Sourdough Snickerdoodles

Sourdough snickerdoodles are pillowy, soft, and full of cozy cinnamon and cardamom. These easy cookies are a great way to use up sourdough discard and make the perfect sweet treat on a chilly day.

Snickerdoodle cookies always make me think of my younger brother. When he was little, he loved these cookies so much that he actually nicknamed himself “Snickerdoodle” for a while. Even though we don’t call him that anymore, he still loves snickerdoodle cookies, and who can blame him? Coated with cinnamon and sugar, there’s something so cozy and comforting about a good snickerdoodle.

Classic snickerdoodles get a bit of tanginess from the cream of tartar, but these cookies also have extra flavor from sourdough discard. This gives them just the perfect amount of tang to balance out the sweet cinnamon sugar coating. With only a few basic baking ingredients, you can make a batch of these easy cookies in a flash. Served warm with a cup of tea or coffee, they’re hard to beat!

Are sourdough cookies better for you than regular cookies?

While I can’t say that sourdough cookies are healthier than regular cookies, they can be made with wholesome ingredients! Making cookies at home eliminates the need for added preservatives, flavors, and colorings that you find in store bought cookies. Plus, with sourdough starter added, these cookies do have a small pre-biotic benefit.

Tips for making Sourdough Snickerdoodles

• This cookie dough is a little bit sticky, so make sure to refrigerate it for at least 15 minutes before rolling into cookie dough balls. This will also prevent the cookies from spreading out too much when you bake them.
• These cookies will taste freshest if you eat them within 3 days of baking them. If you’re anything like me, shouldn’t be to difficult to do…
• If you need to make these cookies dairy-free, you can use vegan butter instead. Just make sure it’s unsalted or omit the pinch of salt.
• Love snickerdoodle cookies? If you want, you can make a double batch of this cookie dough, roll it the dough into balls, and then freeze them in an air-tight container. Pull a few out and bake them whenever you’re in need of a sweet cinnamon-y treat. 🙂

Tools you will need

To make these cookies, you’ll need two mixing bowls, measuring cups, a spatula, and a baking tray lined with parchment paper.

Ingredients you will need

Cookie Dough:

• 1 3/4 cup flour – I like to use all-purpose flour here.
• 3/4 cup white sugar – If you like, coconut sugar would work too.
• 1/2 cup softened unsalted butter – I like to leave out the butter on the counter for a few hours before baking, but you can also soften it in the microwave if you’re in a rush.
• 1/2 cup sourdough starter – This can be active or discard. The baking soda will make the cookies rise so the starter doesn’t need to be very bubbly.
• 1 egg – If you think ahead, leave the egg out on the counter to come to room temperature first.
• 1 egg yolk
• 1 tsp cream of tartar – This gives the snickerdoodle cookies their signature taste, don’t leave it out!
• 1/2 tsp baking soda – This works with the cream of tartar to make the cookies rise, so you don’t need active sourdough starter.
• 2 tsp vanilla
• 1 tsp cinnamon
• 1 tsp cardamom
• 1/4 tsp salt – I like kosher salt for this.

Cinnamon-sugar coating:

• 1/4 cup white sugar
• 1 tsp cinnamon

How to make Sourdough Snickerdoodles:

Preheat your oven to 350 degrees Fahrenheit, and use the convection setting on your oven if you have it.

In a large bowl, use an electric mixer to cream together the butter and 3/4 cup white sugar until it’s light and fluffy.

Stir in the egg, egg yolk, vanilla, and sourdough starter. Make sure the sourdough is completely incorporated and no lumps are left.

In another bowl, stir together the flour, 1 tsp of cinnamon, cardamom, baking soda, cream of tartar, and salt.

Pour the dry ingredients into the bowl with the butter and sugar mixture and stir to combine.

Refrigerate the dough for at least 15 minutes, up to 24 hours.

Stir together 1/4 cup white sugar and 1 tsp of cinnamon in a small bowl.

Line a baking tray with parchment paper and roll the cookie dough into balls.

Roll each ball in the cinnamon sugar mixture until coated and set back on the cookie tray. Make sure to leave room between the cookies so they don’t run together when they bake.

Bake the cookies for 11-13 minutes until the cookies are golden brown on the bottom.

Looking for more cookie recipes?

If you are, make sure to head over to the Kitchen Counter for more baking ideas. Here are a few other cookies to try:

• Sourdough Chocolate Chip Cookies
• Earl Grey Shortbread
• Banana Bread Cookies
• Sourdough Sugar Cookies
• Lemon Ricotta Cookies

If you make this recipe and enjoy it, let me know in the comments section below! You can also tag me on instagram @oldfashionedinspiration with a picture of your creation.