These Sourdough Apple Cookies were inspired by my great-grandmother's Apple Walnut Bundt Cake. They are the perfect combination of soft on the inside and crispy around the edges.
Every bite is packed with crispy apple chips, warm spices like cinnamon and nutmeg, crunch nuts, and a touch of sweetness.
They’re the perfect treat for a cozy fall day!
My first batch used fresh apples, but they added so much moisture that the cookies had a more cake-like texture than cookie texture. This only became worse the longer the cookies were stored, as the apples continued to leach moisture into the cookies.
My husband happened to buy a bag of apple chips at the store for snacking, which inspired me to try making the cookies with apple chips instead.
Two more batches later an I had the perfect Sourdough Apple Cinnamon Cookies that taste just like my great-grandmother's apple cake.
Looking for more sourdough discard cookie recipes? Try one of these: Sourdough Oatmeal Cookies, Sourdough Chocolate Chip Cookies, Sourdough Discard Gingerbread Cookies, Sourdough Discard Peanut Butter Cookies, Sourdough Discard Shortbread, Sourdough Snickerdoodle Cookies, Sourdough Turtle Cookies, Sourdough Discard Pumpkin Cookies, Sourdough Molasses Cookies, Sourdough Nutella Cookies, or Sourdough Sugar Cookies.
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If you really love apple desserts you will want to try one of these recipes: Apple Cinnamon Pecan Scones, Sourdough Apple Muffins, and Apple Raspberry Muffins.
Recipe Ingredients
All you need are a few simple ingredients to make these soft and chewy Sourdough Apple Cookies.
Unsalted Butter: Room temperature butter is easier to cream together with the sugar. I use unsalted butter. If you only have salted butter, reduce the salt to ¼ teaspoon. There is about ¼ teaspoon of salt per stick of salted butter.
Brown Sugar and Granulated White Sugar: This recipe uses both types of sugar. The brown sugar adds moisture while the white sugar helps the cookie dough spread while it is baking.
Sourdough Discard: Don't worry your cookies won't be sour. This is plenty of sugar to eliminate the sourdough flavor. Bring your sourdough discard to room temperature before adding it to the recipe. It will be easier to incorporate. Active starter or sourdough discard can be used for this recipe.
Pro Sourdough Tip: Keep a glass jar in your refrigerator to store your sourdough discard. Continue adding to it until you have enough to make your chosen sourdough discard recipe.
All-Purpose Flour: No special flours are needed for these cookies. All-purpose flour is perfect. For accuracy, the best way to measure the flour is by using a digital kitchen scale.
Tip: If you don't have a digital scale, spoon the flour into the measuring cup and level it with the back of a butter knife. Try not to compress the flour into the measuring cup.
Salt: I add at least a pinch of salt to all of my recipes. Salt complements and intensifies the other flavors. For all of my recipes, I use Morton Kosher Salt which packs more densely than Diamond Crystal Kosher Salt. If you are using Diamond Crystal Kosher Salt you will want to double the amount of salt you add.
Spices: These cookies use both cinnamon and nutmeg. You could also substitute 2 teaspoons of pumpkin pie spice for the spices.
Apple Chips: Apple chips are perfect for these cookies. Their low moisture content helps to create crisp rather than cakey cookies.
Nuts: Feel free to use either walnuts or pecans. Both will be delicious.
See the recipe card for full information on ingredients and quantities.
Are you new to sourdough? I have plenty of information to help you on your sourdough journey.
Substitutions and Variations
- Sourdough Discard: You can use either sourdough discard or active sourdough starter.
- Nuts: Don't like nuts? Feel free to leave them out or substitute your favorite.
- Spices: These cookies use both cinnamon and nutmeg. You could also substitute 2 teaspoons of pumpkin pie spice for the spices.
- Caramel: Stuff the cookies with a piece of caramel to create caramel-filled sourdough apple spice cookies. Check out my Peanut Butter Chocolate Chip Caramel Cookies or these Salted Pecan Chocolate Chip Cookies for detailed instructions.
Step by Step Directions
Step 1: Preheat the oven to 350°F (180°C).
In the bowl of your stand mixer, cream together the softened butter, brown sugar, and granulated white sugar with the paddle attachment on medium speed until smooth.
Step 2: Lower the mixer speed to low speed and add the sourdough discard, egg yolks, and vanilla extract.
Mix until fully combined, about 30 seconds.
Step 3: Add the all-purpose flour,
ground cinnamon, ground nutmeg, baking soda, and kosher salt.
Mix on low speed until just combined.
Fold in the apple chips and walnuts or pecans.
