If you’ve ever wanted cookies that feel like a cozy hug, these sourdough snickerdoodle cookies are it. They’re soft, tangy, and dusted with a cinnamon sugar shell that cracks perfectly with each bite. Using sourdough discard in cookies might sound unusual, but it brings depth and keeps them chewy for days. Whether you’re a seasoned baker or just exploring your starter’s potential, this recipe makes your kitchen smell like warmth and joy. Ready to make a comforting dessert that’s as practical as it is delicious? Let’s discover why sourdough snickerdoodle cookies deserve a place in your baking rotation.
Table of Contents
Sourdough Snickerdoodle Cookies
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Soft, tangy sourdough snickerdoodle cookies with crackly cinnamon sugar, perfect for cozy desserts and using up sourdough discard.
Ingredients
1 cup sourdough discard
1/2 cup unsalted butter, softened
1 cup sugar
1 large egg
1 1/2 cups all-purpose flour
1 tsp cream of tartar
1/2 tsp baking soda
1/4 tsp salt
2 tbsp cinnamon
3 tbsp sugar (for rolling)
Instructions
1. Cream butter and sugar until fluffy.
2. Add the egg and sourdough discard, mixing until combined.
3. Whisk together flour, cream of tartar, baking soda, and salt, then mix into wet ingredients.
4. Chill dough for at least 30 minutes.
5. Preheat oven to 350°F (175°C).
6. Mix cinnamon and sugar in a bowl. Roll dough into balls and coat in cinnamon sugar.
7. Place on lined baking sheet and bake 10-12 minutes until edges are set and tops crackly.
8. Cool on the sheet for 5 minutes, then transfer to a wire rack.
Notes
For deeper flavor, chill dough overnight.
Freeze baked cookies for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 8g
- Sodium: 70mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 15mg
Keywords: sourdough snickerdoodle cookies, sourdough discard cookies, cinnamon cookies
Baking Memories: The Magic of Sourdough Snickerdoodle Cookies
If you wandered into my kitchen in West Lafayette on a crisp fall morning, you’d probably catch the scent of cinnamon sugar swirling with a hint of tang from sourdough discard rising from the oven. Sourdough snickerdoodle cookies have become a comfort ritual here, transforming the warmth of childhood cinnamon cookies into something deeper and richer, thanks to that whisper of tang only sourdough can bring.
I remember the first time I made snickerdoodles with my mom. I was barely tall enough to reach the counter, but she let me roll the dough balls in cinnamon sugar, my hands sticky with warmth and spice. Years later, folding sourdough discard into those cookies felt like adding a piece of the past to something beautifully present. These sourdough snickerdoodle cookies are forgiving, easy to work with, and perfect for using up discard while creating a dessert that feels nostalgic yet new. They bake up soft in the center, crisp around the edges, with that signature crackly cinnamon sugar crust that’s impossible to resist.
If you’re looking for another recipe that brings easy comfort to your kitchen, these sourdough discard pancakes are a wonderful next step for your weekend brunch plans. And if you enjoy using your starter creatively, try these sourdough discard flatbreads for a savory pairing alongside your cookie baking session. Baking should be joyful, curious, and gentle exactly what these sourdough snickerdoodle cookies bring to your kitchen.
Why Sourdough Elevates Snickerdoodle Cookies
What makes sourdough snickerdoodle cookies so special is the depth of flavor the discard adds. Sourdough’s natural tang complements the warm cinnamon sugar coating, keeping the cookies soft for days while providing a complexity that regular cookies often miss. The discard also helps give these cookies a delightful chew, balancing the crisp edges with a pillowy center.
Using sourdough discard in cookies isn’t just practical; it transforms your baking into a practice of using what you have while creating something comforting and satisfying. If you’ve been looking for a way to reduce discard waste while treating yourself, these cookies are the perfect place to start.
Crafting Perfect Sourdough Snickerdoodle Cookies
Should You Refrigerate Snickerdoodle Cookie Dough Before Baking?
Yes, you should refrigerate your sourdough snickerdoodle cookie dough before baking. Chilling the dough for at least 30 minutes allows the butter to firm up, preventing the cookies from spreading too much in the oven. It also helps the flour fully hydrate, letting the sourdough discard blend its gentle tang into the dough, and intensifies the warm cinnamon sugar flavor you love. If you want soft centers with crisp, cinnamon-sparkled edges, don’t skip this step.
Refrigeration also makes shaping easier, especially when rolling the dough in cinnamon sugar for that classic coating. It’s a simple step that makes a big difference, ensuring your sourdough snickerdoodle cookies bake up beautifully every time.
Mixing, Rolling, and Cinnamon Sugar Swirling
To make your sourdough snickerdoodle cookies, start by creaming butter and sugar until fluffy, then add your sourdough discard for a subtle tang that keeps these cookies tender. Mixing just until combined will help avoid tough cookies, preserving that soft chew in the center.
