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Preheat the oven to 400°F. Place parchment paper on baking sheet
In a stand mixer, cream together butter and sugar. Add eggs, sourdough discard, and vanilla. Mix well until light and fluffy.
In a separate bowl, mix together flour, cream of tartar, baking soda, salt, and cinnamon.
Slowly add dry ingredients to wet ingredients. Scrape down the sides and mix well.
In a small bowl, combine sugar and cinnamon for the cinnamon sugar topping
Roll about 1 ½ tablespoons of cookie dough into a ball and then roll into the cinnamon-sugar mixture. Repeat for the rest of the dough. (You will get about 26-28 cookies)
Long Fermented Snickerdoodles:
Prepare cookie dough as stated above. Place in an airtight container in the refrigerator to long ferment overnight or up to 3 days. The longer allowed to ferment the more tanginess and the more broken down the grains will be.
Bake according to the instructions.
Place cookie dough balls 2 inches apart on a prepared baking sheet.
Bake for 10-12 minutes.
Remove from the oven and immediately transfer to wire racks to cool cookies.