There’s something special about biting into a warm, cinnamon-sugar-coated cookie that melts in your mouth. And when that cookie is a Sourdough Snickerdoodle – Soft & Chewy Cinnamon Sugar Cookie, you know you’re in for a treat!
If you’ve been looking for a way to use up your sourdough discard, this recipe is about to become your new favorite. It’s a delightful twist on the classic snickerdoodle, offering a subtle tang that complements the sweet and spicy cinnamon sugar coating. Plus, they’re ridiculously easy to make! So, preheat that oven, grab your mixing bowls, and let’s bake some magic!
Table of Contents
Sourdough Snickerdoodles – Cinnamon Sugar Cookies
Equipment
- Mixing bowls (large and medium)
- Hand or stand mixer
- Rubber Spatula
- Baking sheets (2)
- Parchment paper
- Cookie scoop or tablespoon
- Wire rack
- Small bowl for cinnamon sugar
Ingredients
Dry Ingredients
- 2 ¾ cups 345g all-purpose flour
- 1 ½ tsp cream of tartar
- 1 tsp baking soda
- ½ tsp salt
Wet Ingredients
- 1 cup 226g unsalted butter, softened
- 1 ½ cups 300g granulated sugar
- 2 large eggs
- ½ cup 120g sourdough discard (unfed)
- 1 tsp vanilla extract
Cinnamon Sugar Coating
- 1 tbsp ground cinnamon
- ¼ cup 50g granulated sugar
Instructions
- Preheat oven to 375°F (190°C).
- Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt.
- Set aside.
- In a large bowl, beat softened butter and sugar until light and fluffy (2–3 minutes).
- Beat in eggs one at a time.
- Mix in sourdough discard and vanilla until smooth.
- Slowly add the dry ingredients into the wet mixture and mix until a dough forms.
- Cover and chill for 30 minutes (or overnight for enhanced flavor).
- In a small bowl, combine ¼ cup sugar with 1 tbsp cinnamon.
- Roll dough into 1-inch balls and coat each in cinnamon sugar.
- Place coated dough balls on the baking sheet, spaced 2 inches apart.
- Bake for 10–12 minutes, or until edges are set and lightly golden.
- Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack.
Notes
- Calories: 130
- Carbs: 18g
- Fat: 6g
- Protein: 1.5g
Why You’ll Love These Sourdough Snickerdoodles
- Soft & Chewy Texture – Thanks to the perfect balance of ingredients, these cookies stay delightfully soft inside with a slight crisp on the outside.
- Tasty Use for Sourdough Discard – No more waste! This recipe transforms leftover sourdough into a delicious treat.
- Quick & Easy – You only need 25 minutes from start to finish!
- Perfectly Spiced – A heavenly mix of cinnamon and sugar coats every bite.
Equipment
- Mixing bowls
- Electric mixer
- Baking sheets
- Parchment paper
- Measuring cups and spoons
- Cookie scoop (optional)
- Wire rack for cooling
What You Will Need & Substitutions?
Dry Ingredients
- 2 ¾ cups (345g) all-purpose flour
Substitution: Use whole wheat flour for a heartier texture or gluten-free 1:1 flour for a gluten-free option. - 1 ½ tsp cream of tartar
Substitution: If unavailable, replace cream of tartar and baking soda with 2 tsp baking powder. - 1 tsp baking soda
Substitution: If using baking powder instead of cream of tartar, omit baking soda. - ½ tsp salt
Substitution: Use sea salt for a richer flavor or omit if using salted butter.
Wet Ingredients
- 1 cup (226g) unsalted butter, softened
Substitution: Use salted butter (reduce added salt) or coconut oil for a dairy-free alternative. - 1 ½ cups (300g) granulated sugar
Substitution: Use brown sugar for a deeper caramelized flavor or coconut sugar for a refined sugar-free option. - 2 large eggs
Substitution: Replace with flax eggs (2 tbsp ground flaxseed + 6 tbsp water) for a vegan alternative. - ½ cup (120g) sourdough discard
Substitution: If no discard is available, use Greek yogurt or buttermilk for a similar tangy effect. - 1 tsp vanilla extract
Substitution: Use almond extract for a unique twist.
