Sourdough Discard Snickerdoodles

April 25, 2025

Approximately 45 minutes

easy

About 24 snickerdoodles

I think every American has tasted these cookies! But if these treats are new to you, I’d like to tell you a little about their history…

Snickerdoodles are classic American cookies and they gained traction in American cookbooks by the early 20th century. A 1902 recipe in The Dayton Herald and a 1908 Good Housekeeping cookbook cemented their place in home baking. They were popular treats in school bake sales and church gatherings. And did you know, that in 1985, New Mexico even declared the snickerdoodle its official state cookie, reflecting its cultural significance.

So if you want to try out traditional American cookies, here’s a good recipe for you. Since I also use sourdough discard in baking, it’s also included in this recipe giving this traditional receipt a unique twist.

Snickerdoodles are known for their soft and chewy texture and their sparkly cinnamon-sugar crust. These cookies have a slightly tangy flavor, which is due to cream of tartar in the dough, which also gives them their characteristic puffy, wrinkled appearance.

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Ingredients:

Adjust Servings

	1 cup unsalted butter, softened
	1 1/2 cups granulated sugar
	1 large egg
	1/2 cup sourdough discard (unfed, straight from the fridge)
	1 teaspoon vanilla extract
	2 3/4 cups all-purpose flour
	1 teaspoon baking soda
	1/2 teaspoon cream of tartar
	1/4 teaspoon salt

For the Cinnamon-Sugar Coating:

	1/4 cup granulated sugar
	1 tablespoon ground cinnamon

Directions

Step 1

Start by preheating the oven to 375°F. Then line two baking sheets with parchment paper or silicone baking mats.

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Step 2

In a large bowl, beat the softened butter and 1 1/2 cups granulated sugar until light and fluffy.

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Step 3

Next, add all the wet ingredients to the butter mixture, i.e. egg, sourdough discard and vanilla extract. Mix until the mixture is completely smooth, scraping down the sides of the bowl as needed.

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Step 4

Then, in a separate bowl, combine the dry ingredients, i.e. flour, baking soda, cream of tartar and salt.

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Step 5

Now it’s time to assemble the ingredients. Gradually add the dry ingredients to the wet ingredients, whisking constantly. The batter should be soft but not sticky.

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Step 6

Prepare the topping: In a small bowl, mix together 1/4 cup granulated sugar and 1 tablespoon cinnamon for the topping.

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Step 7

Next, shape the dough into cookies. Scoop tablespoon-sized portions of the dough and roll into balls. Roll each ball in the cinnamon-sugar mixture to coat evenly. Place the coated dough balls on the prepared baking sheets, about 2 inches apart.

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Step 8

Bake for 10-12 minutes or until the edges are lightly golden brown and the centers are set but still soft. Rotate the sheets halfway through to ensure even baking.

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