Sourdough · All year
Sourdough Discard Snickerdoodles
A butter cookie rolled in cinnamon sugar. The sugar is what makes the cracked top. Chill the dough or it spreads.
50 minutes, plus chilling · Serves 16 · About 16 cookies
“How sweet your word is to my taste—sweeter than honey in my mouth.”
Ingredients
- 113 g soft butter
- 150 g sugar, plus 40 grams for rolling
- 1 egg (50 g)
- 100 g sourdough discard, unfed
- 220 g all-purpose flour
- 5 g cream of tartar
- 3 g baking soda
- 3 g fine salt
- 8 g cinnamon
Method
- 1
Beat the butter and 150 grams of sugar until the grain softens, about 2 minutes. Beat in the egg and the discard.
- 2
Stir the flour, cream of tartar, baking soda, and salt. Stir them into the batter until a soft dough forms. Cover and chill 30 minutes. Warm discard dough spreads into one sheet.
- 3
Heat the oven to 350°F. Stir the 40 grams of sugar with the cinnamon. Scoop about 40 grams of dough for each cookie, roll it into a ball, and roll it in the cinnamon sugar. Set them on parchment, not touching. One sheet holds about 12. Bake the rest after.
- 4
Bake 10 to 12 minutes, until the edges are set and the tops have cracked. The centers should still look soft. They finish on the pan. Cool 5 minutes before you move them.
From the kitchen
- This is a cookie, so it uses sugar. The cracked coat is cinnamon sugar, not a glaze.
- Cream of tartar is what gives the tang and the crackle. Do not leave it out and hope the discard will do that job.
My note
Kept on this device, beside the recipe, for the next time you cook it.
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