Cinnamon Sugar Coating
- 1 tbsp cinnamon
Substitution: Use pumpkin spice for a fall-inspired variation. - ¼ cup (50g) sugar
Substitution: Use coconut sugar or monk fruit sweetener for a healthier option.
Step-by-Step Directions & Tips
Preheat & Prepare
Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper to prevent sticking.
Tip: Use a light-colored baking sheet to avoid over-browning.
Mix Dry Ingredients
In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.
Tip: Sift the dry ingredients for a smoother cookie texture.
Cream Butter & Sugar
In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy (about 2-3 minutes).
Tip: Properly creaming the butter and sugar helps create air pockets, making the cookies light and tender.
Add Wet Ingredients
Mix in the eggs, sourdough discard, and vanilla extract until smooth and well combined.
Tip: If the mixture looks curdled, don’t worry! It will smooth out once the dry ingredients are added.
Combine & Chill
Gradually add the dry ingredients to the wet mixture, stirring until a dough forms. Cover the dough and chill in the refrigerator for 30 minutes (this helps with rolling and prevents spreading).
Tip: For extra flavor, let the dough chill overnight.
Roll in Cinnamon Sugar
In a small bowl, mix the sugar and cinnamon for rolling. Shape the dough into 1-inch balls, roll each in the cinnamon sugar, and place them on the prepared baking sheets, spacing them 2 inches apart.
Tip: For uniform cookies, use a cookie scoop.
Bake & Check for Doneness
Bake for 10-12 minutes, or until the edges are set and slightly golden. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Tip: The cookies will continue cooking slightly after removal, so don’t overbake!
Optional: Extra Soft Cookies
For even softer cookies, store them in an airtight container with a slice of bread to maintain moisture.
Tips for the Best Sourdough Snickerdoodles
- Use Active Sourdough Discard – While inactive discard works, active discard enhances the tangy flavor.
- Don’t Skip Chilling – This helps control spread and keeps cookies thick and chewy.
- Experiment with Spices – Try adding a pinch of nutmeg or cardamom for extra depth!
- Store Properly – Keep in an airtight container at room temperature for up to 5 days.
How to Store & Reheating
- Store cookies in an airtight container at room temperature for up to 5 days.
- To freeze, place baked cookies in a freezer-safe container for up to 3 months.
- Reheat cookies in a microwave for 10-15 seconds to restore softness.
How to Serve and What to Serve With?
- Serve warm with a glass of cold milk or hot coffee.
- Pair with a scoop of vanilla ice cream for a decadent dessert.
- Enjoy alongside a cup of spiced chai tea for a cozy treat.
FAQs
Can I make Sourdough Snickerdoodles gluten-free?
Yes! Substitute the all-purpose flour with a 1:1 gluten-free flour blend.
Why use sourdough discard in Cookies?
Sourdough discard adds a subtle tang, enhances texture, and prevents waste! It also balances the sweetness of the cookies beautifully.
What if I don’t have cream of tartar?
No worries! Replace the cream of tartar and baking soda with 2 tsp of baking powder.
Can I freeze the cookie dough?
Absolutely! Roll the dough into balls, coat in cinnamon sugar, and freeze on a baking sheet. Once frozen, transfer to a ziplock bag and store for up to 3 months. Bake straight from frozen, adding a minute or two to the baking time.
And there you have it – the ultimate Sourdough Snickerdoodles – Soft & Chewy Cinnamon Sugar Cookies recipe! These cookies are everything you could want: sweet, cinnamony, soft, chewy, and oh-so-irresistible. Plus, they make the perfect excuse to use up your sourdough discard.
So what are you waiting for? Go ahead, whip up a batch, and enjoy the warm, sugary magic of these delightful cookies. Happy baking!
