Description
The Best Sourdough Snickerdoodles made with Discard
Ingredients
Scale
- 360 g (2½ cups) all-purpose flour
- 12 g (2 tsp) cream of tartar
- 6 g (1 tsp) baking soda
- 5 g (1 tsp) salt
- 3 g (1½ tsp) ground cinnamon
- 226 g (1 cup) unsalted butter, softened
- 270 g (1⅓ cups) sugar
- 70 g (⅓ cup) light brown sugar
- 1 egg + 1 egg yolk
- 120 g (½ cup) sourdough discard
- 8 g (2 tsp) vanilla extract
- 70 g (⅓ cup) sugar (for coating)
- 8 g (4 tsp) ground cinnamon (for coating)
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
- Whisk flour, cream of tartar, baking soda, salt, and cinnamon. Set aside.
- Cream butter and both sugars 3–4 minutes until light and fluffy. Scrape bowl.
- Add egg and yolk. Beat 2 minutes until pale and airy.
- Mix in sourdough discard and vanilla on low.
- Gradually add dry ingredients on low. Finish mixing by hand just until combined.
- Scoop 35 g (about 2 Tbsp) per cookie and roll into smooth balls.
- Mix cinnamon and sugar. Roll each dough ball to coat fully.
- Place a few inches apart (about 8 per sheet). Bake 9–11 minutes until edges set and centers look slightly shiny.
- Immediately use two spoons to gently push edges inward to keep cookies thick.
- Cool on pan 5 minutes, then transfer to a rack.
Notes
- Weigh your flour to avoid dry, cakey cookies.
- Do not overbake—slightly underdone is ideal.
- For extra crunch and cinnamon flavor, roll warm cookies again in cinnamon sugar.
- Storage: Airtight at room temp for up to 1 week. Freeze for up to 3 months; thaw at room temp before serving.
- Prep Time: 30 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10 g
- Sodium: 80 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 25 mg
Keywords: Sourdough, Snickerdoodles, Cookies, Baking