When shaping, scoop even balls and roll them in a generous mix of cinnamon and sugar until they’re fully coated. The cinnamon sugar forms a crackly crust as the cookies bake, creating those beautiful crevices that snickerdoodles are known for. For a deeper cinnamon flavor, consider adding a pinch of cardamom to your sugar mix for a gentle warmth.
If you’re looking to keep your baking low-fuss and fun, these sourdough discard chocolate chip cookies are another easy recipe to try after these snickerdoodles. And for savory balance during your baking day, these sourdough discard crackers are crisp, quick, and perfect for snacking between batches.
Troubleshooting and Storage
Why Do My Snickerdoodle Cookies Get Hard?
If your sourdough snickerdoodle cookies are turning out hard, it’s usually because they’ve been overbaked. These cookies should be pulled from the oven when the edges are just set while the centers still look slightly soft. They will continue to cook on the baking sheet as they cool, setting to the perfect chewy texture you expect in a snickerdoodle. Using sourdough discard in your cookies helps retain moisture, but timing is still key.
Another factor could be flour measurement. Scooping flour directly from the bag can lead to using too much, which dries out your cookies. Instead, spoon the flour into your measuring cup and level it with a knife for accuracy, ensuring your sourdough snickerdoodle cookies stay tender.
How Long Do Sourdough Cookies Stay Fresh?
Sourdough snickerdoodle cookies can stay fresh for 4–5 days when stored in an airtight container at room temperature. The sourdough discard in the dough helps the cookies retain moisture, keeping them soft longer than typical snickerdoodles. If you’d like to keep them even longer, freeze them in a single layer on a baking sheet, then transfer them to a freezer-safe bag for up to three months. Thaw at room temperature whenever you need a comforting treat.
These cookies are perfect for meal prep or making ahead for gatherings, maintaining their chew and cinnamon warmth day after day. If you’re looking for another sweet bake that keeps beautifully, these sourdough discard cinnamon rolls are a cozy companion to your cookie baking plans. And if you need a versatile sourdough bake for any day of the week, these no-knead sourdough bread loaves will keep your kitchen warm and welcoming.
Cracking, Flavors, and Serving Joyfully
Why Are My Snickerdoodle Cookies Cracking?
If your sourdough snickerdoodle cookies are cracking, that’s actually a good sign. Those beautiful cracks on top are a hallmark of a classic snickerdoodle, indicating the cookies have puffed up and spread correctly while baking. The cracking happens because of the baking soda and cream of tartar working with the sourdough discard’s acidity, helping the cookies rise and split, creating that signature cinnamon sugar crust.
However, if your cracks are too deep and the cookies feel dry, it might mean the oven temperature is too high or the cookies were baked too long. A quick check with an oven thermometer ensures you’re baking at the correct temperature for consistent, soft sourdough snickerdoodle cookies.
Serving Ideas and Flavor Variations
Sourdough snickerdoodle cookies are delightful on their own, but they also pair beautifully with a cup of tea or coffee for a comforting afternoon break. You can sprinkle a touch of flaky sea salt over the cookies before baking to enhance the cinnamon flavor, or add a pinch of cardamom to your cinnamon sugar for a cozy, spiced twist. If you’re feeling adventurous, sandwich a scoop of vanilla ice cream between two cookies for a simple, crowd-pleasing dessert.
These cookies also make a charming addition to your holiday cookie trays, offering something familiar yet elevated thanks to the sourdough’s tang. If you want another dessert to round out your baking day, these sourdough discard brownies bring rich chocolate comfort while using up more starter. For savory balance, pair your cookie day with these sourdough discard biscuits to keep your kitchen warm and welcoming.
FAQS
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Should you refrigerate snickerdoodle cookie dough before baking?
Yes, refrigerating your sourdough snickerdoodle cookie dough helps prevent excessive spreading and allows the cinnamon sugar flavor to develop, resulting in chewy centers with crisp edges.
Why do my snickerdoodle cookies get hard?
Snickerdoodle cookies often get hard due to overbaking or using too much flour. Remove cookies when edges are set but centers are soft to maintain their chewy texture.
How long do sourdough cookies stay fresh?
Sourdough snickerdoodle cookies stay fresh for 4–5 days in an airtight container at room temperature and can be frozen for up to three months while maintaining their softness.
Why are my snickerdoodle cookies cracking?
Cracking is normal for snickerdoodles and signals that the cookies have risen properly, creating their signature look while maintaining a tender interior.
Conclusion
Baking sourdough snickerdoodle cookies isn’t just about making a treat; it’s about creating something comforting with simple ingredients you already have on hand. Their tangy softness and cinnamon-sugar crunch bring warmth to your kitchen while using up your sourdough discard in a joyful, practical way. Whether you’re baking for a quiet afternoon or sharing with friends, these cookies deliver comfort, curiosity, and satisfaction in every bite.
If you’re ready for your next cozy bake, these sourdough discard 3-ingredient garlic knots are an easy, crowd-pleasing recipe to add to your kitchen lineup.
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