Soft Sourdough Snickerdoodles

A sourdough snickerdoodle is on a baking sheet cut in half.

5 from 6 votes

Soft and full of cinnamon and sugar, these Sourdough Snickerdoodles are they perfect way to use some of your sourdough discard. No need to chill the dough either, these cookies are ready in less than an hour!

Prep Time5

Cook Time10

Course: Dessert

Cuisine: American

Servings: Cookies

Calories: 99kcal

Author: Lynn Polito

Equipment

Ingredients

1 ¾ cup Sugar
1 tb Cinnamon
2 ½ cups Flour
½ teaspoon Salt
1 teaspoon Baking Soda
½ cup Sourdough Starter Inactive
2 Eggs
1 stick Butter ½ cup

Instructions

Preheat the oven to 375 degrees. Line a baking sheet with parchment paper or silicone mat.
In a medium bowl, mix together the flour, baking soda, and salt. Set that aside.
In a small bowl, mix together 1 tablespoon of cinnamon with ¼ cup of sugar. Mix well and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, add the rest of the sugar and one stick of room temperature butter. Mix well until the butter and sugar are well combined.
Add the sourdough starter and eggs to the stand mixer. Mix again until fully combined. Scrape the sides of the bowl if necessary.
Add the flour to the stand mixer and mix until fully combined.
With an ice cream scoop, scoop a dough ball into the cinnamon and sugar mixture. Roll the dough in the cinnamon and sugar mixture. Place the dough ball on the prepared baking sheet. Continue until the baking sheet is full.
Bake for 10 minutes or until the cookies are slightly brown and soft. Allow the cookies to cool on a wire rack

Notes

Once baked, these cookies will last for 4-5 days in an airtight container or in a gallon Ziploc bag.
Active starter can be used instead of inactive starter. The cookies will be slightly cakier and have a soft texture.

Nutrition