Fudgy and chewy cookies with slightly crisp edges and the signature powdered sugar crinkles, these Sourdough Crinkle Cookies are so delicious. Perfect for your holiday cookie tray or anytime of the year, really!
If your family is anything like mine, once December hits, it’s all about the Christmas cookies!
From Sourdough Thumbprint Cookies to Sourdough Gingerbread Cookies or Sourdough Snowballs to Sourdough Peanut Butter Blossoms, you can bet that there will be some sort of delicious cookies being pulled out of the oven regularly.
But one sourdough Christmas cookie that has to be on your bake list this year are my Sourdough Crinkle Cookies!
Oh my word, you will not be able to only eat one in a sitting … as I just consumed my 4th one this evening! Ha!
These sourdough cookies are slightly crispy on the outside with a rich and fudgy center. They are like the most glorious brownie, but as a cookie!
Then, they are covered in powdered sugar just before baking and baked to reveal the iconic “crinkle” look.
Not only are they simple to make, but they are stunning on a Christmas cookie tray and are sure to be a crowd-pleaser this holiday season.
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Why You’ll Love This Recipe:
Fudgy flavor
These cookies are the perfect mix of a chewy middle and crispy edges. The center is super fudgy, like a brownie in cookie form. Every bite melts in your mouth and leaves you craving more.
Freeze for dessert on demand
Want fresh cookies whenever you want? Just freeze the dough! Scoop it into balls and pop them in the freezer. When you’re ready for a treat, roll them in sugar bake them straight from frozen. You’ll get uniform size cookies with a warm, gooey center every time.
Easy
This recipe is a delicious way to make cookies without a lot of fuss. The dough comes together quickly, and after a little fridge time to chill, it’s easy to handle. Scoop, roll, and bake—it’s perfect for when you need cookies fast.
Ingredients Needed
Cocoa powder: Be sure to use unsweetened cocoa powder. Either Dutch-processed or natural cocoa powder will work in this recipe, but Dutch-processed will give you an even fudgier flavor!
Sugar: A combination of white and light brown sugar give this cookie its sweetness, while keeping it nice and chewy.
Oil: Any neutral oil will do, like avocado, grapeseed or vegetable!
Eggs: A few eggs and an extra egg yolk will give these cookies moisture and structure.
Sourdough discard: You can use active starter, just make sure it’s the same amount in grams. If using sourdough discard, I prefer using discard that is no older than 1-2 days.
Vanilla: For the best flavor, opt for vanilla extract over imitation.
Flour: I used all-purpose flour for this recipe.
Baking powder: Make sure your baking powder isn’t expired, otherwise the cookies won’t rise.
Salt: For a bit of contrast!
* To find precise measurements, scroll to the bottom of this post to find the recipe card*
Supplies
Stand or hand mixer
Rubber spatula
How to Make Sourdough Crinkle Cookies
In the bowl of a stand mixer with the paddle attachment, add the cocoa powder (be sure to use a sifter, as cocoa powder often has lumps!), sugar, light brown sugar and oil. Mix on low until combined.
Next, add the eggs and egg yolk one at a time, beating on medium-speed until well combined. Then beat in the sourdough discard and vanilla extract.
In a large bowl, add the flour, baking powder, espresso powder (optional) and salt. Whisk until incorporated.
Add the flour mixture to the cocoa mixture while mixing on low speed and continue to mix until there are just a few streaks of flour left behind. Then, using a rubber spatula, scrape the sides of the bowl and fold in the last bits of flour until the flour is fully incorporated.
Cover the dough with plastic wrap and chill in the fridge for a minimum of 4 hours (24 hours is best!). The cookie dough is quite sticky when just mixed, so don’t rush the chilling. It is important for the cookie dough to firm up.
When ready to bake, preheat the oven to 350 degrees F and line a rimmed baking sheet with parchment paper. Set aside.
Place the white sugar and powdered sugar in two separate bowls.
Using a small cookie scoop or a tablespoon, scoop the chilled cookie dough (about 25 grams) and roll into a smooth dough ball. Roll the dough ball in the white sugar until fully coated, then roll into the powdered sugar until fully coated before placing it on the prepared baking sheet about 2 inches apart.
