Warm, chewy, and lightly tangy, these Sourdough Sugar Cookies are a cozy way to use up discard and enjoy a simple bake. They come together quickly with basic pantry staples and yield soft cookies that are perfect for tea time or gifting. If you love using discard in sweets, try these blueberry muffins with sourdough discard for more ideas.
Why You’ll Love This Sourdough Sugar Cookies
- Tender texture with a pleasant tang from the starter
- Uses sourdough discard so nothing goes to waste
- Quick to mix and easy for beginners
- Family-friendly and great for lunchboxes or parties
- Keeps well and makes a lovely homemade gift
Ingredients Needed
- Wet ingredients
- 1 cup sourdough starter (discard)
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- Sweetener
- 1 cup granulated sugar
- Dry ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Optional
- powdered sugar for dusting
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the egg and vanilla extract until smooth, then stir in the sourdough starter.
- In another bowl, whisk together the flour, baking soda, and salt; gradually add to the wet ingredients and mix until just combined.
- Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake 10–12 minutes until edges are golden, let cool a few minutes on the sheet, transfer to a wire rack, and dust with powdered sugar if desired.
Serving Suggestions Sourdough Sugar Cookies
- Enjoy warm with a cold glass of milk or a cup of tea.
- Arrange on a platter with fresh fruit for a brunch spread.
- Stack between slices of blueberry lemon sourdough bread for a simple dessert board.
- Package a few in a cellophane bag with a ribbon for a homemade gift.
Tips for Success Sourdough Sugar Cookies
- Soften butter to room temperature for easy creaming and airy cookies.
- Measure flour accurately by spooning into the cup and leveling off to avoid dense dough.
- Don’t overmix once the flour is added; stop when just combined to keep cookies tender.
- Cool briefly on the baking sheet so cookies set without becoming hard.
Variations
Here are a few easy ways to change it up:
- Lemon zest: Add 1 teaspoon lemon zest to the batter for a bright flavor.
- Chocolate chip: Fold in 1/2 to 3/4 cup mini chocolate chips for a classic twist.
- Dairy-free: Use 1/2 cup coconut oil or a vegan butter substitute in place of butter.
- For a light summer pairing try a side from the 14 best cucumber salad recipes.
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Sourdough Sugar Cookies
Warm, chewy, and lightly tangy, these Sourdough Sugar Cookies are a delicious way to use sourdough discard, making them perfect for tea time or gifting.
Ingredients
Wet ingredients
- 1 cup sourdough starter (discard)
- 1/2 cup unsalted butter, softened Soften to room temperature
- 1 large egg
- 1 teaspoon vanilla extract
Sweetener
- 1 cup granulated sugar
Dry ingredients
- 2 1/2 cups all-purpose flour Measure accurately for best results
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Optional
- powdered sugar for dusting
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the egg and vanilla extract until smooth, then stir in the sourdough starter.
- In another bowl, whisk together the flour, baking soda, and salt; gradually add to the wet ingredients and mix until just combined.
- Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Baking
- Bake for 10–12 minutes until edges are golden, let cool a few minutes on the sheet.
- Transfer to a wire rack and dust with powdered sugar if desired.
Notes
Keep cookies well for packaging as gifts. For variations, try adding lemon zest or chocolate chips.