Sourdough Discard Chewy Spice Cookies
These sourdough discard spice cookies are chewy reminiscent of snickerdoodles with an added depth of flavor thanks to the addition of brown sugar and honey.
Servings: 24 cookies
Calories: 136kcal
Ingredients
- 220 grams all-purpose flour
- 40 grams whole wheat flour
- 7 grams baking soda
- 3 grams cinnamon ground
- ½ teaspoon cloves ground
- ¼ teaspoon nutmeg grated
- 5 grams fresh ginger grated
- 3 grams salt
- 169 grams unsalted butter softened
- 200 grams granulated sugar plus more for rolling
- 1 large egg
- 56 grams sourdough discard
- 30 grams brown sugar
- 30 grams honey
Instructions
- Whisk together flour, spices and salt until well combined, set aside.
- Using a hand mixer or your stand mixer, cream butter and granulated sugar and mix until it appears light and fluffy. Add egg until fully incorporated. Add in brown sugar, honey and sourdough discard and mix until well combined.
- Fold the flour mixture into the wet ingredients until no dry bits of flour remain.
- Place your dough for at least 30 minutes in the refrigerator. Meanwhile, preheat your oven to 375 F (190 C) and line your baking sheet with parchment paper.
- After your dough has chilled, portion out 1 ½ teaspoon sized balls and roll each in granulated sugar. Place the cookie dough balls spaced two inches apart on your cookie sheets.
- Bake cookies for 10 to 12 minutes or until the edges and bottom have browned but the top of the cookies appear dry but slightly soft.
- Remove your baking sheet from the oven and allow your cookies to cool on the baking sheet for 10 minutes. Place cookies on a wire rack to cool completely.
Nutrition
Calories: 136kcal | Carbohydrates: 19g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 132mg | Potassium: 24mg | Fiber: 1g | Sugar: 11g | Vitamin A: 186IU | Vitamin C: 0.02mg | Calcium: 7mg | Iron: 1mg