14 Chewy Sourdough Discard Cookies Kids Love

You’ve got sourdough discard in the fridge and a troop of tiny taste-testers at the ready. These 14 chewy sourdough discard cookies kids love turn leftover starter into snack-time gold. You’ll find quick, family-friendly cookie ideas that use discard to add tang, moisture, and that irresistible chew.

Each recipe gives clear prep and cook times, pantry-friendly ingredients, and step-by-step instructions. You’ll see classic chocolate chip, peanut butter, oatmeal, double chocolate, and playful cookie variations—each tweaked to be soft and chewy. Save your favorite pins, try one tonight, and keep the starter working happily while kids ask for “just one more.” Now let’s bake cookies that are soft, slightly tangy, and small-person-approved.

1. Chewy Sourdough Discard Chocolate Chip Cookies

Prep time: 15 minutes | Cook time: 10–12 minutes | Yield: 18 cookies

This classic keeps kids coming back for more. The sourdough discard adds subtle tang and chew. Brown sugar and melted butter make the center soft. Chocolate chips add pockets of melty joy. It’s a perfect after-school bake you can whip up in one bowl.

Ingredients (sourdough discard, kid-friendly cookies)

• 1 cup active sourdough discard (room temperature)
• 1/2 cup (113 g) unsalted butter, melted and cooled
• 3/4 cup packed brown sugar
• 1/4 cup granulated sugar
• 1 large egg, room temperature
• 1 tsp vanilla extract
• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp fine sea salt
• 1 cup semi-sweet chocolate chips
• Optional: flaky sea salt for finishing

Instructions (chocolate chip cookie recipe)

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment.
2. Whisk melted butter, brown sugar, and granulated sugar until smooth.
3. Stir in sourdough discard, egg, and vanilla until fully combined.
4. In a bowl, whisk flour, baking soda, and salt.
5. Fold dry mix into wet until just combined. Do not overmix.
6. Fold in chocolate chips evenly.
7. Drop 2 tbsp scoops onto prepared sheets, spaced 2 inches apart.
8. Bake 10–12 minutes, until edges are golden and centers look set but soft.
9. Remove and sprinkle with flaky sea salt if using. Let cool 5 minutes on sheet.
10. Transfer to a wire rack to cool completely. Cookies firm up while cooling.

How to Serve It

Serve warm with a glass of cold milk. Stack on a simple white plate and add extra chips on top. Store in an airtight container for up to 3 days at room temp. Freeze baked cookies up to 2 months; thaw on the counter. These cookies work great in lunchboxes or as an after-school treat.

2. Chewy Sourdough Discard Peanut Butter Blossoms

Prep time: 15 minutes | Cook time: 10 minutes | Yield: 24 cookies

These chewy sourdough discard peanut butter cookies get a chocolate hat. The discard keeps them tender and slightly tangy. Deep peanut butter flavor and a soft center make them kid favorites. Kids love pressing a chocolate drop into warm dough.

Ingredients (peanut butter, sourdough discard cookies)

• 1 cup active sourdough discard (room temperature)
• 1/2 cup unsalted butter, soft
• 1/2 cup creamy peanut butter
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 large egg, room temperature
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp fine sea salt
• 24 chocolate kisses, unwrapped
• Optional: chopped peanuts for garnish

Instructions (peanut butter discard cookies)

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment.
2. Cream butter, peanut butter, and both sugars until light.
3. Beat in egg and vanilla, then add sourdough discard.
4. Whisk flour, baking soda, and salt; fold into wet mix until combined.
5. Scoop 1 tbsp dough balls and roll lightly in sugar if desired.
6. Bake 9–10 minutes until edges are set and tops crack slightly.
7. Immediately press a chocolate kiss into each hot cookie.
8. Let cool on the sheet 5 minutes, then move to a rack.
9. Cool completely so kiss sets and cookie firms.

How to Serve It

Arrange on a cookie platter with extra chocolate kisses. Pair with warm milk or a banana for a snack. Store in an airtight container at room temperature for 3 days. Freeze dough balls raw for up to 1 month; bake from frozen adding 1–2 minutes.

3. Chewy Sourdough Discard Oatmeal Raisin Cookies

Prep time: 15 minutes | Cook time: 12–14 minutes | Yield: 20 cookies

Oats plus discard equal chewy, hearty cookies. Brown sugar and butter add caramel notes. Warm spices and plump raisins make them comforting. Kids who like soft, cakey oatmeal cookies will ask for seconds.

