Sourdough Crinkle Cookies
Light, airy with a rich chocolate flavor, these Sourdough Crinkles are quick and easy to make. Rolled in powdered sugar with a crackly top, these cookies are perfect for gift giving.
Servings: 30 cookies
Calories: 153kcal
Equipment
Ingredients
Cookie Dough
- 270 grams all-purpose flour
- 80 grams cocoa powder
- 8 grams salt
- 10 grams baking powder
- 350 grams granulated sugar
- 175 grams canola oil
- 2 large eggs
- 2 egg yolks
- 86 grams sourdough discard
- 6 grams vanilla extract
Topping
- 50 grams powdered sugar
Instructions
- Prep: Preheat the oven to 350 F. Line two 18 by 13 baking sheets with parchment paper, set aside.
- Combine dry ingredients: Whisk together the all-purpose flour, cocoa powder, salt and baking powder in a medium bowl. Set aside.270 grams all-purpose flour, 80 grams cocoa powder, 8 grams salt, 10 grams baking powder
- Mix wet ingredients:Combine granulated sugar, oil, egg yolks, eggs, sourdough discard and vanilla extract. Stir until no traces of eggs or sourdough remains.350 grams granulated sugar, 175 grams canola oil, 2 large eggs, 2 egg yolks, 86 grams sourdough discard, 6 grams vanilla extract
- Make the dough: Fold the dry ingredients into the wet ingredients until no traces of flour remains.
- Portion out cookie dough: Pour powdered sugar into a small, shallow bowl. Using a cookie scoop, portion out the dough and drop each ball into powdered sugar. Coat the cookie completely in powdered sugar. If you don’t have a cookie scoop, use a measuring spoon to portion out 1 ½ tablespoons of dough, roll the dough into a ball in your palms.50 grams powdered sugar
- Bake:Position the cookies 2 inches apart. Bake the cookies for 10 to 12 minutes or until the tops look dry.
- Enjoy and store: These cookies are best enjoyed once they have completely cooled, they are even better the next day! Store any leftover cookies in an airtight container at room temperature for up to 7 days.
Notes
Both active starter and sourdough discard will work for this recipe.
Expect the cookie dough to be a bit like a thick brownie batter, it's best to use a cookie scoop to measure out your dough.
Don't over bake these cookies or they will turn out cakey, chalky and will lose their deep chocolate flavor.
Nutrition
Calories: 153kcal | Carbohydrates: 22g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 24mg | Sodium: 144mg | Potassium: 56mg | Fiber: 1g | Sugar: 13g | Vitamin A: 33IU | Calcium: 28mg | Iron: 1mg