Description
Delightfully soft and chewy sourdough snickerdoodles that combine classic cinnamon sugar flavor with the subtle tangy depth of sourdough starter. These 24 cookies are perfect for a cozy snack or sharing with friends and family, featuring a tender texture and a crisp cinnamon-sugar crust baked to golden perfection.
Ingredients
Wet Ingredients
- 1/2 cup (1 stick) 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
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp cream of tartar
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
Cinnamon Sugar Coating
- 1/4 cup granulated sugar
- 1 1/2 tsp ground cinnamon
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper or a silicone baking mat to prevent sticking.
- Mix wet ingredients: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Beat in the sourdough starter, egg, and vanilla extract until the batter is smooth and well combined.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, salt, and ground cinnamon to evenly distribute the leavening and spice.
- Prepare cinnamon sugar: In a small bowl, combine the granulated sugar and ground cinnamon which will be used for rolling the cookie dough balls before baking.
- Combine wet and dry ingredients: Gradually fold the dry ingredient mixture into the wet ingredients until a cohesive dough forms. Avoid overmixing to keep the cookies tender.
- Chill (optional): For improved texture and easier handling, place the dough in the refrigerator for 10-15 minutes to chill before shaping.
- Shape cookies: Using a cookie scoop or spoon, portion out about 1.5 tablespoons of dough per cookie. Roll each portion into a ball, then thoroughly coat it in the cinnamon sugar mixture. Arrange the dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake the cookies in the preheated oven for 11-13 minutes. The edges should turn lightly golden while the centers might still look slightly underbaked, which ensures a soft texture as the cookies continue to cook on the warm tray after removal from the oven.
- Cool: Let the cookies cool on the baking sheet for 5 minutes after baking to set before transferring them to a wire rack to cool completely. This helps them firm up without losing moisture.
Notes
- Chilling the dough is optional but recommended for better texture and easier shaping.
- Make sure not to overbake; slightly underbaked centers give the perfect chewy snickerdoodle texture.
- Sourdough starter can be active or discard, and it adds a pleasant tang and depth to the cookie flavor.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a dairy-free version, substitute butter with a plant-based alternative and ensure your sourdough starter is vegan.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American