Ingredients:
For the cookies:
- 1/2 cup (115g) unsalted butter (softened)
- 3/4 cup (150g) sugar
- 1/4 cup (50g) brown sugar
- 1/2 cup (120g) sourdough discard
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups (190g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cream of tartar
For coating:
- 2 tablespoons sugar
- 1 teaspoon ground cinnamon
👩🍳 Step-by-Step Instructions:
Step 1: Cream butter and sugars
In a bowl, beat the butter, sugar, and brown sugar until light and fluffy.
Step 2: Add wet ingredients
Mix in the egg, sourdough discard, and vanilla extract until smooth.
Step 3: Combine dry ingredients
In another bowl, whisk together flour, baking soda, salt, and cream of tartar.
Step 4: Make the dough
Gradually add dry ingredients to the wet mixture and mix until a soft dough forms.
Step 5: Chill the dough
Cover and refrigerate the dough for about 30–60 minutes.
Step 6: Prepare coating
In a small bowl, mix sugar and cinnamon.
Step 7: Shape and coat
Preheat oven to 180°C (350°F). Scoop dough into small balls and roll each in the cinnamon-sugar mixture.
Step 8: Bake
Place on a lined baking tray and bake for 10–12 minutes until edges are set and centers are soft.
Step 9: Cool and enjoy
Let cookies cool for a few minutes before serving.
🍯 Tips:
- Don’t overbake for soft cookies.
- You can slightly flatten the dough balls for a classic snickerdoodle look.
Enjoy your sweet, tangy sourdough snickerdoodles! 😍🍪✨
