Sourdough Crinkle Cookies: Soft, Fudgy & Easy Recipe 2026

If you love the tangy depth of sourdough and the irresistible charm of crinkle cookies, you’re in for a treat. Sourdough Crinkle Cookies combine rich, fudgy chocolate with the subtle tang of sourdough discard, creating a cookie that’s crispy on the outside, impossibly soft on the inside, and covered in those signature powdered sugar cracks.

In this post, I’ll walk you through everything you need to bake the perfect batch ingredients, step-by-step instructions, pro tips for the best crackle, and storage advice. Whether you’re a seasoned sourdough baker or just looking for a creative way to use your discard, this recipe won’t disappoint.

Let’s bake!

Table of Contents

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.

How to Serve Crinkle Cookies

Crinkle cookies are best served once they have completely cooled, allowing the soft and fudgy texture inside to set properly while the outside remains slightly crisp. Their signature powdered sugar coating and cracked surface make them visually appealing, so they are often arranged on a dessert plate or cookie platter for gatherings, holidays, or tea time.

They pair well with warm beverages such as coffee, tea, or hot chocolate, which balance the rich chocolate flavor. If desired, the cookies can be lightly warmed for a few seconds to make them extra soft before serving.

How to Store Crinkle Cookies

To store crinkle cookies, place them in an airtight container and keep them at room temperature. They will stay fresh for about 4–5 days if properly sealed. Placing parchment paper between layers of cookies helps prevent them from sticking together and preserves their powdered sugar coating.

One of the best things about this recipe is that the cookies freeze well. You can make a batch ahead of time and store them in the freezer, then simply thaw a few whenever you want a quick homemade dessert. You can also read this guide on USDA food storage and freezing guidelines to keep baked goods fresh for longer.

For More Guidance:

Why You’ll Love This Recipe

Fudgy flavor

These crinkle cookies have a rich, chocolatey taste with a soft and fudgy center. The contrast between the slightly crisp exterior and the moist interior creates a satisfying texture that makes them feel like a cross between a brownie and a cookie.

Freeze for dessert on demand

One of the best things about this recipe is that the cookies freeze well. You can make a batch ahead of time and store them in the freezer, then simply thaw a few whenever you want a quick homemade dessert.

Easy

This recipe uses simple ingredients and straightforward steps, making it accessible even for beginner bakers. With minimal preparation and basic mixing, you can have a batch of homemade crinkle cookies ready without complicated techniques.

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-chocolate-crinkle-cookies-recipe

Sourdough Crinkle Cookies Recipe

Fudgy and chewy cookies with slightly crisp edges and the signature powdered sugar crinkles, these Sourdough Crinkle Cookies are so delicious. Perfect for your holiday cookie tray or anytime of the year, really!

Print Recipe Pin Recipe

Prep Time 15

Cook Time 10

Chill Time 4

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!