Warm, crunchy, and impossible to resist, these Sourdough Discard Cinnamon Sugar Crisps come together in minutes and turn extra starter into a sweet snack the whole family will love. They bake up thin and crisp with a caramelized cinnamon coating—perfect for afternoon tea or a simple treat after dinner. Try a similar crunchy snack like crispy cinnamon-sugar banana chips for variety.
Why You’ll Love This Sourdough Discard Cinnamon Sugar Crisps
- Uses sourdough discard to reduce waste and add subtle tang.
- Ready in about 30 minutes from start to finish.
- Simple pantry ingredients you probably already have.
- Kid-friendly and great for lunchboxes or snack plates.
- Keeps well for quick grab-and-go mornings.
Ingredients Needed
- Flour & Grains
- 1 cup all-purpose flour
- 1 cup sourdough discard
- Sweeteners & Spices
- 1/2 cup sugar
- 1 tablespoon cinnamon
- Dairy & Fats
- 1/2 cup butter, melted
- Other
- 1/2 teaspoon salt
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, mix 1 cup sourdough discard, 1 cup flour, 1/2 cup sugar, 1 tablespoon cinnamon, 1/2 cup melted butter, and 1/2 teaspoon salt until a dough forms.
- Lightly flour a surface and roll out the dough to about 1/8 inch thick.
- Cut into desired shapes with a cookie cutter or knife and place pieces on the prepared baking sheet.
- Bake for 15–20 minutes, watching for a light golden-brown edge.
- Let the crisps cool completely on a wire rack so they firm up and become crisp, then enjoy.
Serving Suggestions Sourdough Discard Cinnamon Sugar Crisps
- Serve with a dollop of vanilla yogurt or mascarpone for dipping.
- Pair with coffee or a spiced chai for a cozy afternoon treat.
- Add to a dessert board with fresh fruit and nuts for entertaining.
- Crumble over ice cream or warm pudding for extra crunch.
- Offer alongside breakfast pastries like blueberry muffins made with sourdough discard for a themed spread.
Tips for Success Sourdough Discard Cinnamon Sugar Crisps
- Roll the dough evenly to 1/8 inch so crisps bake uniformly.
- If your discard is very wet, add a tablespoon of flour at a time until the dough is manageable.
- Bake until just golden; overbaking makes them too hard once cooled.
- Cool completely on a rack before storing to preserve crispness.
- Store in an airtight container at room temperature for up to 3 days.
Variations
Here are a few easy ways to change it up:
- Add a teaspoon of vanilla extract and a pinch of nutmeg for a warm holiday flavor.
- Make dairy-free by swapping the butter for melted coconut oil.
- Sprinkle a little coarse sugar on top before baking for extra sparkle and crunch; pair these with fresh salads or chilled bites like a simple cucumber salad idea for contrast.
Sourdough Discard Cinnamon Sugar Crisps
Deliciously crunchy cinnamon sugar crisps made from sourdough discard, perfect for a sweet snack any time of day.
Ingredients
Flour & Grains
- 1 cup all-purpose flour
- 1 cup sourdough discard Use leftover sourdough starter.
Sweeteners & Spices
- 1/2 cup sugar
- 1 tablespoon cinnamon For coating.
Dairy & Fats
- 1/2 cup butter, melted
Other
- 1/2 teaspoon salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, mix 1 cup sourdough discard, 1 cup flour, 1/2 cup sugar, 1 tablespoon cinnamon, 1/2 cup melted butter, and 1/2 teaspoon salt until a dough forms.
- Lightly flour a surface and roll out the dough to about 1/8 inch thick.
- Cut into desired shapes with a cookie cutter or knife and place pieces on the prepared baking sheet.
Baking
- Bake for 15–20 minutes, watching for a light golden-brown edge.
- Let the crisps cool completely on a wire rack so they firm up and become crisp, then enjoy.
Notes
Store in an airtight container at room temperature for up to 3 days. Roll the dough evenly to ensure uniform baking.