Sourdough Snickerdoodles

• servings: 32 servings
• active time: 10 minutes
• total time: 22 minutes

Ingredients

2 1/2 cups all-purpose flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1 teaspoon sea salt

2 teaspoons cinnamon

1/2 cup unsalted butter (softened to room temperature)

1 1/4 cups sugar

1/3 cup sourdough discard

1 egg

2 teaspoons vanilla extract

1/4 cup sugar

1 tablespoon cinnamon

Directions

If you're ready to bake the cookies now, set your oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone mat. (See notes for baking at a later date.)

In a large mixing bowl, whisk together the all-purpose flour, salt, cream of tartar, baking soda, and 2 teaspoons of cinnamon.

In a separate bowl, beat the softened butter and sugar until the sugar nearly dissolves. Add the sourdough discard, egg, and vanilla, mixing until smooth. Pour the wet ingredients into the dry ingredients, stirring until just mixed.

Combine ¼ cup of sugar with 1 tablespoon of ground cinnamon on a plate or in a bowl. Use a cookie scoop to make 32 dough balls. Roll each into a smooth ball and coat it evenly in the cinnamon sugar. Place 12 balls on the baking sheet, ensuring they're evenly spaced.

Place the cookies in the oven and bake for 11-12 minutes until they puff up and turn a light golden brown. Move the baked cookies to a wire rack and let them cool before serving.

Nutrition

• Calories: 104 kcal
• Total Fat: 3 g
• Unsaturated Fat: 1 g
• Total Carbohydrate: 18 g
• Protein: 1 g