The perfect sourdough snickerdoodle cookies are soft cookies, crisp edges, and lots of cinnamon flavor. This easy recipe is a great way to use up extra sourdough discard.
Who doesn’t love the classic combination of cinnamon, sugar, and butter? For anyone looking to take their snickerdoodle game to the next level, sourdough snickerdoodles are the answer.
These chewy, delicious treats offer a unique twist on a much-loved classic. Adding sourdough starter (especially discard) adds a lot of that delicious tang to the recipe. Tanginess plus sweetness from the sugar is a match made in heaven.
In this post, we’ll explore the science behind sourdough starter, the steps for making the perfect sourdough snickerdoodle cookie, and tips for getting the perfect texture and taste.
With the power of sourdough and a few simple ingredients, you can make a batch of homemade cookies that will have everyone clamoring for seconds.
Why you will love this recipe:
Easy: They only take a few minutes to make. Plus, it’s a great activity for the kids. They will love making them and rolling them in sugar.
Long fermented: This recipe can be made quick or long fermented for better digestibility.
Use up extra discard: Don’t toss it out. This is the perfect way to use up sourdough starter discard.
Prep ahead: This is the perfect cookie to make ahead. You can either make the cookies and freeze, or place the dough in the fridge for up to 3 days to long ferment.
Tips:
- This is a great way to use up extra sourdough starter. You can find more sourdough discard recipes here.
- For measuring flour, I’m a dunk my measuring cup into my large canister of flour and shaking it level kind of person. Fluff the flour if it’s been awhile so the cookies aren’t dense.
- If you are totally new to sourdough you can learn how to make your own sourdough starter here.
- Cream of tartar may seem like a strange ingredient for cookies, but for snickerdoodle recipes it is a must. It gives it that chewy texture and inhibits the sugar from crystallizing. You can still make them without this ingredient, but the texture will be different.
- I like to roll them in a ball and then roll them into the sugar. You could also make them into drop cookies and drop them into the sugar and roll around. The shape won’t be as perfect.
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Ingredients:
All purpose flour
Cream of tartar – This is an important ingredient in this recipe. Without it, these will be more like sugar cookies.
Baking soda – Rather than relying on the wild yeast to give these cookies rise, this recipe uses baking soda.
Salt
Cinnamon
Unsalted butter – Soften at room temperature for a few hours so the butter creams with the sugar easily.
Sugar
Eggs
Sourdough discard – Active sourdough starter would also work, but it won’t add a lot of tangy flavor.
Vanilla extract – Homemade or store bought, adds the delicious hint of vanilla flavor.
Cinnamon sugar coating
Sugar
Cinnamon
Tools you may need:
Stand mixer or electric hand mixer
Measuring cups and spoons
Baking sheet
Wire rack
Parchment paper
How To Make Sourdough Snickerdoodle Cookies:
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 1/2 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)
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.
Long Fermented Snickerdoodles:
Prepare cookie dough as stated above.
Roll the dough in the cinnamon sugar. 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.
Storage:
Store in an airtight container for up to two to three weeks at room temperature, or 2 months in the fridge. Freeze baked cookies for up to 12 months. (source)
Freeze cookie dough balls on a parchment lined baking sheet without touching. Once frozen, place in an airtight container (like a zip lock bag) and freeze for up to three months.
FAQ:
What does sourdough do for cookies?
Adding discard to cookies adds a delicious slight tang to the cookies. If allowed to ferment the discard does help break down the gluten making these cookies more digestible.
How can I use sourdough discard?
There are so many different ways to use sourdough starter. Rather than just tossing it out, use it to make sourdough scones, muffins, crackers, sourdough pizza crust, etc.
Find More Of My Favorite Cookie Recipes:
- Sourdough Chocolate Chip Cookies
- Peanut Butter Cookies
- Cut Out Sourdough Sugar Cookies
- Sourdough Oatmeal Cookies
- Chocolate Dipped Sourdough Shortbread Cookies
If you try this recipe and love it, I would love it if you gave it 5 stars! Thank you! Tag me on Instagram @farmhouseonboone.
Sourdough Snickerdoodle Cookies
Ingredients
- 2 3/4 cups all purpose flour, 385 g
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 teaspoon salt, 5 g
- 1 1/2 teaspoons cinnamon, 4 g
- 1 cup unsalted butter, 227 g
- 1 1/2 cups sugar, 300 g
- 2 large eggs
- 1/2 cup sourdough starter discard, 142 g
- 2 teaspoons vanilla, 10 g
Cinnamon sugar coating
- 1/4 cup sugar, 50 g
- 1 tablespoon cinnamon, 8 g
Instructions
- 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 1/2 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)
- 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.
Notes
- Long fermented option: after rolling the cookie dough in the cinnamon sugar, place in the refrigerate to long ferment overnight or up to 3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I followed your recipe exactly using discard, but the dough is so sticky I can’t roll it into balls. What can I do ?
Help!!
I would add a touch more flour. Sometimes discards can have different levels of hydration.
I am 66 years old and have not had a snickerdoodle like this since I was a child.
This is the way I remember them always being, recipes now are not the same. Thanks for all the recipes you share.
Made these and loved them! This time I am baking from frozen, wondering if I need to reduce oven temp and cook longer or as is? Thank you! Also will it work to bake two sheets at once?
I love this recipe, but every time my dough is wayyyy too water. I end up having to add like 2 more cups of flour to even get it to roll into a ball. Am I doing something wrong?!
Yes, it sounds like something is wrong with the process.
I placed my dough in the fridge to harden slightly. This helped a lot with the “wet dough” and I was then able to roll them perfectly.
I had the same issue. I did one batch measuring with grams and one batch measuring cups and tsp/TBS. Both were soo wet I couldn’t roll unless I added 2 cups extra flour.
I followed the recipe exactly and baked for 10 minutes – they turned out a little fluffier/cakier than I prefer my snickerdoodles, so I might try cutting the BS in half next time. But the flavor is fantastic! I only fermented for 4 hrs in the fridge. I will definitely try again 🙂
These are absolutely amazing !!! Only problem……
I want to eat them all!!!!!
These Sourdough Snickerdoodle Cookies look absolutely delicious! I love the idea of combining sourdough with a classic cookie. Can’t wait to try this recipe and add a twist to my baking. Thanks for sharing!
These were wonderful! I used the weight measurements and the dough turned out great.
I do have a question though. What would happen if I omitted the sourdough discard? I know it won’t have the tang taste but I am unsure if it would have any other effect on the recipe if omitted?
Made for my family and they devoured them! So delish! My dough was more like a batter, but I put it in the fridge for a few hours then scooped them out and baked them and they were perfect!
I’m at 6500 ft. My batter was wet and sticky, but workable. With trial and error, I found that I had to lower the temperature to 375 and cook for only 10 minutes, then they were perfect. Thanks for your amazing recipes!