Step 4: Line two cookie sheets with parchment paper. Using a 2-tablespoon cookie scoop, portion the cookie dough and place it on the prepared baking sheets spaced about 2 inches apart
Tip: Use a light-colored cookie sheet. Dark cookie sheets absorb too much heat and can cause your cookies to overbake. Check out this post from Handle the Heat to see a comparison of cookies baked on different types of cookie sheets.
Step 5: Bake for 14 to 16 minutes or until the edges are lightly browned but the center is still soft.
Allow the cookies to cool for at least 5 minutes before transferring them to a wire rack to cool completely.
Tip: For crispier cookies increase the bake time by 2-3 minutes.
Make-Ahead, Storage, and Freezing Instructions
Make-Ahead: You can make the cookie dough, wrap it in wax paper, and chill it in the refrigerator for up to 3 days.
Storing: Baked cookies can be stored in an airtight container at room temperature for two to three weeks.
Freezing Cookie Dough: Unbaked cookie dough balls can be frozen for up to 3 months. I always have a batch of Condensed Milk Chocolate Chip Cookie dough in my freezer for when a cookie craving strikes.
Place them on a parchment-lined baking sheet and freeze until solid. Once frozen, remove from the baking sheet and place in a zip-top bag. Label with the date and contents.
When you are ready to bake cookies, remove the cookie balls from the freezer, let them sit at room temperature while the oven preheats, and then bake. You may need to add a minute or two to the baking time.
Freezing Baked Cookies: Baked cookies can be frozen for up to 3 months.
Once the cookies have cooled completely, place them on a sheet pan and freeze until solid. Transfer the frozen cookies to an airtight container or zip-top bag. Label with the date and contents.
Thaw frozen cookies overnight in the refrigerator or on the counter.
Recipe FAQs
Yes, you can. Sourdough starter is usually fluffier than sourdough discard so it will measure differently. The most accurate way to the sourdough starter is with a kitchen scale.
Want perfectly round cookies? Immediately after removing the cookies from the oven grab a round cookie or biscuit cutter and place it around one of the cookies. Move the cookie cutter in a circular motion to gently round the cookie before it sets completely. Check out my cookie shaping video on Instagram if you have questions.
Expert Tips
- Use a kitchen scale to weigh your ingredients rather than the cup measurements. In baking accuracy matters. If you don't have one this is my favorite kitchen scale, because the display pulls out making it easy to see even if you are using a large bowl.
- Make sure all of the ingredients are at room temperature. This ensures the ingredients mix evenly and will give you the best final texture.
- Don't over-mix the dough once the sourdough discard and flour have been added. Over-mixing will create too much gluten and cause the cookies to be tough.
- Use a cookie scoop for evenly portioned cookies. Take the guesswork out of portioning cookies by using a cookie scoop to make sure each cookie is the same size.
- For a crispier cookie, bake them for slightly longer (about 2-3 minutes more).
- Baking times for all recipes are only suggestions. The actual baking time will vary depending on your oven. It is helpful to know your oven and worth purchasing an inexpensive oven thermometer. Oven temperatures can vary as much as 50 degrees plus or minus.
- Allow the cookies to cool for 5 minutes before transferring them to a wire rack.
More Sourdough Discard Recipes
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📖 Recipe
Sourdough Apple Cookies
Ingredients
Pumpkin Cookies
- ½ cup unsalted butter room-temperature
- ½ cup brown sugar light or datk
- ½ cup granulated white sugar
- ½ cup sourdough discard room-temperature
- 2 egg yolks
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 2.5 oz bag of apple chips
- ¼ cup walnuts or pecans chopped
Instructions
- Preheat the oven to 350°F (180°C).
- In the bowl of your stand mixer, cream together the softened ½ cup unsalted butter ½ cup brown sugar, and ½ cup granulated white sugar with the paddle attachment on medium speed until smooth.
- Lower the mixer speed to low speed and add the ½ cup sourdough discard, 2 egg yolks, and 2 teaspoons vanilla extract. Mix until fully combined, about 30 seconds.
- Add the 2 cups all-purpose flour1 tablespoon ground cinnamon, 1 teaspoon ground nutmeg, 1 teaspoon baking soda, and ½ teaspoon kosher salt. Mix on low speed until just combined.
- Fold in the 1 2.5 oz bag of apple chips and ¼ cup walnuts or pecans.
- Line two cookie sheets with parchment paper. Using a 2-tablespoon cookie scoop, portion the cookie dough and place it on the prepared baking sheets spaced about 2 inches apart
- Bake for 14 to 16 minutes or until the edges are lightly browned but the center is still soft.Allow the cookies to cool for at least 5 minutes before transferring them to a wire rack to cool completely.
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