Ingredients (oatmeal, sourdough discard cookies)

• 1 cup active sourdough discard (room temperature)
• 1/2 cup unsalted butter, soft
• 3/4 cup packed brown sugar
• 1/4 cup granulated sugar
• 1 large egg, room temperature
• 1 tsp vanilla extract
• 1 1/2 cups old-fashioned rolled oats
• 1 cup all-purpose flour
• 1 tsp ground cinnamon
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 3/4 cup raisins

Instructions (oatmeal discard cookies)

1. Preheat oven to 350°F (175°C) and line baking sheets.
2. Cream butter and sugars until smooth and slightly fluffy.
3. Beat in egg and vanilla, then mix in sourdough discard.
4. Stir in oats, flour, cinnamon, baking soda, and salt.
5. Fold in raisins evenly.
6. Drop 2 tbsp scoops onto sheets, flatten slightly with your palm.
7. Bake 12–14 minutes, until edges are golden but centers are soft.
8. Cool 5 minutes on the pan, then transfer to a wire rack.
9. Let cool fully; they'll be chewy and slightly dense.

How to Serve It

Serve with a bowl of yogurt or apple slices. Sprinkle a few extra oats on top while warm. Store airtight at room temperature up to 3 days or freeze for 1 month. Great for lunchbox treats or weekend snacks.

4. Chewy Sourdough Discard Double Chocolate Cookies

Prep time: 15 minutes | Cook time: 10–11 minutes | Yield: 18 cookies

These are chocoholic kid-approved winners. Cocoa and melted chocolate create fudgy chew. Sourdough discard adds moisture and soft texture. They look grown-up but taste familiar and comforting.

Ingredients (double chocolate, sourdough discard cookies)

• 1 cup active sourdough discard (room temperature)
• 1/2 cup unsalted butter, melted and cooled
• 1/2 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 large egg, room temperature
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup dark chocolate chunks

Instructions (double chocolate discard cookies)

1. Preheat oven to 350°F (175°C). Prepare baking sheets.
2. Whisk melted butter with both sugars until smooth.
3. Stir in egg, vanilla, and sourdough discard.
4. Sift flour, cocoa, baking soda, and salt; combine with wet mix.
5. Fold in chocolate chunks gently.
6. Drop 2 tbsp scoops on sheet, leaving space to spread.
7. Bake 10–11 minutes, edges set, centers glossy and soft.
8. Let cool 5 minutes on sheet, then finish on a rack.
9. Store airtight; these stay chewy for days.

How to Serve It

Dust with a pinch of powdered sugar for parties. Pair with cold milk or hot cocoa. Keep in an airtight container at room temperature up to 4 days. For intense chocolate mornings, warm a cookie slightly before serving.

5. Chewy Sourdough Discard Snickerdoodle Cookies

Prep time: 15 minutes | Cook time: 9–11 minutes | Yield: 24 cookies

These sourdough discard snickerdoodles have the classic cinnamon tang and a soft, chewy center. The discard brightens the flavor and keeps them moist. Kids love the crackly cinnamon sugar outside and pillowy middle inside.

Ingredients (snickerdoodle, sourdough discard cookies)

• 1 cup active sourdough discard (room temperature)
• 1/2 cup unsalted butter, soft
• 1 cup packed brown sugar
• 1 large egg, room temperature
• 1 tsp vanilla extract
• 1 3/4 cups all-purpose flour
• 1 tsp cream of tartar
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 2 tbsp granulated sugar (for rolling)
• 1 tsp ground cinnamon (for rolling)

Instructions (snickerdoodle discard cookies)

1. Preheat oven to 375°F (190°C). Line baking sheets.
2. Cream butter and brown sugar until light.
3. Beat in egg, vanilla, and sourdough discard.
4. In another bowl, whisk flour, cream of tartar, baking soda, and salt.
5. Stir dry into wet until just combined.
6. Mix rolling sugar and cinnamon in a small bowl.
7. Roll dough into 1 1/2-inch balls, then roll in cinnamon sugar.
8. Bake 9–11 minutes, until edges set and tops crack.
9. Cool 5 minutes on baking sheet, then transfer to rack.

How to Serve It

Serve warm for extra softness. Dust with extra cinnamon sugar right out of the oven. Store airtight at room temp for 3 days. Freeze baked cookies up to 2 months; reheat briefly to refresh chew.

6. Chewy Sourdough Discard M&M Cookies

Prep time: 15 minutes | Cook time: 10–12 minutes | Yield: 20 cookies

These fun cookies use sourdough discard for chew and moisture. M&Ms add color and crunch kids adore. Brown sugar keeps them soft and slightly caramelized. Great for birthday parties or rainy day baking.

