Sourdough Snickerdoodle Cookies
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Soft, chewy, and rolled in the perfect mix of cinnamon and sugar — these Sourdough Snickerdoodles are cozy, classic, and just a little tangy thanks to your sourdough discard. They come together quickly and make your kitchen smell amazing while they bake.
This is such a classic cookie recipe, and I can’t believe it’s taken me this long to post these sourdough snickerdoodles! They are soft, chewy, packed with cinnamon sugar sweetness, and are a fantastic way to use up sourdough starter!
These cookies do not rely on active sourdough (though you can use it–see recipe notes in the ingredients section below)–instead, we are using sourdough discard and baking soda for the leavener.
These sourdough snickerdoodles inspired my sourdough snickerdoodle cupcake recipe! These cupcakes are perfect for the holidays and birthday parties. I made them for my sister’s autumn-themed baby shower too!
Looking for more sourdough cookies? Check these out:
Ingredients
- All-purpose flour
- Cream of tartar
- Baking soda
- Salt
- Ground cinnamon
- Salted butter, softened – alternatively, you can use unsalted butter and add an additional 1/4 teaspoon of salt to the cookie dough.
- Granulated sugar
- Sourdough discard (unfed) – alternatively, you can use active, bubbly starter. If you’d like it fermented, make the cookie dough and stick it in the fridge overnight to ferment. Take the cookie dough out and let it sit at room temperature for about 30 minutes before scooping and baking.
- Egg yolk – one egg yolk is needed–this adds the chewiness.
- Large egg
- Vanilla extract
- Granulated sugar (for coating)
- Ground cinnamon (for coating)
Step-By-Step Instructions
Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the flour, cream of tartar, baking soda, salt, and cinnamon. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar with a hand or stand mixer until light and fluffy — about 2–3 minutes.
Mix in the sourdough discard, egg yolk, egg, and vanilla extract. Beat until smooth and creamy, scraping down the sides of the bowl as needed.
Gradually add the dry ingredients to the wet mixture. Mix on low speed until just combined — the dough will be soft and slightly sticky.
In a small bowl, stir together the sugar and cinnamon for rolling.
Scoop about 2 tablespoons of dough per cookie. Roll each dough ball in the cinnamon-sugar mixture until evenly coated, then place on your prepared baking sheet about 2 inches apart.
Bake for 9–11 minutes, until the edges are set but the centers still look soft. The cookies will finish baking on the sheet as they cool.
Let the cookies cool on the pan for 5 minutes, then transfer them to a wire rack to cool completely. This recipe makes about 30 cookies!
Tips for the BEST Sourdough Snickerdoodles
- For soft and chewy centers, pull them from the oven when the middle still looks a little underbaked.
- If your sourdough discard is very runny, chill the dough for 30 minutes before rolling.
- Add a sprinkle of flaky sea salt on top for a sweet-salty touch that elevates the flavor.
Equipment Needed
- Mixing bowls (one large, one medium, one small)
- Hand mixer or stand mixer
- Measuring cups and spoons
- Whisk
- Rubber spatula
- Cookie scoop (about 2 tablespoons)
- Parchment paper or silicone baking mats
- Baking sheet
Storage
Freeze baked cookies for up to 2 months, or freeze unbaked dough balls (before coating) and roll in cinnamon-sugar just before baking.
Store in an airtight container at room temperature for up to 5 days.
If you enjoyed these sourdough snickerdoodles, then you’ll LOVE these sourdough snickerdoodle cupcakes!
Sourdough Snickerdoodle Cookies
Ingredients
Dry Ingredients
- 2 ½ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 1 tablespoon ground cinnamon
Wet Ingredients
- 12 tablespoons 1 ½ sticks salted butter, softened
- 1 ½ cups granulated sugar
- ½ cup sourdough discard unfed
- 1 large egg yolk
- 1 large egg
- 2 teaspoons vanilla extract
Cinnamon-Sugar Coating
- ⅓ cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
Preheat the Oven & Prepare Pans
- Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats.
Mix the Dry Ingredients
- In a medium bowl, whisk together the flour, cream of tartar, baking soda, salt, and cinnamon. Set aside.
Cream the Butter & Sugar
- In a large mixing bowl, use a hand or stand mixer to beat the softened butter and granulated sugar together until light and fluffy — about 2–3 minutes.
Add Wet Ingredients
- Mix in the sourdough discard, egg yolk, egg, and vanilla extract until smooth and creamy, scraping down the sides of the bowl as needed.
Combine Wet & Dry Mixtures
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. The dough will be soft and slightly sticky.
Make the Cinnamon-Sugar Coating
- In a small bowl, whisk together the sugar and cinnamon for rolling.
Form the Cookies
- Scoop 2-tablespoon-sized portions of dough and roll them into balls. Coat each ball generously in the cinnamon-sugar mixture.
Bake
- Arrange dough balls on the prepared baking sheets about 2 inches apart. Bake for 9–11 minutes, or until the edges are set but the centers still look soft.
Cool
- Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Storage
- Store in an airtight container at room temperature for up to 5 days.
- Freeze baked cookies for up to 2 months, or freeze unbaked dough balls (before coating) and roll in cinnamon-sugar just before baking.
My husband declared these his sourdough discard snickerdoodles his favorite cookies! They were a hit with family and friends. If you make them, I’d love to know your thoughts!