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.
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.