If you’re searching for a quick and delightful way to use up your sourdough discard, look no further! These snickerdoodles have become a beloved favorite in our home, disappearing in no time! Surprisingly, even those who typically aren’t fans of Snickerdoodles have declared them the best cookies they’ve ever had. With their irresistible appeal and rapid disappearance from my kitchen, I’m convinced they’re a hit. But hey, don’t just take my word for it—why not whip up a batch and taste the magic for yourself?
This is one of many favorite recipes I included in my Sourdough Discard Recipe book, which you can find here. Cooking with sourdough discard has changed how we eat and how I grocery shop! It saves us a lot of money on items I now make at home from scratch and no longer buy at the store. It also allows me to control the ingredients we consume and enjoy the health benefits of sourdough.
Sourdough Discard Snickerdoodle Cookies
Equipment
- Mixer
- Mixing Bowl
- Cookie Sheet
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 1 ½ tsp cream of tartar
- 1 tsp baking soda
- ½ tsp salt
Wet Ingredients
- 1 ½ cups granulated sugar
- 1 ½ sticks salted butter, room temperature
- 1 large egg
- 1 large egg yolk
- ½ cup sourdough discard
Cinnamon and Sugar Coating
- ¼ cup granulated sugar
- 2 tsp cinnamon
Instructions
- MixPreheat oven to 350℉.In a medium-sized bowl combine the dry ingredients including, flour, cream of tartar, baking soda, and salt. Mix and then set aside.Using an electric or stand mixer, cream together the room-temperature butter and sugar until light and fluffy, scraping down the sides as needed for 5 minutes.Add egg, egg yolk, and sourdough discard to the bowl. Continue to mix for one minute or until the mixture is creamy and well-mixed. Add the dry ingredients to the mixture and stir until dough forms.
- Roll Into BallsIn a small bowl or baggie combine the sugar and cinnamon mixtureRoll the cookie dough into 2" ballsNow coat each ball in the cinnamon and sugar mixture before placing it on a cookie sheet lined with parchment paper about 2" apart
- BakeBake the cookies at 350 degrees for 9-11 minutes (I bake mine for 9 minutes so they are super soft, just as my family loves them) They may appear to be underdone, but trust me on this.Let them cool slightly before transferring to a cooling rack. Then allow them to fully cool to help ensure a perfectly soft and chewy cookie.
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