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.
This was my first experience making anything other than bread with sourdough starter. My starter is brand new and I made it last week according to your directions! Success!
These cookies remind me of tea cakes. They have a very subtle tang! I took a chance and made them with self rising flour, omitting the salt and baking powder from the recipe and they turned out great. It was so interesting to see the cookie dough getting sort of bubbly in between batches.
Yummy!
So delicious!! These are a new family favorite
Wowza! These are amazing! I’m high altitude in Colorado and I used the measurements rather than weights and I fluffed up my flour a bunch before measuring. I added about a 1/2 cup more flour because I felt like the dough was too wet. These came out PERFECT! My husband is eating them fresh off the cooking rack and singing all my praises. Thanks for a delicious recipe 🤩
When I mixed these they were wet as well so I put them in the fridge and then they were perfect! Super easy to roll out once they were chilled. I think that beating the butter made them a little too soft to handle right after being mixed! Happy baking!
These cookies have the perfect texture!
Can I long firm it this dough as a whole? I mean, before I roll it into balls? I’ve done that with the chocolate chip cookies and with the peanut butter cookies and it worked beautifully.
Yes that’s fine.
Delicious! My daughter-in-law cannot eat regular flour. Thankfully she can eat sourdough that has been long fermented. We all enjoyed your recipe very much.
Lisa do you use organic cane sugar in your recipes?
Yes, usually.
After youre done mixing the wet and dry ingredients is the dough supposed to be really sticky and wet?
It shouldn’t be sticky and wet! May need a little more flour.
Hi Lisa! These cookies are grrrreat! Thank you. Please let me know how to bake then after I froze them? Do I bake straight out of the fridge for the same time or? Thanks again.
So glad you enjoy them. Yes. They may need an extra minute or two if they come out of the freezer.