I keep coming back to this recipe because it’s simple, dependable, and incredibly satisfying. I like how the cookies stay soft in the center with lightly crisp edges, and how the cinnamon sugar coating gives each bite a familiar comfort. It’s also a great way for me to use sourdough discard while baking something that everyone loves.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Wet Ingredients
1/2 cup (1 stick) unsalted butter, softened 1/2 cup granulated sugar 1/2 cup brown sugar, packed 1/2 cup sourdough starter (or discard) 1 large egg 1 tsp vanilla extract
Dry Ingredients
2 cups all-purpose flour 1 tsp cream of tartar 1/2 tsp baking soda 1/4 tsp salt 1 tsp ground cinnamon
Cinnamon Sugar Coating
1/4 cup granulated sugar 1 1/2 tsp ground cinnamon
Directions
I start by preheating my oven to 350°F and lining a baking sheet with parchment paper or a silicone mat. In a large bowl, I cream together the softened butter, granulated sugar, and brown sugar until the mixture looks light and fluffy.
I beat in the sourdough starter, egg, and vanilla extract until everything is smooth and well combined. In a separate bowl, I whisk together the flour, cream of tartar, baking soda, salt, and cinnamon.
I prepare the cinnamon sugar coating by mixing the sugar and cinnamon in a small bowl. I then fold the dry ingredients into the wet ingredients just until a dough forms. When I want easier shaping and better texture, I chill the dough in the fridge for about 10–15 minutes.
I scoop about 1½ tablespoons of dough, roll it into a ball, coat it in the cinnamon sugar mixture, and place it on the baking sheet with about 2 inches of space between each cookie. I bake them for 11–13 minutes, until the edges are lightly golden while the centers still look slightly soft.
I let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to finish cooling.
Servings and Timing
This recipe makes about 24 cookies. Prep time: 15 minutes Cook time: 13 minutes Additional time: 10 minutes Total time: 38 minutes
Variations
I sometimes add a pinch of nutmeg to the cinnamon sugar coating for extra warmth. When I want a stronger tang, I use a more active sourdough starter. I also like making slightly larger cookies and baking them a minute longer for a thicker, bakery-style texture.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to 5 days. When I want them to last longer, I keep them in the refrigerator for up to a week. If I want to refresh them, I warm them briefly in the microwave for a few seconds.
FAQs
Can I use sourdough discard?
I use sourdough discard all the time in this recipe, and it works perfectly.
Do I have to chill the dough?
I don’t have to, but I find chilling helps the cookies hold their shape better.
What if I don’t have cream of tartar?
I substitute it with 1½ teaspoons of lemon juice or vinegar when needed.
How do I keep the cookies chewy?
I slightly underbake them and let them finish setting on the baking sheet.
Can I freeze the dough?
I freeze the dough balls before baking and bake them straight from frozen with an extra minute added.
Why do my cookies look underbaked in the center?
I like them that way because they firm up as they cool and stay soft inside.
Can I make them smaller?
I make smaller cookies sometimes and reduce the baking time by a minute or two.
What kind of sourdough starter works best?
I use either active starter or discard, depending on what I have.
Can I double the recipe?
I double it often when baking for gatherings, and it scales very well.
Do these taste sour?
I find the sourdough flavor mild and pleasant, not overpowering.
Conclusion
I love baking these sourdough snickerdoodles because they combine classic comfort with a subtle twist. They’re soft, warmly spiced, and perfect for sharing or enjoying with a quiet cup of tea. Whenever I want an easy cookie that feels a little extra special, this is the recipe I reach for.
Soft and chewy sourdough snickerdoodles coated in cinnamon sugar, with a subtle tang from sourdough starter that balances the sweetness and adds a special twist to this classic cookie.
Ingredients
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1/2 cup sourdough starter or discard
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 cup granulated sugar (for coating)
1 1/2 teaspoons ground cinnamon (for coating)
Instructions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the sourdough starter, egg, and vanilla extract until smooth and well combined.
In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, and cinnamon.
Gradually fold the dry ingredients into the wet ingredients just until a dough forms.
Mix the granulated sugar and cinnamon for the coating in a small bowl.
Scoop about 1 1/2 tablespoons of dough, roll into balls, and coat each in the cinnamon sugar mixture.
Place dough balls on the prepared baking sheet, spacing them about 2 inches apart.
Bake for 11–13 minutes, until edges are lightly golden and centers are still soft.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Chilling the dough for 10–15 minutes helps the cookies hold their shape.
Sourdough discard works just as well as active starter.
Slightly underbaking keeps the cookies soft and chewy.
Add a pinch of nutmeg for extra warmth if desired.
Dough balls can be frozen and baked straight from frozen.
