These Sourdough Snickerdoodle Cookies are buttery and soft with a crispy cinnamon-sugar crust. Thanks to a half cup of sourdough discard they are tangy, with a hint of vanilla, and lots of cinnamon.
Sourdough discard enhances Snickerdoodle's natural tanginess. This slight tang makes them the perfect way to use up your sourdough discard.
Looking for more simple ways to use your sourdough discard? Then you will love these Sourdough Discard Oatmeal Cookies, these Sourdough Chocolate Chip Cookies, these Brown Butter Sourdough Peanut Butter Cookies, or these Sourdough Sugar Cookies.
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Why You Will Love This Recipe
- This sourdough snickerdoodle recipe is super simple, no complicated techniques or crazy ingredients, just straightforward instructions and a handful of easy-to-find ingredients.
- Thanks to the full cup of sourdough discard, these cookies turn out irresistibly soft and tender every time.
- The sweet cinnamon sugar topping perfectly complements the nutty brown butter.
Do you love the combination of cinnamon and sugar? Try this Cinnamon and Spice Oatmeal, these Sourdough Apple Cinnamon Muffins, or this Sourdough Pumpkin Bread with Cinnamon Sugar Topping.
Recipe Ingredients
You will need the following ingredients to make these soft and chewy Sourdough Snickerdoodle Cookies.
Butter: When baking I prefer to use unsalted butter and add salt to the recipe. That way I can control the saltiness of the final recipe.
Bringing the butter to room temperature isn't necessary since we will be browning it before adding it to the cookie recipe.
Baking Soda: Sourdough discard isn't strong enough to be the only leavening agent in these cookies. Baking soda mixes with the acidic cream of tarter to give the cookie dough an additional lift.
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.
Bread Flour: I typically use bread flour rather than all-purpose flour in my cookie recipes. Bread flour helps to create a chewier cookie. 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. Too much flour creates dense cookies.
Egg Yolks: Bring the egg yolks to room temperature before adding them to the cookie dough. Save the egg whites to make this Easy Swiss Meringue.
Tip: Egg whites and egg yolks are easier to separate while they are still cold. Separate the eggs, save the whites for another recipe, and then allow the yolks to come to room temperature.
Sourdough Discard: Bring your sourdough discard to room temperature before adding it to the recipe. It will be easier to incorporate.
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.
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
- If you only have salted butter you will need to omit the salt in the recipe. There is about ¼ teaspoon of salt per stick of salted butter.
- If you don't have cream of tarter you can substitute two teaspoons of baking powder for BOTH the cream of tartar AND the baking soda. If you do use baking powder instead of the cream of tarter the texture of the cookies will be slightly different.
Step by Step Directions
Step 1: Slice the butter into pieces and melt it in a light-colored skillet over medium heat stirring or whisking constantly. (Image 1) Once melted, the butter will begin to foam. (Image 2)
Continue stirring/whisking for about 5-7 minutes, the foam will begin to subside and the melted butter will darken to a deep amber color. (Images 3 & 4) Remove the browned butter from the heat, and pour it into a bowl. Allow the butter to cool for 30 minutes.
Tip: Using a light-colored pan makes it easier to monitor the color of the butter as it browns.
If you still have questions about how to brown butter, check out this video on how to brown butter from America's Test Kitchen.
Step 2: In a large bowl add the browned butter, brown sugar, and sugar. Whisk until there are no lumps of brown sugar. (Image 5)
Add the egg yolks and vanilla. Whisk together until smooth. (Image 6) Fold in the sourdough discard. (Image 7)
Step 3: Stir in the cream of tartar, baking soda, and salt. Add the bread flour and stir until just combined. (Image 8)
Step 4: Wrap the dough in wax paper and refrigerate for 2-3 hours. (Image 9)
Tip: The chill time allows the butter in the dough to firm up and allows the flour to fully hydrate. Which prevents the cookies from spreading too much.
Step 5: Preheat the oven to 375°F (190°C).
In a small bowl stir together the ingredients for the cinnamon-sugar coating. (Image 10) Remove the dough from the refrigerator. Using two tablespoons of dough each, roll into tall oblong balls. (Image 11)
Tip: To quickly portion out the dough use a knife to cut the chilled dough into smaller pieces.
Step 6: Roll the Snickerdoodle cookie dough balls in the cinnamon-sugar mixture coating thoroughly and place them on the baking sheet about two inches apart. (Image 12)
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.
