These Sourdough Snickerdoodle Cookies use sourdough discard in place of the cream of tartar to give them their signature tang. Their soft, chewy texture and warm cinnamon-sugar coating make them the perfect festive treat for the holiday season.
What exactly is a snickerdoodle?
When I decided to make sourdough snickerdoodles for my sourdough cookie recipe collection, I realized I wasn’t entirely sure myself! I knew they were a type of sugar cookie rolled in cinnamon sugar, but I wanted to understand what makes a snickerdoodle… well, a snickerdoodle.
It turns out, snickerdoodles are known not just for their cinnamon-sugar coating, but also for their signature tangy flavor, which typically comes from cream of tartar.
Since I’m not a fan of buying ingredients I rarely use, I thought, why not swap the cream of tartar for sourdough discard? It’s a great way to add that tangy flavor and use up extra starter!
These sourdough snickerdoodle cookies came out perfect - soft and chewy with a cozy cinnamon flavor, a hint of tang from the discard, and a rich, nutty depth from the brown butter. You can bake them the same day or let the dough chill for up to two days to develop even more flavor.
So, whether you're looking for a new favorite Christmas cookie or just craving a sweet cinnamon treat this holiday season, I hope you'll give my sourdough snickerdoodle recipe a try! I think you’ll find them as irresistible as I do.
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Ingredients & Substitutions
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Sourdough Discard- Instead of the usual cream of tartar, these snickerdoodle cookies get their signature tang from sourdough discard. It’s a fun twist that uses up excess starter and adds a unique layer of flavor.
- Cinnamon Sugar- Rolling each dough ball in cinnamon sugar gives these cookies their classic warm and cozy snickerdoodle flavor.
- All-Purpose Flour- To keep the cookies soft (not dry), measure the flour carefully by weighing it or gently spooning it into your measuring cup and leveling it off.
- Butter- Browned butter takes these cookies up a notch, adding a rich, nutty flavor. It also removes excess moisture from the dough, creating a chewier texture.
- Granulated Sugar- This sweetens the cookies and also helps give them a soft, chewy bite.
- Baking Soda + Powder- This combination helps the cookies spread and rise just right, creating that beautiful, cracked top while keeping them light and tender.
- Kosher Salt- I use Diamond Crystal Kosher Salt. If you're using table salt, use about half the amount.
Tips for Success
- Measure ingredients accurately. Too much flour can make the cookies dry. For best results, weigh the flour using a scale or spoon it into a measuring cup and level it off.
- Brown the butter. This step removes water and brings out a rich, nutty flavor essential for the cookie’s depth and soft, chewy texture - don’t skip it!
- Chill the dough. Chilling for at least an hour makes the dough easier to handle and helps the cookies hold their shape. Chill up to 48 hours if you want an extra tangy flavor.
- Don't overbake. Take the cookies out when the edges are just turning golden. They’ll firm up as they cool.
Here is how to make snickerdoodle cookies with sourdough discard.
Step 1: Brown the butter. In a small saucepan over medium-low heat, melt the butter. Keep whisking it frequently as it continues to cook. After a few minutes, the butter solids will turn a deep golden brown and develop a nutty aroma. Transfer the browned butter to a small bowl to prevent it from overcooking. Let it cool completely until solidified. For faster cooling, place the bowl of butter in an ice bath, stirring until solid.
Step 2: Mix dry ingredients. In a separate bowl, whisk together the flour, baking soda, baking powder, and kosher salt. Set aside.
Step 3: Combine wet ingredients. In a large mixing bowl, use a hand mixer or stand mixer to cream the solidified browned butter with the granulated sugar until smooth. Beat in the eggs until the mixture is light and fluffy. Add the sourdough discard and vanilla extract, mixing until well combined.
Step 4: Make cookie dough. Gradually add the dry ingredients to the wet mixture, mixing until a thick dough forms with no dry flour remaining. Cover the bowl and chill the dough in the fridge for at least 1 hour, or up to 48 hours if you prefer a stronger sourdough flavor.
