After tirelessly testing countless cookie recipes over the years, I can now confidently declare that these sourdough snickerdoodle cookies stand out as some of the most exceptional I have ever had the pleasure of baking! This recipe masterfully combines the beloved classic snickerdoodle flavor profile with the distinctive, delightful tang of sourdough discard – and here’s the best part, absolutely no cream of tartar is needed! My acclaimed sourdough discard chocolate chip cookies have garnered an impressive 200+ 5-star reviews, and I have a strong feeling you’re going to fall in love with these snickerdoodles just as much, if not more!

Snickerdoodles hold a special place in my husband’s heart as one of his all-time favorite cookies. My talented sister-in-law bakes them for every holiday gathering, and hers are truly AMAZING, setting a very high bar for competition. Thankfully, after numerous trials and adjustments, these sourdough snickerdoodles not only passed the rigorous taste test with flying colors but also boast an incredibly soft, chewy texture that is simply irresistible. They are a delightful twist on a timeless favorite, bringing a depth of flavor that only sourdough can provide.

Why You’ll Love This Sourdough Snickerdoodle Recipe

These sourdough snickerdoodles are an absolute game-changer for anyone with just ¼ cup of leftover sourdough starter discard sitting in their fridge. They offer a perfect blend of practicality and indulgence, making them a must-try for any home baker.

• Reduce food waste: Instead of discarding your unfed sourdough starter, transform it into these incredibly tasty sourdough treats. It’s a satisfying way to minimize waste and maximize flavor, giving new life to something that might otherwise be thrown away.
• Small batch perfection: This incredibly easy recipe is designed to yield just 9 perfectly sized cookies. It’s ideal for satisfying a sudden craving without having an overwhelming quantity of cookies around, and it requires no large mixing bowls or hours spent slaving away in the kitchen.
• Super simple & quick: From start to finish, these delightful cookies are ready in approximately 30 minutes. You’ll likely find most, if not all, the ingredients already stocked in your pantry and fridge, making this a spontaneous baking dream.
• No cream of tartar needed: The natural acidity of the sourdough discard brilliantly provides all the distinctive tang and chewiness that is characteristic of classic snickerdoodle cookies. This eliminates the need for cream of tartar, simplifying the ingredient list and leveraging the unique properties of your sourdough.
• Perfect texture every time: Each cookie features wonderfully soft, tender centers that almost melt in your mouth, beautifully contrasted by a slight, delightful crunch around the cinnamon-sugar coated edges 😋. It’s a textural masterpiece that will keep you coming back for more.

Essential Recipe Ingredients

To whip up this easy and absolutely delicious sourdough snickerdoodle cookie recipe, you’ll need a handful of common baking staples. Each ingredient plays a vital role in achieving that perfect texture and signature tangy flavor:

Ingredient Notes & Tips:

• Sourdough discard: This is truly the star of our show! In this recipe, the sourdough discard isn’t used for its leavening power but rather for its signature tangy flavor and as a fantastic way to reduce food waste. For the best results, I recommend using discard straight from the fridge – ideally, unfed for at least 24 hours, which allows its unique acidic notes to fully develop.
• Room temperature unsalted butter: Achieving perfectly creamed butter and sugar is absolutely crucial for the final texture of your cookies. If you’ve forgotten to take your butter out early, a quick trick is to pop it in the microwave for 5-second intervals, checking after each burst, until it’s just soft enough to indent with your finger without melting. Avoid overly soft or melted butter, as this can negatively impact the cookie’s structure.
• Just an egg yolk: For this convenient small-batch recipe, a single large egg yolk is all you’ll need. The yolk provides richness, moisture, and helps create that wonderful chewy texture without making the cookies too cakey. Don’t let the egg white go to waste; save it for a fluffy omelet or scrambled eggs in the morning!
• All-purpose flour: Standard all-purpose flour works perfectly for these snickerdoodles – no need for any specialized or fancy flours. For optimal and consistently reliable results, I strongly recommend weighing your flour using a food scale. This precision prevents accidental over-measurement, which can lead to dry, dense cookies.
• Granulated sugar: Used both in the dough and for the classic cinnamon-sugar coating. It provides sweetness and contributes to the cookies’ spread and crisp edges.
• Cinnamon: An essential flavor for snickerdoodles, used both within the cookie dough and generously mixed with sugar for rolling.
• Baking soda: Works with the acidity of the sourdough discard to give the cookies a slight lift and contributes to their tender texture.
• Salt: A pinch of salt enhances all the other flavors, balancing the sweetness and tang.
• Vanilla extract: Adds a warm, aromatic depth that complements the cinnamon beautifully. Use a good quality pure vanilla extract for the best flavor.

For a complete, precise list of all ingredients and exact measurements, please refer to the comprehensive recipe card located further down below.

