Name: Sourdough Snickerdoodles
Prep time: 15 min
Cook time: PT-491571H56M47S
Total time: PT-491571H56M47S
Cuisine: American
Ingredients: 1/2 cup unsalted butter, softened; 1/2 cup granulated sugar; 1/3 cup brown sugar, packed; 1/2 cup sourdough discard (unfed); 1 large egg; 1 teaspoon vanilla extract; 1 3/4 cups all-purpose flour; 1/2 teaspoon baking soda; 1/2 teaspoon cream of tartar; 1/4 teaspoon salt; 1/4 cup granulated sugar (for coating); 1 tablespoon ground cinnamon (for coating)

Soft, chewy, and rolled in cinnamon sugar, these sourdough snickerdoodles are my favorite way to use leftover sourdough discard. With their crackled tops, pillowy centers, and that classic snickerdoodle tang, they bring nostalgic comfort with a gourmet upgrade. Whether I’m baking a batch for the holidays or just craving a cozy afternoon treat, these cookies always deliver.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the dough:

1/2 cup unsalted butter, softened

1/2 cup granulated sugar

1/3 cup brown sugar, packed

1/2 cup sourdough discard (unfed)

1 large egg

1 teaspoon vanilla extract

1 3/4 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon cream of tartar

1/4 teaspoon salt

For the cinnamon sugar coating:

1/4 cup granulated sugar

1 tablespoon ground cinnamon

Directions

I start by creaming together the softened butter, granulated sugar, and brown sugar in a large mixing bowl until the mixture is light and fluffy.

Then I add the sourdough discard, egg, and vanilla extract, beating everything together until well combined.

In a separate bowl, I whisk the flour, baking soda, cream of tartar, and salt.

I gradually mix the dry ingredients into the wet ingredients until I get a soft dough.

I cover the dough and chill it in the refrigerator for at least 30 minutes to help the flavors develop and the dough firm up.

When I’m ready to bake, I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a small bowl, I mix the cinnamon and sugar for coating.

I scoop out tablespoon-sized portions of dough, roll them into balls, and coat each one in the cinnamon sugar.

Then I place them on the prepared baking sheet about 2 inches apart.

I bake for 10–12 minutes, until the edges are set but the centers still look soft.

I let the cookies cool on the pan for 5 minutes before transferring them to a wire rack to cool completely.

Servings and timing

Servings: 24 cookies

Prep Time: 15 minutes (plus chill time)

Cook Time: 10–12 minutes

Total Time: 25 minutes (plus chill)

Variations

Brown Butter Snickerdoodles: I like browning the butter before mixing — it adds a rich, nutty flavor that pairs beautifully with cinnamon.

Add-ins: I sometimes stir in a handful of white chocolate chips or chopped pecans for a little twist.

Gluten-Free: I’ve swapped in a 1:1 gluten-free flour blend with good results.

Extra Tang: If I want a bolder sourdough flavor, I use discard that’s been sitting a bit longer (but still smells fresh).

Spice it Up: I’ve added a pinch of nutmeg or cardamom to the coating for a subtle warmth.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 5 days. To keep them soft, I sometimes add a slice of bread to the container. For longer storage, I freeze the baked cookies for up to 2 months. When I want to reheat them, I let them thaw at room temp or warm them in the microwave for about 10 seconds.

FAQs

What is sourdough discard, and can I use active starter instead?

Sourdough discard is the portion of starter I remove before feeding. It’s unfed and not active. I use it here for flavor, not leavening. I can use active starter if needed, but the flavor may be milder.

Do I have to chill the dough?

Yes, I highly recommend it. Chilling helps the dough firm up, so the cookies don’t spread too much and the flavor has time to develop.

Can I freeze the dough?

Definitely. I roll the dough into balls, coat them in cinnamon sugar, then freeze on a tray. Once frozen, I store them in a zip-top bag and bake straight from frozen — just add an extra 1–2 minutes to the bake time.

Can I make these without cream of tartar?

Cream of tartar is what gives snickerdoodles their signature tang and chewy texture. If I don’t have it, I can replace it with lemon juice or vinegar (1/2 tsp) along with extra baking soda, but the texture may differ slightly.

Why are my cookies hard instead of soft?

This can happen if I overbake them or use too much flour. I make sure to take them out when the centers still look a little soft — they’ll firm up as they cool.

Conclusion

Sourdough snickerdoodles are one of those perfect recipes that make sourdough baking extra fun. I love how the tang of the discard balances the sweetness and how easy they are to make. Whether I bake them for the holidays or a casual snack, these cookies always hit the spot — and help me cut down on food waste, too.

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