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Easy Sourdough Shortbread Cookies (Made with Discard)

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.

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Ingredients

  • 3 sticks of unsalted butter, softened
  • 1 cup granulated sugar
  • 2 tsp vanilla extract or almond extract
  • ½ cup sourdough discard
  • 1 tsp salt
  • 3½ cups all-purpose flour

Instructions

  • Cream together butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Mix together on medium low for 2-3 minutes.
  • Add vanilla, salt, and sourdough discard and mix until combined. 
  • Add flour in thirds and mix until a dough is formed. 
  • Remove dough from the bowl and roll it into a log and shape about 12 inches long. Wrap the dough in plastic wrap and refrigerate for an hour or more. 
  • Preheat oven to 350°F and line a baking sheet with parchment paper. 
  • Slice cookies 1/2 inch thick and place them on the baking sheet. 
  • Bake for 10 minutes and cool.