Sourdough Snickerdoodle Cookies
by sourdoughjesha on May 18, 2023
The softest sourdough snickerdoodle cookies with an irresistible chewy center and hints of warm cinnamon sugar in every bite. These easy, sourdough snickerdoodles are gut healthy, too, and made with simple ingredients like coconut sugar, coconut oil, and pastured eggs. This will be your new go-to healthy snickerdoodle recipe! Plus, they’re EVEN BETTER as an ice cream sandwich.
Sourdough Snickerdoodle Cookies
The softest sourdough snickerdoodle cookies with an irresistible chewy center and hints of warm cinnamon sugar in every bite. These easy, sourdough snickerdoodles are gut healthy, too, and made with simple ingredients like coconut sugar, coconut oil, and pastured eggs. This will be your new go-to healthy snickerdoodle recipe! Plus, they’re EVEN BETTER as an ice cream sandwich.
Ingredients
Sourdough Snickerdoodle Cookies:
- 110 –120g Organic All Purpose Flour I used Organic King Arthur All Purpose Flour
- 95 g Coconut Sugar 100%
- 38 g Melted Organic Refined Coconut Oil 40%
- 27 g Pastured Egg Roughly 1/2 Egg (28%)
- 28 g Sourdough Starter 30%. Must be active starter.
- 2 g Sea Salt 2%
- 1/8 + 1/16 TSP Baking Soda
- 1/4 TSP Cinnamon
Topping
- 3 TBSP 32g Cane Sugar or Coconut Sugar
- 1/4 TSP Cinnamon
Instructions
- In a small bowl, whisk 1 egg and add using a spoon add 27g to a medium bowl.
- Melt coconut oil until it becomes liquid (warm but not hot). Now add coconut sugar, sourdough starter, salt, and coconut oil to the medium bowl (with the egg).
- Using a spoon, mix ingredients together until combined.
- Now add flour, cinnamon, and baking soda. Using the back of your spoon and/or your hands combine all ingredients until you form a ball.
- Place your dough covered in a small Tupperware or wrap it in saran wrap. Be sure the dough is tightly sealed so it doesn’t become dry on the outside.
- Ferment your dough (at room temperature) on your counter for 10+ hours. You can ferment overnight or during the day, whatever works best for your schedule.
- When you’re ready to bake, preheat your oven to 350f.
- Make the topping: Combine the sugar and cinnamon together in a small bowl.
- Divide cookie dough into 10-12 cookies, depending on how large you want your cookies to be. I like each cookie to weigh around 20-30g. Roll the dough balls in the cinnamon-sugar topping. Sprinkle extra cinnamon-sugar on top if desired.
- Place on a baking sheet and bake for 7-10 minutes or until lightly browned on the sides. The centers will look soft.
- Remove from the oven and let cookies cool for 10 minutes on the baking sheet or eat warm :). Enjoy! Cookies remain soft & fresh for 5 days in an airtight container at room temperature or store in the fridge for 7-10 days. They’re amazing chilled!
Notes
*For thinner cookies use 110g of flour and for thicker cookies use 120g of flour.
These are more like Ginger cookies (without the ginger) or a molasses cookie with the molasses lol
The coconut sugar is much richer than your average sugar cane, so I recommend using a 1/4 of sugar as the coconut and the rest regular sugar cane.
I hope to try the crumble version soon, it seems like a better snickerdoodle recipe to me.
Also, I made these cookies 20-25g in size and they are TINY. I also 5x this recipe and got about 65 cookies. Again, tiny. Bite sized, which is good. Also had to bake them at 350 for 11 minutes. And the I did another 3 minutes and cracked the heat to 375 at the end each time. It would just preheat up to 375 about a minute before that last min was complete of the 3.
I would do more the 40g in size next time. And then adjust bake time accordingly to the size.
I’ll maybe try this recipe again, but not with coconut sugar. I may do s mix of brown and cane instead. I’ll fill you in when I do that too 🙂
Otherwise this makes a really good “ginger/molasses” flavored cookie and it is considered “healthier” too.