The Best Sourdough Snickerdoodle Cookies

In the bowl of a stand mixer, beat the butter and sugars together until light and fluffy with the paddle attachment.
227 grams salted butter, 300 grams granulated sugar, 67 grams brown sugar
Scrape down the sides of the bowl and add the eggs, sourdough discard, and vanilla. Mix until just combined.
2 large eggs, 2 teaspoons vanilla extract, 100 grams sourdough discard
In a separate bowl, mix the flour, salt, baking soda, and cream of tartar. Add the dry ingredients to the wet and mix until combined.
390 grams all-purpose flour, 1 teaspoon baking soda, ¾ teaspoon kosher salt, 1 ½ teaspoons cream of tartar
Cover the bowl with a clean wet tea towel or cling wrap and chill in the fridge for at least an hour (ideally 2+).
Preheat oven to 350°F. Mix the cinnamon, sugar, and cardamom (optional) in a small bowl. Take the dough out of the fridge and use a 2-tablespoon cookie scoop to portion the dough balls.
67 grams granulated sugar, 1 tablespoon cinnamon, 1 teaspoon cardamom
Roll the dough balls in the sugar mixture and place on a prepared baking sheet 2 inches apart. Bake for 9–10 minutes, or until they look just done — you don't want to overbake these.
Allow to cool on the baking sheet for 5 minutes before moving to a cooling rack.