Sourdough snickerdoodles on a cookie sheet

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make your husband swoon with these Sweet and Cinnamony, chewy and melt in your mouth SOURDOUGH SNICKERDOODLES.

real quick: JUMP TO RECIPE in all honesty, I don’t have this feature yet. So no hard feelings if you scroll down to the recipe. I do include some sourdough facts and insight into a couple of ingredients but I understand wanting to get straight into the recipe.

Also, Disclosure: Some of the links below are affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase.

These really are the best sourdough snickerdoodles and I PROMISE they’re not sour! Sourdough is a beautiful act of fermentation that doesn’t typically create a sour flavor unless you know how to manipulate the dough to make it sour.

These sourdough snickerdoodles are made without eggs because (fun fact alert) by using sourdough, your starter actually acts like the binding agent and you can skip adding the eggs!

WHY DO WE LOVE SNICKERDOODLES?

I love snickerdoodles because they’re warm and inviting and comforting! I grew up where cinnamon and sugar toast was made when you felt crummy or my grandma would sprinkle leftover pie dough and it’s one of my food love language flavors! (Is that a thing because it should be!)

I love these snickerdoodles too because I long ferment them. Most sourdough discard recipes call for you to mix and bake. I however am a big proponent of mix and let sit for 24 hours. The cookies won’t be sour, I promise.

Do you still need a sourdough starter? I have starter available to ship. Head to my shop to purchase.

what makes snickerdoodles unique? CREAM OF TARTER!

WHAT IS CREAM OF TARTER?
When you make snickerdoodles, you’ll see cream of tarter (COT) as an ingredient. COT is a by product of winemaking. When you use COT, you will use it in baking, caramel crafting, and meringues whipping. COT helps to stabilize and preserve, leaven (give your baked good a rise) and is an acid agent.

If you’d like to learn more about COT, I found this post from simply recipes to be helpful.

My sourdough snickerdoodles were requested by my husband. After not really baking much during hunting season, my starter needed to be fed and used.

This recipe is a long fermented cookie recipe using ACTIVE starter (because I don’t practice the discard method) but you could use discard if you wanted.

these cookies also don’t have egg which makes them a nice alternative for when you’re simply out of eggs or avoid eggs due to a dietary need.

don’t have your own sourdough yet? Head to Cultures for Health and order yours today! Save with code SHARI15X

Here’s what you’ll need:
2 sticks UNSALTED butter
2 cups sugar
1/2 cup active sourdough starter
1 1/2 tsp vanilla
1/8 cup flax meal
1/2 TBSP cinnamon
2-2 1/2 cups flour (this really depends upon how liquify your starter is)
1 tsp cream of tarter
1 tsp baking soda
1/2 tsp salt (I only use the best redmond real salt, code FLOURING helps you save)

Cinnamon and sugar mix:
1/3 cup sugar
1-2 TBSP cinnamon
(I like the cinnamon flavor so I use more in my mixture)

Directions:
1. cream together butter & sugar
2. add in starter and mix until incorporated.
3. add vanilla, cinnamon, flax meal and mix
4. add in your dry ingredients (flour, cream of tarter, baking soda, salt)
5. refrigerate your dough for 24 hours
you might be thinking WHY?! Because I believe in harnessing the power of fermentation for sourdough. Fermenting will allow for easier digestion and by placing into the fridge your dough WILL NOT SOUR but it takes on a lovely texture
6. preheat oven to 350, line baking sheets with sil oats or parchment
7. remove dough and allow to come to room temp. using a size 40 (1.5 TBSP scoop) portion out your dough and finish rolling into balls
8. roll dough in cinnamon and sugar mixture
9. using the bottom of a mason jar, press lightly
10. bake 350 for 10 minutes and remove from oven
11. let cookies cool on baking sheet for 5 minutes before placing on a cooling rack
12. ENJOY!!!

If you’re gearing up for Christmas cookies season, add these to your MUST BAKE list

For the baker in your life, here are some good gift ideas:

baking sheet and rack

Silicone baking mats

lids for cookie sheets

Are you trying these?! Let me know in the comments.

follow along for more Simple From Scratch Nourishing Recipes and more food preserving tips @theflouringhome

Happy Baking!

-Boots

Yield: 27

sourdough fermented snickerdoodle

Sourdough snickerdoodles on a cookie sheet

A MUST SAVE RECIPE!

Sweet, chewy and melt in your mouth SOURDOUGH SNICKERDOODLES are fermented and a wonderful treat.

The Flouring Home sourdough snickerdoodles were requested by my husband.

After not really baking much during hunting season, my starter needed to be fed and used.

This recipe is a long fermented cookie recipe using ACTIVE starter (because I don’t practice the discard method) but you could use discard if you wanted. But you’ll never know they’re sourdough!

Cook Time 10 minutes
Total Time 10 minutes

Ingredients

  • Ingredients:
  • 2 sticks UNSALTED butter
  • 2 cups sugar
  • 1/2 cup sourdough starter
  • 1 1/2 tsp vanilla
  • 1/8 cup flax meal
  • 1/2 TBSP cinnamon
  • 2-2 1/2 cups flour (this really depends upon how liquidy your starter is)
  • 1 tsp cream of tarter
  • 1 tsp baking soda
  • 1/2 tsp salt (I only use the best @redmondrealsalt, code FLOURING helps you save)
  • Cinnamon and sugar mix:
  • 1/3 cup sugar
  • 1-2 TBSP cinnamon (I like the cinnamon flavor so I use more in my mixture)

Instructions

  1. ️cream together butter & sugar
  2. ️add in starter and mix until incorporated.
  3. add vanilla, cinnamon, flax meal and mix
  4. add in your dry ingredients (flour, cream of tarter, baking soda, salt)
  5. refrigerate for 24 hours (you might be thinking WHY?! Because I believe in harnessing the power of fermentation for sourdough. Fermenting will allow for easier digestion and by placing into the fridge your dough WILL NOT SOUR but it takes on a lovely texture)
  6. preheat oven to 350, line baking sheets with sil oats or parchment
  7. remove dough and allow to come to room temp. using a size 40 (1.5 TBSP scoop) portion out your dough and finish rolling into balls
  8. roll dough in cinnamon and sugar mixture
  9. using the bottom of a mason jar, press lightly
  10. bake 350 for 10 minutes and remove from oven
  11. let cookies cool on baking sheet for 5 minutes before placing on a cooling rack
  12. ENJOY!!!

Notes

  • you can use discard
  • i use central milling all purpose flour and Redmond Salt

Recommended Products

Disclosure: Some of the links below are affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase.

Nutrition Information:

Yield:

27

Serving Size:

1

Amount Per Serving: Calories: 249Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 18mgSodium: 92mgCarbohydrates: 44gFiber: 2gSugar: 23gProtein: 3g

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