These Sourdough Sugar Cookies are a game-changer! If you’ve ever wondered what to do with leftover sourdough discard, this recipe turns it into pure magic.
The slight tang from the sourdough perfectly balances the buttery sweetness, creating cookies that are melt-in-your-mouth delicious.
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Unlike traditional sugar cookies, these have a depth of flavor that makes them stand out. Plus, they’re just as easy to make as my Sourdough Brownies, simple, quick, and perfect for the whole family!
Why You’ll Love These Sourdough Sugar Cookies
Unique Flavor with a Tangy Twist: These cookies are not your average sugar cookie! The subtle tang from sourdough discard adds a whole new level of flavor, making each bite uniquely delicious.
Imagine the comforting sweetness of classic sugar cookies with just a hint of sourdough goodness.
Cost-Effective and Sustainable: If you’re baking with sourdough starter, this recipe is a great way to use up any leftover discard. No need to throw it away—turn it into a batch of irresistible cookies instead.
Customizable Toppings for Extra Fun: These cookies are perfect for dressing up with a sprinkle of sugar or even a drizzle of icing. Add a dash of cinnamon, some colorful sprinkles, or even a few chocolate chips!
The ingredients you’ll need
- Unsalted Butter: Butter makes these cookies soft and chewy with a rich flavor. I recommend using unsalted butter so you can control the salt in your dough.
- Granulated Sugar: Sugar gives these cookies the perfect sweetness and a slight crispness. You can roll the dough in sugar for a nice sparkly finish!
- Egg: The egg helps bind everything together and adds richness, giving the cookies that chewy texture.
- Vanilla Extract: I recommend using pure vanilla for the best taste!
- Sourdough Discard: It gives these cookies their unique tang and flavor. It’s a great way to use up leftovers and add depth to your cookies. Don’t have one? With just two ingredients and a bit of patience, you’ll create your own Sourdough Starter.
- All-Purpose Flour: gives the cookies structure and helps them hold their shape while staying soft.
- Baking Soda: helps the cookies spread and rise a bit, creating a chewy texture. It balances the sourdough’s tangy flavor perfectly.
- Baking Powder: If you want your cookies a little fluffier, baking powder can help, but I recommend just a pinch to keep them chewy.
- Salt: A pinch of salt enhances all the flavors and balances the sweetness, making every bite taste even better.
How to Make Sourdough Sugar Cookies
Ready to bake? Let’s dive into this easy, step-by-step guide to making the most delicious Sourdough Sugar Cookies!
Preheat Your Oven
Start by preheating your oven to 350°F (175°C). This ensures it’s nice and hot when you’re ready to bake your cookies.
Cream the Butter and Sugar
In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 2-3 minutes. The fluffier the butter and sugar, the chewier the cookies will be!
Add the Egg and Vanilla
Next, add the egg and vanilla extract to your butter-sugar mixture. Mix until fully combined. This will give your cookies a lovely, sweet aroma and a rich texture.
Mix in the Sourdough Discard
Now it’s time to add the sourdough discard. Stir it into the mixture until well combined. This is where your cookies get their special tangy flavor. Don’t worry, the tang is subtle and delicious!
Combine Dry Ingredients
Thoroughly whisk the flour, baking soda, baking powder, and salt until well combined. Mixing these dry ingredients beforehand helps them distribute evenly when added to the wet ingredients.
Add the Dry Ingredients to the Wet
Stirring gently (all the ingredients), until fully combined. Be careful not to overmix; you just want the dough to come together.
Chill and Form the Dough (Optional, but Recommended)
If you have a little time, chill the dough in the fridge for about 30 minutes. Chilling helps the dough firm up, which makes it easier to roll into balls and helps the cookies hold their shape while baking.
Once chilled, use a spoon or cookie scoop to form small balls of dough. Roll them in granulated sugar (or cinnamon-sugar if you’re feeling fancy) to coat them lightly. This will give the cookies a sweet, crispy outer layer.
Bake the Cookies
Place them on a parchment-lined baking sheet, making sure to space them out. Then bake for about 10 minutes. The centers should appear slightly soft; they will set and firm up as they cool.
Cool and Enjoy
Allow your sourdough sugar cookies to cool on the baking sheet for a few minutes before transferring them. This helps them set without breaking. Enjoy!
5 Secrets for Soft & Chewy Sourdough Sugar Cookies
Here are five game-changing secrets to make them extra soft, chewy, and delicious!
