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.