These Perfect Sourdough Discard Snickerdoodle Cookies with Brown Butter are buttery and soft with a crispy cinnamon-sugar crust.
They are tangy, with a hint of vanilla, and lots of cinnamon. This slight tang makes them the perfect way to use up sourdough discard.
If you are looking for more simple ways to use your sourdough discard, try one of these recipes:
- Sourdough Crackers
- Sourdough Flatbread
- Sourdough Oatmeal Cookies
- Sourdough Banana Bread
- Sourdough Sugar Cookies
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- Why You Will Love This Recipe
- What is a Snickerdoodle?
- What is the Difference Between Snickerdoodles and Sugar Cookies?
- What Makes Perfect Sourdough Snickerdoodle Cookies?
- Why is There Cream of Tartar in Snickerdoodle Cookies?
- Do I Have to Use Cream of Tartar in Snickerdoodles?
- What is Sourdough Discard?
- Make-Ahead and Freezing Instructions
- 📖 Recipe
- 💬 Comments
Why You Will Love This Recipe
- The cinnamon sugar topping perfectly complements the nutty brown butter.
- The crispy edges contrast perfectly with the soft tender center.
What is a Snickerdoodle?
According to the Joy of Baking, "Snickerdoodles are also called Snipdoodles or Cinnamon Sugar Cookies. Recipes for this cookie started to appear in the late 1800s, and most agree they probably originated in New England and are of either German or Dutch descent.
No matter where the name came from they are delicious and one of my mom's favorite cookies.
What is the Difference Between Snickerdoodles and Sugar Cookies?
While the recipes are very similar, there are two main differences between a snickerdoodle cookie and a sugar cookie.
Snickerdoodles use cream of tartar which gives them their signature tang. They are also rolled in a mixture of cinnamon and sugar before baking.
Sugar cookies don't contain cream of tartar and aren't rolled in cinnamon and sugar.
What Makes Perfect Sourdough Snickerdoodle Cookies?
My perfect sourdough snickerdoodle cookie is soft and chewy in the middle with a slightly crispy edge. It has that signature snickerdoodle tang which helps offset the sweetness and is rolled in lots of cinnamon and sugar.
Underbaking your snickerdoodles slightly guarantees soft, buttery cookies. I've found that the perfect baking time for my oven is 11 minutes. But oven temperatures vary so you will want to watch your cookies closely.
The easiest way to verify the accuracy of your oven temperature is to use an inexpensive oven thermometer. Oven temperatures can vary as much as 50 degrees plus or minus.
For a crispier cookie, bake them for slightly longer (about 2-3 minutes more).
My secret for perfectly baked cookies is this AirBake cookie sheet. My cookies bake evenly every time I use these pans.
AirBake cookie sheets have two aluminum layers with a layer of air in between them. The layer of air decreases the temperature of the top layer of metal, preventing the bottom of the cookie from browning too quickly.
These pans are also really easy to clean. Just wipe them clean with a little soap and hot water. It is not recommended to fully submerge these pans in water or place them in a dishwasher.
Why is There Cream of Tartar in Snickerdoodle Cookies?
Cream of tartar or tartaric acid is a by-product of winemaking. When combined with baking soda it helps the snickerdoodles to rise and gives them their signature tangy flavor.
Cream of tartar also prevents the sugar in the cookie dough from crystalizing into crunchiness. Creating a softer chewier cookie.
"One more way cream of tartar gets used in the kitchen is when we're working with sugar. Where cream of tartar is a stabilizing agent for egg whites, a pinch added to boiling sugar is actually an interfering agent. The cream of tartar gets in the way of sugar's natural tendency to bind together and prevents those dreaded sugar crystals from forming." -- Emma Christensen, The Kitchn
Do I Have to Use Cream of Tartar in Snickerdoodles?
Nope. If you don't have cream of tartar, you can substitute 2 teaspoons of baking powder for the cream of tartar and baking soda.
What is Sourdough Discard?
Sourdough discard is the part of your sourdough starter that you usually throw away when you feed it. I feel guilty about throwing away food and am always looking for ways to reduce food waste.
Sourdough discard adds tons of incredible flavor to baked goods. The lactic acid bacteria found in sourdough discard adds flavor and tenderizes wheat proteins.
A fluffy loaf of sourdough bread needs a well-fed, active starter that will impart flavor, fermentation, and leavening. But there are other recipes, that do well with the unfed discarded starter. Waffles, pancakes, biscuits, crackers, pizza crust, and brownies are just a few examples.
