There are few things I love more in the world than a good cookie. For me, I love them soft and chewy- usually loaded with dark chocolate. But these snickerdoodle give me all the warm and fuzzies. The buttery cookies bake up all puffy with a crunchy cinnamon sugar edge and pillowy soft center. Sourdough discard add a delicious tanginess. Bake them up right away or ferment them overnight! If your feeling extra stuff them with buttercream. They make the most insane cookie sandwiches.
Notes and Tips for Success
Make sure your butter and eggs are at room temperature
Don’t over mix the batter
Don’t over bake the cookies!
This recipe can be made right away or long fermented. I like to bake up a sheet and then scoop and roll the rest of batter, placing on a baking sheet and refriegrate to bake off then next day. The long ferment will make them easier to digest and give them a puffier chewier consistency.
Sourdough Snickerdoodles
Description
There are few things I love more in the world than a good cookie. For me, I love them soft and chewy- usually loaded with dark chocolate. But these snickerdoodle give me all the warm and fuzzies. The buttery cookies bake up all puffy with a crunchy cinnamon sugar edge and pillowy soft center. Sourdough discard add a delicious tanginess. Bake them up right away or ferment them overnight! If your feeling extra stuff them with buttercream. They make the most insane cookie sandwiches.
Ingredients
1 cup (200 grams) cane sugar
1/2 cup (100 grams) light brown sugar
3/4 cup (170 grams) butter, at room temperature
1 large egg
1 egg yolk
1/2 cup (125 grams) sourdough discard
2 teaspoons vanilla extract
3 cups (360 grams) of flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 1/2 teaspoons cream of tartar
Cinnamon Sugar
1/2 cup cane sugar
1.5 tsp cinnamon
Instructions
- Preheat the oven to 350.
- In a medium size mixing bowl, whisk together the flour, baking soda, salt, cinnamon and cream of tartar.
- In the bowl of the stand mixer, cream together the butter and sugar until light and fluffy, scarping down the sides as needed, about 4-5 minutes
- Add the egg, egg yolk, discard and vanilla. Beat until well combined.
- Turn the mixer to low and add the dry ingredients, mix until just combined.
- In a small bowl, combine the sugar and cinnamon for rolling.
- Use a medium ice cream scooper or tablespoon to portion out the cookie dough. You’ll want enough to roll balls that are 1.5-2 inches wide (about 30 grams per cookie) .
- Roll the dough in the palms of your clean hands then roll in cinnamon sugar. At this point you can bake them right away or store them in the fridge for up 3 days.
- Transfer to a parchment-lined baking sheet and bake until puffed and just golden, 10-12 minutes. Remove from oven and allow to cool on baking sheet for 5 minutes then transfer to a wire rack to cool completely
Notes
Make sure your butter and eggs are at room temperature
Don’t over mix the batter
Don’t over bake the cookies!
This recipe can be made right away or long fermented. I like to bake up a sheet and then scoop and roll the rest of batter, placing on a baking sheet and refriegrate to bake off then next day. The long ferment will make them easier to digest and give them a puffier chewier consistency.
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