Sourdough Snickerdoodle Cookies

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!

Course: Dessert

Cuisine: German

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: cookies

Ingredients

Dry Ingredients

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.