Light, airy with a rich chocolate flavor, these Sourdough Crinkles are quick and easy to make. Sourdough discard adds a lot of moisture which lets these cookies stay fresh for days making them perfect for gift giving.
Send help, I’ve eaten half a dozen in one sitting. Holy cow these are delicious. Didn’t have canola oil, sub with vegetable oil. Go to recipe for all gatherings.
Crinkle cookies were my absolute favorite growing up. I've always been an absolute chocolate fiend, so I could never get enough of these rich and fudgy treats. They are such a nostalgic treat that when I recreated them I wanted my recipe to resemble the ones I ate as a kid, soft and chewy but full of rich fudgy chocolate flavor.
What is a crinkle cookie?
Crinkle Cookies are soft, fudgy cookies covered in powdered sugar. The dough is rolled in powdered sugar and as the crinkles bake they flatten out and develop their unique, signature crackly top. The powdered sugar adds a delicious sweetness which balances the rich dark chocolate flavor of the Dutch processed cocoa powder.
If you liked these Sourdough Crinkles, you'll love my Sourdough Ube Cookies, Sourdough Discard Chewy Spice Cookies, Sourdough Sugar Cookies, Sourdough Chocolate Chip Cookies and Sourdough Oatmeal Cookies.
Baking with sourdough discard
Sourdough discard adds a great tangy flavor to these Sourdough Crinkle Cookies. You can use your discard directly from the fridge. Since you are not using it to make bread, your sourdough starter does not need to be activated or fed for it to work in this cookie recipe.
Older discard will have a tangier, acidic flavor than freshly-fed sourdough starter. Both will work for this recipe, you’ll get a slightly different result but your cookies will still be delicious!
Love These Sourdough Discard Crinkle Cookies? Check out my My Top 5 Sourdough Cookie Recipes.
Sourdough cookie ingredients
- All-Purpose Flour: The low protein content of all-purpose imparts a light and tender texture. Don't substitute whole wheat flour or bread flour.
- Cocoa Powder: I used Dutch processed cocoa powder to create this recipe, do not use natural cocoa powder which is more acidic and will impart a different texture to your cookies. I use it to make my recipes for Chocolate Shortbread Sourdough Cookies, Sourdough Chocolate Bread and Sourdough Chocolate Cookies.
- Sourdough Discard: Both active starter and sourdough discard will work for this recipe. Add 43 grams of flour and use 3 eggs and 1 egg yolk (instead of using 2 eggs and 2 yolks) to the recipe if you don't have any discard.
- Powdered Sugar: The last touch before these cookies are baked, responsible for the signature crackly top of these cookies.
Blitz 1 cup (200 grams) cane sugar with 1 tablespoon (12 grams) cornstarch in a food processor or blender, to make homemade powdered sugar in a pinch.
STEP 1. Whisk dry ingredients.
STEP 2. Combine wet ingredients.
Whisk until all traces of sourdough discard remain, this is the best way to ensure you won't end up with gummy spots in your cookies.
STEP 3. Fold dry ingredients into wet ingredients.
STEP 4. Stir until no traces of flour remain.
Expect your cookie dough be appear more like a thick batter. This is totally normal. A cookie scoop will make portioning out your cookie dough much easier.
STEP 5. Portion out cookie dough and roll in powdered sugar.
STEP 6. Bake cookies at 350 F for 10 to 12 minutes.
Let the cookies set on the cookie sheet for 5 minutes before moving them to a cooling rack. The residual heat will continue baking the cookies without drying them out.
Weigh your ingredients: For the best results, use a kitchen scale to measure out your ingredients instead of using cups and tablespoons.
Test your leaveners for freshness: Baking powder has a limited shelf life and may eventually lose its effectiveness. To test if yours still works, combine a pinch of baking powder with a drop of vinegar. If the mixture fizzes, then it will still work.
Don't over bake your cookies: Avoid over baking your crinkles or they may end up dry and chalky.
Make ahead instructions
You can make the cookie dough up to 1 week in advance, the dough will continue to develop flavor as it chills. Store the cookie dough in the fridge before portioning them out.
For even longer storage, portion out your cookie dough and place the balls on a small baking sheet (no need to space them out). Freeze the tray uncovered, for 1 hour, once completely frozen move the frozen cookie dough to a ziploc bag and store for up to 1 month.
To bake frozen cookie dough, arrange them on a parchment-lined baking sheet about 2 inches apart and bake 350 F for 15 to 18 minutes.
No! These cookies are so quick, easy and require no chill time. I posted a previous version of this recipe which required a 2 hour chill time. Two hours is a long time to wait for cookies! With further testing, I found that even without time in the refrigerator these cookies turned out perfectly fine and did not spread too much.
Unlike butter, oil does not contain any water and has the same consistency no matter the temperature. So while cookies made with butter have a tendency to spread, there is no such danger with cookies made with oil. Chilling them a little does give them a richer fudgy texture, but if you don’t want to wait they turn out perfectly rich and chocolatey nonetheless.
Absolutely! Simply use the same proportion of freshly fed sourdough starter in the recipe. Your starter won’t add a strong tangy flavor to your cookies, but will still work.
If you don’t have a starter, but still want to try out this recipe, simply add 43 grams of all-purpose flour and use 3 whole eggs and 1 yolk instead of 2 eggs and 2 yolks.
Many chocolate baked goods will taste chalky and dry when over baked! Make sure you don't go over the bake time.
Other sourdough cookie recipes you may like
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Sourdough Crinkle Cookies
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- 270 grams all-purpose flour
- 80 grams cocoa powder
- 8 grams salt
- 10 grams baking powder
- 350 grams granulated sugar
- 175 grams canola oil
- 2 large eggs
- 2 egg yolks
- 86 grams sourdough discard
- 6 grams vanilla extract
- 50 grams powdered sugar
Click US Customary to view volume measurements
- Prep: Preheat the oven to 350 F. Line two 18 by 13 baking sheets with parchment paper, set aside.
- Combine dry ingredients: Whisk together the all-purpose flour, cocoa powder, salt and baking powder in a medium bowl. Set aside.270 grams all-purpose flour, 80 grams cocoa powder, 8 grams salt, 10 grams baking powder
- Mix wet ingredients:Combine granulated sugar, oil, egg yolks, eggs, sourdough discard and vanilla extract. Stir until no traces of eggs or sourdough remains.350 grams granulated sugar, 175 grams canola oil, 2 large eggs, 2 egg yolks, 86 grams sourdough discard, 6 grams vanilla extract
- Make the dough: Fold the dry ingredients into the wet ingredients until no traces of flour remains.
- Portion out cookie dough: Pour powdered sugar into a small, shallow bowl. Using a cookie scoop, portion out the dough and drop each ball into powdered sugar. Coat the cookie completely in powdered sugar. If you don’t have a cookie scoop, use a measuring spoon to portion out 1 ½ tablespoons of dough, roll the dough into a ball in your palms.50 grams powdered sugar
- Bake:Position the cookies 2 inches apart. Bake the cookies for 10 to 12 minutes or until the tops look dry.
- Enjoy and store: These cookies are best enjoyed once they have completely cooled, they are even better the next day! Store any leftover cookies in an airtight container at room temperature for up to 7 days.
These recipes were developed and tested using grams for precise measurements. To increase your chances of success, I recommend investing in a kitchen scale. I've included rough volume estimates (in tablespoons and cups), but they might not be totally accurate.
Remember all ovens are unique, these recipes were tested in my oven which runs cooler than others. You might need to lower the temperature if your bake appears to be browning too quickly. Monitor your bake closely and make adjustments if needed.