Our Family Snickerdoodle Recipe, You can Use Sourdough Discard!
Whether you choose to add in Sourdough Discard or not, this Snickerdoodle Recipe is an all time Family Favorite! But I must say, Snickerdoodle Cookies were MADE for Sourdough Discard. The sourdough gives them an extra tang that you just cannot get from Cream of TarTar alone. Here's our family recipe ready to fill your home with all the goodness of fall, winter and holiday baking. Plus you can freeze the cookie dough balls for easy fresh from the oven baked goods in the weeks to come. Here are all of the links, the recipe and more . Click on the Photos to watch the full cooking class video. It will be like we’re in the kitchen making a batch of cookies together.
Click on the Photo for the Cooking Class Video!
All of the links:
All of our Favorite Baking Tools
If you want even more inspiration to fill your own cookie jars and Red Tins, here’s Our Red Tin Treats ECookBook we filled it with all of our family favorite baked goods!
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Ciderpress Lane Snickerdoodle Recipe:
1 cup butter, room temperature
1 and 1/2 cups granulated sugar
2 Eggs
60 grams sourdough discard, cold from the fridge or fluffy from being fed. It works either way ***this is Optional!!! (I know it sounds crazy but this recipe works just as beautifully with this omitted)
2 tablespoons cream of tartar *this is essential, they do not taste the same without it
1 teaspoon baking soda
1/2 teaspoon salt
2 and 3/4 cups flour
Cinnamon and sugar mixture:
2 tablespoons cinnamon
4 tablespoons granulated sugar
Instructions :
Start by creaming the butter and sugar together. Then add the eggs in and beat the mixture for a minute. If using sourdough discard, add in 60 grams and mix to combine.
Now that all of the wet ingredients are combined, add in the Cream of TarTar, Baking Soda and Salt. Beat the mixture for 30 seconds to help these ingredients get incorporated, then add in the flour.
Next we’re going to chill the dough. Place a piece of parchment or wax paper on a large baking sheet then portion out all of the cookie dough balls onto a baking sheet. This cookie scoop makes it SO much easier! Chill for at least 30 minutes before baking. Or if you’re like our family, I like to bake a dozen and then freeze the rest of the cookie dough balls. See below for how to freeze and bake once frozen.
To Bake : Preheat the oven to 350 degrees F. Roll the chilled cookie dough balls in the cinnamon and sugar mixture then place on the cookie sheet. Do not press them down! Bake for 9-10 minutes until the tops are just beginning to crack.
To Freeze : Place your prepped cookie dough balls, on the baking sheet, into the freezer and allow to freeze individually for an hour. Then roll up the parchment or wax paper with the dough balls on it, pop it into a freezer bag or container and keep them in the freezer until you’re ready for fresh cookies.
To Bake from Frozen : place the frozen cookie dough balls on a baking sheet, just like you’ll be baking them. Allow them to rest at room temperature for about 45 minutes, or until you can easily press a dimple into the top. Then roll in cinnamon sugar mixture and bake!
