Sourdough Snickerdoodles

Name: Sourdough Snickerdoodles
Prep time: 15 min
Cook time: 13 min
Total time: 28 min
Ingredients: 227 grams butter (1 cup); 220 grams brown sugar (1 cup); 150 grams sugar (¾ cup); 1 large egg; 75 grams sourdough discard (⅓ cup); 5 grams vanilla extract (1 teaspoon); 5 grams baking soda (1 teaspoon); 6 grams cream of tartar (2 teaspoons); 2 grams cinnamon (1 teaspoon); 5 grams salt (1 teaspoon); 350 grams flour (2 ½ cups); 50 grams sugar (¼ cup); 2 grams cinnamon (1 teaspoon)

Emily Christensen

5 from 1 vote

Dec 09, 2025

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These Sourdough Snickerdoodle Cookies have crisp edges, soft centers, and a sweet cinnamon sugar coating that’s impossible to resist. The sourdough discard adds the slightest tang and keeps them extra soft, making them even better than the classic cookie you grew up with.

Sourdough Snickerdoodle Cookies with a bite taken out of it.

There’s no better way to use up extra sourdough discard than with these Sourdough Snickerdoodle Cookies! They are quick and easy to make and are made with pantry staples you likely already have on hand. They are a go-to recipe for holiday parties or cookie swaps, but are just as good any time of the year! For a fall-inspired version, try my Sourdough Pumpkin Snickerdoodles.

For more classic sourdough cookie recipes try my Sourdough Peanut Butter Cookies, Sourdough Chocolate Chip Cookies, and Sourdough Sugar Cookies.

Why you will love this recipe
Important Ingredients and Substitutions
Instructions to make Sourdough Snickerdoodles
Recipe Tips
Storage instructions
Recipe FAQ
More sourdough Cookies
Sourdough Snickerdoodles Recipe

Why you will love this recipe

Soft and chewy texture – These chewy Sourdough Snickerdoodle cookies have the perfect soft texture in the middle and crisp edges on the outside.
Quick & easy – This is an easy recipe to whip up and does not require any chill time.
Uses excess discard – This recipe uses up extra sourdough discard so you never have to waste it!

Important Ingredients and Substitutions

Ingredients for Sourdough Snickerdoodles in clear bowls on a grey background.

Sourdough Discard – The sourdough discard adds flavor and moisture to the cookie. If you do not have sourdough discard, you can also use active starter.
Unsalted butter – I recommend using unsalted butter to control the amount of salt added but salted butter works in this recipe as well.
Ground Cinnamon – There is cinnamon in the cookie dough as well as a coating of cinnamon sugar on the outside of the cookies to really infuse the cinnamon flavor.
Cream of Tartar – Cream of tartar is a key ingredient in classic snickerdoodles. It gives the cookies a tangy flavor and helps create the chewy texture. The cream of tartar, along with the tang of the sourdough discard, creates the best snickerdoodle!

See all the ingredients and amounts in the recipe card below.

Instructions to make Sourdough Snickerdoodles

Butter and sugars creamed together in a clear bowl.

Step 1: In the bowl of a stand mixer, or large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy with an electric hand mixer or your paddle attachment.

Wet ingredients for Sourdough Snickerdoodles added to creamed butter and sugar.

Step 2: Mix in the wet ingredients. Add the sourdough discard, egg, and vanilla extract and mix until incorporated.

Dry ingredients added to Sourdough Snickerdoodle dough in a clear bowl.

Step 3: Add in the dry ingredients, including all-purpose flour, salt, baking soda, cinnamon, and cream of tartar. Mix until just incorporated.

Step 4: In a small bowl, stir together sugar and cinnamon.

One sourdough snickerdoodle cookie dough ball in a bowl of cinnamon and sugar.

Step 5: Using a cookie scoop, scoop the dough into 2 Tablespoon balls and place on a lined cookie sheet. Drop each of the cookie balls into the cinnamon sugar mixture and roll them around, ensuring the cookie is well-coated.

12 cookie dough balls on a parchment-lined cookie sheet.

Step 6: Preheat the oven to 350°F. Place 12 dough balls on a prepared baking sheet lined with parchment paper.

Freshly baked Sourdough Snickerdoodle Cookies on a parchment-lined baking sheet.

Step 6: Bake the cookies for 11-13 minutes until the edges are set and the tops of the cookies have lost their sheen. Let the cookies cool on a wire rack.

Recipe Tips

If you bake 2 baking sheets at a time, be sure to rotate the trays halfway through, and you may need to bake them a minute or two longer.
Right after you pull the cookies from the oven, use a large mason jar ring to “scoot” them into shape. Place it over each cookie and gently swirl in a circular motion until the edges are perfectly round.
If you want a stronger tangy flavor, let the dough long ferment overnight (see instructions below in FAQ section).

Storage instructions

To store your snickerdoodle cookies, add the cooled cookies to an airtight container and leave them on the counter. They will stay fresh at room temperature for about a week.

You can also freeze the baked cookie. To freeze, wait until the cookies are completely cooled. Place the cookies in an airtight container with parchment paper in between each layer. Or freeze the cookies on a cookie sheet first, and then place the frozen cookies in a freezer-safe bag. Cookies stay fresh up to 3 months in the freezer.

If you want to freeze cookie dough to bake later, put the scoops of dough on a lined sheet pan and freeze until they are completely frozen. Then, transfer the dough balls to a freezer bag or airtight container. When you are ready to bake, remove them from the freezer and add to a lined cookie sheet to bake. Bake at 350°F until they are golden brown on the edges. Keep in mind that frozen dough will take a few extra minutes to bake compared to fresh dough.

Sourdough Snickerdoodle cookies on a wire rack next to a white and brown towel.

Recipe FAQ

Can I long ferment the cookie dough?

Yes! To long-ferment sourdough cookie dough, start by scooping the dough into cookie dough balls. This will make it much easier, as scooping very cold dough can be difficult. Place cookie dough balls on a lined cookie sheet and cover them with a lid, foil, or plastic wrap. You can leave them in the fridge for 24 hours or up to 3 days. When you are ready, bake as instructed, but you may need to bake a minute or two longer since the dough is cold.

Can I use active sourdough starter instead of discard?

Yes, either active starter or discard will work in this cookie recipe.