Sourdough Sugar Cookies

No ratings yet

These sourdough chewy sugar cookies are soft, buttery, and full of classic sugar cookie flavor with a delicious chewy center. Made with sourdough discard and simple pantry ingredients, they're an easy homemade treat perfect for holidays, parties, or whenever you're craving a sweet cookie!

Prep Time15

Cook Time12

Chilling time30

Total Time57

Course: Dessert

Cuisine: American

Keyword: sourdough desserts, sourdough discard

Servings:

Calories: 169kcal

Author: Amy

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.

Notes

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.

Softer 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.

Nutrition