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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- 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.
- Preheat the oven. Gradually mix the ingredients to form a dough and shape into 24 small balls.
- Roll the balls in a mixture of sugar and cinnamon. (Optional: Leave to rest overnight in the fridge)
- Bake the cookies for about 12 minutes. The center should still be soft and the edges golden brown and crispy.
Helpful tools – My recommendations
✨ The links with an star* are affiliate links. If you click on one of these links and buy something, I get a small commission and you support my work (thanks for that 🧡). This does not change the price for you. You can find more information on privacy policy here.✨
- A Danish Whisk* – especially if you don’t use a kitchen machine. This allows you to mix your ingredients without the whole dough sticking to the spoon.
- A kitchen scale*.
- You can use a stainless steel dough knife* to cut your dough pieces or shape your loaves.
- A cooling rack* for bread, rolls and waffles.
You can find more product recommendations here.
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Recipe: Easy Sourdough Snickerdoodle 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.
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