These Sourdough Snickerdoodles are soft, chewy, slightly tangy, and perfectly rolled in cinnamon sugar, giving you the most delicious cookie with a classic crackled top. They’re the ideal way to use your sourdough discard and turn it into a bakery-style treat that stays soft for days. The texture is light, pillowy, and tender, exactly like the cookies in the image. These cookies require no chilling unless you want extra thickness, making them easy enough for everyday baking but special enough for holidays, desserts, and cookie trays.
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Why You’ll Love This Recipe
You will love how these snickerdoodles bake up thick, soft, and beautifully crackled without spreading too much. The sourdough discard adds a gentle tang that balances the sweetness and enhances the chewy texture. This recipe is simple and straightforward, perfect for beginner bakers or anyone looking for a reliable cookie that turns out perfect every time. The dough is easy to work with, rolls smoothly, and stays soft for days because of the sourdough’s natural moisture retention. These cookies taste like classic snickerdoodles but with an elevated flavor that feels warm, cozy, and nostalgic. The cinnamon sugar coating gives them their iconic sparkle while adding the perfect hint of spice in every bite.
Ingredients
For the Cookies
- 1 cup (227g) unsalted butter, softened
- 1 ¼ cups (250g) granulated sugar
- 1 large egg
- ½ cup (120g) sourdough discard
- 2 ¾ cups (330g) all-purpose flour
- 1 ½ tsp cream of tartar
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp vanilla extract
For the Cinnamon Sugar Coating
- ¼ cup sugar
- 1 tbsp ground cinnamon
Recommended Baking Tools
Cookie Scoop Set – helps you scoop the dough evenly for perfect snowball cookies.
Baking Sheet Set – gives even heat and prevents cookies from burning.
Silicone Baking Mats – stop sticking and make baking easier.
Measuring Cups & Spoons – help you measure ingredients accurately.
Preparation Steps
STEP 1: Mix the Wet Ingredients
Cream softened butter and sugar together until light and fluffy. Add the egg, sourdough discard, and vanilla extract. Mix until smooth.
STEP 2: Combine the Dry Ingredients
In a separate bowl combine flour, cream of tartar, baking soda, and salt. Whisk well to remove any clumps.
STEP 3: Form the Dough
Add the dry mixture into the wet ingredients and mix until a soft dough forms. The dough should be slightly sticky but easy to handle.
STEP 4: Shape and Roll
Mix the cinnamon and sugar in a small bowl. Scoop dough into balls (1–1.5 tablespoons each) and roll each one fully in the cinnamon sugar mixture.
STEP 5: Bake
Place balls on a lined baking sheet with enough space to prevent touching. Bake at 350°F (175°C) for 9–11 minutes until the tops crack slightly but the centers look soft. Do not overbake. Cool on a rack.
Variations
- Extra Thick Cookies: Chill the dough for 1 hour before baking to reduce spreading and create puffier cookies.
- Brown Butter Snickerdoodles: Use browned butter for a richer caramel flavor, perfect for fall or holiday baking.
- Spiced Version: Add nutmeg or cardamom to the dough for a warm, cozy aromatic twist.
- Stuffed Snickerdoodles: Fill each dough ball with a small piece of cream cheese or caramel for a gooey center.
- Gluten-Free Option: Use a gluten-free all-purpose blend designed for baking; sourdough discard can also be gluten-free if fed with GF flour.
Cooking Notes
These cookies bake very quickly, so keep a close eye on them, pull them out when the edges set but the centers look slightly underdone. They will continue to firm up while cooling. The sourdough discard’s hydration may slightly affect the dough; if the dough feels too sticky, add 1–2 tablespoons of flour. If it feels dry, add 1 teaspoon milk. Cream of tartar is essential for the classic tang and soft texture; do not omit it. Baking on parchment or a silicone mat helps prevent overspreading.
Serving Suggestions
Serve warm with a glass of milk, hot chocolate, or a latte for a cozy dessert. Add them to holiday cookie platters or gift boxes, they stay soft for days and travel well. Pair with vanilla ice cream for a comforting snickerdoodle sundae. Crumble them over yogurt or fruit bowls for a sweet topping. They are also perfect for bake sales, potlucks, and children’s snacks thanks to their soft texture and mild spice.
Tips
- For the fluffiest cookies, cream the butter and sugar for at least 2–3 minutes.
- Roll generously in cinnamon sugar for the best crust and flavor.
- Use room-temperature ingredients for even mixing and perfect texture.
- Do not overbake, snickerdoodles should look soft when you remove them.
- For even cookies, use a small cookie scoop to portion the dough.
Prep Time / Cooking Time / Total Time
- Prep Time: 15 minutes
- Cooking Time: 10 minutes
- Total Time: 25 minutes
Nutritional Information (Per Cookie)
Approx. 120 calories – 1.5g protein – 5g fat – 17g carbs
FAQs
Can I refrigerate the dough?
- Yes, refrigerating for 1–24 hours enhances flavor and makes the cookies thicker. Let the dough soften slightly before rolling.
What if I don’t have cream of tartar?
- You can replace cream of tartar + baking soda with 2 teaspoons of baking powder, but the cookies will be less tangy.
Can I freeze the dough?
- Yes, freeze rolled dough balls and bake from frozen, adding 1–2 minutes to the baking time.
Why did my cookies spread too much?
- This typically means the butter was too soft or the dough was warm. Chill for 20 minutes to help prevent spreading.
Conclusion
Sourdough Snickerdoodles bring together the classic flavor you love with the soft, chewy texture that sourdough discard creates so beautifully. They are easy, quick, and perfect for any baker who wants a cozy, cinnamon-sugar cookie with a delicious twist. Whether you bake them for holidays or everyday treats, these cookies will become a new favorite in your sourdough collection.