Sourdough discard is not always strong enough to leaven baked goods on its own, so sourdough discard recipes usually need additional leavening in the form of baking soda, baking powder, or yeast. Most quick bread recipes can easily be turned into sourdough discard recipes.
Most sourdough starters are kept at 100% hydration meaning they are fed with equal amounts of water and flour. If you keep your starter at a different hydration level, you might need to adjust the flour our liquid amounts accordingly.
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.
What are the best containers for storing sourdough starter and discard?
How long does sourdough discard last?
What is the difference between sourdough starter and sourdough discard?
Light-colored pan for browning the butter.
While not completely necessary a stand mixer takes a lot of the hard work out of mixing cookie dough. I have had a Kitchen Aid stand mixer for almost 16 years and absolutely love it.Sign up for KitchenAid's Newsletter to receive 10% off your next order!
Rubber spatula: For folding batters together, I prefer a stiffer spatula like this one from OXO. It fits comfortably in my hand, is dishwasher safe, and is heat-resistant up to 600 degrees Fahrenheit. Both the handle and head are silicone coated which makes it easy to clean and safe to use with my non-stick cookware and bakeware.
My secret for perfectly baked cookies is this AirBake cookie sheet. My cookies bake evenly every time I use these pans. AirBake cookie sheets have two aluminum layers with a layer of air in between them. The layer of air decreases the temperature of the top layer of metal, preventing the bottom of the cookie from browning too quickly. These pans are also really easy to clean. Just wipe them clean with a little soap and hot water. It is not recommended to fully submerge these pans in water or place them in a dishwasher.
Brown the Butter: Slice the butter into pieces and melt it in a light-colored skillet over medium heat stirring or whisking constantly. Once melted, the butter will begin to foam. Continue stirring/whisking for about 5-7 minutes, the butter will become a deep amber color. Remove the browned butter from the heat, and pour it into a bowl. Allow the butter to cool for 30 minutes.
If you still have questions about how to brown butter, check out this video from America's Test Kitchen.
Mix the Dry Ingredients: In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.
Mix the Wet Ingredients: In a large bowl add the browned butter, brown sugar, and sugar. Whisk until there are no lumps of brown sugar. Add the egg yolks and vanilla. Whisk together until smooth. Fold in the sourdough discard.
Combine the Dry and Wet Ingredients: Add the dry ingredients into the wet ingredients and mix until just combined.
Refrigerate the Dough: Wrap the dough in wax paper and refrigerate for at least 2-3 hours.
Roll the Dough into Balls: In a small bowl stir together the ingredients for the cinnamon-sugar coating. Remove the dough from the refrigerator. Using two tablespoons of dough each roll into tall oblong balls. Roll the dough balls in the cinnamon-sugar mixture coating thoroughly.
Bake: Preheat the oven to 375 degrees Farenheight. Place nine dough balls on a cookie sheet and bake for 10-12 minutes for soft cookies or 15 minutes for crunchier cookies. Allow the cookies to cool for about 10 minutes on the baking sheet before transferring them to a wire rack to cool completely.
Baking Tip: My mom's trick for evenly baked cookies is to rotate the cookies while they bake. Place the first baking sheet of cookies on the lower rack of the oven and bake until they begin to spread out (usually the same amount of time it takes me to divvy out the dough onto the second baking sheet.) Move the first baking sheet of cookies to the top rack and rotate 180-degrees to finish baking and place the second baking sheet of cookies on the bottom rack. Continue this process until all of the cookies have been baked.
- Allow the melted butter to cool slightly so that it doesn't melt the sugar. Mixing the butter in when it is too hot can cause the snickerdoodles to become greasy.
- Use room temperature eggs and sourdough discard. Chilled eggs or sourdough discard may cause some of the butter to resolidify prematurely. To quickly bring the eggs to room temperature, place them in a bowl of warm water for 10-15 minutes.
- If you don't have cream of tartar: Substitute 2 teaspoons of baking powder for BOTH the cream of tartar AND the baking soda.
- You must chill the dough for at least 2-3 hours before baking. Because we browned the butter the fats need to re-solidify. Chilling also allows the sugar to absorb more liquid further solidifying the dough. If the dough is baked without chilling it first, the cookies will spread while baking and become thin, hard, and crispy.
- Roll the dough into tall oblong balls. This shape will help make sure the cookie is soft in the middle and crispy on the edges.
