Description

Hey there, fellow kitchen adventurer! Olivia here, wiping flour off my cheek and grinning like a fool because I just pulled a batch of pure magic from the oven. You know that moment when your sourdough starter starts bubbling over like a science experiment gone rogue? Instead of tossing that tangy discard, we’re transforming it into crisp, shatteringly delicious cinnamon sugar crackers that taste like childhood joy and cozy autumn afternoons had a delicious baby.

Ingredients

Scale

For the dough:

1 cup sourdough starter discard (unfed, thick or thin)
3 tbsp unsalted butter, melted (or coconut oil for vegan)
2 tbsp granulated sugar (or light brown sugar)
½ tsp vanilla extract (or almond extract)
⅓ cup all-purpose flour (plus more if needed; can swap 2 tbsp for rice flour for extra crispness)
½ tsp ground cinnamon
Pinch of salt

For the topping:

2 tbsp granulated sugar
½ tsp ground cinnamon

Equipment

Rolling pin
Baking sheets
Parchment paper
Fork
Pizza cutter or sharp knife

Instructions

Prep & Preheat

Preheat your oven to 325°F (160°C).
Line two baking sheets with parchment paper.

Make the dough

In a medium bowl, whisk together sourdough discard, melted butter, sugar, vanilla, cinnamon, and salt until smooth.
Gradually stir in flour until a soft, slightly sticky dough forms. If too wet, chill for 15 minutes to firm up — this makes rolling easier.

Roll & cut

Flour your surface generously. Divide dough in half.
Roll one half to about ⅛-inch thick (thinner means crunchier!).
Cut into 1-inch squares (or use cookie cutters for fun shapes).

Prepare for baking

Transfer squares carefully to baking sheets — they shrink a bit, so crowd them closely.
Prick each square 2-3 times with a fork to prevent puffing.
Mix cinnamon and sugar for topping, then sprinkle generously over crackers. For extra sparkle, lightly spritz water on dough before sprinkling sugar.

Bake

Bake 20-25 minutes, rotating pans halfway through. Watch carefully around 18 minutes for that perfect golden edge.
Remove from oven and let cool completely ON the baking sheets (they crisp up as they cool).

Notes

Sticky dough? Chill it 30 mins, use plenty of flour, or roll between parchment paper.
Not crispy? Make sure they’re thin, fork-pricked, and baked till golden.
Freezing dough? Roll into logs, wrap, freeze. Slice frozen, sprinkle sugar, bake — add 2-3 mins to baking time.

Prep Time: 15 mins

Nutrition

Calories: 110 cal Per Serving
Sugar: 5g
Fat: 5g
Carbohydrates: 14g
Protein: 1g