Description
These Cinnamon Sugar Sourdough Crackers are a delightful, lightly sweetened snack featuring a perfect blend of cinnamon and sugar on a crisp sourdough base. Made with a combination of all-purpose and whole wheat flour, sourdough starter, and a touch of vanilla for warmth, these crackers offer a unique, tangy twist on a classic treat. They are easy to prepare, with a step-by-step process for mixing, chilling, rolling, and baking to perfection. Ideal for serving with fruit, cheese, or enjoying solo as a crunchy, flavorful snack.
Ingredients
Dry Ingredients
- ½ cup all-purpose flour
- ½ cup whole wheat flour
- 1 teaspoon salt
- ½ teaspoon vanilla powder (or 1 teaspoon vanilla extract)
- 2 teaspoons cinnamon
- ¼ cup granulated sugar
Wet Ingredients
- 1 cup sourdough starter (stirred down and unfed)
- 4 tablespoons unsalted butter (melted, separated)
Instructions
- Mix dry ingredients: In a small bowl, combine the cinnamon and sugar, stirring well and then set aside. In a larger bowl or stand mixer, add the all-purpose flour, whole wheat flour, salt, and vanilla powder (if using vanilla extract, add it with the sourdough in the next step). Stir everything together for even distribution.
- Add sourdough: Incorporate the sourdough starter into the flour mixture. If using vanilla extract instead of powder, add it here as well.
- Mix: Using the paddle attachment of your mixer or a spoon, mix the sourdough into the flour until well combined. The dough will appear slightly crumbly.
- Add cinnamon sugar mixture: Stir in 2 tablespoons of the cinnamon sugar mixture into the dough to infuse more cinnamon flavor internally.
- Add butter: Incorporate 2 tablespoons of the melted unsalted butter into the dough, working it in until the dough forms a cohesive ball and comes together smoothly.
- Separate and chill: Turn the dough out onto a clean surface and divide it into 2 equal parts. Wrap each in plastic wrap and refrigerate for at least 30 minutes, or up to overnight, allowing flavors to meld and the dough to firm up.
- Roll out dough: Preheat oven to 375°F (190°C). Remove one dough ball from the fridge and roll it out between two sheets of parchment paper to about 1/8-inch thickness. This prevents sticking and makes transferring easier.
- Cut dough: Using a pizza cutter, slice the rolled dough into squares to create cracker shapes.
- Prep: Transfer the cut dough onto a parchment-lined baking sheet. Use a fork or toothpick to prick each cracker, preventing puffing during baking. Brush the tops of the crackers with the remaining melted butter, then sprinkle with the remaining cinnamon sugar mixture for a sweet crust.
- Bake and cool: Bake the crackers in the preheated oven for 20 to 25 minutes or until their edges are golden and the crackers are crisp. Let them cool on the baking sheet for about 10 minutes before serving. Enjoy alone or paired with fresh fruit.
Notes
- Use parchment paper when rolling out the dough to avoid sticking and help with easy transfer to baking sheets.
- Chilling the dough is essential for easy handling and to achieve a crisp texture in the baked crackers.
- Pricking the dough before baking prevents air pockets and puffing during baking, ensuring flat serrated edges.
- For a more intense vanilla flavor, use vanilla extract instead of vanilla powder.
- Store baked crackers in an airtight container at room temperature for up to one week for best freshness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