Ingredients (M&M, sourdough discard cookies)

• 1 cup active sourdough discard (room temperature)
• 1/2 cup unsalted butter, soft
• 3/4 cup packed brown sugar
• 1/4 cup granulated sugar
• 1 large egg, room temperature
• 1 tsp vanilla extract
• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp fine sea salt
• 1 1/4 cups M&Ms (divided)

Instructions (M&M discard cookies)

1. Preheat oven to 350°F (175°C) and line sheets.
2. Cream butter and sugars until smooth.
3. Mix in egg, vanilla, and sourdough discard.
4. Whisk flour, baking soda, and salt; fold into wet mixture.
5. Stir in 1 cup M&Ms gently.
6. Scoop 2 tbsp portions and press extra M&Ms on top.
7. Bake 10–12 minutes, edges golden and centers soft.
8. Cool on sheet 5 minutes, then move to rack to finish.
9. Keep airtight to maintain chewiness.

How to Serve It

Place on colorful plates for parties. Pair with fruit slices or a milk box for kids. Store airtight at room temperature for 3 days. Freeze baked cookies or dough balls for easy future batches.

7. Chewy Sourdough Discard Oatmeal Chocolate Chip Cookies

Prep time: 15 minutes | Cook time: 11–13 minutes | Yield: 22 cookies

Combining oats and chocolate makes every bite chewy and satisfying. Sourdough discard adds slight tang and extra moisture. Brown sugar gives caramelized edges kids like. They’re hearty but soft—great for snack time.

Ingredients (oatmeal chocolate chip, sourdough discard cookies)

• 1 cup active sourdough discard (room temperature)
• 1/2 cup unsalted butter, soft
• 3/4 cup packed brown sugar
• 1/4 cup granulated sugar
• 1 large egg, room temperature
• 1 tsp vanilla extract
• 1 1/2 cups old-fashioned oats
• 1 cup all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup semi-sweet chocolate chips

Instructions (oatmeal chocolate chip discard cookies)

1. Preheat oven to 350°F (175°C) and line baking sheets.
2. Cream butter and sugars until smooth.
3. Mix in egg, vanilla, and sourdough discard.
4. Combine oats, flour, baking soda, and salt; stir into wet mix.
5. Fold in chocolate chips evenly.
6. Scoop 2 tbsp portions and flatten slightly.
7. Bake 11–13 minutes, until edges show light golden color.
8. Let cool 5 minutes on sheet, then transfer to rack to finish.
9. Store in airtight container up to 4 days.

How to Serve It

Serve with yogurt or a fruit cup for a balanced snack. Toast briefly for a slightly crisp edge. Store in an airtight container with a slice of bread to keep them soft longer.

8. Chewy Sourdough Discard Lemon Sugar Cookies

Prep time: 15 minutes | Cook time: 9–10 minutes | Yield: 20 cookies

These citrusy chewy cookies are light and tangy. Sourdough discard amps moisture and adds a subtle depth. Lemon zest and a simple glaze make them bright and kid-friendly. They’re a nice sunny twist on the classic sugar cookie.

Ingredients (lemon sugar, sourdough discard cookies)

• 1 cup active sourdough discard (room temperature)
• 1/2 cup unsalted butter, soft
• 3/4 cup granulated sugar
• 1 large egg, room temperature
• 1 tbsp lemon zest (from 1–2 lemons)
• 2 tbsp fresh lemon juice
• 1 tsp vanilla extract
• 1 3/4 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup powdered sugar (for glaze)
• 1–2 tsp lemon juice (to thin glaze)

Instructions (lemon sugar discard cookies)

1. Preheat oven to 350°F (175°C) and line baking sheets.
2. Cream butter and sugar until fluffy.
3. Beat in egg, lemon zest, lemon juice, vanilla, and sourdough discard.
4. Whisk flour, baking soda, and salt; fold into wet ingredients.
5. Scoop 1 1/2 tbsp rounds and place on sheet.
6. Bake 9–10 minutes, until edges lightly golden.
7. Cool 5 minutes then transfer to rack.
8. Whisk powdered sugar with lemon juice to glaze; drizzle when cookies cool.
9. Let glaze set 15 minutes before stacking.

How to Serve It

Serve on a bright platter with lemon slices. Pair with iced tea or milk. Store glazed cookies in a single layer in an airtight container for 2 days. Glaze keeps well if applied just before serving.

9. Chewy Sourdough Discard Banana Chocolate Chip Cookies

Prep time: 15 minutes | Cook time: 11–13 minutes | Yield: 18 cookies

Ripe banana adds natural sweetness and moist chew. Sourdough discard boosts tang and texture. Chocolate chips balance fruitiness, making these a hit with kids and morning snackers. They smell like warm banana bread.

