Potato Flake Sourdough Snickerdoodle Cookies
These potato flake sourdough snickerdoodle cookies are soft in the center, just barely crisp on the edges, and covered in the perfect amount of cinnamon and sugar.
Equipment
- Stand Mixer or Hand Mixer
- Cookie sheets
- Parchment Paper
- Wire Cooling Rack
- measuring cups and spoons
- 1 Tablespoon sized Cookie scoop
Ingredients
For the cookie dough:
- 3 cups 411 grams all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt skip this if you're using salted butter
- 2 teaspoons cream of tartar
- 2 sticks 226 grams unsalted butter, softened
- 1 ½ cups 300 grams granulated sugar
- 1 egg
- ½ cup potato flake sourdough starter active or discard
- For the cinnamon sugar coating:
- ¼ cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- In a medium bowl, whisk together the flour, sifted baking soda, salt, and cream of tartar. Set aside.
- In the bowl of a stand mixer fitted with the whisk attachment, beat the butter and 1½ cups of sugar on medium-high speed until light and fluffy, about 2–3 minutes. Scrape down the sides of the bowl.
- Switch to the paddle attachment. Add in the egg and potato flake starter and mix until well combined, scraping down the sides and bottom of the bowl as needed.
- With the mixer on low, slowly add in the dry ingredients. Mix until everything is fully incorporated.
- Cover the bowl with plastic wrap and let the dough rest in the fridge for at least 24 hours and up to 4 days.
- Preheat your oven to 350°F and line baking sheets with parchment paper.
- In a small bowl, stir together the ¼ cup sugar and cinnamon.
- Using a small (1 tablespoon) cookie scoop, portion the dough into balls.
- Roll each dough ball in the cinnamon-sugar mixture and place on your prepared baking sheet, spaced about 2 inches apart. Flatten each one slightly with the bottom of a measuring cup or spatula.
- Bake for 8 minutes on the middle rack, then remove from the oven and let them cool on the baking sheet for 5 minutes. Move cookies to a wire rack to finish cooling completely.
- Store cooled cookies in an airtight container for up to 3 days. They’re best the day of or the day after baking—but let’s be honest, they probably won’t last long.
Notes
Need cookies sooner? A 12-hour rest on the counter works too. Or, you can bake them right away—just know you won’t get the same fermentation benefits.