Sourdough Snickerdoodle Cookies

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.

This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.

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.

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