Ingredients (banana chocolate chip, sourdough discard cookies)

• 1 cup active sourdough discard (room temperature)
• 1/2 cup unsalted butter, soft
• 1/2 cup mashed ripe banana (about 1 medium)
• 1/2 cup packed brown sugar
• 1 large egg, room temperature
• 1 tsp vanilla extract
• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup semi-sweet chocolate chips
• Optional: 1/2 tsp cinnamon

Instructions (banana chocolate chip discard cookies)

1. Preheat oven to 350°F (175°C) and line sheets.
2. Cream butter and brown sugar until fluffy.
3. Mix in mashed banana, egg, vanilla, and sourdough discard.
4. Whisk flour, baking soda, salt (and cinnamon if using); fold in gently.
5. Stir in chocolate chips evenly.
6. Drop 2 tbsp scoops on baking sheet.
7. Bake 11–13 minutes, edges golden and centers soft.
8. Cool 5 minutes on sheet, then transfer to a rack.
9. Store airtight for 3 days or freeze.

How to Serve It

Serve with sliced bananas or a smear of peanut butter. Great for breakfast-on-the-go. Keep in an airtight container and eat within 2–3 days. Dough freezes well for quick baking later.

10. Chewy Sourdough Discard Cinnamon Sugar Crinkle Cookies

Prep time: 15 minutes | Cook time: 10–12 minutes | Yield: 20 cookies

These crackled cookies are sugary, chewy, and warmly spiced. Sourdough discard keeps centers soft and slightly tangy. The cinnamon-sugar coating gives a sparkly, kid-pleasing crunch outside and a tender middle.

Ingredients (cinnamon sugar, sourdough discard cookies)

• 1 cup active sourdough discard (room temperature)
• 1/2 cup unsalted butter, soft
• 3/4 cup packed brown sugar
• 1 large egg, room temperature
• 1 tsp vanilla extract
• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tbsp ground cinnamon
• 1/4 cup granulated sugar (rolling)
• Optional: extra cinnamon for rolling

Instructions (cinnamon sugar discard cookies)

1. Preheat oven to 350°F (175°C) and line baking sheets.
2. Cream butter and brown sugar until smooth.
3. Mix in egg, vanilla, and sourdough discard.
4. Combine flour, baking soda, salt, and cinnamon; fold into wet mix.
5. Roll dough into 1 1/2-inch balls and roll in granulated sugar.
6. Place on sheet about 2 inches apart.
7. Bake 10–12 minutes, until tops crack and edges set.
8. Cool 5 minutes then transfer to wire rack.
9. Cookies will be soft at first and firm up slightly as they cool.

How to Serve It

Serve with warm milk or apple cider. Sprinkle extra cinnamon for a fall vibe. Store in airtight container for 3 days. Freeze baked cookies and briefly warm before serving.

11. Chewy Sourdough Discard Ginger Molasses Cookies

Prep time: 15 minutes | Cook time: 9–11 minutes | Yield: 24 cookies

These spicy-sweet cookies are soft and chewy. Molasses and ground ginger create warm depth. Sourdough discard makes them tender. Kids who like gingerbread flavors will reach for seconds.

Ingredients (ginger molasses, sourdough discard cookies)

• 1 cup active sourdough discard (room temperature)
• 1/2 cup unsalted butter, soft
• 3/4 cup packed brown sugar
• 1/4 cup molasses
• 1 large egg, room temperature
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/4 cup granulated sugar for rolling

Instructions (ginger molasses discard cookies)

1. Preheat oven to 350°F (175°C) and line baking sheets.
2. Cream butter and brown sugar until smooth.
3. Mix in molasses, egg, vanilla, and sourdough discard.
4. Whisk flour, ginger, cinnamon, baking soda, and salt; combine with wet mix.
5. Roll dough into 1-inch balls then roll in granulated sugar.
6. Place on sheet and flatten slightly with palm.
7. Bake 9–11 minutes, until edges set and tops crack.
8. Cool 5 minutes then move to wire rack.
9. Store airtight for up to 4 days; freeze for longer storage.

How to Serve It

Serve with warm milk or hot chocolate during cooler months. Garnish with a cinnamon stick for presentation. Keep cookies in a sealed container with a slice of bread to retain softness.

12. Chewy Sourdough Discard Coconut Macadamia Cookies

Prep time: 20 minutes | Cook time: 10–12 minutes | Yield: 18 cookies

These tropical cookies are chewy with a crunchy nut contrast. Sourdough discard keeps crumbs tender and slightly tangy. Toasted coconut adds aroma kids enjoy. Macadamias bring buttery bites that balance sweet.

