Description
A delightful twist on classic snickerdoodle cookies with the tangy flavor of sourdough.
Ingredients
Scale
- 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