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–+ servings
A bitten sourdough snickerdoodle cookie on a plate on top of a pile of cookies.

Sourdough Snickerdoodle Cookies Recipe

By: Trang Doan
A delicious twist on the classic, these brown butter sourdough snickerdoodle cookies have chewy centers, crisp edges, crackly tops, and the perfect cinnamon-sugar finish.
Servings : 18 cookies
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Prep Time : 30 minutes
Cook Time : 13 minutes
Chilling Time : 1 hour
Total Time : 1 hour 43 minutes

Equipment

  • Stand Mixer
  • Light Color Saucepan
  • Baking Sheet
  • 1-½ Tbsp Cookie Scoop

Ingredients 

Cookie dough

  • 113 grams (4 oz) unsalted butter brown
  • 150 grams (¾ cup) granulated sugar
  • 1 large egg yolk
  • 5 grams (1 teaspoon) pure vanilla extract
  • 75 grams sourdough starter discard 100% hydration
  • 180 grams (1 ⅓ cup) all-purpose flour
  • 3 grams (1 teaspoon) cinnamon
  • 3 grams (½ teaspoon) baking soda
  • 4 grams (1 teaspoon) cream of tartar
  • 2 grams (¼ teaspoon) kosher salt

Topping

  • 25 grams (2 tablespoon) granulated sugar
  • 3 grams (1 teaspoon) cinnamon

Instructions

  • Brown the butter - Heat unsalted butter in a light colored saucepan over medium heat. Once the butter melts, it will become foamy. When the foam subsides, you will see clear bubbles, start whisking continuously at this point to keep the milk solids from burning. When the butter is caramel in color and smells nutty - about 8 to 9 minutes - take it off the heat and immediately pour it into the stand mixer bowl and allow to cool.
    113 grams unsalted butter
  • Beat in sugar - Once the butter has cooled down, add granulated sugar and beat with the paddle attachment for at least 2 minutes until lightened in color.
    150 grams granulated sugar
  • Incorporate sourdough starter - Add the egg yolk, vanilla extract, sourdough starter and continue beating for at least another 2 minutes until fluffy and creamy.
    1 large egg yolk, 5 grams pure vanilla extract, 75 grams sourdough starter discard
  • Add dry ingredients - Sift the flour, cinnamon, baking soda and cream of tartar into a small mixing bowl, stir in the kosher salt until evenly distributed. Add the dry ingredient mixture into the wet ingredient mixture in the stand mixer bowl and stir until incorporated. Stop the mixer and scrape down the sides and bottom of the bowl as necessary.
    180 grams all-purpose flour, 3 grams cinnamon, 3 grams baking soda, 4 grams cream of tartar, 2 grams kosher salt
  • Scoop and chill - Portion the cookie dough with a 1 ½-tablespoon cookie scoop and place them on a lined baking sheet. Roll into balls. Cover and refrigerate for 1 hour before baking. Chilling the dough allows the brown butter to re-solidify, the flour to hydrate and the flavor to develop.
  • Preheat the oven to 350°F.
  • Prepare the cinnamon sugar topping - Mix together granulated sugar and cinnamon in a shallow bowl.
    25 grams granulated sugar, 3 grams cinnamon
  • Bake - Roll the dough balls in cinnamon sugar, place 12 on a half sheet baking sheet, and bake for about 13 minutes, until the edges of the cookies start to turn lightly golden.
  • Cool - Remove the baking sheet from the oven, and allow the cookies to sit on the baking sheet to finish baking from the residual heat for 10-15 minutes before removing them to a wire rack to cool completely.

Notes

  • Storing baked cookies: store leftover cookies in an airtight container at room temp for up to 5 days or freeze them for up to 6 months.
  • Storing cookie dough: cookie dough balls can be kept refrigerated for 3-4 days, and frozen for 3-6 months. Don’t roll them in cinnamon sugar for longer term storage. Roll in sugar just before baking.
  • Baking frozen dough: you can bake frozen cookie dough balls directly from the freezer without thawing, simply increase baking time by about a minute or so.
  • Small batch browns quicker: if you’re only baking a few cookies and not a full dozen on the baking sheet, reduce the bake time so they don’t brown too much.

Nutrition

Calories: 128kcal | Carbohydrates: 19g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 90mg | Potassium: 52mg | Fiber: 0.5g | Sugar: 10g | Vitamin A: 171IU | Vitamin C: 0.01mg | Calcium: 8mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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