Sourdough Discard Snickerdoodle Cookies are a wonderful way to use up your sourdough discard. You get to make soft and delicious snickerdoodle cookies AND use up that sourdough starter you try so hard to not waste.
Why use sourdough discard in these snickerdoodle cookies?
Why use use your sourdough discard in these snickerdoodle cookies you are going to get a delicious cookie with a slight tang, and you have a chance to use up your sourdough starter!
As an Amazon Associate I earn from qualifying purchases at no extra cost to you.
Is sourdough healthy?
Yes! Did you know that when the sourdough starter ferments it improves the nutritional profile of the starter? Sourdough starter contains higher levels of vitamins, minerals, and antioxidants that are already in the flour. It also contains lower levels of phytate which will allow your body to absorb the nutrients that the starter contains. You can read this excellent article on sourdough bread here.
Can I use other sugars for this recipe?
If you want to boost the nutritional content of these cookies you certainly can swap the granulated for other sugars such as sucanat which is dehydrated cane sugar juice, or coconut sugar which is made from the sap of the coconut palm flower. Both sugars have a higher nutritional content than granulated sugar. Both sugar alternatives contain more minerals and antioxidants!
Which cinnamon should I use for these sourdough discard snickerdoodle cookies?
Did you know there was more than one type of cinnamon? I didn’t until a few years ago! There is Ceylon cinnamon and Cassia cinnamon. Ceylon cinnamon is absolutely the healthiest and safer choice when using cinnamon. Cassia cinnamon contains a lot of coumarin, which can be toxic in large quantities. According to this article it is much safer to choose Ceylon if you eat a lot of cinnamon.
Do I have to use cream of tartar for this recipe?
You don’t absolutely have to, but when you use cream of tartar in your snickerdoodle cookies, the acid in the cream of tartar will give your cookies a distinct tangy flavor, aside form the sourdough, but it also prevents the sugar in the dough from crystalizing which will keep your snickerdoodle cookies chewy and delicious!
What ingredients will I need for these sourdough discard snickerdoodle cookies?
Butter – I always use salted butter when baking. I like how it is always consistent and you never have to change the amount of salt used in the recipe!
Sugar – In this recipe I will be using granulated white cane sugar. If you’re going to use white sugar, read the back of the package. Make sure it says “Cane Sugar” on the back. If you don’t you are likely to get a genetically modified beet sugar.
Eggs – any regular eggs will do! The eggs are a binding agent and will be holding these cookies together.
Flour – I always try to use unbleached flour when baking anything, but if you don’t have unbleached flour that’s okay too!
Cream of Tartar – When you use cream of tartar it will give your cookies a nice tang, and keep them chewy!
Baking Soda – Baking soda is going to keep our snickerdoodle cookies thick, chewy, and delicious!
Salt – Salt in sweets is important! I add salt to all of my desserts. Salt will greatly enhance the flavor of the cookies.
Sourdough Discard – Sourdough discard is going to be the most important ingredient in these snickerdoodle cookies! The sourdough is going to give these cookies a wonderful flavor, beating other snickerdoodle cookies in tanginess!
Cinnamon – Cinnamon is going to give these snickerdoodles their classic taste.
More questions about making these snickerdoodle cookies
Do I need to chill the cookie dough? I did not chill the dough. If I make cookies I like to get it done and not wait half the day. They turned out wonderful!
How do I store these snickerdoodle cookies? To keep these snickerdoodle cookies fresh store them in an airtight container, or if you are like me, you can store them in a ziploc bag.
Is it okay if I fed the starter that morning and it is active? Yes! It doesn’t change the results of your cookies whether the sourdough starter is active or not.
Can I roll the cookies in a different type of sugar? I haven’t tried this yet, but I bet it would work just fine, and give your cookies a new rich flavor!
Here’s a short video showing you how I made these sourdough discard snickerdoodle cookies
@godfamilycook Find the recipe at my website! http://www.thestayathomecook.com soft and chewy sourdough discard snickerdoodle cookies #snickerdoodlecookies #snickerdoodle #cookies #dessert #christmas #christmascookies #fyp #fypシ #food #recipe #easyrecipe #thestayathomecook #cooking #homemade #baking ♬ Idea 10 (Slowed & Reverb) – Gibran Alcocer
How do I make these sourdough discard snickerdoodle cookies?
Start by preheating your oven to 350 degrees.
Next start mixing together the softened butter, sugar, eggs, and sourdough discard together until completely incorporated. After those ingredients are completely mixed together add in the flour, cream of tartar, and baking soda. Mix well.
In a separate bowl mix a 1/2 cup of sugar with 2 tsp of cinnamon, and a dash of salt together. Set aside.
Line a large cookie sheet with parchment paper and begin scooping cookie dough, as you scoop the dough roll each cookie dough ball into the cinnamon sugar mixture. Then place the dough on the cookie sheet.
Bake the cookies at 350 degrees for 8 minutes. Check if the cookies are beginning to brown on the edges. If they are remove the cookies even if they look slightly doughy. If they have not begun to brown, leave them in the oven for another minute or two until the edges brown.
Let us hold fast the confession of our hope without wavering, for he who promised is faithful. Hebrews 10:23
Soft and Chewy Sourdough Discard Snickerdoodle Cookies
Ingredients
- 1 stick softened butter
- 1/2 cup sourdough discard
- 1 cup sugar
- 1 egg
- 1 tsp vanilla
- 2 1/2 cups flour
- 1 tsp salt
- 1 tsp cream of tartar
- 1 tsp baking soda
Cinnamon sugar for rolling
- 1/4 cup sugar
- 1/2 tsp cinnamon
- dash of salt
Instructions
- Start by preheating your oven to 350 degrees.
- Next start mixing together the softened butter, sugar, egg, vanilla, and sourdough discard together until completely incorporated. After those ingredients are completely mixed together add in the flour, cream of tartar, salt, and baking soda. Mix well.
- In a separate bowl mix a 1/4 cup of sugar with 1/2 tsp of cinnamon, and a dash of salt together. Set aside.
- Line a large cookie sheet with parchment paper and begin scooping cookie dough, as you scoop the dough roll each cookie dough ball into the cinnamon sugar mixture. Then place the dough on the cookie sheet.
- Bake the cookies at 350 degrees for 8 minutes. Check if the cookies are beginning to brown on the edges. If they are remove the cookies even if they look slightly doughy. If they have not begun to brown, leave them in the oven for another minute or two until the edges brown.
- Store in an airtight container or a ziploc bag. Enjoy!
Leave a Reply