Cinnamon Sugar Sourdough Crackers

Name: Cinnamon Sugar Sourdough Crackers
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 24 crackers
Cuisine: American
Ingredients: 3/4 cup sourdough starter discard, stirred down; 1 1/2 cups all purpose flour, plus extra if needed; 8 tablespoons unsalted butter, melted; 1 teaspoon sea salt; 3 tablespoons granulated sugar, divided; 1 tablespoon ground cinnamon, divided

These crispy cinnamon sugar sourdough crackers are a sweet, kid approved snack made from simple pantry staples and leftover discard.

By Recipes By Nani· 🌍 American· July 20, 2026

recipesbynani.com

Prep

10 minutes

Cook

15 minutes

Total

25 minutes

Serves

24 crackers

If you have a jar of sourdough discard sitting in your fridge, this is the perfect way to put it to good use. These sweet little crackers are crunchy, buttery, and have just the right amount of warm cinnamon flavor. They are a favorite in my house for quick after school snacking or for packing in lunchboxes.

I love how fast these come together since they do not require any long rising time. Just mix, roll, and bake. If you want to get ahead, you can even make the dough up to two days in advance and keep it in the fridge until you are ready to roll them out.

🧺 Ingredients

3/4 cup sourdough starter discard, stirred down
1 1/2 cups all purpose flour, plus extra if needed
8 tablespoons unsalted butter, melted
1 teaspoon sea salt
3 tablespoons granulated sugar, divided
1 tablespoon ground cinnamon, divided

👩‍🍳Instructions

1
Preheat your oven to 375°F.
2
In a small bowl, mix the sugar and cinnamon together. Set aside 1 tablespoon of this mixture to use as a topping later.
3
In a large mixing bowl, whisk together the flour, salt, and the remaining cinnamon sugar mixture.
4
In a separate medium bowl, stir together the melted butter and sourdough discard until smooth.
5
Pour the wet ingredients into the dry ingredients and stir with a spatula until a soft, pliable dough forms. If the dough feels too sticky, add an extra 20 grams of flour.
6
Cover the bowl and let the dough rest for 20 to 30 minutes to allow the flour to fully hydrate.
7
Place the dough between two sheets of parchment paper and roll it out until it is about 1/16th of an inch thick.
8
Remove the top layer of parchment, cut the dough into rectangles with a knife or pizza cutter, and prick each one with a fork to prevent puffing.
9
Sprinkle the reserved cinnamon sugar over the top of the crackers.
10
Transfer the parchment sheet to a baking tray and bake for 15 to 17 minutes until lightly browned. Let them cool completely on the tray, as they will get much crispier as they sit.

💡 Tips

Store your cooled crackers in an airtight container at room temperature for up to five days to keep them crunchy. These go perfectly with a side of sweetened cream cheese or honey butter for dipping.

#snacks #sourdough discard #vegetarian #kid friendly #sweet snacks

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