Sourdough Snickerdoodle Cookies: Cinnamon-Folded Cookie Recipe

After years of testing cookie recipes, I can confidently say these sourdough snickerdoodle cookies are among my favorites. They combine classic snickerdoodle flavor with the bright tang of sourdough discard—no cream of tartar needed. If you loved my sourdough discard chocolate chip cookies (200+ five-star reviews!), you’ll likely enjoy these too.

Why You’ll Love This Recipe

This small-batch sourdough snickerdoodle recipe turns ¼ cup of starter discard into an easy, flavorful treat.

• Reduce food waste: Use your discard for a delicious purpose instead of tossing it.
• Small batch: Makes just 9 cookies—perfect when you want a few fresh cookies without a huge batch.
• Quick & simple: Ready in about 30 minutes with pantry-friendly ingredients.
• No cream of tartar: The sourdough discard provides the tang that gives snickerdoodles their signature flavor.
• Perfect texture: Soft, chewy centers with slightly crisp edges.

Recipe Ingredients

Gather these ingredients to make the snickerdoodle cookies:

Ingredient Notes

• Sourdough discard: Use unfed discard straight from the fridge for the best tang. It’s added for flavor, not lift.
• Room temperature butter: Crucial for proper creaming with the sugar. If needed, soften briefly in 5-second microwave bursts until you can indent it with your finger.
• Egg yolk only: This small batch uses a single yolk—save the white for scrambled eggs or other recipes.
• All-purpose flour: Works well—use a food scale for the most consistent results.

See the recipe card below for exact measurements.

Substitutions & Variations

• No discard? You can use active starter, but the tang will be milder and the cookies may be a touch puffier. Discard that hasn’t been fed for at least 24 hours gives the best snickerdoodle tang.
• Mix-ins: Add mini chocolate chips or chopped pecans for variation.
• Spices: Try a pinch of nutmeg or cardamom in the cinnamon-sugar for rolling.
• Scale up: Double the recipe if you want more cookies.

If you try other changes, note results and adjust as needed.

How to Make Sourdough Snickerdoodle Cookies

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

Dry Ingredients

Whisk together the flour, cinnamon, baking soda, and salt in a small bowl.

Wet Ingredients

Cream softened butter and sugar until light and fluffy (2–3 minutes). Mix in the sourdough discard, egg yolk, and vanilla until evenly combined.

Combine

Fold the dry ingredients into the wet mixture until just combined—avoid overmixing.

Coat

Combine granulated sugar and cinnamon in a small bowl. Scoop dough into balls (about 3 tablespoons each) and roll in the cinnamon-sugar to coat. The sugar helps tame the tacky dough.

Bake

Place the coated dough balls about 2 inches apart on the prepared sheet. Bake 9–11 minutes, until edges are set and lightly golden while centers remain slightly soft.

Let the cookies cool on the baking sheet for 5–10 minutes, then transfer to a cooling rack. They finish setting as they cool—totally worth the wait.

Expert Baking Tips

1. Don’t overbake: Remove when edges are set; centers may look slightly underdone and will finish on the hot sheet.
2. Weigh flour: Using a scale prevents over-measuring and dry cookies.
3. Room temperature ingredients: Cold ingredients won’t cream properly and can alter texture.
4. Use a cookie scoop: A 3-tablespoon scoop gives evenly sized cookies that bake consistently.

Common Questions

Storage

Room Temperature

Store cooled cookies in an airtight container for up to 5 days. Adding a slice of bread to the container helps keep cookies soft.

Freezing

Freeze completely cooled cookies in a freezer-safe container for up to 2 months. Thaw at room temperature before serving.

More Discard Recipes You’ll Love

Did you try this recipe?

We’d love to hear how it went—leave a comment below and tag the creator on social media to share your photos and feedback.

Thank you!
-Kayla

Easy Sourdough Snickerdoodle Cookies

Kayla Burton

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