{"id":339457,"date":"2025-12-11T17:00:04","date_gmt":"2025-12-11T17:00:04","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/bread\/cinnamon-toast-cookies-sourdough-cookies-with-vanilla-and-cinnamon\/"},"modified":"2025-12-11T17:00:04","modified_gmt":"2025-12-11T17:00:04","slug":"cinnamon-toast-cookies-sourdough-cookies-with-vanilla-and-cinnamon","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=339457","title":{"rendered":"Cinnamon Toast Cookies (Sourdough Cookies with Vanilla and Cinnamon)"},"content":{"rendered":"


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When it comes to making a lot of cookies at once, you can\u2019t beat slice-and-bake. The dough is simple to prepare (it often requires just one bowl), and the steps can easily be broken up into shifts so you don\u2019t have to carve out hours at a time. They don\u2019t require scooping or rolling, yet just one batch makes many cookies. Case in point: these simple vanilla slice-and-bake sourdough discard cookies are ideal for the holiday season. <\/p>\n

A coating of Demerara sugar and cinnamon is why I decided to call these \u201ccinnamon toast\u201d cookies. The buttery, slightly tangy dough mingles with the sweet cinnamon coating, calling to mind one of my favorite little sweet treats. These simple rounds may not be as flashy as others on the cookie swap table, but you\u2019ll swiftly find that no one will mind the lack of colorful sanding sugar or chopped candy cane topping as they\u2019re gobbled up.<\/p>\n

Use Less Flour Than the Standard Cookie Ratio Dictates<\/strong><\/h2>\n

The standard cookie ratio is one part sugar, two parts butter, and three parts flour by weight. I find that this tends to make quite a stiff, floury slice-and-bake cookie, especially since these don\u2019t have a significant amount of sugar, nor chewiness or aeration from eggs. I landed on 250 grams (2 cups) all-purpose flour, plus an additional 35 from the sourdough starter<\/a> discard, means the ratio of sugar (150 grams) to butter (226 grams) to flour is more like 1 : 1\u00bd : just under 2.<\/p>\n

\"Rolling\"Rolling<\/a>
Rolling sourdough discard cinnamon toast cookies in cinnamon sugar. Photo by Rebecca Firkser.<\/figcaption><\/figure>\n

High Quality Butter Makes a Difference<\/strong><\/h2>\n

The dough is quite simple, so the flavor of the few ingredients used will be noticeable. In the case of these cookies, if you can get your hands on very good butter (European-style is great), I recommend it.<\/p>\n

Just a Bit of Sourdough Starter Discard is All You Need<\/strong><\/h2>\n

Shortbread-style cookies don\u2019t typically include water. Could you brown the butter to evaporate some water? Of course! I\u2019ve done it in many cookie recipes, from sugar cookies<\/a> to chocolate chip cookies<\/a> to oatmeal cookies<\/a>. In fact, browning the butter and then chilling it until it returns to a room temperature-reminiscent texture, as I did in this plum cake recipe<\/a>, would taste great here, and you won\u2019t need to change anything in the recipe, other than just keep an eye on the bake time. (Give it a try and let me know how it goes!) In the case of this dough, there was already enough waiting.<\/p>\n

\"Slice\"Slice<\/a>
Slice-and-bake cookies are the best way to quickly make a large batch. Photo by Rebecca Firkser.<\/figcaption><\/figure>\n

Add Flavorings If Desired<\/strong><\/h2>\n

While simple is classic and fun, there are also a number of ways to punch up these cookies in the flavor-department: Citrus zest (lemon, grapefruit, and orange), other extracts like rose water, orange flower water, or almond extract instead of (or in addition to) the vanilla, and toasted sesame oil adds roasty-toasty undertones. Chopped chocolate or toasted nuts add texture. Instant coffee or espresso, powdered tea like matcha and hojicha, or even ground tea leaves like Earl Gray<\/a> also work very nicely here. See the FAQ section for measurements and more tips.\u00a0\u00a0<\/p>\n

An Electric Mixer Makes Your Life Easier<\/strong><\/h2>\n

Using an electric mixer\u2014either a hand beater or a stand mixer, will help efficiently cream the butter and sugar here, but if you have very strong arms you can absolutely make the dough by hand.<\/p>\n

(This is Maurizio\u2019s all-time favorite hand mixer, the Breville Handy Mixer<\/a>, featured on many holiday gift guides<\/a>!)<\/p>\n

Chill Dough For a Nice Long Time<\/strong><\/h2>\n

Since these cookies have a higher ratio of butter to flour than others, the dough is soft and pliable, which can encourage spreading when it hits the oven. Chilling the dough for at least 2 hours will resolidify the butter and make nice neat cookie-rounds (see below).<\/p>\n

\"Sourdough\"Sourdough<\/a>
Resting the dough in the fridge results in neat rounds. Photo by Rebecca Firkser.<\/figcaption><\/figure>\n

A Cinnamon Sugar Rim Adds Flavor and Sparkle<\/strong>\u00a0<\/h2>\n

The mix of Demerara sugar and cinnamon on the edges of each really make these \u201ccinnamon toast\u201d cookies. That said, ground cardamom or sumac are lovely swaps for cinnamon in the sugar coating. Toasted white or black sesame seeds are also a fun coating along with sugar. For more flavor ideas, see the FAQ section.<\/p>\n

Bake For Longer Than You Think<\/strong><\/h2>\n

Because these cookies have water in them via the starter, the dough is more hydrated than others like it. The cookie tops don\u2019t get particularly dark in the oven, so it can be a little tricky to gauge how done they are without looking at the bottoms (hard to do until they\u2019ve cooled a bit and set). A slightly underbaked slice and bake cookie is less desirable than, say, a gooey chocolate chip cookie<\/a>, so do yourself a favor and give these at least 14 minutes.<\/p>\n

\"Rolled\"Rolled<\/a>
Rolled up cinnamon toast cookie dough ready for the fridge. Photo by Rebecca Firkser.<\/figcaption><\/figure>\n

Can I use other flavorings in the dough or sugar coating?<\/strong><\/h2>\n

Yes! Try rubbing up to 2 tablespoons of citrus zest (I like lemon, grapefruit, and orange) into the sugar before creaming with the butter.\u00a0<\/p>\n

You could also play around with other extracts instead of or in addition to the vanilla, like rose or orange flower water, almond extract (those are much more potent than vanilla, try \u00bc teaspoon of those and work your way up if you crave more punch). One teaspoon toasted sesame oil adds roasty-toasty undertones. For more texture, add up to 130 grams (about \u00be cup) chopped chocolate or toasted nuts. Instant coffee or espresso, powdered tea like matcha and hojicha, or even ground tea leaves like Earl Gray also work very nicely here.\u00a0\u00a0<\/p>\n

Ground cardamom or sumac are lovely swaps for cinnamon in the sugar coating. Toasted white or black sesame seeds are also a fun coating.\u00a0<\/p>\n

I wouldn\u2019t do more than a few additions in each but these are some excellent combinations:\u00a0<\/p>\n