Description
Soft and tangy cookies with a warm cinnamon twist, perfect for weekend treats.
Ingredients
Scale
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup sourdough starter (or discard)
- 1 large egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp cream of tartar
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/4 cup granulated sugar (for rolling)
- 1 1/2 tsp ground cinnamon (for rolling)
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment or a silicone mat.
- Cream the butter with the granulated and brown sugars until light and fluffy.
- Beat in the sourdough starter, egg, and vanilla until smooth.
- Whisk the flour, cream of tartar, baking soda, salt, and cinnamon together.
- Mix the dry ingredients into the wet until a dough forms.
- Combine the 1/4 cup sugar and 1 1/2 tsp cinnamon in a small bowl for rolling.
- Chill the dough in the fridge for 10 to 15 minutes if you want firmer cookies.
- Scoop about 1.5 tablespoons of dough, roll into balls, and coat in the cinnamon sugar.
- Place cookies 2 inches apart on the baking sheet.
- Bake for 11 to 13 minutes until the edges are lightly golden.
- Let cookies cool on the baking sheet for 5 minutes, then move to a wire rack to cool.
Notes
Use room temperature butter for better creaming with sugars. Do not overmix after adding flour for the best texture.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: sourdough, snickerdoodles, cookies, baked goods, dessert