Sourdough Discard Snickerdoodle Cookies
Give your sourdough discard new life with these soft and chewy Snickerdoodle cookies, rolled in cinnamon and sugar for a festive touch. Perfectly spiced and irresistibly cozy, they’re a holiday treat everyone will love!
Ingredients
- 1 cup 2 sticks unsalted butter, softened
- 1 cup granulated sugar or use Swerve sugar substitute
- ½ cup packed light brown sugar or use Swerve brown sugar substitute
- 1 large egg
- ½ cup sourdough discard Here is a starter kit if you need it
- 1 teaspoon vanilla extract
- 2 ½ cups gluten-free all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- 1 teaspoon cream of tartar
- 2 teaspoons ground cinnamon
Instructions
- Preheat oven: to 375°F (190°C). Line baking sheets with parchment paper.
- Mix wet ingredients: In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg, sourdough discard, and vanilla extract until combined.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, salt, cream of tartar, and cinnamon.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Roll in sugar: In a small bowl, combine 2 tablespoons of granulated sugar and 1 teaspoon of cinnamon. Roll each cookie dough ball in the cinnamon sugar mixture.
- Bake: Place the cookie dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until golden brown.
- Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
