Soft and Chewy Sourdough Snickerdoodle Cookies Recipe
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These sourdough snickerdoodle cookies are everything you love about the classic cookie with a delicious sourdough twist. They have crisp, cinnamon-sugar coated edges, soft and chewy centers, and just the right hint of tang from sourdough discard. Whether you’re looking for another way to use up extra starter or simply craving a cozy homemade treat, this recipe is sure to become a family favorite.
If you’re anything like me, you’re always looking for delicious ways to use sourdough discard instead of throwing it away. While bread is wonderful, sometimes it’s fun to bake something sweet—and these cookies disappear almost as quickly as they come out of the oven.
Tools
Mixing Bowls (one medium, one small)
Whisk
Parchment paper (optional)
Why You’ll Love This Recipe
- A delicious way to use sourdough discard
- Soft, chewy centers with lightly crisp edges
- Classic cinnamon-sugar flavor everyone loves
- Easy to make with simple pantry ingredients
- Great for making ahead or freezing
- My children’s personal favorite and most asked for treat
What is Sourdough Discard?
Sourdough discard is the portion of starter removed before feeding your sourdough starter. While it isn’t active enough to provide much rise on its own, it adds incredible flavor, moisture, and tenderness to baked goods like cookies, muffins, pancakes, and quick breads.
If you’re new to sourdough, be sure to check out my complete Beginner’s Sourdough Guide where I walk you through everything you need to know to get started.
Sourdough Snickerdoodle Ingredients
Butter, softened
Sugar
Sourdough discard
Vanilla
Eggs
All purpose flour
Cream of tartar
Baking soda
Salt
For sugar coating:
Sugar
Cinnamon
How to Make Sourdough Snickerdoodle Cookies
Step 1. Preheat oven to 375 F
Step 2. Cream together butter and sugar until light and fluffy (2-3 minutes)
Step 3. Add in discard, eggs, and vanilla and mix together
Step 4. Add in dry ingredients and mix until combined
Step 5. In a separate small bowl mix the 1/4 cup sugar and 2 tsp cinnamon for the topping
Step 6. Shape dough into balls, however size you want them. Recommended 1 inch in diameter each.
Step 7. Roll them in the cinnamon sugar mixture and place on a cookie sheet.
Step 8. Bake the cookies at 375 F for 8-10 minutes until the edges are cooked.
Step 9. Cookies will continue to bake on the cookie sheet so don’t overbake them or they will become too crispy.
Step 10. Let cool a few minutes and then place on a cooling rack or cutting board to cool completely
Tips for the Best Sourdough Snickerdoodle Cookies
- Don’t overbake. The cookies will continue cooking as they cool, giving you perfectly soft centers.
- Chill the dough if your kitchen is warm or if you prefer thicker cookies.
- Roll generously in cinnamon sugar for the classic snickerdoodle finish.
- Use room-temperature ingredients for the best texture.
Frequently Asked Questions
Can I use active sourdough starter instead of discard?
Yes! Active starter works just as well in this recipe. Since the cookies rely primarily on baking soda or baking powder for leavening, either active starter or discard will produce delicious results.
Can I long ferment this cookie dough?
Yes. After mixing the dough, cover it tightly and refrigerate for 12–24 hours before baking. This develops additional sourdough flavor while allowing the flour more time to hydrate.
Can I freeze the cookie dough?
Absolutely. Scoop the dough into balls, freeze on a baking sheet, then transfer to a freezer-safe bag. Bake straight from frozen, adding an extra minute or two to the baking time if needed.
How should I store these cookies?
Store the cooled cookies in an airtight container at room temperature for up to 5 days. They also freeze beautifully for longer storage.
Variations
- Add white chocolate chips for extra sweetness.
- Mix in chopped pecans for a little crunch.
- Sprinkle flaky sea salt on top after baking for a sweet-and-salty finish.
More Sourdough Discard Recipes You’ll Love
If you’re trying to use up extra sourdough discard, here are a few more family favorites:
- Sourdough Discard Chocolate Chip Cookies
- Sourdough Discard Lemon Bars
- Sourdough Dutch Baby
- Homemade Sourdough Pancakes
Final Thoughts
There’s something so comforting about a warm snickerdoodle fresh from the oven. Adding sourdough discard gives these cookies even more depth of flavor while helping reduce kitchen waste—a win-win in my book.
I hope your family loves these sourdough snickerdoodle cookies as much as mine does! If you make them, I’d love to hear how they turned out. Leave a comment below and let me know, or tag me on social media so I can see your delicious creations!
Sourdough Discard Snickerdoodles
Ingredients
Equipment
Method
- Preheat oven to 375 F
- Cream together butter and sugar until light and fluffy (2-3 minutes)
- Add in discard, eggs, and vanilla and mix together
- Add in dry ingredients and mix until combined
- In a separate small bowl mix the 1/4 cup sugar and 2 tsp cinnamon for the topping
- Shape dough into balls, however size you want them. Recommended 1 inch in diameter each.
- Roll them in the cinnamon sugar mixture and place on a cookie sheet.
- Bake the cookies at 375 F for 8-10 minutes until the edges are cooked.
- Cookies will continue to bake on the cookie sheet so don’t overbake them or they will become too crispy.
- Let cool a few minutes and then place on a cooling rack to cool completely
