Sourdough Snickerdoodles
These soft and chewy chewy snickerdoodles get their signature tartness not from the traditional cream of tartar, but instead from tangy, overripe sourdough discard. In addition to the depth of flavor provided by sourdough, this recipe also includes the option to add ginger and nutmeg to the cinnamon-sugar coating for even more intrigue.
Ingredients
- 320 grams (2¼ cups) all purpose flour
- 6 grams (1 tsp) baking soda
- 6 grams (1 tsp) fine salt
- 226 grams (2 sticks) unsalted butter, room temperature
- 296 grams (3 cups) granulated sugar plus 50 grams (¼ cup) for coating
- 1 large egg
- 5 grams (1 tsp) vanilla extract
- 120 grams (1/2 cup) sourdough starter 100% hydration, discard/unfed
- 9 grams (1 tbsp) ground cinnamon
- 2 gram (1 tsp) ground ginger optional
- 1 gram (¼ tsp) ground nutmeg optional
Instructions
- In a medium bowl whisk together flour, baking soda, and salt. Set aside.
- Add butter and 296 gm (3 cups) sugar to a large bowl or the bowl of a stand mixer. Beat together on medium speed until light and fluffy, about 5-6 minutes.
- On medium-low speed, add egg, then vanilla, then sourdough starter, mixing until incorporated after each addition, and scraping down the sides of the bowl as needed.
- Gradually add in dry ingredients and mix until just combined. Scrape down sides of bowl again and mix briefly until uniformly combined.
- Cover and chill dough for at least an hour, or overnight.
- Preheat oven to 350°. Line 2 baking sheets with parchment.
- In a small bowl whisk together 50 grams (¼ cup) sugar with cinnamon, ginger, and nutmeg. Scoop rounded tablespoons of dough and form into balls. Roll balls in cinnamon-sugar mixture and place on lined baking sheets about 2-3 inches apart (I generally fit 12 on a standard sized 13x18-inch half sheet pan).
- Bake 10-12 minutes until cookies appear completely set (but avoid browning). Leave on baking sheet for 1-2 minutes then transfer to a wire rack to cool completely.
Notes
Store baked cookies in an airtight container for up to one week.