Sourdough Snickerdoodle Cookies

In a medium mixing bowl, mix the dry ingredients. Set aside.
260 g All-purpose flour, 1 tsp Baking soda, ½ tsp Kosher salt, 2 tsp Cream of Tartar
Add the softened butter and sugars to the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl with an electric hand mixer) and cream until light and fluffy. Scrape the sides of the bowl with a spatula.
On low speed, pour in the sourdough discard and mix until incorporated. Add the egg and egg yolk one at a time, followed by the optional bourbon and vanilla extract (if you're not adding bourbon, use two eggs instead).
226 g Unsalted butter, 200 g Granulated sugar, 50 g Light brown sugar, 120 g Sourdough discard, 1 Egg, 1 Egg Yolk, 1 tsp Vanilla extract, 2 TBS Bourbon
Dump the dry ingredients into the bowl and mix just until the flour is hydrated.
The cookie dough will be quite sticky, so it's best to rest the cookie dough for at least 10 minutes in the refrigerator.
(At this point, you can also refrigerate the cookie dough for a few days or portion out the cookies and freeze).
50 g Granulated Sugar, 1 TBS Ground Cinnamon
As the cookies rest, preheat the oven to 350ºF (177ºC) and adjust the racks to the top and bottom thirds of the oven.
Line two large baking sheets with parchment paper or silicone baking mats.
Mix the granulated sugar and cinnamon for the topping in a shallow bowl or plate.
Use a cookie scoop or spoon to portion two dozen 2 TBS or 38g cookies, form into balls, and roll them in the cinnamon sugar to coat. If the dough is sticky, very slightly flour the palms of your hands.
Space the cookies evenly on the baking sheets with at least a couple of inches in between them and gently press the tops to prevent them from rolling as they bake.
My favorite method of baking the cookies is to use the pan-banging method, resulting in thinner cookies with chewy centers and wavy edges.
Bake for 8 minutes, then remove the baking sheets from the oven and lift them a few inches above a hard surface and drop the pan. Switch the pans on the racks and repeat the pan-banging method every two minutes until they've baked for 14 minutes total and one more bang at the end (3 times more). Each bang will result in little ripples on the edges of the cookies.
Otherwise, for evenly thick and chewy cookies, bake for 14 minutes, rotating and switching the baking sheets halfway through. The cookies may appear puffy and slightly underbaked, which will result in chewier cookies.
Remove from the oven and cool for a couple of minutes before transferring the cookies to a wire rack to cool completely.

Sourdough Snickerdoodle Cookies

Equipment

Ingredients

Sourdough Snickerdoodle Cookie Dough

Topping

Instructions

Notes