The Best Sourdough Snickerdoodles Made with Discard Delight

Oh, the joy of baking with sourdough discard! It’s like finding a hidden treasure in your kitchen. I can’t tell you how excited I get when I can turn what would usually be waste into something as delightful as The Best Sourdough Snickerdoodles made with Discard. These cookies perfectly blend the warm, comforting flavors of traditional snickerdoodles with the tangy, unique twist of sourdough. Every bite captures that soft, chewy texture with just the right amount of cinnamon sugar crunch that makes them utterly irresistible.

This recipe is special to me because it reflects my journey into sourdough baking. My first attempts were a little chaotic—flour everywhere, dough sticking to my fingers—but through it all, I discovered this incredible way to use the discard. Now, every time I whip up a batch of these snickerdoodles, I’m reminded of the joy and creativity that baking brings into my life. Trust me, once you try these cookies, they’ll become a beloved staple in your kitchen too!

Oh, the joy of baking with sourdough discard! It’s like finding a hidden treasure in your kitchen. I can’t tell you how excited I get when I can turn what would usually be waste into something as delightful as The Best Sourdough Snickerdoodles made with Discard. These cookies perfectly blend the warm, comforting flavors of traditional snickerdoodles with the tangy, unique twist of sourdough. Every bite captures that soft, chewy texture with just the right amount of cinnamon sugar crunch that makes them utterly irresistible.

This recipe is special to me because it reflects my journey into sourdough baking. My first attempts were a little chaotic—flour everywhere, dough sticking to my fingers—but through it all, I discovered this incredible way to use the discard. Now, every time I whip up a batch of these snickerdoodles, I’m reminded of the joy and creativity that baking brings into my life. Trust me, once you try these cookies, they’ll become a beloved staple in your kitchen too!

Ingredients List

Gathering the right ingredients is key to making The Best Sourdough Snickerdoodles made with Discard. Here’s what you’ll need:

• 360 g (2½ cups) all-purpose flour: Make sure to weigh it for accuracy to avoid dry cookies.
• 12 g (2 tsp) cream of tartar: This gives snickerdoodles that classic tangy flavor and helps create a chewy texture.
• 6 g (1 tsp) baking soda: For lift, making those cookies perfectly puffy.
• 5 g (1 tsp) salt: Just a pinch enhances all the flavors!
• 3 g (1½ tsp) ground cinnamon: The heart and soul of snickerdoodles; it adds warmth and spice.
• 226 g (1 cup) unsalted butter, softened: Let it sit at room temperature until it’s nice and creamy. This is essential for the best texture.
• 270 g (1⅓ cups) sugar: Regular granulated sugar adds sweetness and helps with texture.
• 70 g (⅓ cup) light brown sugar, packed: The molasses in brown sugar adds a deeper flavor and moisture.
• 1 egg + 1 egg yolk: This combination gives richness and helps with that chewy bite.
• 120 g (½ cup) sourdough discard: The secret ingredient! It adds a slight tang and moisture.
• 8 g (2 tsp) vanilla extract: A splash of vanilla makes everything better.
• 70 g (⅓ cup) sugar (for coating): You’ll roll the cookies in this to get that sweet, crusty exterior.
• 8 g (4 tsp) ground cinnamon (for coating): More cinnamon means more deliciousness!

With these ingredients on hand, you’re one step closer to baking up a batch of these scrumptious cookies that’ll have your friends and family begging for more!

How to Prepare The Best Sourdough Snickerdoodles made with Discard

Now that you have your ingredients ready, let’s dive into the fun part: making these delightful cookies! Follow my step-by-step instructions for the best results. Trust me, it’s easier than you think!

