Sourdough Snickerdoodles


Every year around this time, my love for cookies is renewed. I love cakes and pastries but I will always be in love with cookies. They are simple to make and their texture is just unbeatably delicious.

When it comes to holiday cookies, I like to make them on the small side. That way you can have a variety of cookies or just a bunch of your favorite kind. 

If you have become an avid sourdough baker this year, then this recipe is perfect for you! The tangy flavor in these cookies comes directly from using sourdough discard!

These snickerdoodles have a nice firm exterior and a delightfully chewy interior. They are one of my all-time favorites in texture and flavor.


RECIPE:


Ingredients:

  • 113g sourdough discard
  • 113g unsalted butter
  • 1 egg (about 45g)
  • 53g brown sugar
  • 130g granulated sugar
  • 195g all-purpose flour
  • 70g whole wheat flour
  • 1 ½ teaspoons cream of tartar
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cardamom
  • ½ teaspoon ground anise seeds
  • ¼ teaspoon black pepper
  • ¼ teaspoon ground cloves
Rolling Sugar:
  • 50g cane sugar
  • 2 Tablespoons cinnamon
  • 1 teaspoon cardamom
  • A pinch of salt
Browning the butter:
  • Cut the butter into 1-inch pieces and place them into a pot over medium-low heat. The butter will melt and begin to brown. Make sure to constantly stir so that the butter doesn't burn. You are done when the butter is an amber-brown color and its aroma is nutty.

  • Turn off the heat and transfer to a heat-safe dish. Allow the butter to cool for at least 1 hour before using. 
Making the dough:
  • Preheat the oven to 375F°
  • In a medium-sized bowl combine the brown butter, discard, egg, and both sugars. Mix until fluffy and smooth. Set aside.
  • In a separate bowl combine all the dry ingredients and spices. Whisk together.
  • Mix the dry ingredients into the wet ingredients in additions.
  • Mix until the dough is just formed.
  • Refrigerate the dough for at least 40 minutes to make handling easier. Pro tip: When I make these cookies I actually let the dough sit in the fridge for 24 hours. This helps develop the flavor and thoroughly hydrate the batter.
Assembly:
  • In a small bowl combine all of the rolling sugar ingredients, set aside.
  • portion the dough using a ½ tablespoon scoop. Roll each portion into a ball. Coat them in the sugar mixture and place them on the lined baking sheets.
Baking:
  • Bake at 375F° for 8-10 minutes.
  • Allow to cool on a wire rack and enjoy!

Enjoy! If you made this recipe post it to Instagram Instagram free icon using the #ingrainedkitchen hashtag and mentioning @ingrainedkitchen


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