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a stack of snickerdoodle cookies

Soft Sourdough Snickerdoodle Cookies Recipe

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Soft, sweet, perfectly spiced and slightly chewy, these Sourdough Snickerdoodle Cookies are a beloved classic with a fun sourdough twist. Each cookie dough ball is rolled in cinnamon sugar before baking to give that signature crackled top we all love. Use your sourdough starter discard or active sourdough starter to make this easy cookie recipe.

  • Total Time: 40 minutes
  • Yield: 36 cookies

Ingredients

for the cookie dough:

8 ounces unsalted butter (2 sticks or 226 grams) at soft room temperature

1 and 3/4 cup white granulated sugar (350 grams)

2 eggs, room temperature

2 1/2 teaspoons vanilla extract

1/2 cup sourdough starter, discard or active* (120 grams)

3 and 1/2 cups all purpose flour (490 grams)

1 teaspoon baking soda

1.5 teaspoons cream of tartar

1 teaspoon kosher salt

for the coating:

1/2 cup white granulated sugar (100 grams)

2 tablespoons ground cinnamon

Instructions

  1. Mix cinnamon and sugar together in a bowl and set aside.
  2. If you are not chilling your dough, preheat oven to 350 degrees now.
  3. Place butter and sugar in mixing bowl and beat on medium speed with a paddle attachment until creamy, light, and fluffy scraping down sides as needed - about 2-3 minutes. You can also use a hand mixer or a wooden spoon.
  4. Add eggs, vanilla, and sourdough starter and beat again until very creamy - about 2 minutes
  5. Add all dry ingredients and mix on low speed until combined. Use a silicone spatula to scrape the bottom and sides and give a final mix by hand.
  6. Use a two tablespoon cookie scoop to portion out dough balls onto a parchment lined tray. You should get about 3-dozen. At this point I like to cover and refrigerate for 30-60 minutes. You don't have to do this but it is a very soft dough and chilling will make it a bit easier to work with when rolling in the cinnamon sugar.
  7. When you're ready to bake, preheat oven to 350 degrees and roll dough balls in cinnamon sugar. Place on parchment lined cookie sheet about an inch apart - I usually get 9 to 12 per cookie sheet. They do spread so don't overcrowd the pan.
  8. Bake one tray at a time for 9-11 minutes. In my tests, I found 9 minutes was perfect for unchilled dough and 11 minutes was perfect for chilled dough. Do not overbake. You are looking for the edges to be set, the tops to be crackled and puffed up, and the inside to still look a bit wet. Remove from oven and allow to cool on trays. They will sink, settle, and cool to the perfect soft, chewy texture.

Notes

If measuring by volume, be sure to stir down your sourdough starter before measuring. 

  • Author: anita | wild thistle kitchen
  • Prep Time: 20 minutes plus optional chilling
  • Cook Time: 9-10 minutes per tray
  • Category: sourdough discard recipes, sourdough discard cookies
  • Method: sourdough, baking
  • Cuisine: American

Find it online: https://wildthistlekitchen.com/soft-sourdough-snickerdoodle-cookies/