These potato flake sourdough snickerdoodle cookies are soft in the center, just barely crisp on the edges, and covered in the perfect amount of cinnamon and sugar.
Snickerdoodles have always been one of those classic, comforting cookies. They are my husbands favorite-so he was my best critic to help me get this recipe perfected.
This version is my sourdough twist on the traditional snickerdoodle. Just like with my sugar cookies, we’re using a potato flake sourdough starter—active or discard, both work beautifully—to add depth and tenderness to the dough. You’ll still get that familiar snickerdoodle, but with the added richness of slow fermentation. If you’re new to baking with a potato flake starter, this is such a fun and approachable place to start.
This Potato Flake Sourdough Snickerdoodle Cookies recipe is very similar to my potato flake sourdough sugar cookie recipe, but the main difference between a snickerdoodle cookie and a sugar cookie are two things: cinnamon and cream of tartar. There are a few other differences but those are the two differences that make the most impact.
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Tools you will need:
- Stand Mixer or Hand mixer– for creaming butter and sugar.
- Cookie sheets – Any sheet pan will do. It is helpful to have multiple so that you can prep the second batch while cooking the first.
- Parchment paper – to prevent sticking and ensure even baking.
- Wire cooling rack – for cooling the cookies properly.
- Measuring cups and spoons – for accurate ingredient portions.
- Cookie scoop-This helps get perfectly sized cookies
Ingredients
For the cookie dough:
- 3 cups (411 grams) all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt (skip this if you’re using salted butter)
- 2 teaspoons cream of tartar
- 2 sticks (226 grams) unsalted butter, softened
- 1 ½ cups (300 grams) granulated sugar
- 1 egg
- ½ cup potato flake sourdough starter (active or discard)
For the cinnamon sugar coating:
- ¼ cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions for Potato Flake Sourdough Snickerdoodle Cookies
Mix the dry ingredients:
In a medium bowl, whisk together the flour, sifted baking soda, salt, and cream of tartar. Set aside.
Cream the butter and sugar:
In the bowl of a stand mixer fitted with the whisk attachment, beat the butter and 1½ cups of sugar on medium-high speed until light and fluffy, about 2–3 minutes. Scrape down the sides of the bowl.
Add egg and starter:
Switch to the paddle attachment. Add in the egg and potato flake starter and mix until well combined, scraping down the sides and bottom of the bowl as needed.
Combine the wet and dry:
With the mixer on low, slowly add in the dry ingredients. Mix until everything is fully incorporated.
Ferment the dough:
Cover the bowl with plastic wrap and let the dough rest in the fridge for at least 24 hours and up to 4 days. The longer it rests, the more developed the flavor will be.
Need cookies sooner? A 12-hour rest on the counter works too. Or, you can bake them right away—just know you won’t get the same fermentation benefits.
Baking
Preheat your oven to 350°F and line baking sheets with parchment paper.
In a small bowl, stir together the ¼ cup sugar and cinnamon.
Using a small (1 tablespoon) cookie scoop, portion the dough into balls.
Roll each dough ball in the cinnamon-sugar mixture and place on your prepared baking sheet, spaced about 2 inches apart. Flatten each one slightly with the bottom of a measuring cup or spatula.
Bake for 8 minutes on the middle rack, then remove from the oven and let them cool on the baking sheet for 5 minutes. Move cookies to a wire rack to finish cooling completely.
Storage
Store cooled cookies in an airtight container for up to 3 days. They’re best the day of or the day after baking—but let’s be honest, they probably won’t last long.
This recipe makes about 35 cookies using a 1-tablespoon cookie scoop. If you’re using a larger scoop, you’ll get fewer cookies and may need to adjust the bake time slightly.
A Few Notes
- Starter options: Both active and discard starter work well here. A great way to use up extra discard!
- Flavor tip: If you’re a big cinnamon fan, you can even add ½ teaspoon of cinnamon directly to the dough for extra flavor throughout. Just keep in mind that cinnamon can inhibit the fermentation process-so if you want maximum fermentation benefits you’ll need to allow it to ferment more.
- Freezer-friendly: Dough balls freeze beautifully. After rolling in cinnamon sugar, freeze them on a baking sheet until solid, then transfer to a freezer bag. Bake straight from frozen—just add a couple extra minutes to the bake time.
These cookies have that soft, chewy texture you’d expect from a snickerdoodle, but the sourdough gives them a little something extra. Fermented, just sweet enough, and full of cinnamon spice.
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Potato Flake Sourdough Snickerdoodle Cookies
Equipment
- Stand Mixer or Hand Mixer
- Cookie sheets
- Parchment Paper
- Wire Cooling Rack
- measuring cups and spoons
- 1 Tablespoon sized Cookie scoop
Ingredients
For the cookie dough:
- 3 cups 411 grams all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt skip this if you’re using salted butter
- 2 teaspoons cream of tartar
- 2 sticks 226 grams unsalted butter, softened
- 1 ½ cups 300 grams granulated sugar
- 1 egg
- ½ cup potato flake sourdough starter active or discard
- For the cinnamon sugar coating:
- ¼ cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- In a medium bowl, whisk together the flour, sifted baking soda, salt, and cream of tartar. Set aside.
- In the bowl of a stand mixer fitted with the whisk attachment, beat the butter and 1½ cups of sugar on medium-high speed until light and fluffy, about 2–3 minutes. Scrape down the sides of the bowl.
- Switch to the paddle attachment. Add in the egg and potato flake starter and mix until well combined, scraping down the sides and bottom of the bowl as needed.
- With the mixer on low, slowly add in the dry ingredients. Mix until everything is fully incorporated.
- Cover the bowl with plastic wrap and let the dough rest in the fridge for at least 24 hours and up to 4 days.
- Preheat your oven to 350°F and line baking sheets with parchment paper.
- In a small bowl, stir together the ¼ cup sugar and cinnamon.
- Using a small (1 tablespoon) cookie scoop, portion the dough into balls.
- Roll each dough ball in the cinnamon-sugar mixture and place on your prepared baking sheet, spaced about 2 inches apart. Flatten each one slightly with the bottom of a measuring cup or spatula.
- Bake for 8 minutes on the middle rack, then remove from the oven and let them cool on the baking sheet for 5 minutes. Move cookies to a wire rack to finish cooling completely.
- Store cooled cookies in an airtight container for up to 3 days. They’re best the day of or the day after baking—but let’s be honest, they probably won’t last long.
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