If you’re looking for a sweet, crunchy snack that’s both easy to make and irresistibly tasty, you’ve got to try this Cinnamon Sugar Sourdough Crackers Recipe. Combining the tangy depth of sourdough starter with the warm, comforting flavors of cinnamon and sugar, these crackers are a delightful twist on a classic treat. They come out perfectly crisp and lightly buttery, making them a wonderful snack to share or enjoy with your favorite cup of tea or coffee. Trust me, once you try these, they’ll become a go-to in your kitchen!
Ingredients You’ll Need
The magic of this Cinnamon Sugar Sourdough Crackers Recipe lies in its simplicity. Each ingredient plays an important role in creating a cracker that’s crunchy, flavorful, and just the right amount of sweet. Here’s what you’ll need to get started:
- ½ cup all-purpose flour: Provides a tender, light base for the cracker dough.
- ½ cup whole wheat flour: Adds a subtle nuttiness and wholesome texture.
- 1 cup sourdough starter (stirred down and unfed): Gives the crackers their signature tangy flavor and helps bind the dough.
- 4 tablespoons unsalted butter (melted, separated): Adds richness and creates a lovely crispness when baked.
- 1 teaspoon salt: Balances the sweetness and enhances all the flavors.
- ½ teaspoon vanilla powder (or 1 teaspoon vanilla extract): Introduces a lovely aroma that works beautifully with the cinnamon.
- 2 teaspoons cinnamon: The star spice that gives these crackers their warm, comforting flavor.
- ¼ cup granulated sugar: Adds just the right amount of sweetness for a perfectly balanced snack.
How to Make Cinnamon Sugar Sourdough Crackers Recipe
Step 1: Mix the dry ingredients
Start by combining the cinnamon and sugar in a small bowl—this is your cinnamon sugar mixture, the flavor powerhouse! Then, in a larger bowl, whisk together all-purpose flour, whole wheat flour, salt, and vanilla powder (hold off on the vanilla extract until later). This simple step ensures that your dry ingredients are evenly distributed and ready to mingle with the wet.
Step 2: Add sourdough starter
Next, it’s time to add your sourdough starter into the flour mix. If you’re using vanilla extract instead of the powder, add it now. The sourdough starter will give your crackers their wonderful tang and tender crumb, so make sure it’s stirred down and ready to go.
Step 3: Mix the dough
Using a paddle attachment or a sturdy spoon, mix the dough until it starts to come together. It will look a bit crumbly at first, but don’t worry—that’s exactly how it should look. This stage is all about gently combining the ingredients without overworking the dough.
Step 4: Incorporate cinnamon sugar
Now add 2 tablespoons of the cinnamon sugar mixture you prepared earlier into your dough. This infuses your crackers with bursts of sweet and spicy flavor right in every bite.
Step 5: Add butter
Pour in 2 tablespoons of the melted butter and fold it into the dough, helping it come together into a cohesive ball. The butter adds richness and ensures those perfect crispy edges when baked.
Step 6: Chill the dough
Divide your dough into two equal portions and wrap each tightly in plastic wrap. Pop them in the fridge for at least 30 minutes or up to overnight. This chilling step firms up the dough, making it easier to roll out later while enhancing the flavor.
Step 7: Roll out the dough
Preheat your oven to 375℉. Take one piece of dough out of the fridge and place it between two sheets of parchment paper. Roll it out evenly until it’s about ⅛ inch thick—this thinness is key to achieving that irresistible crisp texture.
Step 8: Cut and prep the dough
Use a pizza cutter to slice your rolled dough into squares, the classic cracker shape. Transfer them to a lined baking sheet and prick each square with a fork or toothpick. This simple trick means your crackers won’t puff up while baking, ensuring they stay delightfully flat and crispy.
Step 9: Add finishing touches
Brush the crackers with the remaining melted butter to help them brown beautifully. Then generously sprinkle the remaining cinnamon sugar blend over the tops for an extra sweet finish that caramelizes in the oven—hello, yum!
Step 10: Bake and cool
Bake your crackers at 375℉ for 20 to 25 minutes, or until you see golden, crispy edges. Let them cool for about 10 minutes before digging in—this cooling lets them crisp up fully for that perfect crunch.
How to Serve Cinnamon Sugar Sourdough Crackers Recipe
Garnishes
Sprucing up your Cinnamon Sugar Sourdough Crackers Recipe couldn’t be easier. Try topping them with a little cream cheese and a sprinkle of extra cinnamon, or a drizzle of honey for a sweet-savory contrast. A tiny smear of nut butter also pairs wonderfully for a cozy treat.
Side Dishes
These crackers shine alongside fresh fruit like sliced apples or juicy pears, adding fresh brightness to the rich and sweet crackers. They also work beautifully on cheese boards, especially with mild cheeses such as ricotta or a soft brie.
