Sourdough Snickerdoodle Cookies

 Today I looked through some saved recipes, read up on cream of tartar (to see if my cookies actually needed it) and created this recipe.

Cream of Tartar (how do you say it Tar-Tar or tarter?) is needed for this recipe. It interacts with the baking soda, which makes the cookies puff up and then flatten out when cooling off. It also is what gives snickerdoodles their signature cracking.

Here is the recipe:

Sourdough Snickerdoodle Cookies

Ingredients:

• 1 3/4 c Granulated Sugar 
• 3/4 c + 2 tbsp Softened Salted Butter
• 2 Large Eggs
• 3/4 c Sourdough Starter
• 3 1/2 c Flour
• 1 tsp Baking Soda
• 1 1/2 tsp Cream of Tartar
• 1/2 tsp Salt

Directions:

Preheat your oven to 350°. In the bowl of your stand mixer add the butter and sugar and mix for about 2 minutes.  Now add the eggs and sourdough starter and mix until creamy.  In a smaller mixing bowl add the flour, baking soda, cream of tartar, and the salt and mix with a fork.  Add these ingredients to the stand mixer bowl and combined with all the wet ingredients. Mix well and until the dough is tacky.  Using your 2 tablespoon scoop, scoop out the dough onto cookie sheets. In a small bowl add 1/2 cup of sugar and 3-4 tbsp of cinnamon (depending on how much cinnamon you like).  Mix with a fork.  Now take each scoop and roll it generously into the cinnamon-sugar mixture and replace back to the cookie sheet.  When they have all been rolled in the mixture, place in the oven and cook for 10 minutes.  Do not over cook, they will look under cooked.  This is okay.  They will deflate as they cool and get their signature cracked look.  Once they have cooled on the cookie sheet for about 2 minutes, move to a wire rack.  Then enjoy!  Store left over cookies, if any, in an airtight container.  This makes about 48 cookies.