Snickerdoodle Sourdough Cookies

Print Recipe

Prep Time 20

Cook Time 12

refrigeration 1

Total Time 1 32

Servings 27 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.