Description
Delightful sourdough snickerdoodle cookies with a soft, chewy center and a crisp cinnamon sugar coating.
Ingredients
- 1 1/2 cups granulated sugar (350g), divided
- 1 1/2 sticks unsalted butter, room temperature (170g)
- 1/2 tsp sea salt (3g)
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1/2 cup sourdough discard (125g)
- 1 tsp baking soda (6g)
- 1 1/2 tsp cream of tartar (9g)
- 3 cups all-purpose flour (360g)
- 1/2 cup granulated sugar
- 2 tsp ground cinnamon
Instructions
- Preheat the oven to 350°F (180°C).
- Cream the room-temperature butter and 1 1/2 cups granulated sugar until light and fluffy.
- Add the sea salt, egg, egg yolk, and sourdough discard to the mixture and blend until fully combined.
- In a separate bowl, whisk together the baking soda, cream of tartar, and flour.
- Gradually incorporate the dry ingredients into the wet mixture, stirring until the dough comes together.
- In a small bowl, combine the remaining 1/2 cup granulated sugar and ground cinnamon.
- Roll the cookie dough into small balls and coat each ball in the cinnamon-sugar mixture.
- Place the cookies on a lined baking sheet with sufficient space between them.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.
Notes
For chewier cookies, slightly underbake them and store in an airtight container to retain texture.