How to Make Sourdough Snickerdoodle Cookies

Learn how to make these easy, soft, and chewy sourdough snickerdoodle cookies!

Why You'll Love This Recipe

•Can be made with or without cream of tartar. •Great way to use sourdough discard. •Soft and chewy. •Store well. •Great for holiday cookie boxes!


•All-purpose flour •Baking soda •Salt •Cream of tartar (can leave out if you don't have). •Unsalted butter, softened •Sourdough discard (or active starter) •Granulated sugar •Light brown sugar •Bourbon (optional) •Vanilla extract •Eggs •Cinnamon

1. Mix the Dry Ingredients

Mix together the dry ingredients in a small mixing bowl. Set aside as you mix the wet ingredients.

2. Mix the Wet Ingredients

Cream the butter and sugars together until light and fluffy. Then, mix in the sourdough discard, eggs, optional bourbon, and vanilla extract.

3. Make the Snickerdoodle Cookie Batter

Add the dry ingredients to the wet ingredients and mix until incorporated. Let the dough rest for 10-15 minutes in the fridge as you preheat the oven.

4. Roll in Cinnamon Sugar

Mix granulated sugar and cinnamon in a shallow bowl or plate. Scoop 2 TBS of cookie dough, roll into a ball, and then coat in the cinnamon sugar.

5. Bake

Bake the sourdough snickerdoodle cookies on a prepared baking sheet at 350ºF (177ºC) for 14 minutes. The centers will look soft and underbaked at first.

6. Cool

Cool the cookies for a couple of minutes and then transfer them to a wire rack to cool completely.

How to Store

These cookies store very well! You can refrigerate the dough for a couple of days, freeze portioned dough, or keep baked cookies in an airtight container for up to a week.

Learn more!

Get the full recipe by clicking the link below! The recipe includes a how-to guide with photos and detailed instructions.