Be sure to coat the dough balls with the sugars JUST before baking. (Only prepare enough dough balls to fill the baking sheet. You can continue to prepare the next batch of plain dough balls, but cover and store them in the fridge while they wait to be baked).
Sprinkle a little final dusting on powdered sugar on top of each cookie with a small strainer or spoon.
Bake the cookies for 10-12 minutes or until the edges are slightly crisp while the tops look puffed up and slightly wet. Allow them to cool for a few minutes on the baking sheet before placing them on a wire rack to cool completely.
How to Serve
Serve your sourdough chocolate crinkle cookies fresh from the oven or let them cool completely for the best experience. The chewy center and crispy edges are irresistible, especially for chocolate lovers. Pair them with a glass of milk, hot cocoa, or even coffee for a cozy treat.
If you’re putting together a collection of sourdough discard cookie recipes, these cookies make a great addition to any cookie tray. Use large cookie sheets to bake a double batch if you’re serving a crowd or need an excellent gift idea during the holidays. A little powdered sugar dusted on top adds a festive touch that is just perfect for this special time of the year.
How to Store
Keep your cookies fresh by storing them in an airtight container at room temperature. They’ll stay delicious for several days, although the crispy edges may soften a bit. If you baked a lot, you may want to freeze some for later. Wrap the cookies tightly in plastic wrap or foil and place them in a freezer-safe container.
Alternatively, freeze cookie dough balls and bake fresh cookies when the craving hits—just add a few extra minutes to the baking time from frozen. Use a parchment-lined cookie sheet or baking tray to prevent sticking when freezing.
FAQs
Can I use an active sourdough starter instead of discard?
Totally! You can swap sourdough discard with an active sourdough starter as long as you stick to the same amount by weight. If you go this route, you’ll get a little bit less of that tangy sourdough flavor in your chocolate sourdough crinkle cookies.
How do I get the powdered sugar to stick to the dough?
The secret is chilling the dough long enough. When it’s time to roll, toss your powdered sugar into a shallow bowl and coat the dough balls really well right before baking. This keeps the sugar from melting into the cookies and gives you that perfect crinkle look.
Can I throw in chocolate chips to change things up?
Absolutely! That’s such a tasty way to make these even better. Just toss the chocolate chips into the wet ingredients before mixing them with the dry stuff. You’ll get those melty chocolate pockets in every bite.
What if I don’t have Dutch-processed cocoa powder?
Regular cocoa powder works great, so no need to stress about it. But if you’re after a deeper rich chocolate flavor, try swapping in some browned butter. And if you want to switch things up entirely, add a sprinkle of cinnamon and a splash of molasses for spicy sourdough molasses crinkle cookies.
Happy baking!
Craving More Sourdough Cookies?
Sourdough Peanut Butter Blossoms
Sourdough Crinkle Cookie Recipe
Fudgy and chewy cookies with slightly crisp edges and the signature powdered sugar crinkles, these Sourdough Crinkle Cookies are so delicious. Perfect for your holiday cookie tray or anytime of the year, really!
Ingredients
- 90 grams (3/4 cup) unsweetened cocoa powder *
- 200 grams (1 cup) sugar
- 110 grams (1/2 cup) light brown sugar
- 100 grams (1/2 cup) neutral oil
- 2 eggs + 1 egg yolk, room temperature
- 60 grams (1/4 c) sourdough discard
- 4 grams ( 1 teaspoon) vanilla extract
- 200 grams (1 1/4 + 3 Tablespoons) all-purpose flour
- 8 grams (2 teaspoons) baking powder
- .5 grams (1 teaspoon) espresso powder (optional)
- 3 grams (1/2 teaspoon) salt
- 200 grams (1 cup) sugar, for topping **
- 130 grams (1 cup) powdered sugar, for topping **
Instructions
1. In the bowl of a stand mixer with the paddle attachment, add the cocoa powder (be sure to use a sifter, as cocoa powder often has lumps!), sugar, light brown sugar and oil. Mix on low until combined.
90g (3/4c) unsweetened cocoa powder (Natural or Dutch-processed), 200g (1 c) sugar, 110g (1/2 c) light brown sugar, 100g (1/2 c) neutral oil
2. Next, add the eggs and egg yolk one at a time, beating on medium-speed until well combined. Then beat in the sourdough discard and vanilla extract.
