Sourdough Snickerdoodles – The Best Cinnamon Sugar Cookies!

There’s something special about biting into a warm, cinnamon-sugar-coated cookie that melts in your mouth. And when that cookie is a 🤎🍪 Sourdough Snickerdoodle – Soft & Chewy Cinnamon Sugar Cookie 🍪🤎, you know you’re in for a treat!

If you’ve been looking for a way to use up your sourdough discard, this recipe is about to become your new favorite. It’s a delightful twist on the classic snickerdoodle, offering a subtle tang that complements the sweet and spicy cinnamon sugar coating. Plus, they’re ridiculously easy to make! So, preheat that oven, grab your mixing bowls, and let’s bake some magic!

Why You’ll Love These Sourdough Snickerdoodles

• Soft & Chewy Texture – Thanks to the perfect balance of ingredients, these cookies stay delightfully soft inside with a slight crisp on the outside.
• Tasty Use for Sourdough Discard – No more waste! This recipe transforms leftover sourdough into a delicious treat.
• Quick & Easy – You only need 25 minutes from start to finish!
• Perfectly Spiced – A heavenly mix of cinnamon and sugar coats every bite.

Equipment

• Mixing bowls
• Electric mixer
• Baking sheets
• Parchment paper
• Measuring cups and spoons
• Cookie scoop (optional)
• Wire rack for cooling

What You Will Need & Substitutions?

Dry Ingredients

• 🍚 2 ¾ cups (345g) all-purpose flour
  Substitution: Use whole wheat flour for a heartier texture or gluten-free 1:1 flour for a gluten-free option.
• 🥄 1 ½ tsp cream of tartar
  Substitution: If unavailable, replace cream of tartar and baking soda with 2 tsp baking powder.
• 🥄 1 tsp baking soda
  Substitution: If using baking powder instead of cream of tartar, omit baking soda.
• 🧂 ½ tsp salt
  Substitution: Use sea salt for a richer flavor or omit if using salted butter.

Wet Ingredients

• 🧈 1 cup (226g) unsalted butter, softened
  Substitution: Use salted butter (reduce added salt) or coconut oil for a dairy-free alternative.
• 🍚 1 ½ cups (300g) granulated sugar
  Substitution: Use brown sugar for a deeper caramelized flavor or coconut sugar for a refined sugar-free option.
• 🥚 2 large eggs
  Substitution: Replace with flax eggs (2 tbsp ground flaxseed + 6 tbsp water) for a vegan alternative.
• 🍞 ½ cup (120g) sourdough discard
  Substitution: If no discard is available, use Greek yogurt or buttermilk for a similar tangy effect.
• 🥄 1 tsp vanilla extract
  Substitution: Use almond extract for a unique twist.

Cinnamon Sugar Coating

• 🥄 1 tbsp cinnamon
  Substitution: Use pumpkin spice for a fall-inspired variation.
• 🍚 ¼ cup (50g) sugar
  Substitution: Use coconut sugar or monk fruit sweetener for a healthier option.

Step-by-Step Directions & Tips

1️⃣ Preheat & Prepare

Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper to prevent sticking.

Tip: Use a light-colored baking sheet to avoid over-browning.

2️⃣ Mix Dry Ingredients

In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.

Tip: Sift the dry ingredients for a smoother cookie texture.

3️⃣ Cream Butter & Sugar

In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy (about 2-3 minutes).

Tip: Properly creaming the butter and sugar helps create air pockets, making the cookies light and tender.

4️⃣ Add Wet Ingredients

Mix in the eggs, sourdough discard, and vanilla extract until smooth and well combined.

Tip: If the mixture looks curdled, don’t worry! It will smooth out once the dry ingredients are added.

5️⃣ Combine & Chill

Gradually add the dry ingredients to the wet mixture, stirring until a dough forms. Cover the dough and chill in the refrigerator for 30 minutes (this helps with rolling and prevents spreading).

Tip: For extra flavor, let the dough chill overnight.

6️⃣ Roll in Cinnamon Sugar

In a small bowl, mix the sugar and cinnamon for rolling. Shape the dough into 1-inch balls, roll each in the cinnamon sugar, and place them on the prepared baking sheets, spacing them 2 inches apart.

Tip: For uniform cookies, use a cookie scoop.

7️⃣ Bake & Check for Doneness

Bake for 10-12 minutes, or until the edges are set and slightly golden. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.

Tip: The cookies will continue cooking slightly after removal, so don’t overbake!

8️⃣ Optional: Extra Soft Cookies

For even softer cookies, store them in an airtight container with a slice of bread to maintain moisture.

Tips for the Best Sourdough Snickerdoodles

• Use Active Sourdough Discard – While inactive discard works, active discard enhances the tangy flavor.
• Don’t Skip Chilling – This helps control spread and keeps cookies thick and chewy.
• Experiment with Spices – Try adding a pinch of nutmeg or cardamom for extra depth!
• Store Properly – Keep in an airtight container at room temperature for up to 5 days.

How to Store & Reheating

• Store cookies in an airtight container at room temperature for up to 5 days.
• To freeze, place baked cookies in a freezer-safe container for up to 3 months.
• Reheat cookies in a microwave for 10-15 seconds to restore softness.

How to Serve and What to Serve With?

• Serve warm with a glass of cold milk or hot coffee.
• Pair with a scoop of vanilla ice cream for a decadent dessert.
• Enjoy alongside a cup of spiced chai tea for a cozy treat.

FAQs

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And there you have it – the ultimate 🤎🍪 Sourdough Snickerdoodles – Soft & Chewy Cinnamon Sugar Cookies 🍪🤎 recipe! These cookies are everything you could want: sweet, cinnamony, soft, chewy, and oh-so-irresistible. Plus, they make the perfect excuse to use up your sourdough discard.

So what are you waiting for? Go ahead, whip up a batch, and enjoy the warm, sugary magic of these delightful cookies. Happy baking! 🍪✨