Step-by-Step Instructions

1. Preheat your oven: Start by preheating your oven to 350°F (175°C). This ensures your cookies bake evenly. While that’s warming up, line a baking sheet with parchment paper. This little trick keeps the cookies from sticking and makes cleanup a breeze!
2. Whisk your dry ingredients: In a medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, salt, and ground cinnamon. Set this aside for now. This step is crucial because it evenly distributes the leavening agents!
3. Cream butter and sugars: In a large bowl, grab your softened unsalted butter and both the granulated and brown sugars. Beat them together with a hand mixer or stand mixer for about 3-4 minutes until the mixture is light and fluffy. You want it to look pale and airy—this is where the magic happens!
4. Add the eggs: Now, add in the whole egg and the extra egg yolk. Beat this mixture for another 2 minutes. You’re looking for a pale, creamy consistency that feels like a hug in a bowl!
5. Incorporate the sourdough: Gently mix in the sourdough discard and vanilla extract on low speed. Don’t worry if it looks a bit lumpy; it will all come together in the next step!
6. Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed. Once it’s mostly combined, switch to a spatula and finish mixing by hand. Be careful not to overmix—it’s okay if there are a few streaks of flour!
7. Scoop the dough: Using a cookie scoop or your hands, scoop about 35 g (roughly 2 tablespoons) of dough for each cookie. Roll them into smooth balls. This step is so satisfying, isn’t it?
8. Roll in cinnamon sugar: In a small bowl, mix together the sugar and ground cinnamon for coating. Roll each dough ball in this mixture until they’re fully coated. This is where that beautiful sweetness comes from!
9. Arrange and bake: Place the dough balls a few inches apart on your lined baking sheet—about 8 cookies per sheet should do. Bake them in your preheated oven for 9-11 minutes. You’ll know they’re done when the edges are set and the centers still look a bit shiny. Don’t worry if they look slightly underbaked; that’s how you get that chewy texture!
10. Shape while warm: As soon as they come out, use two spoons to gently push the edges inward. This keeps your cookies thick and chewy. It’s a little trick I learned that makes a big difference!
11. Cool down: Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. The aroma wafting through your kitchen will be absolutely heavenly!

And there you have it! Follow these steps, and you’ll be rewarded with a batch of The Best Sourdough Snickerdoodles made with Discard that will have everyone asking for seconds. Enjoy the process as much as the cookies themselves!

Nutritional Information Section

When you indulge in The Best Sourdough Snickerdoodles made with Discard, it’s nice to know what you’re enjoying. Here’s a breakdown of the typical nutritional values per cookie, keeping in mind that these are estimates. Each cookie is filled with flavor and just the right balance of sweetness:

• Calories: 150
• Fat: 7 g
• Saturated Fat: 4 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Cholesterol: 25 mg
• Sodium: 80 mg
• Carbohydrates: 20 g
• Fiber: 0 g
• Sugar: 10 g
• Protein: 1 g

These cookies bring a delightful mix of sweetness and a touch of tang from the sourdough, making them a treat worth savoring! Enjoy them guilt-free, knowing the love and effort that went into each one!

Why You’ll Love This Recipe

This recipe for The Best Sourdough Snickerdoodles made with Discard is sure to win you over for so many reasons! Here’s why you’ll adore these cookies:

• Unique Flavor: The combination of classic snickerdoodle spices with a hint of tang from the sourdough discard creates a depth of flavor that’s simply irresistible.
• Easy to Make: With straightforward steps and minimal fuss, you’ll find that baking these cookies is a breeze, even for beginner bakers!
• Waste Not, Want Not: Embracing sourdough discard means you’re reducing waste in your kitchen while creating something delicious. It’s a win-win!
• Chewy Goodness: The texture is spot on—soft, chewy, and slightly crisp on the edges, just like a perfect snickerdoodle should be!
• Customizable: You can easily add your favorite mix-ins, like chocolate chips or nuts, to make these cookies your own!
• Perfect for Sharing: With a yield of 24 cookies, they’re perfect for gatherings, parties, or just to keep on hand for a sweet treat.

Trust me, once you taste these cookies, you’ll be hooked! They’re not just a treat; they’re a delightful experience that will brighten your day!

Tips for Success

To ensure that your baking adventure with The Best Sourdough Snickerdoodles made with Discard is a total success, here are some tried-and-true tips that I swear by! These will help you achieve the perfect cookies every time:

• Weigh Your Flour: Trust me, measuring flour by weight (360 g) instead of volume can make a world of difference. Too much flour can lead to dry, cakey cookies, and nobody wants that! A kitchen scale is a baker’s best friend.
• Soften Your Butter Properly: Make sure your unsalted butter is just soft enough to leave an indent when you press it with your finger. If it’s too soft or melted, your cookies might spread too much in the oven.
• Don’t Overmix: When combining the dry and wet ingredients, mix until just combined. Overmixing can develop the gluten in the flour, making your cookies tough instead of tender. A few streaks of flour are perfectly fine!
• Watch the Baking Time: Keep a close eye on your cookies as they bake. They should look slightly underbaked when you take them out—this ensures that they’ll stay chewy. Remember, they’ll continue to cook a bit on the baking sheet after you pull them out of the oven!
• Shape While Warm: Don’t forget to shape the cookies with two spoons right after they come out of the oven. This little trick helps keep them thick and chewy, giving them that classic snickerdoodle profile.
• Experiment with Coating: For an extra burst of cinnamon flavor, consider rolling the warm cookies again in cinnamon sugar after they cool for that extra crunch and sweetness. It’s a delicious enhancement!

