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Ontario sourdough discard sprinkle cookies!

Warm up your holidays with these delightful Ontario Sourdough Discard Sprinkle Cookies! 🎄✨ Made with love and goodness in every grain, these cookies are a perfect blend of sourdough discard, festive sprinkles, creamy white chocolate, and a hint of candy cane sweetness.

Yield: 12 cookies

Prep time: 40 minutes

Cook time: 20 minutes


  • 91 grams all-purpose flour
  • 91 grams whole wheat flour 
  • 2 grams baking soda
  • 36 grams sourdough discard
  • 109 grams butter (room temperature)
  • 73 grams sugar
  • 62 grams brown sugar
  • 1 egg
  • 3 grams salt
  • 145 grams white chocolate chips
  • 27 grams sprinkles
  • 27 grams crushed candy cane


  1. Preheat the oven to 350C. 
  2. In a medium bowl, whisk together the flours, baking soda, and salt.
  3. In a medium bowl, cream together butter, brown sugar, and sugar.
  4. Add the egg then mix until combined.
  5. Add the sourdough discard and mix until almost fully incorporated.
  6. Add the flour, baking soda, and salt mixture. Then fold it into the batter, being careful not to over-mix the cookie dough.
  7. Add the chocolate chips, sprinkles, and crushed candy cane. Fold them in just to combine.
  8. Transfer the cookie dough to the fridge for 30 minutes to rest.
  9. Scoop the cookies (if weighing, portion them into 60 grams balls) with a spoon and place them onto a silpat or parchment paper lined baking tray. Sprinkle them with sprinkles.
  10. Bake for 15 minutes.
  11. Allow the cookies to cool on the baking tray for 3 to 4 minutes before removing them and placing them onto a cooling rack.