Gluten Free Sourdough Snickerdoodles
Cinnamon sugar goodness. Crispy on the outside, chewy on the inside, with the classic "tang" made more prominent with gluten free discard.
Baking cookies is comforting, and cookies are the sweetest little bit of comfort food. They are very bite-sized and personal.
Sandra Lee
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Winter has settled in Colorado. Our usual sunny state has been gray, the sun making an appearance less often than we are used to. The landscape is also gray and brown, highlighted by fresh snowfall. Life got a bit gray this past week as well. Life events that created new shadows on my heart and the hearts of my girls. We needed a bit of brightness and joy, so I worked on perfecting this snickerdoodle cookie recipe. It is one that has been in my pile to perfect for a while.
In my experience, cookie recipes can be much harder to get “just so”, than many sourdough bread recipes! Thank goodness my girls know how to be honest about my recipes and if they still need work. We all decided that this snickerdoodle recipe is perfect (after MANY imperfect tries).
A snickerdoodle cookie is a soft, chewy, and slightly tangy treat, known for its signature cinnamon-sugar coating. The addition of gluten free sourdough discard, accents the tang from cream of tartar, which gives the cookie its characteristic texture and flavor. The dough itself is buttery and sweet. The outside is rolled in a mixture of cinnamon and sugar, creating a warming, slightly crispy, and flavorful crust. When you bite into one, it’s a perfect balance of soft and chewy on the inside, with a comforting sweetness that’s not overly rich. I can’t think of a better way to use up some of your gluten free discard.