Sourdough discard sugar cookies

Prep Time: 15 minutes
Chill Time: 1 hour
Bake Time: 8–10 minutes
Total Time: About 1 hour 30 minutes (including chilling)
Servings: About 24 cookies
Difficulty: Easy to Moderate

Introduction

Looking for a delicious way to use your sourdough discard? These Sourdough Discard Sugar Cookies are tender, buttery, and subtly tangy with a perfect balance of sweetness. They’re soft on the inside with lightly crisp edges and offer a unique twist on classic sugar cookies thanks to the slight tang from the sourdough discard.

Using sourdough discard in cookies not only reduces waste but adds depth of flavor and a lovely chewy texture. Plus, these cookies are super versatile—you can dress them up with sprinkles, icing, or enjoy them plain with a cup of tea or coffee.

Ingredients

• 1 cup (227g) unsalted butter, softened

• 3/4 cup (150g) granulated sugar

• 1 large egg

• 1/4 cup (60g) sourdough discard (unfed, room temperature)

• 1 tsp vanilla extract

• 2 1/2 cups (312g) all-purpose flour

• 1/2 tsp baking soda

• 1/2 tsp cream of tartar

• 1/4 tsp salt

• Extra sugar for rolling (optional)

Tools You’ll Need

• Mixing bowls

• Electric mixer or hand whisk

• Measuring cups and spoons

• Baking sheets

• Parchment paper or silicone baking mats

• Cooling racks

Instructions

Step 1: Prepare the Dough

1. In a large bowl, beat the softened butter and sugar together until light and fluffy (about 2-3 minutes).

2. Add the egg, sourdough discard, and vanilla extract. Mix until fully combined.

3. In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt.

4. Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft dough forms.

Step 2: Chill the Dough

1. Divide the dough into two discs, wrap tightly in plastic wrap, and refrigerate for at least 1 hour. This step helps the dough firm up, making it easier to roll and cut.

Step 3: Preheat Oven and Prepare Baking Sheets

1. Preheat your oven to 350°F (175°C).

2. Line baking sheets with parchment paper or silicone mats.

Step 4: Shape and Bake

Option A: Roll and Cut

1. Lightly flour your surface and roll the chilled dough to about 1/4-inch thickness.

2. Use cookie cutters to cut out shapes and place them on the baking sheets 1 inch apart.

3. Optional: Sprinkle tops with extra sugar before baking.

Option B: Drop Cookies

1. Scoop tablespoon-sized balls of dough and roll them in sugar (optional).

2. Place on baking sheets spaced about 2 inches apart.

Step 5: Bake

1. Bake in the preheated oven for 8–10 minutes, or until the edges are just golden and the centers look set.

2. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips for Best Results

• Use room temperature butter for easier mixing and a tender texture.

• Don’t skip chilling—the dough is easier to handle and cookies spread less.

• For extra flavor, add a teaspoon of cinnamon or lemon zest to the dough.

• Store cookies in an airtight container at room temperature for up to 5 days.

• Freeze dough balls for up to 3 months and bake from frozen, adding 1–2 minutes to baking time.

Variations

• Frosted Sugar Cookies: Add royal icing or cream cheese frosting and decorate with sprinkles or edible glitter.

• Chocolate Chip Twist: Fold in 1/2 cup mini chocolate chips before chilling the dough.

• Spiced Cookies: Add 1 tsp pumpkin pie spice or ginger for a warm seasonal flavor.

• Lemon Sourdough Cookies: Substitute vanilla with 1 tbsp lemon juice and add lemon zest for a bright twist.

Nutrition Information (per cookie, approx.)

Nutrition facts will vary depending on cookie size and exact ingredients.