Sourdough Cinnamon Cookies
Ingredients
115g all purpose flour
40g organic cane sugar
40g organic light brown sugar
40g unsalted butter, melted
1 egg (room temperature)
20g active sourdough starter
2g sea salt
1/2 tsp vanilla extract
1/8 tsp baking soda
1 tsp cinnamon
1/4 cup cinnamon sugar (1:1 ration of cinnamon & sugar)
Method
Mix Wet Ingredients: In a medium-sized bowl, whisk together the egg, sourdough starter, sugars, vanilla extract, and melted butter until smooth.
Mix Dry Ingredients: In a separate bowl, whisk together the flour, salt, baking soda, and cinnamon until combined.
Combine Mixtures: Add the dry ingredients to the wet ingredients and gently fold using a rubber spatula until just combined.
Fermentation: Transfer the cookie dough to a glass container, cover it, and let it sit at room temperature for 4 hours to start the fermentation process. After 4 hours, move the dough to the refrigerator for at least 6 hours to continue fermenting and resting. The dough can be stored in the fridge for up to 3 days before baking.
Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a Silpat baking mat.
Shape Cookies: Remove the cookie dough from the refrigerator and portion out 25g cookie dough balls. Roll the cookies in a cinnamon-sugar mixture before placing them on the prepared baking sheet.
Bake: Bake for 10-12 minutes, or until lightly golden.
Cool and Serve: Remove the cookies from the oven and allow them to cool slightly before serving. Enjoy!
Notes
Using sourdough starter in these cookies not only provides a leavening agent but also helps break down gluten, making them easier to digest! The fermentation process begins at room temperature and continues in the refrigerator, just like with bread. You won't see the cookie dough rise, and that’s completely fine; we’re simply focusing on fermenting the dough. Have fun with it!
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