Easy Sourdough Discard Snickerdoodle Cookies
These easy sourdough discard snickerdoodle cookies are soft, chewy and delicious!
I don’t often use the word “perfect” when describing a cookie, but these soft and chewy sourdough snickerdoodles come pretty close.
The tartness of sourdough discard combines perfectly with cream of tartar, resulting in a slightly tangy, sweet cookie that is perfect for the holidays.
My kids and I created this cookie recipe together, which makes them even more special. (If you are looking for a non-sourdough snickerdoodle, try this classic recipe).
I love the way the cinnamon-sugar mixture sparkles on top of the cookies like freshly fallen snow, and the chewy texture is divine!
For more sourdough discard recipes, check out my popular double chocolate cookie here.
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Why You’ll Love This Recipe
- This cookie is just about perfect: crisp edges with soft centers.
- You can whip up these chewy cookies in just a few minutes and have them ready in an hour.
- These sourdough cookies can be long-fermented to make them more easily digestible if you desire!
Get the best fast fudge recipe here!
Ingredients
This is a classic recipe that’s been given a sourdough upgrade! You’ll need these simple ingredients:
Dry Ingredients
- All-purpose flour
- Cream Of Tartar
- Baking soda
- Sugar
- Salt
- Cinnamon
Wet Ingredients:
- Sourdough discard: I like to use discard that is 12-24 hours old, this gives the cookies a slight tang
- Eggs
- Vanilla Extract
- Unsalted Butter
Tools
- Parchment paper
- Small Bowl
- Prepared baking sheet (lined with parchment paper or cookie mat)
- Wire rack for cooling
- Medium Bowl
- Large bowl or a stand mixer
Easy Sourdough Christmas Tree Bread Scoring Tutorial
How To Make Sourdough Discard Snickerdoodles
Here are step-by-step instructions on how to make these fantastic discard cookies:
(First preheat your oven to 375 degrees F and line a baking sheet with parchment).
Step 1:
In a large bowl, cream the butter and sugar until light and fluffy. Then add the eggs, vanilla extract, and sourdough discard. Beat well until combined.
Step 2:
In a separate bowl, combine the flour, baking soda, salt, and cream of tartar. Whisk together until all of the ingredients are well incorporated. Slowly add the dry ingredients to the wet, and mix very well.
Next, pour 1/3 cup sugar into a small bowl and stir in one tablespoon of cinnamon: this is the mixture you will roll your cookie balls into.
Step 3:
Form the dough into cookie balls using a cookie scoop like this one. Roll the dough into the prepared cinnamon sugar mixture. Place on pre-lined cookie sheets several inches apart.
Step 4: Bake
Bake the cookies for 9-11 minutes. For the best cookies, don’t overbake: take them out when they are slightly firm on the edges but still soft in the center.
Leave them on the baking pan for 3-4 minutes, then transfer them to a cooling rack to cool the cookies.
Optional Fermenting OF Cookie Dough
Long fermentation is a great way to apply the benefits of sourdough to these cookies. Simply cover the dough and place it in the refrigerator until you desire to bake, up to 48 hours.
When you are ready to bake, set the dough on the countertop for a few minutes to warm it up. You can use sourdough starter discard or active discard for this method.
Storage
Store these delicious cookies in an airtight container on the countertop for 7-10 days.
For freezer storage, wrap the dough in plastic wrap, then place in a ziploc bag for up to three months.
Recipe Tips
- Use a cookie scoop for evenly shaped cookies. My favorite is this one, sized at 1.5 tablespoons.
- You can substitute an active starter for discard, the cookies will just be puffier.
- For soft cookies, remove them from the oven just when they finish baking. They will be firm on the edges but soft on the inside.
- For extra sparkle, sprinkle cinnamon-sugar coating on the top of cookies before baking.
This recipe takes a classic cookie and pairs it with sassy sourdough for amazing flavor and added texture.
In my humble opinion, these are the perfect sourdough snickerdoodle!
Sourdough Discard Snickerdoodle Cookies
Equipment
- 1 medium bowl
- 1 Large Bowl
- 1 small bowl
- 1 Hand held mixer or stand mixer
- Parchment paper
Ingredients
- 2 3/4 cup flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp cream of tartar
- 3/4 cup unsalted butter room temperature
- 1 tbsp cinnamon
- 1.5 cup white sugar Plus 1/3 cup more for rolling dough into
- 2 tsp vanilla
- 1/2 cup sourdough discard
- 2 eggs
Instructions
- Preheat the oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper.
- In a large or medium bowl whisk the flour, baking soda, salt and cream of tartar until well combined.
- In a large bowl cream the 1.5 cups sugar and butter. Add the eggs, sourdough discard, and vanilla extract. Beat with a hand held mixer until well combined.
- Slowly add the dry ingredients into the wet ingredients and mix until well combined.
- In a small bowl combine 1/3 cup of sugar with cinnamon and mix with a fork.
- Use a cookie scoop or heaping tablespoon to scoop the dough, then roll the balls into the sugar cinnamon mixture.
- Place dough balls a few inches apart on the cookie sheet then bake for 9-11 minutes or until the edges are firm. Let cool for 5 minutes then transfer to a cookie rack.
