Glazed Sourdough Snickerdoodles
- 30m Prep Time
- 14m Cook Time
- 1h 14mReady In
These snickerdoodles get their tang from buttermilk, cream of tartar, and apple cider vinegar, balanced with a cinnamon-sugar coating and a sour cream glaze.
Ingredients
- 237 ml all-purpose flour
- 59.1 ml whole-wheat flour
- 4.93 ml cream of tartar
- 0.62 ml kosher salt
- 118 ml unsalted butter at room temperature
- 118 ml granulated sugar
- 59.1 ml packed brown sugar
- 1 large egg
- 14.8 ml buttermilk
- 2.46 ml apple cider vinegar
- 78.9 ml granulated sugar
- 7.39 ml ground cinnamon
- 7.39 ml ground ginger
- 1.23 ml freshly grated nutmeg
- 296 ml confectioners' sugar
- 44.4 ml sour cream
Nutrition (per serving, estimated)
Estimated based off 14 of 16 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 10.8 mg
- Iron: 0.42 mg
- Magnesium: 3.65 mg
- Phosphorus: 15.9 mg
- Potassium: 56.3 mg
- Zinc: 0.11 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 237 ml all-purpose flour
- 59.1 ml whole-wheat flour
- 4.93 ml cream of tartar
- 0.62 ml kosher salt
- 118 ml granulated sugar
- 59.1 ml packed brown sugar
- 1 large egg
- 14.8 ml buttermilk
- 2.46 ml apple cider vinegar
- 78.9 ml granulated sugar
- 7.39 ml ground cinnamon
- 7.39 ml ground ginger
- 1.23 ml freshly grated nutmeg
- 296 ml confectioners' sugar
- 44.4 ml sour cream
Prepare
- 118 ml unsalted butter, at room temperature
Let's Cook
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Step 1.
Line 2 baking sheets with parchment paper.
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Step 2.
In a medium bowl, whisk together all-purpose flour, whole-wheat flour, cream of tartar, and kosher salt; set aside.
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Step 3.
Using an electric mixer, beat unsalted butter, granulated sugar, and packed brown sugar in a large bowl on medium speed until light and fluffy, about 3 minutes.
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Step 4.
Reduce speed to low and beat in the egg, followed by buttermilk and apple cider vinegar. Mix in the flour mixture until just incorporated.
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Step 5.
In a small bowl, whisk together granulated sugar, ground cinnamon, ground ginger, and freshly grated nutmeg to make the spiced sugar.
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Step 6.
Scoop rounded tablespoonfuls of dough, dropping each into the spiced sugar to coat completely, then transfer to the prepared baking sheets. Freeze until firm, about 30 minutes.
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Step 7.
While the dough freezes, heat the oven to 350°F.
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Step 8.
Bake the cookies, rotating the positions of the baking sheets after 9 minutes, until puffed and edges are light golden brown, 12 to 14 minutes total. Transfer to cooling racks.
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Step 9.
While the cookies bake, prepare the glaze: In a small bowl, whisk together confectioners’ sugar and sour cream until smooth (at first it may not seem like there is enough liquid, but it will eventually come together).
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Step 10.
Using the tip of a knife or a small piping bag, glaze the cooled cookies by drawing lines back and forth on a diagonal across the surface. Let the glaze set before serving.