Sourdough Snickerdoodle Substitutions & Variations

While this recipe is fantastic as written, there are several ways to customize your sourdough snickerdoodles to suit your taste or what you have on hand:

• No sourdough discard? While discard offers the best tangy flavor, you *can* use an active, fed sourdough starter in a pinch. However, be aware that the characteristic tang will likely be less pronounced, and the cookies might turn out slightly puffier or have a more floury texture. For that distinct sour note, truly aim for sourdough discard that hasn’t been fed in at least the last 24 hours.
• Add delicious mix-ins: Elevate your cookies by folding in a handful of your favorite additions. Mini chocolate chips are a classic choice, or for a nutty crunch, try finely chopped pecans, walnuts, or even macadamia nuts. About ¼ cup of mix-ins would be perfect for this small batch.
• Spice it up: Beyond the traditional cinnamon, you can experiment with other warm spices. Try adding a small pinch of freshly grated nutmeg, ground cardamom, or even a touch of allspice to the cinnamon-sugar mixture for rolling, or directly into the dry ingredients for an added layer of flavor.
• Double the batch: This recipe is easily scalable! If you’re hosting a gathering, or simply want more delicious cookies to enjoy throughout the week, feel free to double (or even triple) all the ingredients. Just be sure to use a larger mixing bowl and potentially bake in batches if your baking sheet isn’t large enough to accommodate all the cookies with proper spacing.
• Alternative sugars: While granulated sugar is traditional, you could experiment with light brown sugar for a slightly chewier cookie with a hint of caramel flavor. Just be aware that this might slightly change the texture and appearance of the final cookie.

Please note that this particular recipe has not been extensively tested with other major substitutions or variations beyond those listed above. If you decide to replace or add any ingredients, we would be incredibly grateful if you could share your results and feedback in the comments section below! Your culinary adventures help our community grow.

How to Make Sourdough Snickerdoodle Cookies: A Step-by-Step Guide

Crafting these delectable sourdough snickerdoodles is a straightforward and enjoyable process. Follow these simple steps for perfectly soft and tangy cookies every time:

First, begin by preheating your oven to 350°F (175°C). While the oven heats, prepare a baking sheet by lining it with parchment paper. This simple step ensures easy cleanup and prevents your cookies from sticking.

Expert Baking Tips for Sourdough Snickerdoodles

Achieving bakery-quality sourdough snickerdoodles is easier than you think with a few expert tips:

1. Do not overbake! This is perhaps the most critical tip for soft, chewy cookies. Remember that cookies continue to bake on the hot baking sheet even after they’ve been removed from the oven. Look for edges that are just barely set and lightly golden. The centers should still look slightly underdone and soft – this is the secret to their irresistible chewiness.
2. Always weigh your flour: For the most accurate and consistent results, I cannot stress enough the importance of weighing your flour with a food scale. Volume measurements (using measuring cups) can be highly inaccurate, as flour compacts differently. Over-measuring flour is the quickest and most common way to end up with dry, dense, or puffy cookies that lack that desired soft texture.
3. Ensure room temperature ingredients: Cold ingredients, particularly butter and eggs, do not emulsify properly with sugar. Room temperature butter creams beautifully with sugar, incorporating air that gives cookies a lighter texture. Cold ingredients can lead to a lumpy batter and an uneven, potentially tough texture in your final product.
4. Use a cookie scoop for consistency: A cookie scoop isn’t just for speed; it’s for consistency. Using one ensures that each cookie dough ball is roughly the same size and weight. This uniformity is essential for even baking, meaning all your cookies will be perfectly done at the same time, preventing some from being overbaked while others are still raw. A 3-tablespoon capacity scoop is ideal for these snickerdoodles.
5. Don’t skip the cinnamon-sugar roll: The coating is not just for flavor and appearance; it also helps to manage the slightly sticky dough and contributes to the cookie’s signature crackled top. Roll each ball generously!
6. Proper cooling method: Allowing the cookies to cool on the baking sheet for 5-10 minutes before transferring them to a wire rack is essential. This allows them to set up without breaking and ensures they retain their soft centers.

Common Questions About Sourdough Snickerdoodles

Here are some frequently asked questions to help you master these delicious cookies:

Storage Solutions for Your Sourdough Snickerdoodles

Ensuring your delicious sourdough snickerdoodles stay fresh and soft is simple with these storage tips:

Room Temperature Storage

Once completely cooled, store your snickerdoodle cookies in an airtight container at room temperature. They will remain wonderfully fresh and soft for up to 5 days. For an extra magical trick to keep them exceptionally soft for longer, simply add a slice of plain white bread to the container with your cookies. The cookies will absorb moisture from the bread, maintaining their chewy texture!

Freezing Instructions

If you’ve made a larger batch or want to enjoy these cookies over an extended period, freezing is an excellent option. Ensure the snickerdoodles are completely cooled before placing them in a freezer-safe, airtight container or a heavy-duty freezer bag. They can be stored in the freezer for up to 2 months without any loss of quality. When you’re ready to indulge, simply remove them from the freezer and allow them to thaw at room temperature. They’ll be just as delicious as when they were first baked!

Dough Freezing (Make Ahead)

You can also freeze the unbaked cookie dough! Scoop and roll the dough balls in the cinnamon-sugar mixture as directed. Place them on a baking sheet lined with parchment paper and freeze until solid (about 1-2 hours). Once frozen, transfer the solid dough balls to a freezer-safe bag or container and freeze for up to 3 months. When ready to bake, simply place the frozen dough balls on a prepared baking sheet and bake as usual, adding an extra 2-4 minutes to the baking time.

More Sourdough Discard Recipes You’ll Love

Don’t let that precious sourdough discard go to waste! It’s a versatile ingredient that can transform ordinary recipes into something truly special. If you enjoyed these snickerdoodles, you’ll definitely want to explore these other fantastic discard recipes:

Did you try this amazing recipe?

I would absolutely love to hear your thoughts and see your creations! Please let me know what you thought of these sourdough snickerdoodle cookies by leaving a comment below. Don’t forget to share your beautifully baked treats on social media – tag us on Instagram, Facebook, & Pinterest! Your feedback and shares are incredibly valuable and truly make my day.

Thank you so much for baking with me!
-Kayla

Easy Sourdough Snickerdoodle Cookies

Kayla Burton