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These Crispy Sourdough Discard Thin Cookies (Costco Copycat Style) are thin, crisp, and completely addictive — just like the famous bakery-style cranberry thins, but made at home with sourdough discard.

They’re not soft cookies.
They’re not buttery drop cookies.

They’re light, crunchy, and perfectly sweet with chewy bits of cranberry and delicate sliced almonds in every bite.

And the best part?
They use sourdough discard — no waste.

If you love something crisp with coffee or tea, these are going to become a favorite in your kitchen.

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Why You’ll Love These Sourdough Cranberry Thins

• Uses sourdough discard
• No butter needed
• Thin and crispy texture
• Perfect for gifting
• Stay crunchy for days (or weeks!)

Ingredients

Granulated Sugar
Adds sweetness and helps create that signature crisp texture after the second bake.

Eggs
The base of this recipe. Whipped eggs give structure and lightness, which is what makes these thins delicate instead of dense.

Sourdough Discard
Unfed discard works perfectly here. It adds depth of flavor without making the cookies sour.

Pure Vanilla Extract
Use real vanilla extract for the best flavor. It gives warmth and balances the tart cranberries.

All-Purpose Flour
Provides structure. Spoon and level your flour so the cookies stay light and slice easily.

Fine Sea Salt
Just a small amount enhances the sweetness and brings out the flavor of the almonds and cranberries.

Sliced Almonds
Use thin, sliced almonds for the most authentic texture. They add crunch and that classic bakery-style look. You can use whole almonds as well.

Dried Cranberries
Use them straight from the bag — do not soak if you want that true thin and crispy texture. If they’re very large, you can roughly chop them.

Tools You’ll Need

• Large mixing bowl
• Hand mixer or stand mixer
• Rubber spatula
• Parchment paper
• Baking sheet
• Serrated bread knife (very important for thin slices)
• Cooling rack

How to Make Sourdough Cranberry Almond Thins

Step 1: Preheat

Preheat your oven to 350°F (175°C).
Line a baking sheet with parchment paper.

Step 2: Beat the Eggs and Sugar

In a large bowl, beat the eggs and sugar for 3–4 minutes until light and slightly thickened.

This step helps create that delicate crisp texture.

Step 3: Add Discard and Vanilla

Mix in the sourdough discard and vanilla until smooth.

Step 4: Add Dry Ingredients

Stir in flour and salt just until combined.

Fold in sliced almonds and dried cranberries.

The dough will be thick and sticky — that’s exactly how it should be.

Step 5: Shape the Logs

With lightly wet hands, divide the dough into 2 logs on your baking sheet.

Shape each into a long rectangle about:

• 10–12 inches long
• 2 inches wide
• About 1–1½ inches tall

Smooth the tops gently.

Step 6: First Bake

Bake for 25–30 minutes until lightly golden and firm to the touch.

Remove from oven and let cool completely (at least 1 hour).

Do not skip the cooling — this helps you slice them thin without crumbling.

Step 7: Slice Thin

Using a sharp serrated knife, slice the logs as thinly as possible.

Aim for ⅛ inch or thinner.

The thinner you slice, the crispier they’ll be.

Step 8: Second Bake

Lower oven to 325°F (160°C).

Lay slices flat on parchment.

Bake 12–18 minutes, flipping halfway through, until golden and fully crisp.

Cool completely — they will continue to firm up as they cool.

How to Get Them Extra Crispy

• Do not soak the cranberries
• Slice as thin as possible
• Bake until fully dry
• Let cool completely before storing

If they bend instead of snap, return them to the oven for 3–5 more minutes.

Storage Tips

Store in an airtight container at room temperature for up to 2 weeks.

They stay crunchy and actually taste even better the next day.

You can also freeze them for up to 3 months.

Long Fermentation Option (Optional)

If you prefer a longer ferment:

After mixing the dough, cover and refrigerate 8–24 hours before shaping and baking.

This deepens the flavor and makes them easier to digest.

Bring dough to room temperature before shaping.

FAQ

Can I use active sourdough starter instead of discard?

Yes. Just make sure it’s not overly bubbly or recently fed. Either works.

Why are my cookies not crispy?

They likely need more time in the second bake. They should feel fully dry before cooling.

Can I soak the cranberries?

For a more authentic thin cookie texture, do not soak them. Soaking adds moisture and softens the final result.

Can I make them nut-free?

You can replace sliced almonds with sunflower seeds or simply leave them out, though the texture will be slightly different.

Do these taste sour?

No. The sourdough discard adds depth but not noticeable sourness.

Similar Sourdough Recipes You’ll Love

• Sourdough Banana Snack Cake
• Sourdough Snickerdoodle Sheet Cake
• Sourdough Strawberry Muffins
• Sourdough Blueberry Lemon Muffins

Final Thoughts

I love recipes like this — simple ingredients, no waste, and something truly special at the end.

These sourdough cranberry almond thins are:

• Crisp, Light
• Very addictive
• Perfect with tea
• And surprisingly easy to make

If you try them, let me know in the comments how thin you were able to slice yours — that’s the real secret to getting that beautiful snap.