Sourdough Cinnamon Cookies

A single sourdough cinnamon cookie on a white background.

5 from 1 vote

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.

Prep Time10

Cook Time10

Total Time20

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 239kcal

Author: Audrey Wood

Cost: $5

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

Any nutritional information is an estimate by online calculators. Please verify using your own data.

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.

Storage:

Store any leftover cookies in an airtight container at room temperature. Leftover cookies will stay fresh for 2-3 days after making.

Nutrition