Sourdough Sugar Cookies
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
Servings: 24
Calories: 190kcal
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.
- 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.