Easy Sourdough Shortbread Cookies (Made with Discard)

Jump to Recipe Print Recipe

These easy sourdough shortbread cookies are buttery, crisp, and lightly sweet, with a hint of tang from sourdough discard. A simple, melt-in-your-mouth treat perfect for holidays or everyday baking.

There’s something so special about baking during the holiday season—the kitchen warm, the air fragrant with butter and sugar, and trays of cookies cooling on the counter. I love doing this activity with my kids in the midst of homeschooling or other activities.

These easy sourdough shortbread cookies are a sweet reminder of why homemade always feels special. Buttery, crisp, and lightly sweet, they carry a subtle tang from the sourdough discard that makes them stand out from traditional shortbread.

If you’ve ever wondered whether sourdough really is worth all the fuss—it is. The depth of flavor, the tender texture, and even the easier digestion it brings to baked goods make it absolutely worth the hype. And the best part? It’s never too late to start. Whether you’ve been nurturing your sourdough starter for years or just getting started, these cookies are the perfect little project to show off what discard can do.

And if you’re planning ahead for gifting this year, you’ll love these as part of your homemade treat baskets. They make the perfect Christmas cookies to package up with ribbon or tuck into a festive tin. You can even check out my post on Christmas Cookies for Gifts for more ideas.

And don’t miss my guide to Holiday Baking with Sourdough—this recipe is featured alongside 19 other cozy sourdough recipes that will make your kitchen the heart of the holiday season.

Why Sourdough Shortbread Belongs in Your Holiday Baking

There are plenty of sourdough cookie recipes out there—sourdough chocolate chip cookies, sourdough sugar cookies, even sourdough gingerbread cookies. But shortbread holds a special place because of its simplicity.

With no eggs or baking powder, and just a handful of pantry staple ingredients, shortbread allows the buttery flavor to shine. When paired with the extra flavor from discard, you get something really special: crispy shortbread cookies with crisp golden edges and just the right amount of tang.

Shortbread is a classic for a reason. Its simple ingredients and melt-in-your-mouth texture are timeless, but the addition of sourdough discard gives these cookies an extra dimension. Think buttery richness, a whisper of tang, and a crisp edge that makes every bite irresistible.

If you’re new to working with discard, this recipe is a great way to get your feet wet—no leavening agent required, just the magic of good butter and flour coming together.

For the holiday season, this is a base recipe you can customize in countless different ways. Add lemon zest or orange zest for a citrus twist, dip them in dark chocolate or milk chocolate, or press edible toppings into the shortbread dough before baking.

Whether you prefer classic buttery cookies or want to experiment with flavors like lavender shortbread cookies or sourdough thumbprint cookies, this recipe is versatile enough to handle it all.

This post may contain affiliate links, which means I may earn a small commission at no extra cost to you if you make a purchase through these links. I only recommend products I personally use and trust. Your support helps keep this blog running—thank you!

Key Ingredients for Sourdough Shortbread

Here’s a quick overview of what makes these cookies so special:

Unsalted butter – For best results, use room temperature butter so it creams properly. Butter is the heart of shortbread, giving it that rich, buttery shortbread cookie taste and classic mouth texture
Vanilla extract – A splash of vanilla adds warmth and enhances the overall sweet flavor.
Sourdough discard – The star of the show. Using sourdough discard not only reduces waste but adds depth. If you’ve got extra sourdough discard, this is the best way to use it.

You can find a full list of ingredients in the recipe card located at the bottom of this post.

How to Make Sourdough Shortbread Cookies

These cookies come together quickly, and the process is straightforward—perfect if you’re juggling holiday prep but still want something homemade and special. Here’s what you’ll do:

Cream the butter and sugar – In the bowl of a stand mixer, beat the butter and sugar together until smooth and creamy. You can use a hand mixer if you prefer, but the stand mixer makes it quicker.

Mix in the wet ingredients – Add the vanilla extract, salt, and your sourdough discard, mixing until everything is well combined. This is where the discard begins to work its magic, blending seamlessly into the mixture.

Add the dry ingredients – Slowly use flour, adding in thirds, until a soft cookie dough forms. If the dough feels too sticky, a little extra flour may help.

