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Sourdough Snickerdoodle Cookies

These tangy, chewy cookies feature a delightful cinnamon-sugar crust and a subtle fermentation depth, making them an easy yet rewarding twist on a classic cookie.
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Prep Time 20 minutes
Cook Time 13 minutes
Total Time 50 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 110
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1/2 cup unsalted butter, softened can use European-style butter for a nuttier note.
  • 1/2 cup granulated sugar substitute coconut sugar for a deeper caramel flavor.
  • 1/2 cup packed brown sugar adds moisture and molasses depth.
  • 1/2 cup sourdough starter (or discard) bring tang and chew; substitute with 1/4 cup yogurt + 1/4 cup milk.
  • 1 large egg replace with a flax egg for vegan.
  • 1 tsp vanilla extract use vanilla bean paste for extra aroma.
Dry Ingredients
  • 2 cups all-purpose flour for gluten-free, use 1:1 GF flour blend and add xanthan gum.
  • 1 tsp cream of tartar if unavailable, substitute with lemon juice.
  • 1/2 tsp baking soda helps lift and spread.
  • 1/4 tsp salt enhances sweetness.
  • 1 tsp ground cinnamon adds warmth to the dough.
Rolling Mixture
  • 1/4 cup granulated sugar
  • 1 1/2 tsp ground cinnamon for rolling mixture.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2–3 minutes).
  3. Beat in the sourdough starter, then the egg and vanilla until smooth.
  4. In another bowl, whisk together flour, cream of tartar, baking soda, salt, and ground cinnamon.
  5. In a small bowl, combine 1/4 cup granulated sugar with 1 1/2 tsp ground cinnamon for rolling.
  6. Fold the dry ingredients into the wet mixture until no streaks of flour remain.
  7. Chill dough in the refrigerator for 10–15 minutes if desired.
  8. Scoop about 1.5 tablespoons of dough, roll into balls, and coat in the cinnamon-sugar mixture.
  9. Place balls 2 inches apart on the baking sheet.
  10. Bake for 11–13 minutes, until edges are golden and centers look slightly underbaked.
  11. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Best served warm with milk or coffee. Can be made ahead and stored or frozen.