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!
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!