After years of testing cookie recipes, I can confidently say these sourdough snickerdoodle cookies are among my favorites. They combine the classic snickerdoodle flavor with the bright tang of sourdough discard — and there’s no cream of tartar needed. If you love sourdough discard cookies, give these a try; they’re soft, chewy, and full of cinnamon-sugar goodness.
Snickerdoodles are a family favorite in my house — my sister-in-law makes a mean batch every holiday — and these passed the toughest taste test. The texture is wonderfully soft in the center with a lightly crisp edge.
Why You’ll Love This Recipe
This small-batch sourdough snickerdoodle recipe is an excellent way to use leftover starter and make a quick, delicious treat.
- Reduce food waste: Use your discard instead of throwing it away.
- Small batch: Makes just 9 cookies — perfect when you don’t want a huge yield.
- Quick and simple: Ready in about 30 minutes with pantry ingredients.
- No cream of tartar: The discard provides the tang traditionally supplied by cream of tartar.
- Perfect texture: Soft centers with a slight crunch at the edges.
Recipe Ingredients
Gather the ingredients below to make these easy sourdough snickerdoodle cookies.
Ingredient Notes:
- Sourdough discard: Use unfed discard from the fridge for the best tang. It’s used for flavor, not for leavening.
- Room temperature butter: Properly softened butter creams with sugar best. If short on time, warm in 5-second microwave bursts until you can press an indent but it isn’t greasy.
- Egg yolk only: This small batch uses a single yolk for richness — save the white for another use.
- All-purpose flour: Works perfectly; weighing flour with a scale yields the most consistent results.
See the recipe card below for exact measurements.
Substitutions & Variations
- No discard available? You can use an active fed starter, but the tang will be milder and the dough may behave slightly differently.
- Mix-ins: Add mini chocolate chips or chopped nuts for variety.
- Extra spice: Try a pinch of nutmeg or cardamom in the cinnamon-sugar roll mixture.
- Scale up: Double the recipe to make more cookies if desired.
How to Make Sourdough Snickerdoodle Cookies
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Dry Ingredients
Whisk together the flour, cinnamon, baking soda, and salt in a small bowl.
Wet Ingredients
Cream the softened butter and sugar until light and fluffy. Mix in the sourdough discard, egg yolk, and vanilla until combined.
Combine
Gently stir the dry ingredients into the wet ingredients until just combined. Avoid overmixing to keep the cookies tender.
Coat
Mix granulated sugar with ground cinnamon in a small bowl. Scoop dough into ~3-tablespoon balls, then roll each in the cinnamon-sugar to coat. The cinnamon-sugar helps tame the sticky dough.
Bake
Arrange the coated dough balls about 2 inches apart on the prepared sheet. Bake 9–11 minutes, until the edges are set and lightly golden while the centers remain slightly soft.
Allow the cookies to cool on the baking sheet for 5–10 minutes, then transfer to a cooling rack. They firm up as they cool and are best enjoyed warm or at room temperature.
Expert Baking Tips
- Remove from oven early: Pull cookies when edges are set — centers will finish baking on the hot sheet.
- Weigh flour: Using a scale reduces the risk of over-measuring and dry cookies.
- Room temperature ingredients: They cream together properly and give an even texture.
- Use a scoop: A 3-tablespoon cookie scoop ensures even sizing and consistent baking.
Common Questions
Yes, but unfed discard gives a stronger tang and is preferred for the classic snickerdoodle flavor.
No. The sourdough discard provides the acid and tang that cream of tartar would normally supply.
Check your flour measurement (weigh if possible) and ensure your baking soda is fresh by testing it with vinegar.
Edges should be set and just turning golden; centers may look slightly underbaked — that’s ideal for a soft center.
Storage
Room Temperature
Store cooled cookies in an airtight container for up to 5 days. Adding a slice of bread to the container helps keep them soft.
Freezing Instructions
Freeze completely cooled cookies in a freezer-safe container for up to 2 months. Thaw at room temperature before serving.
More Discard Recipes You’ll Love
-
Sourdough Discard Chocolate Chip Cookies
-
Easy Fudgy Sourdough Discard Brownies
-
Sourdough Discard Coffee Cake
-
Sourdough Discard Pancakes (Fluffy and Ready in 30 Minutes)
Did you try this recipe?
Tell us how it went by leaving a comment below and sharing your results on social media. We love seeing your photos and variations!
Thank you!
-Kayla
📖 Recipe
Easy Sourdough Snickerdoodle Cookies
Kayla Burton
Equipment
- Baking sheet lined with parchment paper
- Mixing bowls
- Scale or measuring cups
- 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 oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a small bowl, whisk together the flour, cinnamon, baking soda, and salt.
- In a medium bowl, cream the softened butter and granulated sugar until light and fluffy. Add the sourdough discard, egg yolk, and vanilla; mix until combined.
- Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.
- In a small bowl, combine 2 tablespoons sugar with 1 teaspoon cinnamon for rolling.
- Scoop the dough into balls (about 3 tablespoons each) and roll in the cinnamon-sugar to coat. The coating makes sticky dough easier to handle.
- Place dough balls about 2 inches apart on the prepared baking sheet. Bake 9–11 minutes, until edges are set and lightly golden.
- Let cookies cool on the baking sheet for a few minutes, then transfer to a cooling rack to finish cooling.
Notes
Storage: Store cooled snickerdoodles in an airtight container up to 5 days. Add a slice of bread to keep them soft. Freeze for up to 2 months.
Carbohydrates: 23 g
Protein: 2 g
Fat: 6 g
Nutrition info is an estimate per serving.