Sourdough Discard Snickerdoodles

Soft, chewy snickerdoodles with crackly cinnamon-sugar tops and a gentle sourdough tang from a half cup of starter. Cream of tartar keeps them tender and adds the classic snickerdoodle zing.

Ingredients

• 8 oz (2 sticks / 226g) unsalted butter, softened
• 1 3/4 cups (350g) white granulated sugar
• 2 eggs, room temperature
• 2 1/2 teaspoons vanilla extract
• 1/2 cup (120g) sourdough starter, discard or active
• 3 1/2 cups (490g) all-purpose flour
• 1 teaspoon baking soda
• 1 1/2 teaspoons cream of tartar
• 1 teaspoon kosher salt
• Coating: 1/2 cup (100g) white granulated sugar
• Coating: 2 tablespoons ground cinnamon

Directions

Key ingredients

Baking Soda & Baking Powder · Cinnamon · Salt · Vanilla Extract

1. Combine the cinnamon and sugar for the coating in a small bowl and set aside.
2. Preheat the oven to 350°F (skip this step for now if you plan to chill the dough).
3. Beat the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
4. Add the eggs, vanilla, and sourdough starter; beat about 2 minutes until combined.
5. Mix in the flour, baking soda, cream of tartar, and salt on low speed, finishing with a spatula.
6. Scoop the dough into 36 balls. Refrigerate 30-60 minutes (optional but recommended for thicker cookies).
7. Preheat the oven to 350°F. Roll each dough ball in the cinnamon-sugar coating.
8. Place on parchment-lined sheets, spacing about 1 inch apart (9-12 per sheet).
9. Bake 9-11 minutes, until edges are set, tops are crackled, and centers still look slightly wet.
10. Cool on the trays; they will settle into a soft, chewy texture as they cool.

Notes

Cream of tartar adds a slight tanginess plus softness and chewiness; you can omit it without ruining the results. Starter can be discard or active - if active, stir it down well before measuring to knock out the bubbles. The cinnamon-sugar coating (1/2 cup sugar + 2 Tbsp cinnamon) is what gives the classic crackled snickerdoodle top; roll balls just before baking. Chilling the dough 30-60 minutes yields thicker cookies. Storage: airtight at room temperature 3-5 days; freeze baked cookies up to 3 months, or freeze dough balls and thaw 30-60 minutes before rolling and baking. Adapted from Wild Thistle Kitchen.