Creative Ways to Present
For parties or casual get-togethers, serve these crackers in a rustic, wooden bowl lined with a pretty napkin to highlight their homemade charm. You can also stack them in bundles tied with twine for a charming gift idea—everyone will want your Cinnamon Sugar Sourdough Crackers Recipe secret!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store your crackers in an airtight container at room temperature. They stay crisp for up to a week, making for an easy grab-and-go treat whenever the sweet craving strikes.
Freezing
While these crackers are best enjoyed fresh, you can freeze the rolled-out and cut dough before baking. Simply place the dough squares on a parchment-lined tray, freeze until solid, then transfer to a freezer-safe bag. Bake directly from frozen, adding a few extra minutes to the baking time.
Reheating
To bring back that fresh-baked crunch, pop leftover crackers in a warm oven at 300℉ for 5-7 minutes. This quick reheating refreshes their crispiness without drying them out.
FAQs
Can I use a fed sourdough starter instead of an unfed one?
Yes, you can, but the flavor will be less tangy and the dough may rise slightly more. Unfed starter works best here to give that classic subtle sourdough taste and a perfect texture for crackers.
What if I don’t have whole wheat flour? Can I use only all-purpose flour?
Absolutely! All-purpose flour will work just fine, but whole wheat adds a lovely nuttiness and texture. For a more tender cracker, you can substitute with all-purpose flour 1:1 if needed.
Could I make this recipe vegan?
Yes! Replace the butter with coconut oil or a plant-based margarine, and ensure your sourdough starter is made without dairy. The final crackers will still be deliciously crisp and full of flavor.
How long will the crackers stay fresh?
Stored in an airtight container at room temperature, these crackers stay crisp and tasty for up to a week. Beyond that, they may start losing their crunch.
Is it necessary to prick the dough before baking?
Pricking the dough prevents air pockets from forming, which keeps the crackers flat and crispy instead of puffed and soft. It’s a small step that makes a big difference in texture.
Final Thoughts
Making this Cinnamon Sugar Sourdough Crackers Recipe is such a joy because it’s simple yet delightfully satisfying. From the first crunchy bite filled with warm cinnamon spice to the subtle tang of sourdough, these crackers manage to be both unique and comforting. I can’t wait for you to try them and watch how they quickly become a beloved favorite in your snack rotation!
PrintCinnamon Sugar Sourdough Crackers Recipe
Delightfully crispy Cinnamon Sugar Sourdough Crackers made from a blend of all-purpose and whole wheat flours with a tangy sourdough starter. These sweet, buttery crackers are lightly spiced with cinnamon and sprinkled with sugar, perfect for snacking alone or paired with fruit.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 58 minutes
- Yield: Approximately 115 crackers
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients
- ½ cup all-purpose flour
- ½ cup whole wheat flour
- 1 teaspoon salt
- ½ teaspoon vanilla powder (can substitute with 1 teaspoon vanilla extract)
- 2 teaspoons cinnamon
- ¼ cup granulated sugar
Wet Ingredients
- 1 cup sourdough starter (stirred down and unfed)
- 4 tablespoons unsalted butter (melted, separated)
Instructions
- Mix dry ingredients: In a small bowl, combine the cinnamon and sugar, stirring well, and set aside. In the bowl of a stand mixer or large mixing bowl, whisk together the all-purpose flour, whole wheat flour, salt, and vanilla powder (if using vanilla extract, add it later).
- Add sourdough: Add the sourdough starter (and vanilla extract if using) to the flour mixture.
- Mix: Using the paddle attachment, mix the starter into the flour mixture until well incorporated. The dough will have a slightly crumbly texture.
- Add cinnamon sugar mixture: Stir in 2 tablespoons of the reserved cinnamon sugar mixture into the dough.
- Add butter: Incorporate 2 tablespoons of the melted unsalted butter into the dough, kneading until it comes together into a cohesive ball.
- Separate and chill: Turn the dough onto a clean, dry surface, divide it into two equal portions, wrap each in plastic wrap, and refrigerate for at least 30 minutes or up to overnight.
- Roll out dough: Preheat the oven to 375°F (190°C). Remove one dough ball from the fridge and roll it out between two sheets of parchment paper until it is about ⅛ inch thick.
- Cut dough: Using a pizza cutter, slice the rolled dough into square shapes to form the crackers.
- Prep for baking: Transfer the cut dough squares onto a parchment-lined baking sheet. Use a fork or toothpick to prick each cracker to prevent puffing during baking. Brush the tops with the remaining melted butter and sprinkle with the remaining cinnamon sugar mixture.
- Bake and cool: Bake in the preheated oven for 20-25 minutes until the edges turn golden brown and crackers are crisp. Allow them to cool on a wire rack for about 10 minutes before serving.
Notes
- The dough can be chilled overnight to develop more flavor and ease of handling.
- Using parchment paper for rolling prevents sticking and makes transferring easier.
- Pricking the crackers before baking prevents them from puffing up and maintains a flat crisp texture.
- Serve these crackers plain or paired with fresh fruit for a delightful snack.
- Vanilla powder can be substituted with vanilla extract added during wet ingredient mixing.
