Sourdough Sugar Cookies
These soft and chewy sourdough sugar cookies use discard or active starter for rich flavor, tender crumb, and crisp edges — an easy twist on a classic treat.
Equipment
- 1 Mixing bowls For wet and dry ingredients
- 1 Whisk & spatula For mixing and folding
- 1 Plastic wrap To chill dough
- 1 Baking sheet Lined with parchment paper
- 1 Wire rack For cooling cookies
Ingredients
- ½ cup Unsalted butter Softened
- ¾ cup Granulated sugar Plus more for rolling if desired
- 1 whole Egg Room temperature
- 1 tsp Vanilla extract Or vanilla bean paste for richer flavor
- ½ cup Sourdough starter Discard or active; unfed discard is fine
- 1½ cups All-purpose flour Spoon & level for accuracy
- ½ tsp Baking powder Helps create soft texture
- ¼ tsp Salt Enhances sweetness and flavor
Instructions
- In a large bowl, cream together softened butter and sugar until light and fluffy.
- Beat in the egg and vanilla extract until combined.
- Mix in the sourdough starter gently until fully incorporated.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add dry ingredients to wet, mixing just until combined.
- Cover dough and chill in refrigerator for at least 2 hours (or overnight).
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Roll chilled dough into 1–1.5 inch balls. Roll in granulated sugar if desired.
- Place on baking sheet with space between cookies. Bake 9–11 minutes until edges are set and centers look soft.
- Let cookies cool 5 minutes on baking sheet, then transfer to wire rack to cool completely.