2 eggs + 1 egg yolk, room temperature, 60g (1/4 c) sourdough discard, 4g (1 tsp) vanilla
3. In a large bowl, add the flour, baking powder, espresso powder (optional) and salt. Whisk until incorporated. You won't taste the espresso, but it enhances the chocolate flavor!
200g (1 1/4 c + 3 T) all-purpose flour, 8g (2 tsp) baking powder, .5g (1 tsp) espresso powder, 3g (1/2 tsp) salt
4. Add the flour mixture to the cocoa mixture while mixing on low speed and continue to mix until there are just a few streaks of flour left behind. Then, using a rubber spatula, scrape the sides of the bowl and fold in the last bits of flour until the flour is fully incorporated.
5. Cover the dough in the bowl with plastic wrap and chill in the fridge for a minimum of 4 hours (24 hours is best!). The cookie dough is quite sticky when just mixed, so don’t rush the chilling. It is important for the cookie dough to firm up.
6. When ready to bake, preheat the oven to 350 degrees F and line a rimmed baking sheet with parchment paper. Set aside. Place the white sugar and powdered sugar in two separate bowls.
200g (1 c) sugar, 130g (1 c) powdered sugar
7. Using a small cookie scoop or a tablespoon, scoop the chilled cookie dough (about 25 grams each) and roll into a smooth dough ball. First, roll the dough ball in the white sugar until fully coated, then roll into the powdered sugar until fully coated before placing it on the prepared baking sheet about 2 inches apart.
Be sure to coat the dough balls with the sugars JUST before baking. (Only prepare enough dough balls to fill the baking sheet. You can continue to prepare the next batch of plain dough balls, but cover and store them in the fridge while they wait to be baked. You want the dough to stay chilled.).
8. Sprinkle a little final dusting on powdered sugar on top of each cookie with a small strainer or spoon.
9. Bake the cookies for 10-12 minutes or until the edges are slightly crisp while the tops look puffed up and slightly wet. Allow them to cool for a few minutes on the baking sheet before placing them on a wire rack to cool completely. Enjoy!
Notes
How to Store
Keep your cookies fresh by storing them in an airtight container at room temperature. They’ll stay delicious for several days, although the crispy edges may soften a bit. If you baked a lot, you may want to freeze some for later. Wrap the cookies tightly in plastic wrap or foil and place them in a freezer-safe container.
Alternatively, freeze cookie dough balls and bake fresh cookies when the craving hits—just add a few extra minutes to the baking time from frozen. Use a parchment-lined cookie sheet or baking tray to prevent sticking when freezing.
FAQs
Can I use an active sourdough starter instead of discard?
Totally! You can swap sourdough discard with an active sourdough starter as long as you stick to the same amount by weight. If you go this route, you’ll get a little bit less of that tangy sourdough flavor in your chocolate sourdough crinkle cookies.
How do I get the powdered sugar to stick to the dough?
The secret is chilling the dough long enough. When it’s time to roll, toss your powdered sugar into a shallow bowl and coat the dough balls really well right before baking. This keeps the sugar from melting into the cookies and gives you that perfect crinkle look.
Can I throw in chocolate chips to change things up?
Absolutely! That’s such a tasty way to make these even better. Just toss the chocolate chips into the wet ingredients before mixing them with the dry stuff. You’ll get those melty chocolate pockets in every bite.
What if I don’t have Dutch-processed cocoa powder?
Regular cocoa powder works great, so no need to stress about it. But if you’re after a deeper rich chocolate flavor, try swapping in some browned butter. And if you want to switch things up entirely, add a sprinkle of cinnamon and a splash of molasses for spicy sourdough molasses crinkle cookies.
Help! I made these but they didn’t flatten at all like yours, and they came out hard and dry. Any ideas on what could have happened? I followed your recipe exactly and added some chocolate chips.
Hi Melissa, the more common reason for dry cookies could either be too much flour was added to the cookie dough or the cookies were over baked. Use the gram measurements for the most exact product and check on the cookies earlier on to ensure they aren’t over baked.