Soft Sourdough Sugar Cookies with Discard
These soft sourdough sugar cookies made with discard are so simple to make and perfect for any special occasion or just because it’s Monday!
Today I’m going to show you how you can make soft sugar cookies using the sourdough discard you have in your refrigerator. These cookies can be as simple as scooping the dough onto a pan or get fancy and shape them with cookie cutters and top with a little buttercream frosting.
There’s something so simple and delicious about sugar cookies. Perfect for parties and holidays, they’re soft and buttery with the perfect hint of sugary sweetness. My girls love to shape and decorate cookies, but this recipe I’m sharing with you is also perfect for a simple treat.
Because this recipe is made with sourdough discard, it can be long fermented in the refrigerator for up to 3 days, or easily whipped up in under an hour. It’s a great way to use up any extra discard you have in your fridge and the sourdough adds a soft texture and subtle depth of flavor that typical sugar cookie recipes don’t have.
Don’t have your own sourdough starter? No problem! Grab my free step-by-step guide to establishing your own starter so you can create delicious recipes like this one!
Health Benefits of Sourdough
Beyond its irresistible taste, incorporating sourdough into recipes brings a range of health benefits to the table. The natural fermentation process in sourdough makes it easier to digest, promoting gut health and aiding the absorption of nutrients. If you are sensitive to gluten, sourdough may be a better-tolerated option for easier digestion.
Baking with Sourdough Discard
Sourdough discard adds a slight tanginess to everything it touches, from fluffy pancakes to savory crackers. It’s the secret ingredient that brings character to your baking. Because you’re not using it to bake bread, there’s no need to feed or activate it. Your sourdough discard can be used straight from the fridge!
Ingredients
This sourdough sugar cookie recipe is made with simple ingredients, eight to be exact, and I’m willing to bet your kitchen is already stocked with what you will need.
Butter: Make sure your butter is soft but cool. You do not want melted butter for this recipe or you’ll have cookies that will spread too much for shaping.
Sugar: I prefer to use organic cane sugar but regular granulated sugar works just fine.
Egg Yolks: You’ll need two. Fresh eggs at room temperature are best.
Sourdough Starter Discard: Strait from the fridge.
Vanilla: I’m a firm believer in getting the best quality vanilla you can afford or simply making your own.
All Purpose Flour: Again, quality is key when it comes to baking.
Baking Powder: Check the date. You’ll want to make sure your baking powder is fresh.
Salt: I always recommend Redmond Real Salt
How to Make Sourdough Sugar Cookies
1. Preheat oven to 350°F and line a cookie sheet with parchment paper.
2. Add your dry ingredients to a bowl, stir to mix, and set aside.
3. Into the bowl of a stand mixer, cream butter and sugar together using the paddle attachment. This can also be done with a hand mixer.
4. Once butter and sugar are creamed together, add 1 egg yolk at a time and mix until incorporated.
5. Next, add sourdough discard and vanilla extract. Mix on low speed until combined pausing to scrape down the sides of the bowl.
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6. Add dry ingredients into the mixer 1/3 at a time and mix until the dough just comes together. Do not over-mix.
7. At this point, you have 2 options. You can portion out the dough into approximately 18 even portions and arrange them evenly on the pan for baking, or you can wrap your dough in plastic wrap to chill before shaping.
8. For shaping: Chill dough in the refrigerator for as little as 30 minutes or up to 3 days. When you’re ready to shape your cookies, place your dough between 2 pieces of plastic wrap and roll it out using a rolling pin. Use cookie cutters to shape and place unbaked cookies on a prepared baking sheet lined with parchment paper.
9. When it’s time to bake, place your cookies into a preheated oven and bake for 12-14 minutes just until the bottoms begin to turn a golden brown.
10. Place cookies on a cooling rack and allow time to cool completely before adding frosting if desired.
For the Optional Frosting
Sugar cookies can be decorated any way you like! We chose to make heart-shaped cookies for Valentine’s Day treats but you could add sprinkles to the dough, drizzle glaze on top, or roll in sanding sugar before baking.
Note: This recipe is not a royal icing. By mixing the following ingredients you’ll get a soft buttery frosting that can be piped or spread easily.
Softened Butter
Powdered Sugar
Milk
Vanilla Extract
1. Cream together butter and powdered sugar in a large bowl. Add vanilla and milk until it’s the desired consistency. Add food coloring if desired.
2. Frost the cookies!
How to Store Cookies
Sourdough sugar cookies will keep for 3-4 days at room temperature or you can freeze cookies without frosting in an air-tight container for up to 3 months.
You can also freeze the cookie dough before baking by…
1. Rolling dough into portioned balls.
2. Flash-freeze the dough on a baking sheet.
3. Once they are hardened, place them in an airtight container and freeze.
When you’re ready to bake, arrange them on a parchment-lined baking sheet and bake at 350 for about 15 minutes.
Have extra frosting? Add it to a freezer-safe bag and freeze for up to 3 months as well.
Notes
- This recipe is for soft cookies. However, it’s also perfect for a more structured cut-out cookie that I think you’ll enjoy.
- This recipe makes 18 scoop cookies but will make less if you decide to cut out shapes.
- Use a cookie scoop to measure out equal portions.
- Do not overbake! Allow cookies to sit on the baking sheet for about 2 minutes before moving to a wire rack.
- Use almond extract instead of vanilla if you prefer.
- The sourdough flavor will deepen the longer you leave it in the fridge to ferment.
This sourdough sugar cookie recipe is a delicious way to use your extra sourdough discard! Fill your cookie jar with soft, chewy cookies with a slight tang that everyone will love.
Other Sourdough Recipes
Gingerbread Cookies
Cinnamon Rolls
Sourdough Sugar Cookies
Ingredients
Cookie Dough
- 2 sticks butter softened
- 1 1/4 cup sugar
- 2 egg yolks
- 1/3 cup sourdough discard
- 1 tsp vanilla
- 2 1/2 cups all-purpose flour
- 1 Tbsp baking powder
- 1/2 tsp salt
Frosting
- 1/3 cup butter softened
- 4 1/2 cups powdered sugar
- 1/4 cup milk
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F and line a cookie sheet with parchment paper.
- Add your dry ingredients to a bowl, stir to mix, and set aside.
- Into the bowl of a stand mixer, cream butter and sugar together using the paddle attachment. This can also be done with a hand mixer.
- Once butter and sugar are creamed together, add 1 egg yolk at a time and mix until incorporated.
- Next, add sourdough discard and vanilla extract. Mix on low speed until combined pausing to scrape down the sides of the bowl.
- Add dry ingredients into the mixer 1/3 at a time and mix until the dough just comes together. Do not over-mix.
- At this point, you have 2 options. You can portion out the dough into approximately 18 even portions and arrange them evenly on the pan for baking, or you can wrap your dough in plastic wrap to chill before shaping.
- For shaping: Chill dough in the refrigerator for as little as 30 minutes or up to 3 days. When you’re ready to shape your cookies, place your dough between 2 pieces of plastic wrap and roll it out using a rolling pin. Use cookie cutters to shape and place unbaked cookies on a prepared baking sheet lined with parchment paper.
- When it’s time to bake, place your cookies into a preheated oven and bake for 12-14 minutes just until the bottoms begin to turn a golden brown.
- Place cookies on a cooling rack and allow time to cool completely before adding frosting if desired.
Frosting
- Cream together butter and powdered sugar in a large bowl. Add vanilla and milk until it’s the desired consistency. Add food coloring if desired.
- Frost the cookies!
