I first tried these sourdough snickerdoodles on a sleepy Saturday morning when I wanted a familiar cookie with a little tang — and the sourdough starter cut through the sugar in the most delightful way. These cookies take the chewy, cinnamon-sugary comfort of a classic snickerdoodle and add subtle depth from a sourdough starter or discard. They’re perfect for using up discard, gifting at the holidays, or sneaking one with your coffee.
Why you’ll love this dish
Sourdough snickerdoodles combine nostalgia and smart baking: the starter gives a hint of acidity that brightens the buttery, cinnamon-sugared cookie. They’re forgiving, kid-approved, and a great way to use sourdough discard rather than letting it go to waste. Make them for a winter cookie swap, a weeknight baking session, or anytime you want something slightly different from the usual snickerdoodle.
“The tang from the starter makes these my new favorite cookie — chewy, soft centers and cinnamon-crisp edges every time.” — a happy tester
Why try this recipe right now:
- Uses everyday pantry staples and 1/2 cup of sourdough starter or discard.
- Quick to mix and bake—about 25–30 minutes total active time.
- Results are soft in the center with slightly crisp edges, which most people love.
Step-by-step overview
This recipe is simple and predictable:
- Preheat and prep a baking sheet.
- Cream butter and sugars, then add starter, egg, and vanilla.
- Whisk dry ingredients (including cream of tartar for classic snickerdoodle tang).
- Combine wet and dry, chill briefly if desired.
- Scoop, roll in cinnamon-sugar, and bake for 11–13 minutes.
- Rest on the sheet 5 minutes, then cool on a rack.
Expect slightly underbaked-looking centers when you pull them from the oven — that’s what creates the soft, chewy texture as they finish cooking on the hot sheet.
What you’ll need
- 1/2 cup (1 stick) unsalted butter, softened (can use vegan butter for dairy-free)
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup sourdough starter (active or discard)
- 1 large egg (room temperature)
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp cream of tartar (key for that snickerdoodle tang)
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon (in dough)
- 1/4 cup granulated sugar + 1 1/2 tsp ground cinnamon (for rolling)
Notes and substitutions:
- Sourdough starter: Use unfed discard or active starter — both work. If using a very sour starter, you may notice a more pronounced tang.
- Flour: For chewier cookies, replace 1/4 cup AP flour with bread flour.
- Egg substitutes: Use a flax egg (1 tbsp ground flax + 3 tbsp water) for vegan, but expect a slightly different texture.
- Cream of tartar: Essential for the classic snickerdoodle flavor; if you omit it, add 1/2 tsp more baking powder and expect a milder tang.
Step-by-step instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone mat.
- In a large bowl, cream the softened butter with 1/2 cup granulated sugar and 1/2 cup brown sugar until light and fluffy (2–3 minutes).
- Beat in the 1/2 cup sourdough starter, the egg, and the vanilla until smooth.
- In a separate bowl, whisk together 2 cups all-purpose flour, 1 tsp cream of tartar, 1/2 tsp baking soda, 1/4 tsp salt, and 1 tsp ground cinnamon.
- Stir the dry ingredients into the wet until just combined and a dough forms.
- In a small bowl, mix 1/4 cup granulated sugar with 1 1/2 tsp ground cinnamon for the rolling sugar.
- Optional: chill the dough in the fridge 10–15 minutes. This firms it up and improves texture.
- Scoop about 1.5 tablespoons of dough (a small cookie scoop). Roll into balls, then roll each ball in the cinnamon-sugar to coat.
- Place the cookies 2 inches apart on the prepared baking sheet.
- Bake for 11–13 minutes, until edges are lightly golden. Centers may appear slightly underbaked — that’s ideal.
- Let cookies rest on the baking sheet for 5 minutes to finish cooking, then transfer to a wire rack to cool completely.
Best ways to enjoy it
- Serve warm with a glass of cold milk or a latte. The contrast of warm cookie and cold milk is classic.
- For a grown-up dessert, sandwich a scoop of vanilla ice cream between two cookies for an ice cream sandwich.
- Arrange on a holiday platter with spiced nuts, dried fruit, and dark chocolate for a party spread.
- Package in cellophane with a ribbon for gifts — they hold up well for short-term transport.
Storage and reheating tips
- Room temperature: Store cooled cookies in an airtight container for up to 3 days.
- Refrigerate: For longer freshness (up to 7 days), refrigerate in an airtight container.
- Freeze: Freeze baked cookies on a tray until solid, then transfer to a freezer bag for up to 3 months. Thaw at room temperature.
- Reheat: Warm in a 300°F oven for 3–5 minutes, or 10–12 seconds in the microwave for a soft, just-baked feel.
Food safety note: If using a very wet, active starter, keep the baked cookies refrigerated beyond 24–48 hours if your kitchen is warm. Generally, these cookies are low-risk but treat them like any baked good—consume within the recommended windows.
Pro chef tips
- Don’t overcream the butter and sugar. Creaming until light and just fluffy traps air but overdoing it can make cookies spread too much.
- Use room-temperature ingredients so the dough comes together quickly and evenly.
- Chill briefly if your butter was too soft or if your kitchen is warm. Firm dough = less spreading.
- Measure flour correctly: spoon flour into the cup and level it off. Too much flour makes dry cookies.
- Watch the first sheet closely. Ovens vary, and 11 minutes may be perfect in one oven and 13 in another.
- For perfectly round cookies, roll dough tightly into balls and keep dough cold if you want taller cookies.
Creative twists
- Brown butter snickerdoodles: Brown the butter and cool slightly before creaming for a nutty, caramel flavor.
- Orange-cinnamon: Add 1–2 tsp finely grated orange zest to the dough for a bright lift.
- Chocolate-dipped: Dip half of each cooled cookie in melted dark chocolate and sprinkle with flaky salt.
- Pumpkin-spiced: Replace 1/2 tsp cinnamon in the dough with 1/4 tsp each nutmeg and ginger, and add 2 tbsp pumpkin puree (reduce starter by 1 tbsp).
- Gluten-free: Swap a 1:1 gluten-free flour blend and add 1/4 tsp xanthan gum if the blend doesn’t already contain it.
Your questions answered
Q: Can I use sourdough discard instead of active starter?
A: Yes. Discard works great. Active starter may add a touch more lift, but both add sourdough flavor.
Q: How can I make these chewier?
A: Replace 1/4 cup of the all-purpose flour with bread flour, don’t overbake, and let cookies rest on the baking sheet after baking to finish gently.
Q: What if I don’t have cream of tartar?
A: Cream of tartar gives snickerdoodles their characteristic tang and chew. If you don’t have it, add 1/2 tsp extra baking powder and expect a milder taste. For the closest result, try to source it.
Q: Can I freeze the dough?
A: Yes. Scoop dough onto a baking sheet, freeze solid, then transfer balls to a bag. Bake from frozen but add 1–2 minutes to the bake time.
Q: How many cookies does this recipe make?
A: Using 1.5-tablespoon scoops, you’ll get about 24–28 cookies depending on exact sizing.
Conclusion
If you want more sourdough snickerdoodle inspiration or variations to compare, check the recipe roundup at Sourdough Snickerdoodle Cookies – Farmhouse on Boone and another take with helpful tips at Sourdough Snickerdoodles – Little Spoon Farm. Both have useful tips that pair well with this version and can spark new tweaks for your next bake.
Sourdough Snickerdoodles
Ingredients
For the Dough
- 1/2 cup unsalted butter, softened can use vegan butter for dairy-free
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup sourdough starter active or discard
- 1 large egg room temperature
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp cream of tartar key for that snickerdoodle tang
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon in dough
For Rolling
- 1/4 cup granulated sugar for rolling
- 1 1/2 tsp ground cinnamon for rolling
Instructions
Preparation
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone mat.
- In a large bowl, cream the softened butter with 1/2 cup granulated sugar and 1/2 cup brown sugar until light and fluffy (2–3 minutes).
- Beat in the 1/2 cup sourdough starter, the egg, and the vanilla until smooth.
- In a separate bowl, whisk together 2 cups all-purpose flour, 1 tsp cream of tartar, 1/2 tsp baking soda, 1/4 tsp salt, and 1 tsp ground cinnamon.
- Stir the dry ingredients into the wet until just combined and a dough forms.
- In a small bowl, mix 1/4 cup granulated sugar with 1 1/2 tsp ground cinnamon for the rolling sugar.
- Optional: chill the dough in the fridge for 10–15 minutes.
Baking
- Scoop about 1.5 tablespoons of dough, roll into balls, then roll each ball in the cinnamon-sugar to coat.
- Place the cookies 2 inches apart on the prepared baking sheet.
- Bake for 11–13 minutes, until edges are lightly golden.
- Let cookies rest on the baking sheet for 5 minutes to finish cooking, then transfer to a wire rack to cool completely.
