Sourdough Cinnamon Sugar Crackers
These cinnamon sugar sourdough crackers are the perfect balance of sweet but not too sweet. It’s a sourdough discard recipe that comes together quickly, and you can make it ahead.
When I started baking with sourdough, I heard people talk about making crackers. At first, I thought that was way too hard. But it’s actually really easy. You can customize them for any flavor. I like these cinnamon sugar crackers with a cup of tea. They satisfy my sweets craving and I love packing them into lunchboxes for my kids.
Ingredients and Tools You’ll Need
The ingredients and tools you should already have in your pantry. If you don’t have a stand mixer, you can mix by hand, but it will take longer and might not turn out the same.
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- ½ cup all-purpose flour
- ½ cup whole wheat flour (adds texture and helps absorb moisture)
- 1 cup sourdough starter, unfed and stirred down (use discard for best results)
- 4 tablespoons unsalted butter, melted and separated (2 for dough, 2 for brushing)
- 1 teaspoon salt (reduce by half if using salted butter)
- ½ teaspoon vanilla powder (or substitute 1 teaspoon vanilla extract)
- 2 teaspoons cinnamon
- ¼ cup granulated sugar (don’t substitute with brown sugar as it may affect texture)
Equipment
- Stand mixer with a paddle attachment (or mixing bowl with a spatula)
- Plastic wrap (or parchment paper as an alternative)
- Baking sheet
- Parchment paper (essential for rolling and transferring dough)
- Pizza cutter (makes cutting even cracker shapes easier)
- Offset spatula (helps transfer rolled dough; can substitute with a thin spatula or butter knife)
- Fork or toothpick (for pricking dough to prevent puffing)
How to Make Cinnamon Sugar Sourdough Crackers
Step 1: Prepare the cinnamon sugar mixture
In a small bowl, mix together 2 teaspoons cinnamon and ¼ cup granulated sugar until well combined. Set this aside – you’ll use part of it in the dough and the rest as a topping.
Step 2: Mix dry ingredients
In the bowl of your stand mixer (or a large mixing bowl if mixing by hand), combine ½ cup all-purpose flour, ½ cup whole wheat flour, 1 teaspoon salt, and ½ teaspoon vanilla powder. If using vanilla extract instead of powder, wait to add it to the wet ingredients.
Step 3: Add sourdough starter
Add 1 cup of unfed sourdough starter to your flour mixture. Make sure your starter is stirred down first to remove large air bubbles – this helps create a more consistent texture in your crackers. If you’re using vanilla extract instead of powder, add 1 teaspoon now.
Step 4: Mix ingredients
Using the paddle attachment on your mixer (or a sturdy spatula if mixing by hand), combine the starter with the flour mixture. Don’t worry that the dough looks slightly crumbly at this stage – that’s normal!
Step 5: Add cinnamon sugar to dough
Take 2 tablespoons of your cinnamon sugar mixture and add it to the dough, mixing until evenly distributed. Save the remaining cinnamon sugar for topping the crackers later.
Step 6: Add butter to bring the dough together
Pour in 2 tablespoons of melted unsalted butter and mix until the dough comes together. It should form a cohesive ball that’s neither sticky nor dry. If it seems too dry, add a few drops of water; if too sticky, a small sprinkle of flour.
Step 7: Divide and chill the dough
Turn the dough out onto a clean surface and divide it into two equal portions. Wrap each portion in plastic wrap (or parchment paper) and refrigerate for at least 30 minutes. For a deeper sourdough flavor, you can chill overnight.
Step 8: Prepare for baking
When ready to bake, preheat your oven to 375°F and line a baking sheet with parchment paper.
Step 9: Roll out the dough
Working with one portion of dough at a time (keeping the other in the fridge), place it between two sheets of parchment paper. This prevents sticking without adding extra flour, which could make your crackers tough. Roll to about ⅛ inch thickness – this is crucial for crispy crackers!
Step 10: Cut into crackers
Using a pizza cutter, cut the dough into 1-inch squares or your preferred shape. Don’t worry about making them perfect.
Step 11: Transfer and prepare for baking
Carefully transfer the cut dough to your lined baking sheet. You can do this by peeling away the top parchment, then flipping the dough onto the baking sheet and peeling away the second sheet. Use a fork or toothpick to prick each cracker 2-3 times – this prevents them from puffing up during baking.
