Sourdough Snickerdoodle Cookies

There's something undeniably comforting about a homemade snickerdoodle. That signature cinnamon-sugar coating, the soft and chewy center, and the slightly crisp edges make them one of those timeless cookies that never go out of style. But this version has a couple of delicious twists that make them even more special.

These Sourdough Snickerdoodle Cookies with Coconut Sugar combine the subtle tang of sourdough discard with the rich, caramel-like sweetness of coconut sugar. The sourdough adds incredible depth of flavor without making the cookies taste “sour”, while the coconut sugar lends warm notes reminiscent of brown sugar with a hint of toffee.
If you've been looking for another delicious way to use up your sourdough discard, this recipe deserves a permanent spot in your baking rotation.

SIMPLE INGREDIENTS

Why You'll Love These Cookies

• A perfect way to use leftover sourdough discard
• Naturally sweetened with coconut sugar
• Soft, chewy centers with lightly crisp edges
• Rich cinnamon flavor in every bite
• Easy to make with pantry staples
• Even better the next day
• Far less sugar than the original

What Makes Coconut Sugar Different?
Coconut sugar is made from the sap of coconut palm blossoms rather than the coconut fruit itself. It has a deeper, more complex flavor than white sugar, with hints of caramel and molasses that pair beautifully with warm spices like cinnamon.
While coconut sugar is often considered less processed than refined white sugar, it's still sugar and should be enjoyed in moderation. Its rich flavor, however, means it brings extra character to baked goods like these snickerdoodles and it also retains tiny amounts of naturally occurring minerals, including: Potassium, Iron, Zinc, Calcium and Magnesium as well as small amounts of antioxidants and inulin fiber, which slows the sugar absorption.

JUST ROLL IN A LITTLE CINNAMON SUGAR MIXTURE FOR THAT ICONIC CRINKLE TOP

Tips for the Best Snickerdoodles

• Don't overbake. The cookies will continue cooking as they cool.
• Chill the dough for 20–30 minutes if your kitchen is warm or the dough feels sticky.
• Use room-temperature butter for the best texture.
• An ice cream scoop helps keep every cookie the same size for even baking.

​Storage
Store cooled cookies in an airtight container at room temperature for up to 5 days. They also freeze beautifully for up to 3 months. Simply thaw at room temperature whenever a cookie craving strikes.

A LITTLE BEFORE ....                                                                        AND AFTER SHOT 😉

Frequently Asked Questions
Can I use active sourdough starter?
Absolutely! Both active starter and unfed sourdough discard work well in this recipe.
Will the cookies taste sour?
Not at all. The discard adds moisture and complexity, but the cinnamon and coconut sugar keep the flavor warm, rich, and balanced.
Can I substitute brown sugar?
Yes. If you don't have coconut sugar, light or dark brown sugar can be substituted in equal amounts, though the flavor will be slightly different.
​

JUST LIKE GRANDMA USED TO MAKE....WELL...ALMOST □

These Sourdough Snickerdoodle Cookies prove that a simple pantry cookie can become something truly memorable with just a few thoughtful ingredients. The combination of tangy sourdough discard, caramel-like coconut sugar, and plenty of cinnamon creates a cookie that's cozy enough for the holidays but welcome any day of the year.
Whether you're trying to reduce food waste by using sourdough discard or simply looking for a fresh take on a classic favorite, these cookies deliver soft, chewy perfection in every bite. Pour yourself a cup of coffee or a cold glass of milk, and enjoy one—though chances are you won't stop at just one.

Sourdough Snickerdoodle Cookies


Ingredients

• 2 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1 teaspoon sea salt
• 2 teaspoons cinnamon
• ½ cup unsalted butter (softened to room temperature)
• 1/2 cup coconut sugar
• ⅓ cup sourdough discard
• 1 egg
• 2 teaspoons vanilla (I love vanilla paste)

Cinnamon Sugar

• ¼ cup coconut or cane sugar
• 1 tablespoon cinnamon

Instructions

• Preheat oven to 375°F and line a baking sheet with parchment paper or a silicone mat. 

• In a large mixing bowl, whisk together the all-purpose flour, salt, cream of tartar, baking soda, and 2 teaspoons of cinnamon.
• In a separate bowl, beat the softened butter and coconut sugar until the sugar nearly dissolves. Add the sourdough discard, egg, and vanilla, mixing until smooth. Pour the wet ingredients into the dry ingredients, stirring until just combined.  I used a stand mixer to make quick work of this,
• Combine ¼ cup of coconut sugar with 1 tablespoon of ground cinnamon on a plate or in a bowl. Use a cookie scoop to make 32 dough balls. Roll each into a smooth ball and coat it evenly in the cinnamon sugar. Place 12 balls on the baking sheet, ensuring they're evenly spaced.
• Place the cookies in the oven and bake for 11-12 minutes until they puff up and turn a light golden brown. Move the baked cookies to a wire rack and let them cool before serving.