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Cinnamon Sugar Sourdough Crackers Recipe

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4.2 from 3 reviews

Delightfully crispy Cinnamon Sugar Sourdough Crackers made from a blend of all-purpose and whole wheat flours with a tangy sourdough starter. These sweet, buttery crackers are lightly spiced with cinnamon and sprinkled with sugar, perfect for snacking alone or paired with fruit.

Ingredients

Dry Ingredients

  • ½ cup all-purpose flour
  • ½ cup whole wheat flour
  • 1 teaspoon salt
  • ½ teaspoon vanilla powder (can substitute with 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

  1. Mix dry ingredients: In a small bowl, combine the cinnamon and sugar, stirring well, and set aside. In the bowl of a stand mixer or large mixing bowl, whisk together the all-purpose flour, whole wheat flour, salt, and vanilla powder (if using vanilla extract, add it later).
  2. Add sourdough: Add the sourdough starter (and vanilla extract if using) to the flour mixture.
  3. Mix: Using the paddle attachment, mix the starter into the flour mixture until well incorporated. The dough will have a slightly crumbly texture.
  4. Add cinnamon sugar mixture: Stir in 2 tablespoons of the reserved cinnamon sugar mixture into the dough.
  5. Add butter: Incorporate 2 tablespoons of the melted unsalted butter into the dough, kneading until it comes together into a cohesive ball.
  6. Separate and chill: Turn the dough onto a clean, dry surface, divide it into two equal portions, wrap each in plastic wrap, and refrigerate for at least 30 minutes or up to overnight.
  7. Roll out dough: Preheat the oven to 375°F (190°C). Remove one dough ball from the fridge and roll it out between two sheets of parchment paper until it is about ⅛ inch thick.
  8. Cut dough: Using a pizza cutter, slice the rolled dough into square shapes to form the crackers.
  9. Prep for baking: Transfer the cut dough squares onto a parchment-lined baking sheet. Use a fork or toothpick to prick each cracker to prevent puffing during baking. Brush the tops with the remaining melted butter and sprinkle with the remaining cinnamon sugar mixture.
  10. Bake and cool: Bake in the preheated oven for 20-25 minutes until the edges turn golden brown and crackers are crisp. Allow them to cool on a wire rack for about 10 minutes before serving.

Notes

  • The dough can be chilled overnight to develop more flavor and ease of handling.
  • Using parchment paper for rolling prevents sticking and makes transferring easier.
  • Pricking the crackers before baking prevents them from puffing up and maintains a flat crisp texture.
  • Serve these crackers plain or paired with fresh fruit for a delightful snack.
  • Vanilla powder can be substituted with vanilla extract added during wet ingredient mixing.

Find it online: https://yumntasty.com/cinnamon-sugar-sourdough-crackers-recipe/