Step 5: Prepare cinnamon sugar. While the dough is chilling, combine ¼ cup of granulated sugar with the cinnamon in a small bowl. Set aside.
Step 6: Preheat oven. When ready to bake, preheat your oven to 375°F and line a baking sheet with parchment paper.
Step 7: Portion and roll in cinnamon sugar. Scoop heaping tablespoons of chilled dough and roll them into balls. Roll each ball in the cinnamon sugar mixture until fully coated. Place them about 2 inches apart on the prepared baking sheet.
Step 8: Bake cookies. Bake for 9–11 minutes or until the edges are golden, centers are set, and tops are slightly cracked.
Step 9: Cool and enjoy. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
How to Store
Store your sourdough snickerdoodles in an airtight container at room temperature for up to one week. For longer storage, you can freeze them in a freezer-safe container for up to 6 months - just thaw at room temperature when you’re ready to serve.
You can also make the dough ahead! Either keep it in the fridge for up to 2 days or freeze it for up to 2 months. For easier baking later, I recommend rolling the dough into balls before freezing.
Are you tired of watching your sourdough discard go to waste?
It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!
Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.
No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.
Let's Connect!
Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].
📖 Recipe
Equipment
- Hand mixer or stand mixer
Ingredients
Snickerdoodle Cookie Ingredients
- 1 cup (226 grams, 2 sticks) unsalted butter
- 2 ¾ cups (330 grams) all-purpose flour
- 1 teaspoon (5 grams) baking soda
- ½ teaspoon (2 grams) baking powder
- ½ teaspoon (2 grams) Diamond Crystal Kosher Salt
- 1 ½ cups (300 grams) granulated sugar
- 2 large (100 grams) eggs
- ½ cup (100 grams) sourdough starter discard
- 2 teaspoons vanilla extract
Cinnamon Sugar Ingredients
- ¼ cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- In a small saucepan over medium-low heat, melt the butter. Keep whisking it frequently as it continues to cook. After a few minutes, the butter solids will turn a deep golden brown and develop a nutty aroma. Transfer the browned butter to a small bowl to prevent it from overcooking. Let it cool completely until solidified. For faster cooling, place the bowl of butter in an ice bath, stirring until solid.1 cup (226 grams, 2 sticks) unsalted butter
- In a separate bowl, whisk together the flour, baking soda, baking powder, and kosher salt. Set aside.2 ¾ cups (330 grams) all-purpose flour, 1 teaspoon (5 grams) baking soda, ½ teaspoon (2 grams) baking powder, ½ teaspoon (2 grams) Diamond Crystal Kosher Salt
- In a large mixing bowl, use a hand mixer or stand mixer to cream the solidified browned butter with the granulated sugar until smooth. Beat in the eggs until the mixture is light and fluffy. Add the sourdough discard and vanilla extract, mixing until well combined.1 ½ cups (300 grams) granulated sugar, 2 large (100 grams) eggs, ½ cup (100 grams) sourdough starter discard, 2 teaspoons vanilla extract
- Gradually add the dry ingredients to the wet mixture, mixing until a thick dough forms with no dry flour remaining. Cover the bowl and chill the dough in the fridge for at least 1 hour, or up to 48 hours if you prefer a stronger sourdough flavor.
- While the dough is chilling, combine ¼ cup of granulated sugar with the cinnamon in a small bowl. Set aside.¼ cup granulated sugar, 1 tablespoon ground cinnamon
- When ready to bake, preheat the oven to 375℉ and line a baking sheet with parchment paper.
- Scoop heaping tablespoons of chilled dough and roll them into balls. Roll each ball in the cinnamon sugar mixture until fully coated. Place them about 2 inches apart on the prepared baking sheet.
- Bake for 9–11 minutes or until the edges are golden, centers are set, and tops are slightly cracked.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Storage: Store cookies in an airtight container at room temperature for up to 1 week or freeze for up to 6 months.
- Make Ahead: Prepare cookie dough and store it in the refrigerator for up to 48 hours or freeze for up to 2 months.
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