These Sourdough Cinnamon Cookies are an easy sourdough discard recipe. They are a big, thick, soft cookie with crisp edges. These cookies require no chill time and are made with common pantry ingredients.
I have been sharing Sourdough and Sourdough Discard Recipes for a few years now. One of my most popular sourdough recipes are these Sourdough Cinnamon Muffins so I decided to keep on with the cinnamon spice theme and make these easy Sourdough Cinnamon Cookies.
This is a great recipe to make any time of year but especially during the holiday season. These are a lovely cookie to gift to friends, family, and neighbors for a Christmas treat.
Jump to:
❤️ Why you’ll love this recipe
- Easy: This is recipe is super easy to make with just a few steps.
- No chill time: No chill time is needed for the dough.
- No food waste: Sourdough discard doesn’t have to be tossed in your trash can. Save it and make cookies!
🥣 Ingredients needed
For these cookies, you will need:
- All purpose flour
- Corn starch: To help the cookies thicken.
- Cinnamon
- Baking soda and baking powder
- Salt
- Unsalted butter: Be sure to bring your butter to room temperature before making these cookies.
- Sourdough discard: If you are new to sourdough baking then be sure to check out my guide on how to make sourdough starter with blueberries.
- Sugar and brown sugar
- Vanilla extract
- Eggs
For the cinnamon sugar topping, you will need:
- Sugar and cinnamon
You can find the full printable recipe with all the measurements below.
🥄Variations
You can add half a cup of white chocolate chips or nuts (like chopped pecans or walnuts), if you like.
⏲️ Recipe instructions (step by step guide)
Begin by preheating your oven to 400° degrees F. Line a baking sheet with parchment paper and set aside.
In a large bowl cream together the softened butter, vanilla extract, sugar, and brown sugar (image 1).
Next, add in the remaining cookie ingredients. Mix until well combined (image 2).
In a small bowl, combine the sugar and cinnamon for the topping. Whisk until combined (image 3).
Form dough balls with an extra large cookie scoop or a ¼ cup measuring cup. The dough will be sticky so carefully form your dough balls. Sprinkle the sugar and cinnamon on top and then place on your parchment paper lined baking sheet (image 4).
Bake for 9 to 11 minutes one tray at time. The edges should become golden. Let the cookies rest for 10 to 15 minutes before transferring to a cooling rack.
👩🏻🍳 Tips
- Watch these cookies carefully while they bake. I baked mine for 9 minutes. When testing these cookies, I pulled a batch out too soon and they were too soft inside. Make sure the edges are golden before you pull them out of your oven. They will also need to rest on your baking sheet for about 10 minutes before you transfer them.
- This dough is pretty sticky. You can use a cookie scoop or measuring cup to help for your dough balls.
🥡 How to store leftovers
Store any leftover cookies in an airtight container at room temperature. Leftover cookies will stay fresh for 2-3 days after making.
📋 Recipe FAQs
Adding sourdough discard cookies is a great way to add some tangy sourdough notes to your food. By using your sourdough discard you are also reducing food waste.
Sourdough discard has many of the same health benefits as active sourdough starter. Sourdough discard has wild yeasts just like sourdough starter.
Yes, you can start using your sourdough discard after 10-14 days.
More sourdough cookie recipes:
If you tried these Sourdough Cinnamon Cookies or any other recipe on my site, please leave a ⭐ rating and let me know how it goes in the 📝 comments below. I would love to hear from you and I’m always happy to try to answer any questions you may have.
Sourdough Cinnamon Cookies
Equipment
- Stand or hand mixer
- Baking sheet
Ingredients
For the cookie dough
- 2 ¼ cup all purpose flour
- 2 teaspoons corn starch
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter softened to room temperature (8 tablespoons)
- ½ cup sourdough discard
- ½ cup brown sugar packed
- ¼ cup sugar
- 1 teaspoon vanilla extract
- 2 large eggs
For the topping
- 3 tablespoons sugar
- 1 teaspoon cinnamon
Instructions
- Begin by preheating your oven to 400° degrees F. Line a baking sheet with parchment paper and set aside.
- In a large bowl cream together the softened butter, vanilla extract, sugar, and brown sugar.½ cup unsalted butter, ½ cup brown sugar, ¼ cup sugar, 1 teaspoon vanilla extract
- Next, add in the remaining cookie ingredients. Mix until well combined.2 ¼ cup all purpose flour, 2 teaspoons corn starch , 1 teaspoon cinnamon, ½ teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, ½ cup sourdough discard, 2 large eggs
- In a small bowl, combine the sugar and cinnamon for the topping. Whisk until combined.3 tablespoons sugar, 1 teaspoon cinnamon
- Form dough balls with an extra large cookie scoop or a ¼ cup measuring cup. The dough will be sticky so carefully form your dough balls.
- Sprinkle the sugar and cinnamon on top and then place on your parchment paper lined baking sheet.
- Bake for 9 to 11 minutes one tray at time. The edges should become golden.
- Let the cookies rest for 10 to 15 minutes before transferring to a cooling rack.
Notes
- Watch these cookies carefully while they bake. I baked mine for 9 minutes. When testing these cookies, I pulled a batch out too soon and they were too soft inside. Make sure the edges are golden before you pull them out of your oven. They will also need to rest on your baking sheet for about 10 minutes before you transfer them.
- This dough is pretty sticky. You can use a cookie scoop or measuring cup to help for your dough balls.
Leave a Reply