I love baking Sourdough Snickerdoodles because they are soft, tangy, and warm with cinnamon. I share this recipe so you can make them at home with a jar of starter and a few simple steps and tools. If you love cookie twists, try a fruity version next.
My dad James always called these “weekend treats,” and he stood guard over the first batch as a child.
Your Ingredients List
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup sourdough starter (or discard)
- 1 large egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp cream of tartar
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/4 cup granulated sugar
- 1 1/2 tsp ground cinnamon
My Go-To Equipment
I keep a few tools on hand that make these cookies easy: a mixing bowl, a hand mixer or stand mixer, measuring cups, a cookie scoop, and a baking sheet with parchment. I often use the same tools when I make my ricotta sourdough toast for breakfast.
The Simple Steps to Follow
- Preheat the oven to 350°F and line a baking sheet with parchment or a silicone mat.
- Cream the butter with the granulated and brown sugars until light and fluffy.
- Beat in the sourdough starter, egg, and vanilla until smooth.
- Whisk the flour, cream of tartar, baking soda, salt, and cinnamon together.
- Mix the dry ingredients into the wet until a dough forms.
- Combine the 1/4 cup sugar and 1 1/2 tsp cinnamon in a small bowl for rolling.
- Chill the dough in the fridge for 10 to 15 minutes if you want firmer cookies.
- Scoop about 1.5 tablespoons of dough, roll into balls, and coat in the cinnamon sugar.
- Place cookies 2 inches apart on the baking sheet.
- Bake for 11 to 13 minutes until the edges are lightly golden.
- Let cookies cool on the baking sheet for 5 minutes, then move to a wire rack to cool.
Healthy Twists on a Classic
I swap half the butter with applesauce for fewer calories and keep the sourdough flavor. I sometimes use whole wheat pastry flour for more fiber. You can add chopped nuts or a few dark chocolate chips for a twist.
Serving Suggestions From My Table
I serve these warm with a glass of milk or a cup of coffee. They also pair well with a slice of tangy bread, like the bright lemon blueberry sourdough bread, for a brunch spread.
Getting It Just Right
Use room temperature butter so it creams well with the sugars. Do not overmix after adding the flour. Pull cookies when edges set but centers still look soft for the best chew and rise.
How to Store Leftovers
Keep cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze baked cookies in a sealed bag for up to 2 months and thaw on the counter.
Enjoy Every Moment
I bake these when I want slow, easy comfort. Let the aroma fill your kitchen and share a plate with someone you love.
A Few Common Questions
Can I use active sourdough starter in Sourdough Snickerdoodles?
Yes. You can use active starter or discard. Active starter will add more tang and may change texture slightly, but the cookies will still bake the same.
How do I make the Sourdough Snickerdoodles less tangy?
Use a younger starter or a bit less starter. You can also add a touch more sugar or vanilla to balance the tang.
Can I freeze the Sourdough Snickerdoodles dough or baked cookies?
Yes. Freeze dough balls on a tray, then transfer to a bag and bake from frozen with an extra minute or two. Baked cookies freeze well and thaw quickly.
Print
Sourdough Snickerdoodles
- Total Time: 28 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Soft and tangy cookies with a warm cinnamon twist, perfect for weekend treats.
Ingredients
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup sourdough starter (or discard)
- 1 large egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp cream of tartar
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/4 cup granulated sugar (for rolling)
- 1 1/2 tsp ground cinnamon (for rolling)
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment or a silicone mat.
- Cream the butter with the granulated and brown sugars until light and fluffy.
- Beat in the sourdough starter, egg, and vanilla until smooth.
- Whisk the flour, cream of tartar, baking soda, salt, and cinnamon together.
- Mix the dry ingredients into the wet until a dough forms.
- Combine the 1/4 cup sugar and 1 1/2 tsp cinnamon in a small bowl for rolling.
- Chill the dough in the fridge for 10 to 15 minutes if you want firmer cookies.
- Scoop about 1.5 tablespoons of dough, roll into balls, and coat in the cinnamon sugar.
- Place cookies 2 inches apart on the baking sheet.
- Bake for 11 to 13 minutes until the edges are lightly golden.
- Let cookies cool on the baking sheet for 5 minutes, then move to a wire rack to cool.
Notes
Use room temperature butter for better creaming with sugars. Do not overmix after adding flour for the best texture.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: sourdough, snickerdoodles, cookies, baked goods, dessert