Sourdough Discard Snickerdoodle Cookies

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Sourdough Discard Snickerdoodle Cookies

For as long as I can remember I have always loved to be in the kitchen. As a child, my grandma would let me help her in the kitchen all the time. With her patience and kindness, I discovered my love for inventing recipes and trying out new ones.

I have been wanting to get my kiddos in the kitchen more to hopefully share my love for baking and cooking just as my grandma did for me. I’d say they love baking more than cooking for now and since my kiddos have been craving these cookies it’s the perfect time to share them.

There was a time when my kids would refuse to eat anything sourdough so thus began my adventure to add it into recipes that they already loved to see if they would eat it. Now not only do they eat several recipes that include sourdough they also eat sourdough bread!

Since I am working on a cookbook I want to share this recipe in hopes that you will write a review/feedback in the comments section to tell me what you think.

Yield: 24

Sourdough Discard Snickerdoodle Cookies

Print

Soft & Buttery Cinnamon Sugar Coated Cookies. Delicious in every bite!

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes

Ingredients

• 4 Sticks Butter, Softened
• 3 Cups Cane Sugar
• 1 Cup Sourdough Discard
• 4 Large Eggs
• 5 1/2 Cups All Purpose Flour
• 4 Teaspoons Baking Powder
• ***1 Teaspoon Salt only if using unsalted butter***

Coating

• 1/4 Cup Cane Sugar
• 1 Tbsp Cinnamon

Instructions

1. Preheat the oven to 350F
2. Cream butter until pale yellow.
3. Add cane sugar, and whip until light and fluffy.
4. Add in sourdough discard and mix until fully incorporated.
5. Beat in eggs
6. Add in flour, baking powder, and **salt -omit if using salted butter**
7. Mix until fully combined into a dough
8. Next, mix up the coating, and set aside.
9. Use a 2-inch cookie scoop to scoop out the dough.
10. Roll into a ball and put them in the coating mixture.
11. Once covered in the coating place on a parchment-lined baking sheet.
12. Bake for 15 – 18 minutes. They will still be soft when you pull them out.
13. Let them sit on the cookie sheet for 5 minutes before transferring to the cooling rack.

Notes

Once the cookies are room temperature you can store them in an airtight container for 3 days.

Nutrition Information

Yield

24

Serving Size

1
Amount Per Serving Calories 366Total Fat 17gSaturated Fat 10gTrans Fat 1gUnsaturated Fat 5gCholesterol 73mgSodium 314mgCarbohydrates 50gFiber 1gSugar 27gProtein 4g

If you tried this recipe please give it a rating. Also, keep an eye out for my cookbook to be coming out!

You can find more sourdough essentials HERE.

This post will show you where to get a Stunning Sourdough Starter HERE.