1. Use Softened Butter, Not Melted
You want soft, room-temperature butter—not melted! Soft butter creams better with sugar, creating air pockets that give the cookies a light, chewy texture. If the butter is too soft or melted, your cookies may spread too much and lose their perfect shape. There are multiple ways to soften the butter you can look into.
2. Don’t Overmix the Dough
Mixing is important, but too much mixing can make cookies dense and tough. After adding the flour, mix only until the ingredients are just incorporated. Overmixing develops too much gluten, which can make the cookies too firm instead of soft.
3. Chill the Dough for 30 Minutes
I know waiting is hard, but this step makes a big difference! Chilling the dough helps the flavors develop and keeps the cookies from spreading too much in the oven. It also gives you a chewier texture and a richer taste.
If you’re short on time, scoop the dough into balls first, then chill them in the fridge for 15 minutes before baking.
4. Don’t Overbake
Cookies continue baking on the tray even after you take them out of the oven. If you bake them until they look fully done, they’ll likely turn crispy instead of chewy. Instead, pull them out when the edges are set, but the centers look slightly soft.
Bake at 350°F (175°C) for 8-10 minutes and let them rest on the baking sheet for a few minutes before transferring them to a wire rack.
5.Store Them Right to Keep Them Soft
Nothing’s worse than a cookie that turns hard overnight! Store your cookies in an airtight container at room temperature with a small slice of bread. The bread helps retain moisture, keeping your cookies soft for days.
What to Serve with Sourdough Sugar Cookies
- You can’t go wrong with the classic cookies-and-milk combo! The creamy, cool milk balances the sweetness and slight tang from the sourdough, making every bite even more satisfying.
- Hot Chocolate. The rich, velvety cocoa enhances the sweet, buttery flavor of the cookies. Or a cup of coffee!
- Turn them into ice cream sandwiches! Simply place a scoop of vanilla, caramel, or cinnamon ice cream between two cookies for a creamy, chewy dessert.
- For a refreshing balance, serve your cookies with fresh berries or citrus slices. The bright, tangy flavors of strawberries, raspberries, or oranges complement the slight sourdough tang in the cookies.
No matter how you enjoy them, these Sourdough Sugar Cookies will be a hit! Which pairing are you excited to try? Let me know in the comments!
Frequently Asked Questions
Do sourdough sugar cookies taste sour?
Not at all! While sourdough discard adds a little depth of flavor, these cookies are still sweet, buttery, and delicious. The tang from the discard is very subtle and only enhances the flavor, it won’t taste like sourdough bread!
Can I make sourdough sugar cookies without chilling the dough?
Yes, but chilling the dough makes a big difference! While you can bake the cookies right away, chilling helps develop flavor and keeps them from spreading too much.Â
Is it possible to use sourdough discard directly from the refrigerator?
Probably! Cold discard usually works fine, but if it’s too thick, it might be harder to mix. Letting it sit at room temperature for a few minutes can make it easier to stir into the dough.
Sourdough Sugar Cookies
Ingredients
- 1 cup 226g unsalted butter, softened
- 1 cup 200g granulated sugar, plus extra for rolling
- 2 large eggs at room temperature
- 2 teaspoon vanilla extract
- ¾ cup 160g sourdough discard (room temperature)
- 2 ½ cups 315g all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
Instructions
- Start by preheating your oven to 350°F (175°C). This ensures it’s nice and hot when you're ready to bake your cookies.
- Mix the softened butter and granulated sugar until the mixture is smooth. This usually takes about 2-3 minutes.Â
- Next, add the egg and vanilla extract. Mix until fully combined.
- Stir the sourdough discard into the mixture until thoroughly combined. This is where your cookies get their special tangy flavor.
- Whisk your flour, baking soda, baking powder, and a little bit of salt.
- Stirring gently (all the ingredients), until fully combined.
- I highly recommend chilling the dough in the fridge for about 30 minutes.
- Scoop small portions of dough using a spoon or cookie scoop to form dough balls. Roll them in granulated sugar to coat them lightly. Arrange the dough balls on the prepared baking sheet, ensuring they are spaced apart. And bake for about 10 minutes.
- Allow your sourdough sugar cookies to cool on the baking sheet for a few minutes before transferring them. And enjoy!
Notes
- If the butter is too soft or melted, your cookies may spread too much and lose their perfect shape.
- If you bake your cookies until they look fully done, they’ll likely turn crispy. Instead, pull them out when the edges are set, but the centers look slightly soft.
- For the softest, chewiest Sourdough Sugar Cookies, don’t skip the chilling step! Even 15 minutes in the fridge helps the flavors develop and keeps the cookies from spreading too much.
