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A plate of freshly baked sourdough discard snickerdoodle cookies

Sourdough Discard Snickerdoodle Cookies

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Prep Time 30 minutes
Cook Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 40 minutes
Servings: 2 dozen
Course: Dessert
Ingredients Method

Ingredients
  

  • 1 cup Butter softened
  • 1 1/2 cup Sugar
  • 1 Egg
  • 1/2 cup Sourdough fed or unfed
  • 2 tsp Vanilla Extract
  • 2 3/4 cup All Purpose Flour
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 2 tsp Cream of Tartar
  • 2 tsp Cinnamon
Topping
  • 1/4 cup Sugar
  • 1 1/2 Tbsp Cinnamon

Method
 

  1. In a stand mixer, cream together the butter and the sugar until light and fluffy.
  2. Add egg, sourdough discard, and vanilla. Mix until fully combined.
  3. In a separate bowl, whisk together flour, salt, cinnamon, baking soda, and cream of tartar.
  4. Gradually add dry ingredients to the wet mixture, stirring until a soft dough forms.
  5. Cover the snickerdoodle dough and refrigerate for at least an hour. (Don't forget, you can leave the dough in the fridge for up to 3 days)
  6. When it's time to bake, preheat oven to 375F and line a baking sheet with parchment paper.
  7. In a small bowl, mix sugar and cinnamon for topping.
  8. Scoop dough into 1–2 tablespoon balls and roll each one in the cinnamon sugar mixture.
  9. Place on the baking sheet about 2 inches apart.
  10. Use the back of a spoon to gently press on the tops of each ball of dough.
  11. Bake for 8–10 minutes, until edges are set, but centers are still soft.
  12. Let cool slightly before transferring to a wire rack.
    13. The dough may feel sticky after mixing. Chilling it before baking helps form the dough.
    Roll generously in cinnamon sugar for that signature coating.
    Don’t overbake—slightly underdone centers = soft cookies