Sourdough Discard Soft Snickerdoodle Cookie Recipe EASIEST Use Up Starter Discard Bake Same Day

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with similar texture.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar offers a lower glycemic index.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: applesauce

Flaxseed meal is a vegan substitute that binds well.

vanilla extract

🥗Healthier: vanilla bean

💰Cheaper: vanilla essence

Vanilla bean enhances flavor with natural richness.

Cream together 1 cup of room temperature butter with 1 and 1/2 cups of granulated sugar until fluffy.

Add 2 eggs and mix until well incorporated.

Measure out 60 g of sourdough discard and add it to the mixture, combining well.

In a separate bowl, mix baking soda and salt, then add cream of tartar before incorporating into the butter-sugar mixture.

Add 2 and 3/4 cups of all-purpose flour to the mixture and mix until just combined.

Prepare a baking sheet with parchment paper for chilling the cookie dough.

Scoop the dough onto the baking sheet and chill in the fridge or freeze some for later use.

Mix together 2 tablespoons of cinnamon with 4 tablespoons of granulated sugar for rolling the cookies.

Roll the chilled cookie dough balls in the cinnamon-sugar mixture before baking.

Bake the cookies until edges are set and tops are slightly cracked.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens