After testing cookie recipes for years, I can confidently say these sourdough snickerdoodle cookies are some of the best I've ever made! I've combined the classic snickerdoodle with the tangy goodness of sourdough discard (no cream of tartar in this recipe!). My sourdough discard chocolate chip cookies have 200+ 5-star reviews, and I think you're going to love these just as much!
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Snickerdoodles are one of my husband's all-time favorite cookies. My sister-in-law makes them for every holiday and they're AMAZING, so I had some tough competition 😅 thankfully, these passed the taste test, and the texture is so soft and chewy!!
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Why You'll Love This Recipe
These sourdough snickerdoodles are a game-changer for anyone with ¼ cup of leftover starter!
- Reduce food waste: Turn your discard into tasty sourdough treats instead of tossing it!
- Small batch: This easy recipe makes just 9 cookies. No big bowls or hours in the kitchen required!
- Super simple: Ready in about 30 minutes with ingredients you probably already have on hand
- No cream of tartar: The sourdough discard provides all the tang you need for that classic snickerdoodle flavor
- Perfect texture: The centers are extra soft with a slight crunch around the edges 😋
Recipe Ingredients
You'll need these ingredients to make this easy snickerdoodle cookie recipe:
Ingredient Notes:
- Sourdough discard is the star here! It's used more for the signature tangy flavor and reducing food waste. Since it isn't meant to make the cookies rise, I use mine straight out of the fridge.
- Room temperature butter is crucial for proper creaming with the sugar. If you forgot to take it out early, pop it in the microwave for 5-second intervals until you can indent it with your finger (just don't let it get too soft or melty!).
- Just an egg yolk is all you need for this small batch! Save the white for scrambled eggs in the morning.
- All-purpose flour works just fine for this recipe - no need for anything fancy! I always recommend weighing it with a food scale for the best results.
See recipe card below for a full list of ingredients and measurements.
Substitutions & Variations
- No sourdough discard? You can use fed sourdough starter, but the tang will be less pronounced. The cookies might also be puffier/more floury, so really try to use sourdough discard that hasn't been fed in the last 24 hours at least.
- Add mix-ins: Fold in a handful of mini chocolate chips or chopped pecans for extra flavor.
- Spice it up: Try adding a pinch of nutmeg or cardamom to the cinnamon sugar mixture.
- Double the batch: Feel free to 2x this recipe if you want more cookies!
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
How to Make Sourdough Snickerdoodle Cookies
Preheat your oven to 350°F and line a baking sheet with parchment paper.
Dry Ingredients
In a small bowl, whisk together the flour, cinnamon, baking soda, and salt.
Wet Ingredients
In a medium bowl, cream together the softened butter and sugar until light and fluffy (about 2-3 minutes). Mix in the sourdough discard, egg yolk, and vanilla extract really well.
Combine
Gently stir the dry ingredients into the wet ones until just combined. Don't overmix!
Coat
In a small bowl, combine the cinnamon & sugar for rolling. Scoop the dough into balls (about 3 tablespoons each) and roll them in the cinnamon sugar mixture. The dough will be sticky, but the cinnamon-sugar coating will help you handle them!
Bake
Place the coated dough balls on your prepared baking sheet, spacing them about 2 inches apart. Bake for 9-11 minutes until the edges are set and lightly golden.
Let them cool on the baking sheet for 5-10 minutes before transferring to a cooling rack. Trust me, they're worth the wait!
Expert Baking Tips
- Don't overbake! These cookies will continue baking on the hot sheet after you remove them from the oven. Take them out when the edges are just set.
- Weigh your flour for the most accurate results. Over-measuring flour is the quickest way to end up with dry, puffy cookies.
- Room temperature ingredients are key! Cold ingredients won't cream properly and can result in uneven texture.
- Use a cookie scoop for evenly sized cookies that bake at the same rate. I like to use one with a 3-tablespoon capacity.
Common Questions
You can, but discard works better because it has a more developed tangy flavor and isn't as heavy on the flour.
Nope! The sourdough discard in these cookies provides the tangy flavor and acidic component that cream of tartar usually gives snickerdoodles.
Make sure your flour measurement is accurate (use a scale and weigh in grams for best results) and check that your baking soda is active by mixing a little bit of it with vinegar.
The edges should be set and just starting to turn golden. The centers might look slightly underdone - that's perfect! They'll finish cooking on the hot pan.
Storage
Room Temperature
Store in an airtight container for up to 5 days. Add a slice of bread to the container to keep them soft longer (this trick works like magic)!
Freezing Instructions
Freeze the completely cooled snickerdoodles in a freezer-safe container for up to 2 months. Thaw at room temperature when you're ready to enjoy!
Did you try this recipe?
Let us know what you thought by leaving a comment below and sharing it on Instagram, Facebook, & Pinterest!
Thank you!
-Kayla
📖 Recipe
Easy Sourdough Snickerdoodle Cookies
Equipment
- Baking sheet lined with parchment paper
- Mixing bowls
- Measuring spoons
- Electric mixer recommended
- Whisk
- Spatula
- Cooling rack
Ingredients
- ¾ cup (93.75 g) all-purpose flour
- ¾ teaspoon cinnamon
- ½ teaspoon baking soda
- ½ scant teaspoon salt
- ¼ cup (56.75 g) unsalted butter room temperature
- ½ cup (100 g) granulated sugar
- ¼ cup (60 g) sourdough discard unfed
- 1 large egg yolk
- 1½ teaspoons vanilla extract
- 2 tablespoons (25 g) granulated sugar for rolling
- 1 teaspoon ground cinnamon for rolling
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a small/medium bowl, whisk together the ¾ cup all-purpose flour, ¾ teaspoon cinnamon, ½ teaspoon baking soda, and ½ scant teaspoon salt.
- In a medium/large bowl, cream together the softened ¼ cup unsalted butter and ½ cup granulated sugar. Mix in the ¼ cup sourdough discard, 1 large egg yolk, and 1½ teaspoons vanilla extract really well.
- Gently stir the dry ingredients into the wet ones until combined.
- In a small bowl, combine 2 tablespoons granulated sugar with 1 teaspoon ground cinnamon.
- Scoop dough balls & roll them in cinnamon sugar mixture. The dough will be sticky, but rolling them in the cinnamon sugar will make them easier to handle!I recommend using a 3-tablespoon cookie scoop.
- Place the snickerdoodle dough balls about 2 inches apart on your prepared baking sheet. Bake on the middle rack until the edges are light tan and centers look a tiny bit gooey (about 9-11 minutes).
- Let them cool on the baking sheet until they're firm enough to transfer to a wire cooling rack.
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Lindsay says
These cookies are delicious!
Kayla Burton says
Thanks, Lindsay!!