Sourdough Crinkle Cookie Recipe

Yield: cookies

Prep Time: 15

Cook Time: 10

Chill Time: 4

Total Time: 4 25

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!

5 from 2 votes

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Equipment

Ingredients

90 grams unsweetened, Dutch-processed cocoa powder 3/4 cup
200 grams sugar 1 cup
110 grams light brown sugar 1/2 cup
100 grams neutral oil 1/2 cup
2 egg room temperature
1 egg yolk room temperature
60 grams sourdough discard 1/4 cup
4 grams vanilla extract 1 teaspoon
200 grams all-purpose flour 1 1/4 + 3 Tablespoons
8 grams baking powder 2 teaspoons
.5 gram espresso powder (optional) 1 teaspoon
3 grams salt 1/2 teaspoon

Sugar Topping

200 grams sugar 1 cup
130 grams powdered sugar 1 cup

Instructions

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.
This can also be done with a hand mixer.
90 grams unsweetened, Dutch-processed cocoa powder, 200 grams sugar, 110 grams light brown sugar, 100 grams neutral oil
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 egg, 1 egg yolk, 60 grams sourdough discard, 4 grams vanilla extract
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!
200 grams all-purpose flour, 8 grams baking powder, .5 gram espresso powder (optional), 3 grams salt
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 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.
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.
200 grams sugar, 130 grams powdered sugar
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.
Note: 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.).
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. 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.

This recipe card was updated on 03/14/26.

Nutrition

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