’m excited to share a recipe that brings a delightful twist to a classic favorite: Sourdough Snickerdoodle Cookies. Imagine biting into a soft, chewy cookie that has all the warm spices you adore, with that wonderfully tangy flavor from sourdough. It’s a match made in cookie heaven, and trust me, you’ll want to make these again and again.
Baking these cookies is not just about satisfying your sweet tooth; it’s about creating a moment of joy. So grab your apron, and let’s dive into this cookie adventure together!
Why You’ll Love This Recipe
Sourdough Snickerdoodle Cookies stand out for several reasons. First and foremost, they offer a unique flavor profile thanks to the sourdough starter. The tangy notes from the sourdough beautifully complement the sweetness of the cinnamon sugar coating, creating a balanced cookie you won’t forget.
Moreover, this recipe is a fantastic way to use up some of that sourdough starter you might have lurking in your fridge. It’s all about reducing waste and enjoying the fruits of your baking labor! Plus, snickerdoodle cookies are a nostalgic treat for many, calling to mind cozy kitchens and warm, love-filled family moments. With these cookies, you get to relive those tender memories while sinking your teeth into a soft, cinnamon-kissed creation.
If you’re looking to impress friends and family or simply want to treat yourself to something special, these Sourdough Snickerdoodle Cookies are the perfect choice. They’re easy to make, incredibly satisfying, and just the right amount of sweet.
How to Make Sourdough Snickerdoodle Cookies
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 cup sourdough starter (active or discard)
- 2 large eggs
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/4 cup granulated sugar (for rolling)
Directions:
- Preheat your oven to 350°F (175°C) and line several baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 3-5 minutes.
- Next, add the active sourdough starter and eggs to the mixture. Beat until well combined.
- In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, and cinnamon. Gradually mix the dry ingredients into the wet mixture until just combined.
- Scoop out tablespoon-sized portions of dough and roll them into balls. Then roll each ball in the remaining granulated sugar mixed with cinnamon.
- Place the cookie balls on the prepared baking sheets, leaving space between each for spreading.
- Bake in the preheated oven for about 10-12 minutes, or until the edges are lightly golden but the centers are still soft.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
Best Ways to Serve Sourdough Snickerdoodle Cookies
The best way to enjoy your Sourdough Snickerdoodle Cookies is warm out of the oven, of course! Pair them with a cold glass of milk, a steaming cup of coffee, or herbal tea for a delightful snack. If you’re feeling extra indulgent, serve them alongside a scoop of vanilla ice cream for an easy dessert that will impress anyone.
These cookies also make for a wonderfully thoughtful gift. Package them in a cute tin or box, and share the love with friends, family, or coworkers. Nothing says “I care” quite like homemade cookies!
Storage Tips for Sourdough Snickerdoodle Cookies
To keep your Sourdough Snickerdoodle Cookies fresh, store them in an airtight container at room temperature. They will stay delightful for about a week! If you’re in a cookie frenzy and manage to make a big batch, consider freezing them. Simply place the cookie dough balls on a baking sheet, freeze until solid, and transfer them to a freezer-safe bag. When you’re ready for fresh cookies, just bake them directly from frozen, no need to thaw!
Expert Tips for Perfect Sourdough Snickerdoodle Cookies
- Use an Active Starter: For the best flavor and texture, ensure your sourdough starter is active and bubbly. This will bring out the best in your cookies.
- Don’t Overmix: When combining the dry ingredients with the wet, mix only until just combined to keep your cookies tender.
- Mind the Bake Time: Every oven is different, so keep a close eye on your cookies as they bake. Pull them out while they’re still slightly soft to maintain that chewy center.
Creative Twists on Sourdough Snickerdoodle Cookies
While these Sourdough Snickerdoodle Cookies are already a dream, you can definitely add your own personal touch. Here are a few ideas:
- Add Nuts: Chopped pecans or walnuts can add a delightful crunch.
- Chocolate Chips: Fold in some chocolate chips for an extra indulgent treat.
- Spice It Up: Experiment with different spices like nutmeg or cardamom alongside the cinnamon for a unique flavor twist.
FAQs
1. Can I use a sourdough starter discard for this recipe?
Absolutely! This recipe is a fantastic way to use sourdough discard. Just make sure it’s been stored properly and is active.
2. How can I make these cookies gluten-free?
Feel free to substitute all-purpose flour with a gluten-free blend. The texture may vary slightly, but they’ll still taste amazing!
3. Can I freeze the dough?
Yes! You can freeze the dough balls and bake them fresh off the freezer whenever you crave cookies. Just add an extra minute or two to the baking time.
Now that you have all the tips, tricks, and details to create your own Sourdough Snickerdoodle Cookies, it’s time to get baking! Remember, cookies are not just food; they’re an experience filled with love, warmth, and joy. Happy baking!
Print
Sourdough Snickerdoodle Cookies
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
A delightful twist on classic snickerdoodle cookies with the tangy flavor of sourdough.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 cup sourdough starter (active or discard)
- 2 large eggs
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/4 cup granulated sugar (for rolling)
Instructions
- Preheat your oven to 350°F (175°C) and line several baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 3-5 minutes).
- Add the active sourdough starter and eggs to the mixture. Beat until well combined.
- In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, and cinnamon. Gradually mix the dry ingredients into the wet mixture until just combined.
- Scoop out tablespoon-sized portions of dough and roll them into balls. Roll each ball in the remaining granulated sugar mixed with cinnamon.
- Place the cookie balls on the prepared baking sheets, leaving space between each for spreading.
- Bake in the preheated oven for about 10-12 minutes, until the edges are lightly golden but the centers are still soft.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
Notes
For best results, use an active sourdough starter and avoid overmixing. Adjust bake time based on your oven.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg