The Best Sourdough Snickerdoodles made with Discard
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The Best Sourdough Snickerdoodles made with Discard are soft, chewy cookies with a cinnamon-sugar coating and a slight tang from sourdough starter discard.
I keep this snickerdoodle recipe in my sourdough discard repertoire for an easy treat with soft centers and crisp edges, just like my Thick and Chewy Sourdough Peanut Butter Cookies.
Quick Look: Sourdough Snickerdoodles
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Servings: 30 cookies
- Calories: ~161 kcals per cookie (based on nutritional panel)
- Cook Method: Baked
- Flavor Profile: Soft, thick, and chewy cookies with a slight sourdough tang, rolled in a generous cinnamon sugar coating. A classic treat with a delicious homemade twist!
- Difficulty: Easy — One bowl, simple ingredients, and no chill time required!
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Why You’ll Love These Best Sourdough Snickerdoodles made with Discard
- No long wait: I can bake these chewy sourdough snickerdoodle cookies without a required dough rest, which makes them a practical option when a cookie craving hits. My Sourdough Chocolate Chip Skillet Cookie is another quick discard dessert for the same kind of moment.
- Soft centers with cinnamon sugar goodness: You get the familiar balance of crisp edges, a chewy texture, and a cinnamon sugar mixture in every cookie dough ball. I reach for The Best Chewy Sourdough Chocolate Chip Cookies or Chewy Sourdough Brown Sugar Cookies when I want more soft, chewy sourdough cookies.
- A useful discard recipe: Use fresh sourdough starter discard for gentle tang and a tender cookie without needing an active sourdough starter. For other ways to use extra discard, I like to keep Sourdough Oatmeal Chocolate Chip Cookies and Chewy Sourdough Oatmeal Butterscotch Cookies in rotation.
Ingredients & Substitutions
* To find precise measurements, scroll to the bottom of this post to find the recipe card*
- Flour: I used all-purpose flour for this recipe.
- Cream of tartar: This ingredient brings the signature taste, a slight bite, to these Sourdough Snickerdoodles. You can choose to not add it, but it won’t technically be a snickerdoodle.
- Baking soda: Double-check the freshness of your leavener! If it is expired, the cookies won’t rise properly.
- Salt: For a little contrast.
- Cinnamon: The cookies will be rolled in a cinnamon-sugar mixture before baking, but I also love a little cinnamon mixed in the dough.
- Butter: For easy mixing, be sure to use room-temperature butter. If the butter is too soft, then the cookies will spread while baking.
- Sugar: balances out the tang from the sourdough, adds sweetness, and helps give the cookies that chewy texture and nice golden color.
- Eggs: To add moisture and structure to the cookies.
- Sourdough discard: I prefer to use fresh discard in sweet treats like this, no older than a few days. For a more tangy flavor, use older sourdough discard.
- Vanilla extract: For the best flavor, opt for vanilla extract over imitation.
How to Make Sourdough Snickerdoodles
- Preheat the oven to 350 degrees F and line a rimmed baking sheet with parchment paper. Set aside.
- To a medium bowl, add flour, cream of tartar, baking soda, salt, and cinnamon and whisk until combined. Set aside.
- Tip: I highly suggest using a kitchen scale at least when you are measuring your flour. Snickerdoodle cookies are notorious for being too cakey and dry! This often occurs due to too much flour being added to the dough.
- To avoid this cookie disaster, opt for using a scale to have perfectly soft and chewy Sourdough Snickerdoodles every time! If you don’t have a kitchen scale, I recommend fluffing the flour and then spooning it into your measuring cup and leveling it off with a knife for a more accurate flour measurement.
- To a bowl of a stand mixer (this can also be done with a hand mixer), add the softened butter and sugars. Mix with a paddle attachment for 3-4 minutes on medium speed, or until the butter is light and fluffy and has no clumps. Be sure to scrape down the sides of the bowl. Add in the eggs and mix for another 2 minutes on medium speed, or until the mixture is a pale yellow color and fluffy.
- Add in the sourdough discard and vanilla extract and mix on low until everything is combined.
- While mixing on low speed, gradually add in the dry ingredients and stop once the flour just has a few flour streaks. Then scrape the sides of the bowl and mix the rest of the remaining flour into the dough by hand. Overmixed cookie dough leads to tough cookies!