Ingredients (coconut macadamia, sourdough discard cookies)

• 1 cup active sourdough discard (room temperature)
• 1/2 cup unsalted butter, soft
• 3/4 cup packed brown sugar
• 1/4 cup granulated sugar
• 1 large egg, room temperature
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup sweetened shredded coconut, toasted
• 3/4 cup chopped macadamia nuts, lightly toasted

Instructions (coconut macadamia discard cookies)

1. Preheat oven to 350°F (175°C) and toast coconut and macadamias briefly.
2. Line baking sheets with parchment.
3. Cream butter and sugars until light and fluffy.
4. Beat in egg, vanilla, and sourdough discard.
5. Stir in flour, baking soda, and salt.
6. Fold in toasted coconut and macadamia nuts.
7. Drop 2 tbsp spoonfuls onto baking sheets.
8. Bake 10–12 minutes, edges golden and centers soft.
9. Cool 5 minutes on sheets, then transfer to rack.

How to Serve It

Serve with tropical fruit or coconut yogurt. Garnish with extra toasted coconut for crunch. Store airtight at room temperature for 3 days. Dough freezes well for future batches.

13. Chewy Sourdough Discard Funfetti Cookies

Prep time: 15 minutes | Cook time: 10–12 minutes | Yield: 24 cookies

Funfetti keeps baking playful. Sourdough discard gives a tender, chewy base for the sprinkles. These are ideal for celebrations and school treats. Kids love the bright specks of color inside every bite.

Ingredients (funfetti, sourdough discard cookies)

• 1 cup active sourdough discard (room temperature)
• 1/2 cup unsalted butter, soft
• 3/4 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 large egg, room temperature
• 1 tsp vanilla extract
• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup rainbow sprinkles (plus extra for topping)
• Optional: 1/2 tsp almond extract

Instructions (funfetti discard cookies)

1. Preheat oven to 350°F (175°C) and line baking sheets.
2. Cream butter and both sugars until light.
3. Add egg, vanilla (and almond if using), and sourdough discard; mix.
4. Whisk flour, baking soda, and salt; fold into wet mix.
5. Gently fold in sprinkles; avoid overmixing to prevent color bleed.
6. Scoop 1 1/2 tbsp portions and press extra sprinkles on top.
7. Bake 10–12 minutes, until edges set and centers soft.
8. Cool 5 minutes on pan, then move to rack.
9. Store airtight to retain chewiness.

How to Serve It

Serve on a colorful platter for birthdays. Pair with milk or yogurt for variety. Store in airtight container for 3 days. Freeze dough balls for quick baking later.

14. Chewy Sourdough Discard Cereal Crunch Cookies

Prep time: 15 minutes | Cook time: 11–13 minutes | Yield: 20 cookies

These mix-in cookies add crunch from cereal and chew from discard. Kids enjoy the playful textures and milky notes. They’re quick to make and perfect for using leftover cereal in creative ways.

Ingredients (cereal crunch, sourdough discard cookies)

• 1 cup active sourdough discard (room temperature)
• 1/2 cup unsalted butter, soft
• 3/4 cup packed brown sugar
• 1/4 cup granulated sugar
• 1 large egg, room temperature
• 1 tsp vanilla extract
• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup chopped breakfast cereal (cheerios or crispy rice)
• 3/4 cup mini chocolate chips (or raisins)

Instructions (cereal crunch discard cookies)

1. Preheat oven to 350°F (175°C) and line sheets.
2. Cream butter and both sugars until smooth.
3. Mix in egg, vanilla, and sourdough discard.
4. Whisk flour, baking soda, and salt; fold into wet mixture.
5. Stir in cereal and mini chips gently.
6. Drop 2 tbsp portions onto sheet and flatten slightly.
7. Bake 11–13 minutes, until edges golden and centers set.
8. Cool 5 minutes on sheet, then transfer to a rack.
9. Keep in airtight container to preserve crunch and chew.

How to Serve It

Serve with milk for dipping or a fruit side. Great for morning snacks or road trips. Store airtight up to 3 days; cereal may soften over time. Freeze for longer storage.

These 14 chewy sourdough discard cookies give you a variety of kid-friendly flavors and textures. You’ve got classics like chocolate chip and peanut butter, fruity options like banana, playful treats like funfetti and M&M, and cozy spice cookies for cooler days. Pin the recipes you want to try, tuck discard into the fridge with purpose, and enjoy easy bakes that turn starter into smiles. Which cookie will you try first, and who will you invite to taste-test with you? Share these with friends or family and swap favorites for weekend baking fun.