Step 12: Add toppings
Melt the remaining 2 tablespoons of butter and lightly brush it over the tops of the crackers. Sprinkle the remaining cinnamon sugar mixture evenly over the brushed crackers. Be generous – some will fall off during baking.
Step 13: Bake until crisp
Bake at 375°F for 20-25 minutes. Watch carefully toward the end – the edges will brown first, and you’re looking for a golden brown color throughout. The crackers at the edges of the pan may brown faster, so you can remove them earlier if needed.
Step 14: Cool before enjoying
Allow the crackers to cool on the baking sheet for about 10 minutes. They’ll continue to crisp up as they cool. Once cooled completely, break apart any crackers that are baked together and enjoy!
Step 15: Repeat with remaining dough
Repeat the process with the second portion of dough, or store it in the refrigerator for up to 3 days if you prefer to bake in smaller batches.
Storage Instructions
These crackers keep well in an airtight container for about 4 days. The key word here is airtight – exposure to air will make them stale quickly, either too soft or too hard to enjoy.
While I don’t recommend freezing the dough, the baked crackers freeze surprisingly well. Just wrap them in parchment before placing them in a freezer container to prevent breakage.
Questions and Troubleshooting
If your crackers are soft, they probably weren’t baked long enough or were rolled too thick. Aim for about ⅛ inch thickness and look for golden brown edges. They’ll continue to crisp up as they cool.
Those little fork pricks prevent the dough from puffing up during baking, ensuring flat, evenly crisp crackers.
Make It Your Own
You can mix up the flavor in a few different ways.
- Replace half the whole wheat with rye flour or use spelt for a milder, nutty taste.
- Swap the cinnamon for pumpkin pie spice in the fall, or try my sourdough cheddar crackers for a cheezy twist.
- Instead of cinnamon sugar, try my no-roll sourdough crackers with everything bagel seasoning.
Printable Recipe
Cinnamon Sugar Sourdough Crackers
Equipment
- Stand mixer with paddle attachment
- Plastic Wrap
- Baking Sheet
- Pizza Cutter
- Spatula
Ingredients
- ½ cup all-purpose flour
- ½ cup whole wheat flour
- 1 cup sourdough starter stirred down and unfed
- 4 tablespoons unsalted butter melted, separated
- 1 teaspoon salt
- ½ teaspoon vanilla powder can substitute with 1 teaspoon vanilla extract
- 2 teaspoons cinnamon
- ¼ cup granulated sugar
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Instructions
- Mix dry ingredients. In a small bowl add the cinnamon and sugar, stir to combine, and then set aside. In the bowl of your stand mixer (or a large mixing bowl) add the all-purpose flour, whole wheat flour, salt, and vanilla powder (if using vanilla extract, wait until the next step). Stir to combine.
- Add sourdough. Add the sourdough starter (and vanilla extract if using) to the flour mixture.
- Mix. With the paddle attachment attached, mix the starter into the flour mixture until it’s worked in well. The dough will be slightly crumbly
- Add cinnamon sugar mixture. Add 2 tablespoons of the cinnamon sugar mixture to the flour sourdough mixture. Stir to combine.
- Add butter. Add 2 tablespoons of the melted unsalted butter and work the butter into the dough until the dough comes together.
- Separate and chill. Once a nice dough is formed, turn the dough out onto a clean dry surface. Separate the dough into 2 equal pieces, wrap in plastic wrap, and place it in the fridge for at least 30 minutes up to overnight.
- Roll out dough. Preheat the oven to 375℉. Remove 1 wrapped dough from the fridge. Working with 1 dough ball at a time, roll the dough out between 2 pieces of parchment paper (this helps prevent sticking and easy transfer to the baking sheet) until it is about ⅛ inch thick.
- Cut dough. Using a pizza cutter, cut the dough into squares, creating cracker shapes.
- Prep. Transfer the dough to a lined baking sheet. Using a fork or a toothpick, press into the squares to prevent the dough from puffing up while baking. Brush the tops of the crackers with melted butter. Then sprinkle the cinnamon sugar over top.
- Bake and cool. Bake at 375℉ for 20-25 minutes or until the edges are golden brown and they have crisped up. Allow to cool for about 10 minutes before enjoying. Serve with fruit or eat alone.
Nutrition
By Katie Shaw
Katie shares simple, reliable recipes from her home in Virginia, where she lives with her husband, three daughters, a chocolate lab, and over thirty chickens.