- With a cookie scoop, or spoon, scoop 35 g of dough per cookie. This dough is very soft, but shouldn’t be sticky. Once rolled, it should form a smooth dough ball.
- In a medium bowl, whisk together the cinnamon and sugar. Roll the dough into a smooth, round dough ball, then roll in the cinnamon-sugar mixture until completely coated.
- Place the cookies on the prepared baking sheet a few inches apart – I baked 8 cookies at a time—for 9–11 minutes. As stated before, Snickerdoodles are notorious for being known as dry and hard cookies, the key to that is not overbaking them! The cookies are ready when the edges are just beginning to set, the tops will look mostly matte with a bit of shine in the middle.
- Immediately after you remove the cookies from the oven, grab two spoons! Use the backs of the two spoons to push the cookies towards the center. This trick helps the cookies to remain thick and chewy, rather than flat.
- After shaping, leave the cookies on the baking sheet for 5 minutes before moving them to a wire rack to cool.
- Tip: If you prefer even more cinnamon flavor and a bit of crunch, dip the warm cookies into the remaining cinnamon sugar mixture!
- Repeat with the remaining cookie dough to make about 30 cookies total.
McKenna’s Helpful Tips
- Weigh your all-purpose flour instead of scooping it, which helps the cookies stay chewy rather than dry. I also prefer a kitchen scale for The Best Chewy Sourdough Chocolate Chip Cookies.
- Stop mixing once the dry ingredients are nearly incorporated, then finish gently by hand. We use that same approach for Chewy Sourdough Brown Sugar Cookies.
- Pull the baking sheet when the edges are just set and the centers still have a little shine. That cue also helps preserve the soft texture in Sourdough Oatmeal Chocolate Chip Cookies.
- Let the cookies rest on the pan before moving them to a wire rack, then store fully cooled cookies in an airtight container. We follow a similar cooling habit with Sourdough Chocolate Chip Skillet Cookie.
How to Store
If you have any leftovers (though I doubt it!), just let the cookies cool down and toss them in an airtight container. They’ll stay fresh at room temperature for about a week.
Want to keep them longer? Just pop them in the freezer for up to three months. When you’re ready to eat, thaw them out, and they’ll be just as good as when you baked them!
Sourdough Snickerdoodles FAQs
What can I substitute for the cream of tartar in The Best Sourdough Snickerdoodles made with Discard?
Replace the cream of tartar and baking soda together with about 2 teaspoons of baking powder total. The cookies may be a little less tangy and chewy, but they will still be delicious. For another simple discard cookie recipe, try these Best Sourdough Sugar Cookies.
Why did my Sourdough Snickerdoodles come out fluffy, airy, and dry inside?
Look first for too much flour, too much leavening, or both. I weigh the flour with a kitchen scale whenever possible because even a little extra flour can make a cookie cakey instead of chewy. We use the same careful measuring approach for The Best Sourdough Brownies, where texture matters just as much.
What can I substitute for eggs in The Best Sourdough Snickerdoodles made with Discard if I have an egg allergy?
I have not personally tested this recipe with egg substitutes, so I cannot guarantee the result. A flax egg or commercial egg replacer may work as an experiment, but watch the cookie dough texture closely because eggs contribute important structure. If you’d like a different discard option, try these Easy Sourdough Thumbprint Cookies.
What should I do if my Sourdough Snickerdoodles dough is very sticky?
Chill the dough for about 30 minutes before rolling, then chill the shaped cookie dough balls overnight if needed. That short chill makes the dough easier to handle and supports a better second batch. If you’re feeling a different sugar-coated cookie, check out these Sourdough Peanut Butter Blossoms Cookies.
If you tried this Sourdough Snickerdoodles recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the📝 comments below. Thanks for visiting!
Sourdough Snickerdoodles Recipe
Yield: 30 cookies
Sourdough Snickerdoodles Recipe uses sourdough discard for soft, chewy cookies with a cinnamon sugar coating. A perfect treat for any time!
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Ingredients
- 360 grams all-purpose flour about 2 1/2 cups
- 12 grams cream of tartar 2 teaspoons
- 6 grams baking soda 1 teaspoon
- 5 grams salt 3/4 teaspoon
- 3 grams ground cinnamon 1 1/2 teaspoons
- 226 grams unsalted butter, softened 1 cup
- 270 grams sugar 1 1/3 cups
- 70 grams light brown sugar 1/3 cup
- 1 egg
- 1 egg yolk
- 120 grams sourdough discard 1/2 cup
- 8 grams vanilla extract 2 teaspoons
Cinnamon Sugar Coating
- 70 grams sugar 1/3 cup
- 8 grams ground cinnamon 4 teaspoons
Instructions
- Preheat the oven to 350 degrees F and line a rimmed baking sheet with parchment paper. Set aside.
- To a medium bowl, add flour, cream of tartar, baking soda, salt, and cinnamon and whisk until combined. Set aside.360 grams all-purpose flour, 12 grams cream of tartar, 6 grams baking soda, 5 grams salt, 3 grams ground cinnamon
- To a bowl of a stand mixer, add the softened butter and sugars. Mix with a paddle attachment for 3-4 minutes on medium speed, or until the butter is light and fluffy and no clumps. Be sure to scrape down the sides of the bowl. Add in the eggs and mix for another 2 minutes on medium speed, or until the mixture is a pale yellow color and fluffy.This can also be done with a hand mixer.226 grams unsalted butter, softened, 270 grams sugar, 70 grams light brown sugar, 1 egg, 1 egg yolk
- Add in the sourdough discard and vanilla extract and mix on low until everything is combined.120 grams sourdough discard, 8 grams vanilla extract
- While mixing on low speed, gradually add in the dry ingredients and stop once the flour just has a few flour streaks. With a rubber spatula, scrap the sides of the bowl and mix the rest of remaining flour into the dough by hand. Over mixed cookie dough leads to tough cookies!
- With a cookie scoop or spoon, scoop 35g of dough per cookie or about 2 Tablespoons. This dough is very soft, but shouldn’t be sticky. Once rolled, it should form a smooth dough ball.
- In a medium bowl, whisk together the cinnamon and sugar. Roll the cookie dough into a smooth, round dough ball, then roll in the cinnamon-sugar mixture until completely coated.70 grams sugar, 8 grams ground cinnamon
- Place the cookies on the prepared baking sheet a few inches apart – I baked 8 cookies at a time – for 9-11 minutes. As stated before, Snickerdoodles are notorious for being known as dry and hard cookies, the key to preventing that is not over baking them! The cookies are ready when the edges are just beginning to set, the tops will look mostly matte with a bit of shine in the middle.
- Immediately after you remove the cookies from the oven, grab two spoons! Use the backs of the two spoons to push the cookies towards the center. This trick helps the cookies to remain thick and chewy, rather than flat. Do this quickly, as it doesn't take long for the cookies to set as they cool.
- After shaping, leave the cookies on the baking sheet for 5 minutes before moving them to a wire rack to cool.
- Repeat with the remaining cookie dough to make about 30 cookies total. Serve warm with a glass of milk and enjoy!
I highly suggest using a kitchen scale at least when you are measuring your flour. Snickerdoodle cookies are notorious for being too cakey and dry! This often occurs due to too much flour being added to the dough. To avoid this cookie disaster, opt for using a scale to have perfectly soft and chewy Sourdough Snickerdoodles every time! If you don’t have a kitchen scale, I recommend fluffing the flour and then spooning it into your measuring cup and leveling it off with a knife for a more accurate flour measurement.
If you prefer even more cinnamon flavor and a bit of crunch, dip the warm cookies into the remaining cinnamon sugar mixture!
Notes
How to Store
If you have any leftovers (though I doubt it!), just let the cookies cool down and toss them in an airtight container. They’ll stay fresh at room temperature for about a week. Want to keep them longer? Just pop them in the freezer for up to three months. When you’re ready to eat, thaw them out, and they’ll be just as good as when you baked them!Tips
- For a long fermentation, roll the dough into cookie balls, cover them, and store in the fridge until you’re ready to bake—up to 3 days.
- You can freeze this cookie dough, and when you bake it, just add a few extra minutes to the baking time at the same temperature.
- You can skip the cream of tartar if you want, but then it wouldn’t really be a true snickerdoodle!
FAQs
Can I use active sourdough starter for this Sourdough Snickerdoodles recipe?
