Wholesome Holiday Snickerdoodles with a Sourdough Twist!
Delightful snickerdoodles with a healthy twist, incorporating sourdough discard for a unique flavor and texture. Perfect for holiday baking or a special New Year treat!
Equipment
- Saucepan
- Mixing Bowls
- Whisk
- Baking Sheets
- Parchment Paper
- Cookie Scoop
- Wire Rack
Ingredients
Cookie Dough
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1/4 cup honey
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 1/2 cup vanilla whey protein powder
- 1/2 cup sourdough discard
- 2 1/4 cups all-purpose flour
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
Cinnamon Sugar Coating
- 1/2 cup granulated sugar
- 2 tablespoons cinnamon
Instructions
- Get Ready: Take your eggs out to reach room temperature. Gather all your ingredients to make the baking process smooth and enjoyable.
- Brown the Butter: In a saucepan, gently melt the butter over medium heat. Watch as it sizzles and browns, stirring frequently. Once it develops a beautiful amber color and a rich, nutty aroma, quickly remove it from the heat to prevent burning. Pour the browned butter into a heatproof bowl and chill it in the fridge for about 30 minutes until it's partially solid but still soft. Whisk until it becomes creamy.
- Mix Wet Ingredients: In a large mixing bowl, beat the cooled, creamy browned butter with the 1 cup of granulated sugar until the mixture is light and fluffy. This step incorporates air, making your cookies wonderfully airy and soft!
- Add Flavor Boosters: Gradually beat in the eggs one by one, followed by the honey and vanilla extract, mixing until everything is smooth and well combined. Stir in the vanilla whey protein powder and sourdough discard until the batter is uniform.
- Fold in Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, cream of tartar, and kosher salt. Gently fold these dry ingredients into your wet mixture until just combined. Be careful not to overmix the dough!
- Shape and Coat: Line two baking sheets with parchment paper. In a flat bowl or plate, combine the 1/2 cup granulated sugar and cinnamon for your coating. Scoop out portions of dough, about two tablespoons each, or use a medium cookie scoop. For easier handling, you can chill the scooped dough balls for 30-60 minutes. Roll each dough ball generously in the cinnamon-sugar mixture, ensuring it's fully coated.
- Bake to Perfection: Preheat your oven to 350°F (175°C). Arrange the cinnamon-sugar coated dough balls a few inches apart on your parchment-lined baking sheets. Bake for 10-14 minutes, rotating the sheet halfway through, until the edges are lightly golden and the tops are delicately cracked. For that perfect chewy texture, aim for a slightly soft center when you remove them from the oven. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Enjoy these wholesome treats warm or at room temperature!
Notes
Nutrition per serving: Calories: 195 kcal, Total Carbs: 23g, Net Carbs: 22g, Fats: 11g, Protein: 4.5g.