Shape and chill – Roll the dough into a log about 12 inches long, wrap it tightly in plastic wrap, and refrigerate for at least an hour. This helps the dough firm up, making slicing easier and ensuring crisp edges as it bakes.

Would you like to save this?

We'll email this post to you, so you can come back to it later!

Slice and bake – Preheat your oven to 350°F. Line a baking sheet with parchment paper, then slice your dough into ½-inch rounds and place them on the sheet. Bake for about 10 minutes, until the edges are just turning golden brown.

Cool – Transfer the cookies to a wire rack or cooling rack to cool completely before storing.

That’s it—a simple recipe with impressive results. I can’t wait for you to try it!

Holiday Variations & Decoration Ideas

Shortbread is endlessly adaptable. Here are some festive ways to dress up your sourdough discard shortbread cookies:

Chocolate-dipped – Dip half the cookie in melted dark chocolate or milk chocolate and sprinkle with crushed peppermint. Plus these look beautiful plated with other holiday cookies!
Sprinkles & sugar – Add holiday sprinkles or sanding sugar before baking for a cheerful finish.
Fruity mix-ins – Stir in dried cranberries, little bits of nuts, or even orange zest for extra flavor.

If you want a fun shape, you can roll out the dough and use cookie cutters—just keep an eye on bake times, since thinner cookies will bake faster.

Tips for Gifting Sourdough Shortbread Cookies

Homemade cookies are one of the best gifts you can give, and shortbread travels beautifully. This recipe makes a lot of cookies, so you’ll have plenty to share! Here’s how to set yourself up for success:

Bake them ahead of time and store in a large airtight container until ready to package.
For the perfect cookie gift, tuck them into tins, glass jars, or boxes lined with tissue. Here is a LINK to my favorite cookie packaging!
Pair them with a cup of tea or cup of coffee in a gift basket for an extra thoughtful touch.

Make Ahead & Storage Tips

The shortbread dough can be prepared ahead of time, rolled into a log, and kept in the fridge for up to three days. If you want to plan even further ahead, you can freeze the dough—just thaw in the fridge overnight before baking.
Once baked, let the cookies cool completely on a cookie sheet or cooling rack, then transfer them to a large airtight container. Stored properly, they’ll keep fresh for about a week, though they rarely last that long.

Recipe FAQs

Do I need to ferment the dough for a long time?

No. Unlike bread, this recipe doesn’t rely on a long fermentation. The discard here is more about extra flavor than function.

Can I swap ingredients?

Stick to the simple ingredients listed in the recipe card for the best results. Substituting can lead to common mistakes like tough dough or cookies that don’t hold their shape.

What if I want a stronger sourdough flavor?

Use discard that’s been sitting a bit longer, or reduce the sugar slightly to let the tang shine through. A little experimentation is the best way to discover your perfect balance.

What’s the texture like?

Think classic crispy shortbread cookies—crumbly, rich, and buttery, with crisp golden edges and a light tang.

If these sourdough cookies have your taste buds happy, here are a few more recipes you might enjoy:

Be sure to check out my ebook on Holiday Baking with Sourdough for this recipe plus 19 others that will keep your kitchen smelling amazing all season long.

Wrapping It Up

Baking with sourdough is about more than bread—it’s about discovering different ways to enjoy that unique tang and the richness it brings to everyday sweet treats. These sourdough discard recipes are not just for the sourdough lover; they’re for anyone who loves homemade food, appreciates good quality ingredients, and wants to share something special during the holiday season.

So whether you’re enjoying a cookie with a cup of tea, packaging them up as gifts, or simply sneaking one off the cooling rack, these sourdough shortbread cookies are the perfect combination of tradition and a little sourdough twist.

And remember—social media may make sourdough look complicated, but it doesn’t have to be. It’s never too late to start, and there’s nothing quite like pulling a tray of buttery shortbread cookies out of the oven and watching your family’s eyes light up.

Want more delicious recipes sent straight to your inbox? Subscribe to my newsletter to receive the latest!

If you make this recipe, please leave a rating on the recipe card below! I’d also love for you to tag me @autumn.chasingoursimple on Instagram so I can see what you’ve been baking!