- Baking times for all recipes are only suggestions. The actual baking time will vary depending upon 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 15 minutes before transferring them to a wire rack. These snickerdoodles are so soft and gooey they may fall apart if you try to move them too soon.
Make-Ahead and Freezing Instructions
Make-Ahead: You can mix up the cookie dough 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 up to 4 days.
Freezing Cookie Dough: Unbaked cookie dough balls can be frozen for up to 3 months.
After rolling the dough into balls 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, remove the balls from the freezer, let them sit at room temperature for 30 minutes, pre-heat the oven, and then roll them in the cinnamon-sugar mixture.
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.
If you are new to sourdough starters, I've created a sourdough gift guide that lists all of my favorite sourdough products.
If you have ever struggled with dry crumbly cookie dough you will want to check out my tips on how to fix it.
More Cookie Recipes:
- Amaretto Chocolate Chip Cookies
- Bacon Grease Chocolate Chip Cookies
- Fresh Mint Chocolate Chip Cookies
- Chocolate Iced Amaretto Sugar Cookies
- Salted Pecan Chocolate Chip Cookies with Caramel
- Caramel Filled Peanut Butter Chocolate Chip Cookies
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Hi thank you for this recipe. I tried it and I feel like I did something wrong. The cookie was delicious, but very delicate and a little greasy. I am wondering: do you weigh the butter before or after browning it?
Erica @ Raspberries and Kohlrabi says
The butter should be weighed before browning it. Did you wait for the butter to cool before adding it to the sugar? If the butter is too hot it can melt the sugar creating greasy cookies.
I did wait for it to cool, for sure, I think what I did wrong was brown enough butter to weight it out after being browned, so there was technically too much butter. Thanks for the quick response! I'm going to try again soon.
Lynne Odgaard says
Bake for how long?
Erica @ Raspberries and Kohlrabi says
10-12 minutes for soft cookies or 15 minutes for crunchier cookies.
Ronnie Mathieu says
These cookies were amazing! They pillowy soft on the inside and had a slight buttery crunch on the outside. I am excited to try more sourdough starter discard recipes.
Erica @ Raspberries and Kohlrabi says
I'm so happy you enjoyed the cookies! I love sourdough discard recipes. I probably make more sourdough discard recipes than loaves of sourdough bread.
I would love to try this recipe! Any chance you know the weight of the butter after browning? I want to make sure I don't have too much. Thanks!
Unfortunately, I have never measured the weight of the butter after browning. If you start out with the 12 tablespoons (170 grams) of butter before browning you should be good. I did do a quick Google search. Butter is about 15% water. When butter is browned the water in the butter evaporates so my guess is that once it is browned the butter should weigh about 144.5 grams.
Okay, these by far are the best snickerdoodles I’ve ever had EVEN with something going wrong. I’ve made them so far 3 times in the last 4 days. Each time they come out flat, like thinner than a pancake. I’ve gotten higher quality butter, new baking soda, made sure my discard was from the same day, I’m struggling as to what happened. I googled it and says my butter was too soft….but it’s browned butter. I made sure it was room temp before use. I let the dough rest over night (3 hours the first batch but the following two were over night). Can anyone help me trouble shoot here? I’m very new to sourdough but felt confident enough with my discard. Thanks in advance! I also tried posting this in the comment section and somehow managed to do it in the reviews section! Apologies.
I am happy you love them even with issues.
I have a couple of suggestions. Do you have an oven thermometer? Sometimes an oven's temperature needs to be recalibrated and your oven could actually be at a hotter temperature than what it says it is at. Baking cookies at a higher temperature causes the butter to melt more quickly and the cookie to spread more. If you do find out your oven temperature is off adjust the temperature you set it at until the oven thermometer reads the correct temperature.
Are you rolling the cookie dough into oblong balls that are taller than they are wide? These cookies need the extra height to create crisp edges and a chewy center without spreading too much. The taller cookie dough ball gives the cookie's edges time to set and become crispy before the dough spreads too much.
You can also try lining your cookie sheet with parchment paper. Parchment paper is slightly textured giving the dough some friction which slows the spread.
How serendipitous was this, that I needed to feed my sourdough starter on the same day my granddaughter wanted snickerdoodles?! Found this recipe and they turned out perfect! Loved the tip to make the balls more oblong. They aren't overly sweet, and I love the tang from the sourdough. This is a keeper!
That was very serendipitous! I am so happy you enjoyed the cookies.