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–+ servings
sourdough snickerdoodle cookies.

The Best Sourdough Snickerdoodle Cookies

Audrey
These sourdough snickerdoodle cookies are soft, chewy, and easy to make. Perfectly balanced with cozy cinnamon and sweet sugar, these cookies will be a new holiday staple in your house.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 25 minutes
Course Dessert
Cuisine American
Servings 30 Cookies
Calories 171 kcal

Equipment

  • Kitchen Scale
  • Stand Mixer
  • Baking sheets
  • Parchment Paper
  • Two-tablespoon cookie scoop

Ingredients
  

Snickerdoodle Cookies

  • 1 cup salted butter 2 sticks
  • 1 ½ cup granulated sugar 300g
  • ⅓ cup packed brown sugar 67g
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • ⅓ cup sourdough discard 100g
  • 3 and ¼ cups all-purpose flour 390g
  • 1 teaspoon baking soda
  • ¾ teaspoon kosher salt
  • 1 and ½ teaspoons cream of tartar

Cinnamon-Sugar Mixture

  • ⅓ cup sugar
  • 1 tablespoon cinnamon
  • 1 teaspoon cardamom optional

Instructions
 

  • In the bowl of a stand mixer, beat butter and sugar together until light and fluffy with a paddle attachment.
  • Stir down the sides of the bowl and add eggs, sourdough discard, and vanilla extract. Mix until just combined.
  • In a separate bowl, mix flour, salt, baking soda, and cream of tartar. Add the dry ingredients to the wet ingredients and mix until combined.
  • Cover the bowl with a clean, wet tea towel or cling wrap and chill in the fridge for at least an hour (Ideally 2+).
  • Preheat oven to 350F. Mix cinnamon, sugar, and cardamom (optional) in a small bowl. Take cookie dough out of the fridge and use a 2-tablespoon cookie scoop to scoop the dough balls.
  • Roll the dough balls in the sugar mixture and place on a prepared baking sheet 2 inches apart. Bake in a preheated oven for 9-10 minutes or until they look just done. You don't want to overbake these.
  • Allow to cool on the baking sheet for 5 minutes before moving to a cooling rack.

Notes

  1. Chilling the dough is essential to achieving a soft, chewy sourdough snickerdoodle cookie. Be careful to not over-handle the chilled balls of dough when rolling in the cinnamon sugar and chill the dough between batches. (Jump to my "FAQ" section  to see an image comparing chilled vs unchilled snickerdoodles.)
  2. Weigh your ingredients! I can't recommend this enough. Kitchen scales are easy to find, affordable, and beneficial to your baking journey. It is the best way to make sure your recipes turn out as accurate as possible. See my "equipment" section above for links to scales I recommend.
  3. Store at room temperature in an airtight container for up to 7 days. You can freeze sourdough snickerdoodles for up to 6 months; just be sure to thaw them in the fridge to prevent them from getting soggy from condensation.

Nutrition

Serving: 1gCalories: 171kcalCarbohydrates: 26gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 30mgSodium: 144mgPotassium: 44mgFiber: 1gSugar: 15gVitamin A: 190IUVitamin C: 0.02mgCalcium: 7mgIron: 1mg
Keyword cookies, sourdough
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