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gluten-free sourdough discard snickerdoodles

Gluten-Free Sourdough Discard Snickerdoodles

Soft, chewy, cinnamon-coated cookies made with gluten-free sourdough discard.
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Ingredients Method Notes

Ingredients
  

  • 1 stick browned butter
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar packed
  • 60 g gluten-free sourdough discard
  • 1 egg room temperature
  • 1 tsp vanilla
  • 220 g gluten-free all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 tsp cinnamon
Cinnamon Sugar Coating
  • 6 tbsp granulated sugar
  • 2 tsp cinnamon

Method
 

  1. Preheat oven to 350.
  2. Mix browned butter, granulated sugar, brown sugar, and discard.
  3. Add the egg and vanilla.
  4. Stir in the GF flour, baking powder, salt, and cinnamon.
  5. Freeze the dough for 30 minutes.
  6. Scoop 1-tablespoon portions and roll into balls.
  7. Roll each ball in the cinnamon sugar mixture.
  8. Bake for 15 minutes.

Notes

For dairy-free, use plant-based butter.

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