Irresistible Sourdough Crinkle Cookies
The Sourdough Crinkle Cookie Recipe is here to change the way you view this beloved starter. This innovative twist provides a mouthwatering alternative for dessert lovers everywhere, maximizing the potential of your sourdough while creating a treat that’s both nostalgic and modern. Join us as we guide you through each step, ensuring that you can whip up these scrumptious cookies in no time.
Ingredients & Substitutions
* To find precise measurements, scroll to the bottom of this post to find the recipe card*
- Cocoa powder: Be sure to use unsweetened cocoa powder. Either Dutch processed or natural cocoa powder will work in this recipe, but Dutch processed will give you an even fudgier flavor!
- Sugar: A combination of white and light brown sugar give this cookie its sweetness, while keeping it nice and chewy.
- Oil: Any neutral oil will do, like avocado, grapeseed or vegetable!
- Eggs: A few eggs and an extra egg yolk will give these cookies moisture and structure.
- Sourdough discard: You can use active starter, just make sure it’s the same amount in grams. If using sourdough discard, I prefer using discard that is no older than 1-2 days.
- Vanilla: For the best flavor, opt for vanilla extract over imitation.
- Flour: I used all purpose flour for this recipe.
- Baking powder: Make sure your baking powder isn’t expired, otherwise the cookies won’t rise.
- Salt: For a bit of contrast!
Supplies
- Stand or hand mixer
- Rubber spatula
- Cookie scoop
- Rimmed baking sheet
- Baking sheet cover
- Parchment paper
How to Make Sourdough Crinkle Cookies:
In the bowl of a stand mixer with the paddle attachment, add the cocoa powder (be sure to use a sifter, as cocoa powder often has lumps!), sugar, light brown sugar and oil. Mix on low until combined.
Next, add the eggs and egg yolk one at a time, beating on medium speed until well combined. Then beat in the sourdough discard and vanilla extract.
In a large bowl, add the flour, baking powder, espresso powder (optional) and salt. Whisk until incorporated.
Add the flour mixture to the cocoa mixture while mixing on low speed and continue to mix until there are just a few streaks of flour left behind. Then, using a rubber spatula, scrape the sides of the bowl and fold in the last bits of flour until the flour is fully incorporated.
Cover the dough with plastic wrap and chill in the fridge for a minimum of 4 hours (24 hours is best!). The cookie dough is quite sticky when just mixed, so don’t rush the chilling. It is important for the cookie dough to firm up.
When ready to bake, preheat the oven to 350 degrees F and line a rimmed baking sheet with parchment paper. Set aside. Place the white sugar and powdered sugar in two separate bowls.
Using a small cookie scoop or a tablespoon, scoop the chilled cookie dough (about 25 grams) and roll into a smooth dough ball. Roll the dough ball in the white sugar until fully coated, then roll into the powdered sugar until fully coated before placing it on the prepared baking sheet about 2 inches apart.
Be sure to coat the dough balls with the sugars JUST before baking. (Only prepare enough dough balls to fill the baking sheet. You can continue to prepare the next batch of plain dough balls, but cover and store them in the fridge while they wait to be baked).
Sprinkle a little final dusting on powdered sugar on top of each cookie with a small strainer or spoon.
Bake the cookies for 10-12 minutes or until the edges are slightly crisp while the tops look puffed up and slightly wet. Allow them to cool for a few minutes on the baking sheet before placing them on a wire rack to cool completely.
Serving Sourdough Crinkle Cookies
Serve sourdough crinkle cookies fresh from the oven for warm, chewy centers or cool them completely on a wire rack for crispy edges and optimal texture. Pair them with milk, hot cocoa, or coffee to complement their tangy sourdough flavor and chocolate notes. For parties, display on tiered stands with parchment liners, adding mint leaves or fruit for blog worthy photos, aligning with your decoration interests.
Storing Sourdough Crinkle Cookies
Store cooled cookies in an airtight container at room temperature for 4-7 days; include a slice of white bread to maintain softness and chewiness. Ensure cookies are fully cooled before storing to prevent moisture from softening the powdered sugar coating. Layer with parchment paper in the container if stacking to avoid sticking.
Freezing Options
Freeze baked cookies by wrapping individually in plastic wrap, then placing in freezer bags for up to 3 months; thaw at room temperature before serving. Alternatively, freeze dough balls on a parchment lined tray before transferring to bags bake from frozen with 1-2 extra minutes. This suits your batch baking for content creation, similar to prior sourdough sugar cookie storage.
For More Guidance:
Why You’ll Love This Recipe:
Fudgy flavor:
Sinking your teeth into a Sourdough Crinkle Cookie that perfectly balances a rich fudgy flavor with a delightful surprise. The inclusion of sourdough starter not only adds a unique tangy twist but also enhances the chewiness, elevating the texture to something truly remarkable. Each bite offers a harmonious blend of deep chocolate notes and that familiar, comforting sourdough essence, creating a symphony of flavor that dances across your palate.
