In this home, a fresh batch of homemade cookies brings everyone running to the kitchen, and these sourdough discard snickerdoodle cookies are no exception!

I recently made these alongside our Chocolate Crinkle Cookies for the kids’ 4H meeting this week, and let me tell you… they disappeared fast. I baked six dozen cookies, thinking we’d have plenty to share and maybe even bring some home. Nope. Gone in a flash.

These cookies are soft, perfectly spiced with cinnamon sugar, and have that subtle tang from sourdough discard that makes them extra special.

Why You’ll Love These Sourdough Snickerdoodles

Uses up extra sourdough discard (no waste!)
Soft, chewy texture with slightly crisp edges
Easy, pantry-friendly ingredients
Dough can be made ahead and stored in the fridge
Perfect for gatherings, bake sales, or everyday treats

One of my favorite things about this recipe is how convenient it is. You can mix up the dough, store it in the fridge, and simply scoop and bake whenever you want fresh cookies. It’s perfect for busy days on the homestead when you want something homemade without starting from scratch every time.

Sourdough Discard Snickerdoodle Cookies

Print Recipe Pin Recipe

Prep Time 30

Cook Time 10

Chill Time 1

Total Time 1 40

Servings: 2 dozen

Course: Dessert

Ingredients Method

Ingredients

1 cup Butter softened
1 1/2 cup Sugar
1 Egg
1/2 cup Sourdough fed or unfed
2 tsp Vanilla Extract
2 3/4 cup All Purpose Flour
1 tsp Baking Soda
1/2 tsp Salt
2 tsp Cream of Tartar
2 tsp Cinnamon

Topping

1/4 cup Sugar
1 1/2 Tbsp Cinnamon

Method

In a stand mixer, cream together the butter and the sugar until light and fluffy.
Add egg, sourdough discard, and vanilla. Mix until fully combined.
In a separate bowl, whisk together flour, salt, cinnamon, baking soda, and cream of tartar.
Gradually add dry ingredients to the wet mixture, stirring until a soft dough forms.
Cover the snickerdoodle dough and refrigerate for at least an hour. (Don't forget, you can leave the dough in the fridge for up to 3 days)
When it's time to bake, preheat oven to 375F and line a baking sheet with parchment paper.
In a small bowl, mix sugar and cinnamon for topping.
Scoop dough into 1–2 tablespoon balls and roll each one in the cinnamon sugar mixture.
Place on the baking sheet about 2 inches apart.
Use the back of a spoon to gently press on the tops of each ball of dough.
Bake for 8–10 minutes, until edges are set, but centers are still soft.
Let cool slightly before transferring to a wire rack.

The dough may feel sticky after mixing. Chilling it before baking helps form the dough.

Roll generously in cinnamon sugar for that signature coating.

Don’t overbake—slightly underdone centers = soft cookies

Make-Ahead Tip (Total Game Changer!)

This dough stores beautifully in the fridge for up to 3 days.

I love keeping a batch chilled and ready so I can:

Bake a few cookies at a time
Have fresh treats on demand
Easily prep for gatherings without stress

Just scoop and roll in cinnamon sugar right before baking—no need to bring fully to room temp.

A Homestead Favorite

These sourdough discard snickerdoodle cookies are in our regular baking rotation. Easy, delicious, and always a hit.

From our kitchen to yours,

Eliza