There’s something truly magical about snickerdoodle cookies—their soft, chewy texture, the warm embrace of cinnamon-sugar, and that slight tang from cream of tartar. But what if I told you we could make them even better? Enter sourdough snickerdoodle cookies—a delightful spin on the classic, using sourdough discard to add depth of flavor while reducing waste.
These cookies are soft in the center, slightly crisp around the edges, and have a subtle tang that pairs beautifully with the cinnamon-sugar coating. They’re everything you love about traditional snickerdoodles, but with an extra layer of flavor complexity. If you’ve been looking for a delicious way to use up sourdough discard, this is it.
Why You’ll Love This Recipe
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A No-Waste Recipe – A great way to use sourdough discard instead of tossing it.
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Soft and Chewy – The perfect texture with a slightly crisp edge and a tender center.
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Unique Flavor – The sourdough adds a subtle tang that enhances the cinnamon-sugar goodness.
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Easy to Make – Simple ingredients, no fancy techniques, just classic cookie magic.
What Do Sourdough Snickerdoodle Cookies Taste Like?
These cookies taste like a classic snickerdoodle but with a deeper, richer flavor. The sourdough discard doesn’t make them taste overly sour—it simply enhances the buttery, cinnamon-spiced notes with a slightly tangy contrast. The result is a cookie that feels familiar but with a little extra character.
Ingredients
For the Cookies
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1/2 cup unsalted butter, softened
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3/4 cup granulated sugar
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1/4 cup brown sugar
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1/2 cup sourdough discard (unfed)
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1 egg
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1 teaspoon vanilla extract
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1 3/4 cups all-purpose flour
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1/2 teaspoon baking soda
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1/2 teaspoon cream of tartar
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1/2 teaspoon salt
For the Cinnamon-Sugar Coating
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1/4 cup granulated sugar
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1 tablespoon cinnamon
Tools You’ll Need
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Mixing bowls
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Hand or stand mixer
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Measuring cups and spoons
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Whisk
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Baking sheet
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Parchment paper
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Cooling rack
Ingredient Substitutions and Additions
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No sourdough discard? Replace it with 1/4 cup plain yogurt or buttermilk for a similar tangy effect.
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Want extra spice? Add a pinch of nutmeg or cardamom to the dough for a warm depth of flavor.
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Gluten-free option – Use a 1:1 gluten-free flour blend, though texture may vary slightly.
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Brown butter twist – For a richer flavor, brown the butter before mixing it into the dough.
How to Make Sourdough Snickerdoodle Cookies
1. Make the Dough
In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy. This step helps create a soft, chewy texture.
Mix in the sourdough discard, egg, and vanilla extract until well combined.
In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt.
Gradually add the dry ingredients to the wet mixture, stirring just until a soft dough forms.
Cover the dough and refrigerate for 30 minutes to 1 hour—this helps the flavors meld and improves the texture of the cookies.
2. Prepare the Coating & Shape the Cookies
In a small bowl, mix the granulated sugar and cinnamon.
Scoop tablespoon-sized portions of dough and roll them into balls. Then, coat each one generously in the cinnamon-sugar mixture.
Place the coated dough balls on a parchment-lined baking sheet, spacing them about 2 inches apart to allow for spreading.
3. Bake the Cookies
Preheat your oven to 350°F (175°C).
Bake the cookies for 10-12 minutes, until the edges are set but the centers remain soft.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. This helps them set without becoming too firm.
What to Serve with Sourdough Snickerdoodle Cookies
These cookies are delightful on their own, but they pair beautifully with:
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A glass of cold milk for a classic pairing
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Hot coffee or chai tea for a cozy treat
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A scoop of vanilla ice cream for an indulgent dessert
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Pumpkin spice latte for the ultimate fall-inspired snack
Tips for Perfect Snickerdoodles
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Chill the dough – This prevents the cookies from spreading too much and enhances the flavor.
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Use fresh cream of tartar – It’s what gives snickerdoodles their signature tangy bite and helps with texture.
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Don’t overbake – The centers should look slightly underdone when you take them out. They’ll firm up as they cool.
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Mix cinnamon-sugar well – This ensures every cookie gets evenly coated with that irresistible spice.
How to Store and Freeze
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Room temperature – Store in an airtight container for up to 5 days.
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Refrigerator – Keeps fresh for about a week in a sealed container.
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Freezer – Freeze baked cookies for up to 3 months in a freezer-safe bag. Simply thaw at room temperature before enjoying.
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Freezing the dough – Roll into balls, coat in cinnamon-sugar, and freeze on a baking sheet. Once frozen, transfer to a zip-top bag and bake directly from frozen, adding 1-2 extra minutes to the baking time.
Frequently Asked Questions
Can I use fed sourdough starter instead of discard?
Yes, but it may affect the texture slightly. Discard works best since it’s thicker and less active.
Why do my cookies turn out flat?
If your cookies spread too much, your butter may have been too soft, or the dough wasn’t chilled long enough. Try refrigerating for an hour before baking.
Do I need cream of tartar?
Yes, it’s essential for the signature tang and chewy texture. If you don’t have it, you can substitute 1 teaspoon lemon juice or vinegar.
Can I make these ahead of time?
Absolutely! You can refrigerate the dough for up to 24 hours before baking. If it becomes too firm, let it sit at room temperature for a few minutes before scooping.
More Sourdough Discard Recipes to Try
If you love using sourdough discard in creative ways, check out these delicious recipes:
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Sourdough Discard Cheez-Its – Crispy, Cheesy, and Irresistible
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Sourdough Discard Jalapeño Popper Bites – A Spicy, Cheesy Delight
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Sourdough Discard Garlic Pull-Apart Bread – Buttery, Garlicky Goodness
Final Thoughts
Sourdough snickerdoodle cookies are the perfect blend of nostalgic comfort and modern baking creativity. They’re chewy, cinnamon-kissed, and just a little bit tangy, making them an irresistible treat for any occasion. Whether you’re a seasoned sourdough baker or just looking for a new way to use up discard, this recipe is one you’ll want to make again and again.
If you try these cookies, let me know how they turn out! Leave a comment or share your baking adventures on Pinterest. And if you love baking with sourdough, don’t forget to explore more of my sourdough discard recipes. Happy bakin