Sourdough Caramel Cookies

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The Story & Intro

Some bakes feel like home, and these sourdough caramel cookies do just that. I remember one rainy October afternoon in West Lafayette leaves tapping the windows, coffee brewing and the smell of brown sugar and cinnamon wafting through my kitchen. I’d been saving some sourdough discard and wanted something sweet, but not too sweet. That’s when it hit me: a cookie that balances richness with just a whisper of tang. Gooey caramel, warm cinnamon, and a chewy center thanks to the discard. It was fall comfort wrapped in golden edges.

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These cookies weren’t just delicious they sparked something. The slight acidity from the sourdough rounded out the sweetness beautifully, like a symphony balancing soft and sharp notes. And when I sprinkled flaky sea salt on top of the warm caramel pools? Magic. It reminded me of my sourdough snickerdoodle cookies classic, but with a twist that made them unforgettable. The discard doesn’t just stretch your starter it elevates your flavor game.

Over time, I’ve played with mix-ins, swapped spices, and even folded some extras into the dough like in my sourdough pecan pie oatmeal cookies. But this version brown sugar, cinnamon, caramel stays closest to my heart. It’s the kind of recipe you bookmark, bake again, and soon can’t imagine your fall without.

If you’ve never tried discard in cookies before, let this be your invitation. These sourdough caramel cookies are forgiving, cozy, and loaded with flavor. Whether you’re baking for a quiet weekend or gifting a dozen to neighbors, you’ll find the warmth in every bite.

Next, let’s explore why sourdough makes these cookies so chewy, complex, and absolutely irresistible.

Why Sourdough Makes These Cookies Shine

Using sourdough in cookies may sound unconventional, but it’s one of the best baking hacks I’ve discovered. When you incorporate sourdough discard into cookie dough, you’re not just reducing waste you’re unlocking flavor and texture you didn’t even know cookies could have. The discard brings a subtle tang that balances sweet ingredients like brown sugar and caramel, keeping the cookie from tipping into overly rich territory. That hint of acidity creates depth a little like salt does in a chocolate chip cookie.

Texture-wise, discard helps create chewy centers while keeping the edges crisp and golden. That combination makes for cookies you want to bite into again and again. You’ll notice the dough is slightly softer than traditional cookie dough. That’s thanks to the hydration from the discard, which makes it easier to mix but also means chilling the dough is helpful. Chilling reduces spreading and keeps the centers gooey not cakey.

Beyond the science, there’s a comfort in baking with something “alive.” Just like in my sourdough cinnamon donut recipe, the discard in these cookies brings a warmth that feels intentional. It ties the recipe to something greater your starter, your practice, your kitchen.

If you’ve ever made my cinnamon sourdough muffins, you already know how beautifully sourdough plays with warm spices. In cookies, that harmony becomes even more pronounced. The cinnamon sings, the caramel melts just enough, and the brown sugar turns syrupy and soft.

For anyone nervous about the discard’s flavor don’t be. Once baked, the sourdough blends so subtly that most people won’t even recognize it. They’ll just taste something rich, balanced, and homemade in the best way.

Next up: we’ll dig into the ingredients and steps that make these cookies work so well every single time.

Building the Perfect Sourdough Caramel Cookie

What makes a cookie unforgettable? It’s not just the flavor it’s the balance. These sourdough caramel cookies hit that balance because every ingredient plays a role. It starts with softened unsalted butter. Creaming it with both brown and granulated sugar creates that dreamy soft chew with just the right caramelized edge. Brown sugar adds moisture and a deep molasses undertone that pairs beautifully with cinnamon and caramel.

Speaking of caramel: go for soft caramel bits or chop up soft caramels yourself. They melt into gooey pockets that surprise you in every bite. The caramel softens during baking, and if you press a few extras on top before they go into the oven, you’ll get irresistible little pools that bubble and glisten. A sprinkle of flaky sea salt right after baking? It’s not optional it’s the crown.

Let’s talk about the sourdough discard. You’ll want it unfed and at room temperature. The tang enhances the sweetness without overpowering it, and it loosens the dough slightly, making it easier to work with. Cinnamon (not shy use a full two teaspoons) rounds out the warmth, and a bit of vanilla brings it all together.

After mixing, chill the dough for at least 15 minutes especially helpful if you’re working with active discard. This helps the cookies hold shape and keeps the centers chewy, not flat. When baking, pull them out just as the edges set and the centers still look soft. They’ll finish setting on the tray.

Much like in my pumpkin sourdough cinnamon rolls, the combination of cinnamon and sourdough in these cookies creates something nostalgic and craveable.

Ready to switch things up or troubleshoot your dough? Let’s cover that next.

Variations, Troubleshooting & Storage Tips

Once you’ve nailed your base dough, these sourdough caramel cookies become a creative playground. Craving a nutty crunch? Stir in chopped pecans or walnuts for contrast. Want to take the warmth further? Add a pinch of nutmeg or a dash of cardamom to elevate the cinnamon. Prefer your cookies a little less sweet? Swap half the caramel bits for chopped dark chocolate to bring in a bittersweet edge.

You can even take inspiration from my sourdough chocolate chip cookies and use browned butter for a toasty depth that pairs beautifully with cinnamon. The base dough is forgiving just remember to chill if you add anything extra moist like marshmallows or fruit.

Having trouble with spreading? Check your butter it should be soft but not melty. If your cookies spread too thin, add an extra tablespoon of flour and chill longer. If they don’t spread enough, your dough may be too cold let it rest at room temp for 10 minutes before baking.

Storage is simple: keep cooled cookies in an airtight container at room temp for up to 5 days. The texture stays soft and chewy thanks to the sourdough. Want to freeze? Scoop the dough into balls, freeze on a sheet tray, and then store in a zip bag. Bake straight from frozen just add a minute or two to the time.

If you loved these, don’t miss my sourdough discard cinnamon sugar muffins for a similar vibe in muffin form, or try the indulgent sourdough discard s’mores bars for a gooey twist.

Now, before we wrap, let’s answer a few common sourdough cookie questions!

Frequently Asked Questions

Can you use sourdough discard in caramel cookies?
Absolutely! Sourdough discard adds a subtle tang that balances the sweetness of caramel and sugar. It also helps create a soft, chewy texture without overpowering the flavor.

What does sourdough discard do to cookie texture?
The natural acidity in discard tenderizes the dough and adds moisture, giving your cookies a chewy center with lightly crisp edges. It also enhances flavor complexity.

How do you keep caramel from melting out of cookies?
Use soft caramel bits or well-chopped caramels and chill your dough before baking. Press a few caramels on top after shaping this helps create caramel pools without leaking.

Can I freeze sourdough caramel cookie dough?
Yes! Scoop and flash-freeze dough balls, then transfer them to a sealed bag. Bake straight from frozen, just add 1–2 extra minutes to your baking time.

Conclusion

These sourdough caramel cookies bring together everything we love sweet, chewy, warm, and just a little tangy. They’re a beautiful way to use your discard, and once you try them, they’ll earn a permanent spot in your baking rotation. Whether shared warm with coffee or stored for a rainy-day snack, they deliver that homemade magic every time.

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