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Sourdough Snickerdoodle Cookies using sourdough discard Recipe

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This recipe for Sourdough Snickerdoodle Cookies using sourdough discard is from The Hermann Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1-1/2 c All-Purpose Flour
1-1/2 teaspoon Baking Powder
1/4 teaspoon salt
1 teaspoon Cinnamon
1/2 cup Unsalted Butter room temperature
3/4cup Granulated Sugar
1 Egg
1/2 Sourdough Starter Discard
2 teaspoon Vanilla Extract
For the Cinnanon Sugar Mixture:

3 tablespoon granulated sugar (for coating)
1 tablespoon cinnamon (for coating)
Directions:
Directions:
Preheat oven to 375°F.
Line a baking sheet with parchment paper.

In a medium mixing bowl, combine the flour, cream of tarter, baking soda, salt and cinnamon together.

In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugar. Add the egg, vanilla and sourdough discard, mixing until smooth.
Slowly add the flour to the stand mixer and continue mixing until well combined.

In a small bowl, combine the sugar and cinnamon for coating the cookie dough.

Scoop out a rounded tablespoon of dough and roll it into a ball and then into the cinnamon sugar mixture to coat.

Place it on the parchment paper lined cookie sheet. Repeat this process, placing dough balls about 2 inches apart until the pan is full.

Bake in the oven for 9-12 minutes. Allow to cool a little bit before transferring to a cooling rack.
Number Of Servings:
Number Of Servings:
20 cookies
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
These sourdough snickerdoodle cookies are a delightful twist on a classic favorite. The inclusion of sourdough starter not only introduces a subtle tangy flavor but also contributes to a soft and chewy texture. These cookies are perfect for any occasion, whether you're craving a sweet treat for yourself or looking to impress guests with a unique dessert.Notes: Store cookies in an airtight container for up to 4 days at room temperature or 1 week in the refrigerator. If you'd like to freeze them, you can freeze them for up to 6 months.

Made in North Carolina 10/2025

 

 

 

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