Freeze for dessert on demand:
The magic of freezing doesn’t just stop with convenience: it offers a canvas for creativity. By preparing the sourdough crinkle cookie dough in advance and then portioning and freezing it, you can enjoy the thrill of baking on demand. Just pop the dough balls straight from the freezer into a preheated oven, and in minutes, your kitchen will be filled with that warm, buttery aroma that beckons everyone home.
Easy:
Sourdough Crinkle Cookies are the delightful twist your baking repertoire has been waiting for. Utilizing leftover sourdough starter, these cookies transform what might usually be discarded into a scrumptious treat that marries the tangy notes of sourdough with the rich sweetness of chocolate. The result? A cookie that’s not only easy to make but also impressively chewy and full of flavor.
Frequently Asked Questions
Can I use an active sourdough starter instead of discard?
Totally! You can swap sourdough discard with an active sourdough starter as long as you stick to the same amount by weight. If you go this route, you’ll get a little bit less of that tangy sourdough flavor in your chocolate sourdough crinkle cookies.
How do I get the powdered sugar to stick to the dough?
The secret is chilling the dough long enough. When it’s time to roll, toss your powdered sugar into a shallow bowl and coat the dough balls really well right before baking. This keeps the sugar from melting into the cookies and gives you that perfect crinkle look.
Can I throw in chocolate chips to change things up?
Absolutely! That’s such a tasty way to make these even better. Just toss the chocolate chips into the wet ingredients before mixing them with the dry stuff. You’ll get those melty chocolate pockets in every bite.
What if I don’t have Dutch-processed cocoa powder?
Regular cocoa powder works great, so no need to stress about it. But if you’re after a deeper rich chocolate flavor, try swapping in some browned butter. And if you want to switch things up entirely, add a sprinkle of cinnamon and a splash of molasses for spicy sourdough molasses crinkle cookies.
Happy baking!
Sourdough Crinkle Cookies Recipe
Ingredients
- 90 grams 3/4 cup unsweetened cocoa powder *
- 200 grams 1 cup sugar
- 110 grams 1/2 cup light brown sugar
- 100 grams 1/2 cup neutral oil
- 2 eggs + 1 egg yolk room temperature
- 60 grams 1/4 c sourdough discard
- 4 grams 1 teaspoon vanilla extract
- 200 grams 1 1/4 + 3 Tablespoons all-purpose flour
- 8 grams 2 teaspoons baking powder
- .5 grams 1 teaspoon espresso powder (optional)
- 3 grams 1/2 teaspoon salt
- 200 grams 1 cup sugar, for topping **
- 130 grams 1 cup powdered sugar, for topping **
Instructions
- In the bowl of a stand mixer with the paddle attachment, add the cocoa powder (be sure to use a sifter, as cocoa powder often has lumps!), sugar, light brown sugar and oil. Mix on low until combined.
- 90g (3/4c) unsweetened cocoa powder (Natural or Dutch-processed), 200g (1 c) sugar, 110g (1/2 c) light brown sugar, 100g (1/2 c) neutral oil
- Next, add the eggs and egg yolk one at a time, beating on medium-speed until well combined. Then beat in the sourdough discard and vanilla extract.
- 2 eggs + 1 egg yolk, room temperature, 60g (1/4 c) sourdough discard, 4g (1 tsp) vanilla
- In a large bowl, add the flour, baking powder, espresso powder (optional) and salt. Whisk until incorporated. You won’t taste the espresso, but it enhances the chocolate flavor!
- 200g (1 1/4 c + 3 T) all-purpose flour, 8g (2 tsp) baking powder, .5g (1 tsp) espresso powder, 3g (1/2 tsp) salt
- Add the flour mixture to the cocoa mixture while mixing on low speed and continue to mix until there are just a few streaks of flour left behind. Then, using a rubber spatula, scrape the sides of the bowl and fold in the last bits of flour until the flour is fully incorporated.
- Cover the dough in the bowl with plastic wrap and chill in the fridge for a minimum of 4 hours (24 hours is best!). The cookie dough is quite sticky when just mixed, so don’t rush the chilling. It is important for the cookie dough to firm up.
- When ready to bake, preheat the oven to 350 degrees F and line a rimmed baking sheet with parchment paper. Set aside. Place the white sugar and powdered sugar in two separate bowls.
- 200g (1 c) sugar, 130g (1 c) powdered sugar
- Using a small cookie scoop or a tablespoon, scoop the chilled cookie dough (about 25 grams each) and roll into a smooth dough ball. First, roll the dough ball in the white sugar until fully coated, then roll into the powdered sugar until fully coated before placing it on the prepared baking sheet about 2 inches apart.
- Be sure to coat the dough balls with the sugars JUST before baking. (Only prepare enough dough balls to fill the baking sheet. You can continue to prepare the next batch of plain dough balls, but cover and store them in the fridge while they wait to be baked. You want the dough to stay chilled.).
- Sprinkle a little final dusting on powdered sugar on top of each cookie with a small strainer or spoon.
- Bake the cookies for 10-12 minutes or until the edges are slightly crisp while the tops look puffed up and slightly wet. Allow them to cool for a few minutes on the baking sheet before placing them on a wire rack to cool completely. Enjoy!
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