Easy Sourdough Snickerdoodles
If you’ve got some sourdough discard hanging out in the fridge, this is one of my favorite ways to use it. These easy sourdough snickerdoodles are soft in the middle, chewy around the edges, and coated in the perfect mix of cinnamon and sugar. They come together fast, and that little bit of discard gives them just the right balance of sweet and tangy.
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Ingredients You’ll Need
- 113 g (½ cup) unsalted butter, softened
- 150 g (¾ cup) granulated sugar
- 50 g (¼ cup) brown sugar
- 60 g (¼ cup) sourdough discard (thick and unfed)
- 1 large egg
- 1 tsp vanilla extract
- 220 g (1 ¾ cups) all-purpose flour
- ½ tsp baking soda
- 2 tsp cream of tartar
- ½ tsp salt
- 1 tsp ground cinnamon
Cinnamon-Sugar Coating
- 3 Tbsp granulated sugar
- 1 ½ tsp ground cinnamon
Step 1: Cream the Butter and Sugars
Use a hand or stand mixer to beat the 113 g (½ cup) unsalted butter (softened), 150 g (¾ cup) granulated sugar, and 50 g (¼ cup) brown sugar together for 2–3 minutes. You’re looking for a light, fluffy texture.
Mix in your 60 g (¼ cup) thick sourdough discard, 1 large egg, and 1 tsp vanilla extract until smooth.
Step 2: Mix the Dough
In a separate bowl, whisk together 220 g (1 ¾ cups) flour, ½ tsp baking soda, 2 tsp cream of tartar, ½ tsp salt, and 1 tsp cinnamon.
Add the dry ingredients to the wet mixture and mix until a soft, scoopable dough forms. Avoid overmixing — you want a smooth, thick dough that holds its shape.
Note: If your discard is thin, add 1–2 extra tablespoons of flour to achieve the right dough texture.
Step 3: Roll in Cinnamon Sugar
Mix your cinnamon-sugar coating (3 tbsp sugar and 1 ½ tsp cinnamon) in a small bowl. Scoop 40 g (2 Tbsp) of dough per cookie, roll into balls, then coat thoroughly in the cinnamon-sugar mixture. This should make about 16 cookies.
Step 4: Bake
Place cookies 2 inches apart on a parchment-lined baking sheet. Bake at 350°F (175°C) for 11–13 minutes, until the edges are set but the centers still look soft. Let them cool on the pan for 5 minutes before transferring to a cooling rack.
Tips for Perfect Sourdough Snickerdoodles
- Don’t skip the cream of tartar — it’s what gives snickerdoodles their signature tang.
- Use thick discard instead of runny discard.
- Slightly underbake for that soft, chewy center.
Storage
- Keep in an airtight container up to 4 days at room temperature.
- Freeze unbaked dough balls up to 2 months — bake from frozen, adding 1–2 extra minutes.
Frequently Asked Questions
Q: Can I freeze the dough?
A: Absolutely, I do this all the time. Scoop and roll the dough in cinnamon sugar, then freeze on a plate or baking sheet until firm. Transfer to a freezer bag and bake straight from frozen — just add 1–2 minutes to the bake time.
Q: Can I make smaller cookies?
A: Yes! For smaller cookies, scoop 25–30 g (about 1 ½ Tbsp) portions and bake for 9–10 minutes.
Q: Can I make these sourdough snickerdoodles without cream of tartar?
A: Cream of tartar gives that classic slightly tangy flavor and helps make the centers soft and chewy while keeping the edges crisp. If you don’t have any, you can substitute it with 3 teaspoons of baking powder, but the flavor may be slightly different.
Q: Can I chill the dough?
A: Yes! A short 30-minute chill helps the cookies bake up thicker and prevents spreading — especially if your discard is thin. If you’re in a hurry, you can bake right away.
Q: Why did my cookies turn out flat?
A: Flat cookies usually mean your butter was too soft or your discard was too thin. Make sure to measure flour accurately and use thick discard for best results. You can also try refrigerating your dough for 30 minutes before baking.
If you loved these cookies, try my Sourdough Discard Birthday Cake Cookies next — another great discard favorite!
Easy Sourdough Discard Snickerdoodles
Equipment
- 1 Kitchen Scale or measuring cups/spoons
- 1 Stand mixer or hand mixer
- 1 Mixing bowls (one large, one medium)
- 1 rubber spatula or wooden spoon
- 1 Parchment-lined baking sheet
- 1 Cookie scoop (2 Tbsp size) or use kitchen scale
- 1 Wire cooling rack
Ingredients
- 113 g softened unsalted butter ½ cup
- 150 g granulated sugar ¾ cup
- 50 g brown sugar ¼ cup
- 60 g sourdough discard (thick and unfed) ¼ cup
- 1 large egg room temperature
- 1 tsp vanilla extract
- 220 g all-purpose flour 1 ¾ cups
- ½ tsp baking soda
- 2 tsp cream of tartar
- 1 tsp ground cinnamon
- ½ tsp salt
For the cinnamon-sugar coating:
- 3 Tbsp granulated sugar
- 1 ½ tsp ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C)
- Cream the Butter and Sugars: Use a hand or stand mixer to beat 113 g (½ cup) softened unsalted butter, 150 g (¾ cup) granulated sugar, and 50 g (¼ cup) brown sugar together for 2–3 minutes, until light and fluffy.Add 60 g (¼ cup) thick sourdough discard, 1 large egg (room temp), and 1 tsp vanilla extract. Mix until smooth and creamy
- Mix the Dough: In a separate bowl, whisk together 220 g (1 ¾ cups) all-purpose flour, ½ tsp baking soda, 2 tsp cream of tartar, ½ tsp salt, and 1 tsp ground cinnamon.Add the dry ingredients to the wet mixture and stir just until a soft, scoopable dough forms. Avoid overmixing — you want a smooth, scoopable thick dough that holds its shape.If your discard is thin, add 1–2 tablespoons of extra flour until the dough feels thick and holds together well.
- Roll in Cinnamon Sugar: In a small bowl, combine 3 Tbsp granulated sugar and 1 ½ tsp ground cinnamon for the coating.Scoop 40 g (2 Tbsp) portions of dough, roll into balls, and coat well in the cinnamon-sugar mixture. You’ll get about 16 cookies at this size.
- Bake: Place dough balls 2 inches apart on a parchment-lined baking sheet.Bake at 350°F (175°C) for 11–13 minutes, until the edges are set but the centers still look slightly soft.
- Let cool on the pan for 5 minutes before transferring to a wire rack to finish cooling.
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