Specifically, the #snickerdoodle
Apparently #snickerdoodles are not a thing here in the UK, which is a real shame because they are awesome. Buttery. Cinnamony. Sugary. What’s not to love?
Snickerdoodles make a ton of sense to use sourdough discard with. One reason. Cream of Tartar.
Cream of Tartar is an acid. It’s used in conjunction with baking soda to give lift to baked goods. It’s actually a hack if you are out of baking powder to just use baking soda mixed with cream of Tartar.
Sourdough discard… acid. It’s also why it works so well in recipes that call for ingredients like buttermilk (see my waffles and biscuits #recipes for proof)
This recipe removes the cream of Tartar and replaces with #sourdough discard.
And they freaking rock!
Here’s the recipe as it stands now. It’s currently in development and needs some tweaks. Going to try to see if needs both the baking soda and the baking powder. Gut says I can get away with just the soda.
Makes 25ish cookies:
113g butter (soft, unsalted)
—— mix above ——
75g sourdough discard
1 egg yolk
½ tsp vanilla
—— add in above and mix ——
½ tsp baking soda
½ tsp baking powder
¼ tsp salt
—— add dry to wet and combine ——
the dough should be firm
you may need to add more four if your sourdough discard is very liquidy
roll into 1” balls and toss in cinnamon/sugar mix until coated
Bake 10-12 minutes at 375F (190C)
Don’t over-bake. They will be light in color. Bake until they have a little color around the edges.
Cool and enjoy my (second) favorite cookie!
These will eventually be added to the next rev of the ebook with the scones and a couple other recipes I have in the works but will live here for now so bookmark to save!
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