Sourdough Discard Chewy Spice Cookies

sourdough discard spice cookies on parchment paper

These sourdough discard spice cookies are chewy reminiscent of snickerdoodles with an added depth of flavor thanks to the addition of brown sugar and honey.



220 grams (1 ¾ cup) all-purpose flour

40 grams (1 tablespoon) einkorn flour or whole wheat flour

7 grams (1 teaspoon)  baking soda

3 grams (1 teaspoon) ground cinnamon

½ teaspoon ground cloves

¼ teaspoon freshly grated nutmeg

5 grams (1 teaspoon) grated fresh ginger

3 grams (½ teaspoon)  kosher salt

169 grams (12 tablespoons) unsalted butter (softened)

200 grams (1 cup) granulated sugar (plus more for rolling cookie dough balls)

1 large egg

50 grams (¼ cup) sourdough discard

30 grams (2 tablespoons) brown sugar

30 grams (2 tablespoons) honey



  1. Whisk together flour, spices and salt until well combined, set aside.
  2. Using a hand mixer or your stand mixer, cream butter and granulated sugar and mix until it appears light and fluffy. Add egg until fully incorporated. Add in brown sugar, honey and sourdough discard and mix until well combined. 
  3. Place your dough for at least 30 minutes in the refrigerator. Meanwhile, preheat your oven to 375 F (190 C) and line your baking sheet with parchment paper.
  4. After your dough has chilled, portion out 1 ½ teaspoon sized balls and roll each in granulated sugar. Place the cookie dough balls spaced two inches apart on your cookie sheets. 
  5. Bake cookies for 10 to 12 minutes or until the edges and bottom have browned but the top of the cookies appear dry but slightly soft. 
  6. Remove your baking sheet from the oven and allow your cookies to cool on the baking sheet for 10 minutes. Place cookies on a wire rack to cool completely. 


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