Tip: Shaping the dough into taller balls is another trick to keep them from spreading too much.
Step 7: Bake the Snickerdoodle cookies for about 10 to 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. (Images 13 & 14)
Tip: Under-baking 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.
Tip: 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 completly. Check out my cookie shaping video on Instagram if you have questions.
Make-Ahead, Storage, and Freezing Instructions
Make-Ahead: Mix up the cookie dough and chill it in the refrigerator for up to 3 days. Chilling cookie dough keeps it from spreading too much as it bakes by hydrating the flour and solidifying the butter.
Storing: Baked Snickerdoodle 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.
After rolling the dough into balls place them on a parchment-lined baking sheet and freeze until solid. Once frozen, remove them from the baking sheet and place them in a zip-top bag. Label with the date and contents.
When you are ready to bake, remove the cookie dough balls from the freezer, let them sit at room temperature for 30 minutes, preheat 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.
Recipe FAQs
Snickerdoodles have a cracked surface with crispy edges and are typically rolled in a cinnamon-sugar mixture before baking.
In the cookbook, Joy of Cooking Irma S. Rombauer states that snickerdoodles are probably German in origin and that the name is a corruption of the German word Schneckennudel, which is a type of sweet bun.
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 crystallizing into crunchiness. Creating a softer chewier cookie.
If the temperature of your oven is too low the cookies will spread too much and become hard and crispy. If you bake the cookies for too long waiting for them to brown they will also be hard.
Snickerdoodles are done when the edges look set and the centers are still soft and cracked.
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.
Expert Tips
- 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.
- Make sure all of the ingredients are at room temperature. This ensures the ingredients mix evenly and will give you the best final texture.
- If you don't have cream of tartar: Substitute 2 teaspoons of baking powder for BOTH the cream of tartar AND the baking soda.
- Don't over-mix the dough once the sourdough discard and flour has been added. Over-mixing will create too much gluten and cause the cookies to be tough.
- 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 flour 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.
- 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. These snickerdoodles are soft and delicate when they first come out of the oven. They may fall apart if you try to move them too soon.
Comment below and tell me which is your favorite way to use up your sourdough discard.
More Cookie Recipes:
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📖 Recipe
Sourdough Snickerdoodle Cookies with Brown Butter
Ingredients
Snickerdoodle Cookies
- 12 tablespoons unsalted butter browned and cooled
- ¾ cup brown sugar
- ¼ cup white granulated sugar
- 2 egg yolks room-temperature
- 2 teaspoons vanilla extract
- ½ cup sourdough discard room-temperature
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 2 cups bread flour
Cinnamon-Sugar Coating
- ¼ cup granulated white sugar
- 1 tablespoon ground cinnamon
Instructions
Snickerdoodle Cookies
- Slice the 12 tablespoons unsalted 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.
- In a large bowl add the browned butter, ¾ cup brown sugar, and ¼ cup white granulated sugar. Whisk until there are no lumps of brown sugar. Add the 2 egg yolks and 2 teaspoons vanilla extract. Whisk together until smooth. Fold in the ½ cup sourdough discard.
- Stir in the 2 teaspoons cream of tartar, 1 teaspoon baking soda, and ½ teaspoon kosher salt. Add the 2 cups bread flour and stir until just combined. Wrap the dough in wax paper and refrigerate for at least 2-3 hours.
Cinnamon-Sugar Coating
- Preheat the oven to 375°F (190°C). In a small bowl stir together the ¼ cup granulated white sugar and 1 tablespoon ground cinnamon 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.
- 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.
Melissa Benford says
Wow, just delicious and plentiful. It's nice to mix up the regular cookies with some snickerdoodles from time to time and these hit the mark. I used a smaller scoop to form the dough, which made about 4 dozen smaller very tasty cookies.
PS: I love that this recipe calls for a full cup of discard!
Erica says
I am so happy you liked them! I always try to cram as much sourdough discard into a recipe as I can. It has to go somewhere.
Jenny says
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!
Erica says
That was very serendipitous! I am so happy you enjoyed the cookies.
Katie says
Yummy but….
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.
Erica says
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.
Michelle says
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!
Erica says
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.
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.
Lynne Odgaard says
Bake for how long?
Erica @ Raspberries and Kohlrabi says
10-12 minutes for soft cookies or 15 minutes for crunchier cookies.
Robin says
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.
Robin says
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.