Lots of crackles mean these cookies aren’t afraid to show their insides are dairy, nut, and egg free. These scream “FALL” when you bite into them, or they may remind you of your best holiday memories. That’s a lot for a cookie to live up to, but these rise to the challenge! These cookies are easy to make the dough in advance and freeze in balls. Then when you are ready to bake them, you can thaw them and set them on a baking sheet and straight into the oven.
Snickerdoodle Sourdough Cookies
Ingredients
- 250 g white sugar
- 230 g Butter Flavored Crisco or room temp non-dairy butter
- 100 g Sourdough Starter or discard
- 2 tsp vanilla
- 400 g all purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- ½ tsp salt
Topping:
- 80 g sugar
- 2 tsp cinnamon
Instructions
- Start by creaming together butter and sugar. The butter and sugar should be pale and creamy
- Now add sourdough starter and vanilla and beat until just combined.
- To a separate bowl, sift the flour, salt, baking soda, and cream of tartar.
- Add the dry ingredients to the wet ingredients. Add it in 2 or 3 parts so it’s easier to mix. You should end up with a thick biscuit dough. Don’t worry if it feels too soft, but it should be thick. It will be difficult to incorporate all of the dry ingredients, but they will incorporate eventually.
- Cover the dough and refrigerate for at least an hour. You can leave dough in fridge for up to 3 days with no issues.
- Preheat oven to 375° F
- Mix sugar and cinnamon for the topping together in a small bowl
- Line cookie sheets with parchment. Roll the snickerdoodle dough into a small ball, approximately 40 gram size. Roll each ball in bowl of cinnamon sugar and place onto cookie sheets
- Use the back of a spoon to create an indent in each ball of dough. Try barely pressing them, because if you smush too far, they crackle unevenly.
- Bake for 10-11 minutes at 375° F. They will be soft and slightly under baked when you take them out
- Allow them to rest on the tray for 10 minutes before removing and placing on a wire rack to fully cool
Notes
These can be made into balls and frozen for up to a month. When ready to bake, take them out of the freezer and allow to thaw completely before baking as directed above.