With these tips in your back pocket, you’re all set to create a batch of snickerdoodles that’ll wow everyone around you. Happy baking!

Variations

Now, let’s get a little creative! One of the best parts of baking The Best Sourdough Snickerdoodles made with Discard is how easy it is to make them your own. Here are some fun variations you can try to switch things up:

• Chocolate Chip Delight: Add about 1 cup of semi-sweet or dark chocolate chips to the dough for a deliciously rich twist. The combination of chocolate and cinnamon is simply heavenly!
• Nutty Goodness: Toss in some chopped nuts like walnuts or pecans (about ½ cup) for extra crunch and flavor. They’ll provide a lovely contrast to the soft texture of the cookies.
• Coconut Cream: Add ½ cup of shredded coconut to the dough for a tropical flair. The coconut pairs beautifully with the cinnamon and gives the cookies a chewy texture.
• Spice It Up: Experiment with spices like nutmeg or cardamom for a different flavor profile. Just a pinch can elevate the cookies to new heights!
• Pumpkin Spice Snickerdoodles: During the fall season, swap out some of the sourdough discard for ½ cup of pumpkin puree and add a teaspoon of pumpkin pie spice. They’ll be warm and cozy, perfect for sweater weather!
• Gluten-Free Option: Substitute the all-purpose flour with a 1:1 gluten-free flour blend. Make sure to check the blend’s ingredient list for a good balance to avoid any dry cookies!

Feel free to mix and match these ideas! Every variation brings a new twist to your Sourdough Snickerdoodles, keeping things exciting and delicious. Baking should be fun, so let your imagination run wild!

Storage & Reheating Instructions

Once you’ve baked a batch of The Best Sourdough Snickerdoodles made with Discard, you’ll want to make sure they stay fresh and delicious. Here’s how to store them properly and enjoy them for days to come:

• Room Temperature Storage: Keep your cookies in an airtight container at room temperature. They’ll stay soft and chewy for up to one week. Just be sure they’re completely cool before sealing them up to avoid any sogginess!
• Freezing for Later: If you want to save some for a rainy day (or just because you can’t resist), these cookies freeze beautifully! Place them in a freezer-safe bag or container, separating layers with parchment paper. They’ll stay fresh for up to three months.
• Thawing: When you’re ready to enjoy your frozen snickerdoodles, simply take them out and let them thaw at room temperature for a bit. You can also pop them in the microwave for about 10-15 seconds for that fresh-baked warmth!
• Reheating: If you prefer your cookies warm, reheat them in the oven at 300°F (150°C) for about 5-7 minutes. This will help restore their delightful chewiness and make your kitchen smell amazing all over again!

With these storage tips, you can savor every last cookie, whether you’re enjoying them fresh out of the oven or a few days later. Trust me, they’re worth every moment of anticipation!

FAQ Section

Got questions about The Best Sourdough Snickerdoodles made with Discard? I’ve got you covered! Here are some common queries I’ve come across, along with the answers to help you bake with confidence:

• Q1: Can I use active sourdough starter instead of discard?
  Absolutely! If you have an active sourdough starter, you can use it instead of discard. Just make sure to adjust the flour and liquid in your recipe slightly to maintain the right consistency.
• Q2: What if my dough is too sticky?
  If your dough feels overly sticky, don’t worry! You can add a little extra flour, one tablespoon at a time, until it reaches a workable consistency. Just be careful not to overdo it!
• Q3: How long do these cookies stay fresh?
  When stored in an airtight container at room temperature, these snickerdoodles will stay soft and delicious for up to a week. If you want them to last longer, freezing is a great option!
• Q4: Can I make these cookies gluten-free?
  Yes! Simply swap out the all-purpose flour for a 1:1 gluten-free flour blend. Just check the blend’s ingredient list for a good balance to ensure your cookies turn out perfectly!
• Q5: What should I do if my cookies spread too much?
  If your cookies spread too much, it might be due to overly soft butter or too much flour. Make sure your butter is just soft enough and consider chilling the dough for about 30 minutes before baking to help them hold their shape.

If you have any other questions, feel free to reach out! Baking is all about experimenting and learning, so don’t hesitate to dive in and make these cookies your own!

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