Sourdough Discard Browned Butter Snickerdoodle Cookies

These cookies are so delicious! They have a deep, rich flavor from the brown butter, a little brown sugar and a good amount of vanilla. Snickerdoodles are my sister's favorite cookie and she said these were the best she's had! Visit my Instagram, @cordeliasourdough for more sourdough content and a video of this recipe.

Sourdough Discard Browned Butter Snickerdoodles

Soft, chewy snickerdoodles made with rich browned butter and sourdough discard for a warm, tangy twist.

Ingredients

For the cookies

• 1 stick plus 6 tablespoons butter
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 1 egg
• 1 egg yolk
• 2 teaspoons vanilla
• 1/2 cup sourdough discard
• 3 cups flour
• 1 teaspoon baking soda
• 1 1/2 teaspoons cream of tartar
• 1/2 teaspoon salt

For the cinnamon sugar coating

• 1/2 cup granulated sugar
• 1 tablespoon cinnamon

Instructions

1. Brown 1 stick of butter in a medium saucepan over medium heat, stirring often, until it turns golden and smells nutty.
2. Pour the browned butter into the bowl of a stand mixer.
3. Add the remaining 6 tablespoons of butter (cubed) to the bowl with the warm browned butter and let it soften while you move on.
4. Add the granulated sugar and brown sugar, then cream together on medium speed until light and fluffy.
5. Mix in the egg, egg yolk, and vanilla until fully combined.
6. Add the sourdough discard and mix again until smooth.
7. Add the flour, baking soda, cream of tartar, and salt directly to the bowl. Mix on low speed until just combined—avoid overmixing.
8. In a small bowl, stir together the 1/2 cup granulated sugar and 1 tablespoon cinnamon for the coating.
9. Use a cookie scoop to portion the dough. Roll each scoop into a ball and coat it in the cinnamon sugar mixture.
10. Place the coated dough balls on a baking sheet or plate, cover, and chill for at least 2 hours (or overnight for best flavor).
11. When ready to bake, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
12. Arrange the chilled dough balls a couple of inches apart on the prepared sheet.
13. Bake for 10–14 minutes, or until the cookies are just set and beginning to crackle on top.
14. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Makes about 24 cookies