Soft Sourdough Cinnamon Crisp Cookies

Soft Sourdough Cinnamon Crisp Cookies

Crispy around the edges and soft on the inside, these soft sourdough cinnamon crisp cookies will have you begging for seconds!

This recipe makes approximately 33 (30g cookies.)

What ingredients do I need to make these cookies?

3/4 cup unsalted *brown butter (approx. 125g) after the milk solids are removed 

1 cup (100 g discard) 

1/4 cup molasses (90g) 

1 tsp salt 

1 cup brown sugar, (220g) 

1/2 cup of white sugar (120g) 

1 egg 

2 teaspoons baking soda

2 1/4 cups all-purpose flour or bread flour (approximately 300-335g )

I used 335g the last time I made them.

This can vary because of the size of egg you use.

If your dough seems to sticky add a bit more flour.

2 1/2 tablespoons cinnamon (18g)

Approximately 1/3 cup of sugar to roll the cookies in before baking . 

How do I make soft sourdough cinnamon crisp cookies?

Mix together wet ingredients first.

Start with your softened brown butter and sugars mix then add molasses and mix well again.

Next add the starter.

Mix well then add the egg but don’t over mix.

Next add the dry ingredients that have been premixed together.

Mix everything until well combined.

Chill dough for 20 minutes in the freezer or 1-2 hours in fridge.

*You can mix up the dough and refrigerate it overnight for better digestibility and lower gluten content. 

Baking the cookies

Scoop the dough into 30g balls and roll in sugar .

Smash the  balls down a little and bake at 350°F for 10-12 minutes. 

How to make brown butter

*I like to scoop the dough into 30g balls and roll in sugar ahead of time and then keep the frozen cookie dough in the freezer. Then you can bake cookies anytime you get a craving that are so better for you than store bought cookie dough. You can also bake them straight from the freezer!

Looking for another delicious sourdough recipe? Click here for my soft sourdough sandwich bread.

Here is my favorite vanilla sugar to roll the cookies in.

Soft Sourdough Cinnamon Crisp Cookies

Soft Sourdough Cinnamon Crisp Cookies

Crispy around the edges and soft on the inside, these sourdough cinnamon crisp cookies will have you begging for seconds!
Prep Time 20 minutes
Cook Time 5 minutes
Course Dessert
Cuisine American
Servings 33 cookies

Ingredients
  

  • 3/4 c *brown butter (about 125g) after the milk solids are removed  *see directions below
  • 100 g discard or active starter( 1 cup)
  • 90 g molasses (1/4 c)
  • 1 tsp salt
  • 220 g brown sugar, (1 cup ) 
  • 120 g white sugar (1/2 cup) 
  • 1 egg
  • 2 tsp baking soda
  • 2 1/2 T cinnamon
  • 300-335g g all purpose or bread flour (approx. 2 1/4 cups)
  • 1/3 c sugar to roll cookies in before baking

Instructions
 

  • This recipe makes approximately 33 (30g cookies)
    Mix together wet ingredients first. Start with your softened brown butter and sugar. Mix well then add molasses mix again then add starter. Mix well then add the egg but don't over mix.
  • Next add the dry ingredients that have been premixed together. Mix everything until well combined.
    Chill dough for 20 minutes in freezer or 1-2 hours in fridge.
  • *You can mix up the dough and refrigerate it overnight for better digestibility. 
  • Chill dough for 20 minutes in freezer or 1-2 hours in fridge.
  • After dough is chilled Preheat oven to 350°F then scoop dough into 30g balls and roll in sugar.
  • Smash down the dough balls a little and bake at 350°F for 10-12 minutes. 
    Cool on pan then transfer to a wire rack.
  • The cookies will keep at room temperature in an air tight container for 5-7 days but I prefer to keep my baked cookies in the freezer in a Ziploc because when they thaw they taste almost as good as freshly baked.
  • *To make brown butter boil your butter in a sauce pan until it turns brown being careful not to burn it. Turn off heat then strain out the milk solids or or leave them in for extra caramel flavor. Make sure to cool and chill slightly before using in your cookie dough.
    * To save time I like to make up my brown ahead of time and keep it in the fridge.

Notes

Tips:
* You can mix up the dough and refrigerate it overnight for better digestibility and lower gluten content.
* To make brown butter boil your butter in a sauce pan until it turns brown being careful not to burn it. Turn off heat then strain out the milk solids or leave them in for extra caramel flavor. Make sure to cool and chill slightly before using in your cookie dough.
* To save time I like to make up my brown butter ahead of time and keep it in the fridge
 * I like to scoop the dough into 30g balls and roll in sugar ahead of time and then keep the frozen cookies in the freezer.  Then you can bake cookies anytime you get a craving that are so better for you than store bought cookie dough!
Keyword cookie, sourdough cookies, cinnamon cookies, cinnamon crisp sourdough cinnamon crisps