Sourdough Snickerdoodle Cookies with Brown Butter
These Perfect Sourdough Discard Snickerdoodle Cookies with Brown Butter are buttery and soft with a crispy cinnamon-sugar crust.
Servings: 24 Cookies
Calories: 189kcal
Ingredients
Snickerdoodle Cookies
- 12 tablespoons unsalted butter browned and cooled
- ¾ cup brown sugar
- ¼ cup white granulated sugar
- 2 egg yolks room-temperature
- 2 teaspoons vanilla extract
- ½ cup sourdough discard room-temperature
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 2 cups bread flour
Cinnamon-Sugar Coating
- ¼ cup granulated white sugar
- 1 tablespoon ground cinnamon
Instructions
Snickerdoodle Cookies
- Slice the 12 tablespoons unsalted butter into pieces and melt it in a light-colored skillet over medium heat stirring or whisking constantly. Once melted, the butter will begin to foam. Continue stirring/whisking for about 5-7 minutes, the butter will become a deep amber color. Remove the browned butter from the heat, and pour it into a bowl. Allow the butter to cool for 30 minutes.
- In a large bowl add the browned butter, ¾ cup brown sugar, and ¼ cup white granulated sugar. Whisk until there are no lumps of brown sugar. Add the 2 egg yolks and 2 teaspoons vanilla extract. Whisk together until smooth. Fold in the ½ cup sourdough discard.
- Stir in the 2 teaspoons cream of tartar, 1 teaspoon baking soda, and ½ teaspoon kosher salt. Add the 2 cups bread flour and stir until just combined. Wrap the dough in wax paper and refrigerate for at least 2-3 hours.
Cinnamon-Sugar Coating
- Preheat the oven to 375°F (190°C). In a small bowl stir together the ¼ cup granulated white sugar and 1 tablespoon ground cinnamon for the cinnamon-sugar coating.
- Remove the dough from the refrigerator. Using two tablespoons of dough each roll into tall oblong balls. Roll the dough balls in the cinnamon-sugar mixture coating thoroughly.
- Place nine dough balls on a cookie sheet and bake for 10-12 minutes for soft cookies or 15 minutes for crunchier cookies. Allow the cookies to cool for about 10 minutes on the baking sheet before transferring them to a wire rack to cool completely.
Notes
Measuring Ingredients: Using a digital kitchen scale is the most accurate way to measure your ingredients. If you don't have a kitchen scale you can measure the ingredients by volume but be careful when measuring the flour. Spoon the flour into the measuring cup and level it with the back of a butter knife. Try not to compress the flour into the measuring cup. Too much flour creates dense cookies.
Salt: For all of my recipes, I use Morton Kosher Salt which packs more densely than Diamond Crystal Kosher Salt. If you are using Diamond Crystal Kosher Salt you will want to double the amount of salt you add.
Butter: If you only have salted butter you will need to omit the salt in the recipe. There is about ¼ teaspoon of salt per stick of salted butter.
Cream of Tarter: If you don't have cream of tarter you can substitute two teaspoons of baking powder for BOTH the cream of tartar AND the baking soda.
Storage: Baked snickerdoodle cookies can be stored in an airtight container at room temperature for two to three weeks.
Nutrition
Serving: 1 | Calories: 189kcal | Carbohydrates: 27g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 42mg | Sodium: 131mg | Potassium: 88mg | Fiber: 1g | Sugar: 15g | Vitamin A: 264IU | Vitamin C: 0.02mg | Calcium: 19mg | Iron: 0.3mg