Easy Sourdough Snickerdoodle Cookies

Welcome to my Christmas bakery! Today I’m making delicious sugar and cinnamon snickerdoodle cookies. Snickerdoodle cookies are soft, buttery cookies with a crunchy, aromatic sugar and cinnamon crust. They are given additional aroma by using sourdough discard. The tart, fruity taste goes perfectly with the buttery, sugary, cinnamony cookies. I know, cookies are probably not the first baked good you associate with sourdough. But it’s a perfect match! If you want to try out even more sourdough cookies and biscuits, feel free to browse through my e-book with my favorite sourdough cookie recipes.

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Ingredients for sourdough snickerdoodle cookies

  • Flour: All-purpose flour or wheat flour 405 is best for the snickerdoodle cookies. If you want to replace some of the flour with wholegrain flour, you may need to add a few teaspoons of water and milk to the dough.
  • Baking powder to make the cookies soft and fluffy.
  • Salt for the flavour.
  • Cinnamon for a Christmassy flavor.
  • Butter or a vegan alternative.
  • Sugar for sweetness.
  • Sourdough discard or sourdough starter: As the starter does not act as a leavening agent in this recipe, it does not need to be active. These sugar and cinnamon cookies are a great way to use up your leftover sourdough discard. If you want to know how to keep your starter fit and healthy, then take a look at my e-book.
  • Egg for a chewy consistency.
  • Cinnamon and sugar for the crust.

In three steps: How to make sourdough snickerdoodle cookies

  1. Preheat the oven. Gradually mix the ingredients to form a dough and shape into 24 small balls.
  2. Roll the balls in a mixture of sugar and cinnamon. (Optional: Leave to rest overnight in the fridge)
  3. Bake the cookies for about 12 minutes. The center should still be soft and the edges golden brown and crispy.

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Recipe: Easy Sourdough Snickerdoodle Cookies

Snickerdoodle cookies are soft, buttery cookies with a crunchy, aromatic sugar and cinnamon crust. They are given additional aroma by using sourdough discard. The tart, fruity taste goes perfectly with the buttery, sugary, cinnamony cookies.
Prep Time 20 minutes
Cook Time 12 minutes
Resting Time 0 minutes
Total Time 32 minutes
Course biscuits with Sourdough, cookies with sourdough, sourdough cookies
Cuisine american
Servings 24 Cookies

Ingredients
  

For the dough

  • 190 g cake flour
  • ½ tsp. baking powder
  • 1 pinch salt
  • ½ tsp. cinnamon
  • 110 g butter
  • 150 g sugar
  • 70 g sourdough discard or sourdough starter
  • 1 egg

For the crust

  • cinnamon and sugar

Instructions
 

  • Preheat the oven to 200 degrees.
  • Beat the sugar, butter and egg until fluffy. Add the sourdough discard by the spoonful and stir in.
  • Mix the flour, baking powder, salt and cinnamon and stir into the liquid ingredients.
  • Either leave the dough in the fridge overnight or portion out directly with a tablespoon and shape into balls.
  • Roll the balls in a mixture of sugar and cinnamon and place on a baking tray.
  • Bake the cookies at 200 degrees for about 12 minutes. The edges should be crispy and the center of the cookies soft.
  • Leave the cookies to cool on the baking tray.
Keyword christmas, discard recipe, easy, leftovers, with sourdough, with sourdough

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Sourdough Snickerdoodle Cookies

Hey, so happy you’re here! 🧡

 

I’m Theresa and I bake – preferably with sourdough. I share my favorite recipes with you on my blog Krümelig.

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Chewy Chocolate Chip Cookies mit Sauerteig - einfach und vegan

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