Sourdough Sugar Cookies
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Sourdough sugar cookies are soft, buttery, and slightly chewy with a delicious homemade flavor. They’re a simple way to use up sourdough discard and make a batch of classic sugar cookies that are perfect for holidays, parties, or an afternoon baking day.
Recipe At A Glance: Sourdough Sugar Cookies
Why make this recipe: A simple way to use sourdough discard to make classic homemade sugar cookies.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 50 minutes including chilling
- Servings: 24 cookies
- Method: Mixer
- Difficulty: Easy
- Flavor & Texture: Soft and chewy
Cookies are one of my absolutely favorite things to make (like these sourdough oatmeal cookies), especially for parties. They can easily be made days or even weeks ahead of time. Make the dough, roll into balls and then freeze on a baking sheet for later.
When you’re ready for a sweet treat or to bring a friend a plate of homemade cookies, simply pop them into the oven and bake. You are only a few minutes away from a delicious dessert.
If you love baking cookies with sourdough, you’ll also want to try my double chocolate sourdough cookies, sourdough cookies and cream cookies, sourdough m&m cookies, or brown butter sourdough cookies. Each recipe puts a fun spin on a classic cookie, and they’re all great ways to use up extra sourdough discard!
These sourdough sugar cookies are a simple, cozy treat made with ingredients you probably already have on hand. The sourdough discard adds a little extra flavor, while the butter and sugar give them that classic soft, sweet cookie texture.
They’re easy to make, don’t require a complicated sourdough process, and are a fun recipe to bake with kids.
You can enjoy them plain, roll them in sugar, or decorate them with frosting and sprinkles for a special occasion.
Why You’ll Love This Recipe
A great way to use sourdough discard. Put that extra starter to good use instead of letting it go to waste.
Simple ingredients. These cookies use familiar baking staples and are easy to whip up when you’re craving something sweet.
Perfect for any occasion. Enjoy them as they are, add a little sugar coating, or decorate them for holidays and birthdays.
Ingredients
Only a few basic ingredients are needed to make these cookies. See the recipe card below for the complete ingredient list and exact measurements.
Sourdough discard: Adds flavor and is a great way to use up extra starter.
Room temperature butter: Gives the cookies their rich, buttery flavor.
Sugar: Adds sweetness and helps create the classic sugar cookie texture.
Egg: Helps bind the ingredients and gives the cookies structure.
Vanilla extract: Adds a little extra warmth and flavor.
Flour: Provides the structure for the cookies.
Recipe Modifications and Variations
- Add a sugar coating: Roll the dough balls in granulated sugar before baking for a little sparkle and extra sweetness.
- Decorate with frosting: Let the cookies cool completely, then add your favorite buttercream or sugar cookie icing.
- Add sprinkles: Mix sprinkles into the dough or press them onto the tops before baking.
- Make them festive: Use seasonal sprinkles or cookie cutters if your dough is designed to hold its shape.
How to Make Sourdough Sugar Cookies
Step 1: In a mixing bowl, cream the butter and sugar together until light and fluffy, about 1 to two minutes.
Step 2: Add the sourdough discard, egg, and vanilla, then mix until combined. Batter should be light and fluffy.
Step 3: In a separate bowl, combine the flour, cornstarch, salt, and baking powder.
Step 4: Gradually add the dry ingredients to the wet ingredients, mixing just until a dough forms. Cover it and refrigerate it for at least 30 minutes or for long fermentation refrigerate for up to 3 days. Chilling can make the dough easier to scoop and help the cookies hold their shape.
Step 5: Preheat the oven to 350 F. Scoop and roll the dough in your hands to form evenly sized balls. If desired, roll them in granulated sugar before placing them on a lined baking sheet.
Step 6: Bake for about 10-12 minutes or until the edges are set and the centers are just done. Be careful not to over-bake if you want a soft cookie.
Step 7: Let the cookies rest on the baking sheet briefly before transferring them to a cooling rack. Allow them to cool before decorating or storing.
Amy’s Expert Tips
Don’t overmix the dough. Once you add the flour, mix just until everything is combined. Overmixing can affect the texture.
Watch the baking time. Cookies can go from soft to overbaked quickly. Remove them when the edges are set and the centers are just done, following your recipe’s visual cues. Baking times can vary based on oven, frozen or chilled dough, or even the pan it is baked on.
Let the cookies cool before decorating. Frosting and icing can melt or slide off warm cookies, so give them time to cool completely.
Soft sugar cookies. Add cornstarch to the batter for softer sugar cookies. Can be left out, but I found that they were crispier and too buttery without it.
Sourdough Sugar Cookies FAQs
Yes. I would allow it to come to room temperature first.
No. Sourdough discard can add a subtle depth of flavor, but the buttery sweetness of the cookies should still shine through. The longer they ferment the more tangy they will become.
No. Many sourdough discard cookie recipes are designed to be mixed and baked the same day.
Once completely cooled, store the cookies in an airtight container at room temperature for several days. If they are frosted, follow the storage guidance for the frosting used.
Many sugar cookie doughs freeze well. Shape the dough as directed, freeze it in an airtight container, and follow the recipe instructions for thawing and baking.
More Desserts to Try:
- Sourdough S’mores Cookies With Discard
- Pear Crisp Recipe
- Easy Carrot Cake Cookies With Cream Cheese Frosting
- Simple Custard Pie Recipe
If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me @ablossominglife.
Sourdough Sugar Cookies
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Equipment
Ingredients
- 2 sticks unsalted butter softened
- 1 1/4 cups granulated sugar
- 1/4 cup sourdough starter
- 2 egg yolks
- 2 teaspoons pure vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons cornstarch optional: Makes the cookies much softer and fluffier.
Rolling Sugar
- 1/4 cup granted sugar for rolling (optional)
Instructions
- In a mixing bowl, cream the butter and sugar together until light and fluffy, about 1 to two minutes.
- Add the sourdough discard, egg, and vanilla, then mix until combined.
- In a separate bowl, combine the flour, cornstarch, salt, and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing just until a dough forms.
- Cover it and refrigerate it for at least 30 minutes or for long fermentation refrigerate for up to 3 days. Chilling can make the dough easier to scoop and help the cookies hold their shape.
- Preheat the oven to 350℉. Scoop and roll the dough in your hands to form evenly sized balls. If desired, roll them in granulated sugar before placing them on a lined baking sheet.
- Bake for about 10-12 minutes or until the edges are set and the centers are just done. Be careful not to over-bake if you want a soft cookie.
- Let the cookies rest on the baking sheet briefly before transferring them to a cooling rack. Allow them to cool before decorating or storing.