Absolutely! Just substituted the same amount in grams.How can I add more flavor to my Sourdough Snickerdoodles?
If you love that cinnamon sugar goodness and want to boost the flavor, try dipping your warm cookies in some extra cinnamon sugar right after they come out of the oven. It makes them even more delicious! If you’re up for a little twist, you can also use brown butter in your dough. Brown butter sourdough snickerdoodles are seriously tasty. This recipe card was updated on 03/12/26.Nutrition
Serving: 1cookie | Calories: 161kcal | Carbohydrates: 24g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 28mg | Sodium: 124mg | Potassium: 89mg | Fiber: 1g | Sugar: 14g | Vitamin A: 206IU | Vitamin C: 0.01mg | Calcium: 11mg | Iron: 1mg
Tried this recipe?Please leave a comment on the blog or share a photo on Instagram!
These always turn out great. Love them!
It makes me so happy knowing this recipe is one you can count on. Thank you so much for taking the time to leave a review!
Could you do 70g dough balls?
Just made these and they are delicious! I had trouble with the dough being very sticky. I chilled the dough for half an hour before rolling into balls to make it easier to work with. Then I chilled those overnight. My second batch out of the oven was perfect.
So glad you enjoyed them! It sounds like you handled it perfectly by chilling before scooping and then again overnight. I’m so glad the second batch came out just right for you!
What do you mean by using two spoons to “push the cookies toward the center”? I’m confused!
Great question! Right after the cookies come out of the oven, use the backs of two spoons to gently push the edges of the cookie inward toward the center while moving around the cookie in a circular motion. This helps create a thicker, more perfectly round bakery-style cookie shape before they cool and set. Hope this helps!
Thank you for asking! This is what I came to the comments for.
What can be substituted for eggs? Egg allergy
Great question! I haven’t personally tested this recipe with egg substitutes, so I can’t guarantee results. Eggs play an important role in the texture of these cookies.
Some readers have had success in similar recipes using a flax egg or commercial egg replacer, but I recommend viewing this as an experiment and watching the dough texture closely.
If you do try a substitution, I’d love to hear how it turns out — that feedback is always helpful for others with allergies.
If my cookies came out very fluffy, airy and dry inside, what do you think I did wrong?
Great question! Fluffy, airy, and dry cookies usually point to too much flour or too much leavening, or a combination of the two. Even a little extra flour (especially when scooped instead of weighed) can make cookies turn cakey instead of chewy. That’s why I always recommend using a kitchen scale for the most consistent results.
These cookies are delicious, but I do have a question. In the description it says preheat oven to 375 and then in the recipe it says preheat oven to 350. Can you please clarify? Thank you!
Great catch — thank you for pointing that out! The correct temperature is 350°F, and I’ve updated the description so everything matches.
I appreciate you letting me know! Enjoy the cookies! 🍪✨
Can you recommend something to substitute the cream of tartar? It’s not something easily found in Europe.
Hi Eva! You can substitute the baking soda and cream of tartar with baking powder. For my recipe, that means replacing both with about 2 teaspoons of baking powder total. The end result might be slightly less tangy and chewy without the cream of tartar, but still delicious! Let me know how it goes if you try it this way—I’d love to hear how they turn out! 😊
These sound amazing! Two questions: can I use active starter? And can I leave the dough in the fridge overnight? Thanks!
Hi Samantha! Yes, you can use active starter, just be sure to use the same amount in grams. And certainly! Leaving the dough in the fridge will allow you to long-ferment the cookie dough.
These are gooooood! Mine are pretty light and airy. Not dense which I love. Can’t wait to try them again!
So thrilled to hear you loved this recipe. Thank you for sharing!
My cookies spread out quite some. Good favor.
Hi,
I did make these cookies. At first I had very sticky dough and started adding flour. It was still sticky, so I reread all the directions. On page two there is a typo of 260g of flour instead of 360g of flour listed on the ingredients. I added a half cup more, but was no longer sure how many grams I had since I was at the end before baking. Lucky for me I added just the right amount of flour and the cookies turned out perfect. They tasted wonderful and will be going to a church function. Please have others note the flour typo as I mixed from the directions and used 260 at first.
Hi Jodi! My apologies about the typo – it has now been corrected. So glad the cookies still turned out and that you enjoyed them!