Sourdough Snickerdoodle Cookies
Having recently jumped on the sourdough starter train, I, of course, have been trying to think of ways to use the sourdough discard that I will no doubt be left with.
For anyone unaware, one of the few responsibilities when tending to a sourdough starter is scooping out some of your starter at least once a day, the starter left behind is what you will feed to allow it to continue to ferment and grow while the stuff you take out is your discard, the stuff that won’t be fermenting any longer.
This sourdough discard, however, does not have to be thrown into the trash, as a matter of fact there are many benefits and uses for sourdough discard. While the discard might not have the rising power for bread, it does still possess the fermented sourdough flavor to be used for things like crackers, pancakes, and even cookies.
One of my absolute favorite cookies has to be snickerdoodle cookies, those soft, crinkly cookies that are rolled in cinnamon-sugar and their sweetness is often offset by a mild tang, usually in the form of cream of tartar.
I wanted to see if I can use the discard from my beautiful starter, Popplio, to make some presumably delicious snickerdoodles, and I think I did just that!
What the sourdough discard will do is provide an extra soft texture to the cookies plus a kick of flavor that will, quite honestly, make these the best snickerdoodle cookies you’ve ever had!
Not only that, but the starter will provide some extra moisture to the cookies, which will help keep them from going stale too quickly so you can enjoy them longer.
Makes 28 cookies
Time: 1 1/2 hours plus chilling time
Difficulty: Easy
For the Dough
2 sticks (1 cup) unsalted butter, softened
1 1/2 cups sugar
1 egg
1/2 cup sourdough starter discard, 100% hydration*
2 tsp vanilla extract
2 3/4 cups flour
1 tsp baking soda
2 tsp cream of tartar
1 tsp salt
1 tsp cinnamon
For the Coating
1/4 cup sugar
1 tbsp cinnamon
In the bowl of an electric mixer with a paddle attachment, beat the butter and sugar with medium speed until the mixture becomes light and pale.
Crack in the egg, then beat that in until smooth, then add in your sourdough discard and vanilla, then beat to combine. Lastly, add the flour, baking soda, cream of tartar, salt, and cinnamon, then beat on low until a smooth dough forms, there shouldn’t be any more patches of dry flour.
Cover the dough with plastic wrap, then place that into the fridge for at least an hour, though overnight would be even better. (Or, if you can’t wait that long for cookies, just roll and bake them right away)
Preheat the oven to 375 degrees and line two large baking sheets with parchment paper. Combine the sugar and cinnamon for the coating in a small bowl.
Using a 1-ounce ice cream scoop, scoop out portions of dough and roll them in your hands to create a smooth ball, then roll each ball in cinnamon-sugar and place them onto the sheet pans, keeping them at least 2 inches apart.
Bake for 12-14 minutes, or until the edges of the cookies are firm but the middle is still soft. Let the cookies cool for at least 5 minutes in the pans before moving to a wire rack to cool completely.
