Sourdough Sugar Cookies are not your average sweet treat. These delightful cookies blend the nostalgic flavors of traditional sugar cookies with the tangy richness of sourdough, creating a harmonious balance that dances on your palate. The crispy edges give way to a soft, chewy center that’s perfectly sweetened, making them not just a snack but an experience to savor. Every bite is a reminder of cozy gatherings, warm kitchens, and joyful celebrations. Whether you’re celebrating a special occasion or simply treating yourself, these cookies will become a go-to recipe that you’ll want to bake time and time again.

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I first discovered Sourdough Sugar Cookies when I was on a mission to minimize kitchen waste while exploring the versatility of sourdough discard. It wasn’t long before these cookies turned into a staple in my home. The enchanting aroma wafting from the oven and the anticipation of decorating them brought a smile to my face, and I couldn’t wait to share them with friends and family. If you’re ready to bring joy to your kitchen and indulge in a delicious cookie that’s easy to make, I wholeheartedly invite you to try this recipe out!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Sourdough Sugar Cookies
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Sourdough Sugar Cookies

Why You’ll Love This Recipe

Simple & Quick: With just 15 minutes of prep time and only 10 minutes of baking, these cookies are perfect for when you need something sweet without the fuss.
Irresistible Flavor: The combination of sweet sugar and tangy sourdough creates a taste that’s both familiar and surprising.
Eye-Catching Appeal: These cookies are perfect for decorating, making them a delightful addition to any dessert table.
Flexible Serving: Ideal for parties, snack time, or even as a special treat with your morning coffee!
Diet-Friendly Options: Feel free to adapt your ingredients to make these cookies gluten-free or vegan!

Ingredients You’ll Need

2 cups all-purpose flour: Essential for structure; you can substitute with gluten-free flour for a gluten-free version.
1 teaspoon baking powder: Helps cookies rise and reach that perfect, chewy texture.
1/4 teaspoon salt: Balances sweetness and enhances the overall flavor.
8 tablespoons salted butter, softened: Provides richness and a buttery flavor; make sure it’s at room temperature for easy creaming.
1 1/4 cups granulated sugar: Sweetens the dough; brown sugar can add a delightful caramel flavor if you substitute half.
1 large egg: Binds the ingredients and adds moisture to the cookies.
1/3 cup unfed sourdough discard: Adds a unique depth of flavor and helps maintain the cookie’s softness.
1 teaspoon vanilla extract: Enhances sweetness and provides a warm undertone.
16 tablespoons salted butter, softened (for frosting): Creamy base for the frosting; room temperature is key for easy mixing.
4 cups powdered sugar, sifted: Sweet fluffiness for your frosting; make sure to sift for a smooth texture.
1 teaspoon vanilla extract (for frosting): For added flavor depth in your frosting.
2-4 tablespoons milk: Adjusts frosting consistency; use any kind of milk you prefer.
2-4 drops food coloring (optional): For a playful touch; natural powders like dragon fruit powder give lovely hues.
Sprinkles (optional): Perfect for decoration and giving a fun, festive look!

How to Make Sourdough Sugar Cookies

Prepare the Dry Mixture: In a medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt. Set aside for later.
Cream the Butter and Sugar: In a large bowl or using a stand mixer, cream together 8 tablespoons softened salted butter and 1 1/4 cups granulated sugar until light and fluffy. This usually takes about 3-5 minutes.
Mix in Eggs and Sourdough: Add 1 large egg, 1/3 cup unfed sourdough discard, and 1 teaspoon vanilla extract to the butter mixture. Mix until all ingredients are well combined.
Combine Mixtures: Gradually add the dry mixture to the wet mixture, mixing until a smooth dough forms. Be careful not to over-mix!
Chill the Dough: Place the dough between two sheets of parchment paper and roll it out to about 1/4-inch thickness. Transfer the rolled dough (still between parchment) to the refrigerator and chill for at least 30 minutes, or up to a couple of hours.
Preheat the Oven: When you’re ready to bake, preheat the oven to 350°F. Line a baking sheet with parchment paper.
Cut and Place Cookies: Remove the dough from the refrigerator, use cookie cutters to cut out shapes, and place them on the prepared baking sheet.
Bake the Cookies: Bake for 10 minutes, or until the edges are just set while the tops remain pale. Keep an eye on them to ensure they don’t overbake!
Cool the Cookies: Let the cookies rest on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Make the Frosting: While the cookies cool, beat 16 tablespoons softened salted butter until smooth and creamy. Gradually add 4 cups of sifted powdered sugar, mixing well after each addition.
Add Vanilla and Milk: Mix in 1 teaspoon vanilla extract and add milk one tablespoon at a time until the frosting reaches your desired consistency.
Color and Frost: If using food coloring, mix in 2-4 drops now. Frost the cooled cookies and finish them off with sprinkles if desired.

Storing & Reheating

Store your Sourdough Sugar Cookies at room temperature in an airtight container for up to a week for optimal freshness. If you want to keep them longer, refrigerate them in a sealed container for about two weeks. You can also freeze these cookies for up to three months; make sure they’re well wrapped in plastic wrap and placed in a freezer-safe bag. When ready to enjoy, just thaw at room temperature for a few hours. Note that the texture may change slightly after freezing, but a quick microwave for 10-15 seconds can help refresh them!

Chef’s Helpful Tips

Make sure your butter is at room temperature for easy mixing; cold butter can lead to lumpy dough.
Don’t skip the chilling step; it helps the cookies maintain their shape while baking and enhances the texture.
If you want to experiment, why not add a dash of cinnamon or nutmeg to the dough for a warm spice note?
Overbaking is a common error; keep an eye on the edges, which should only just start to turn golden.
You can make the dough ahead of time and chill it overnight—it’s perfect for busy schedules!

These delightful Sourdough Sugar Cookies are not only easy to make but also a perfect blend of familiar flavors with a unique twist. They invite you to try your hand at cookies that taste like they’ve come straight from a bakery, yet don’t require any complicated techniques. Plus, feel free to experiment and adapt them to your liking; they’re truly versatile!

Whether you enjoy these cookies on your own, share them at a gathering, or serve them at a festive occasion, they are sure to bring smiles to everyone around. So roll up your sleeves, gather your ingredients, and get ready to enjoy the deliciousness of Sourdough Sugar Cookies!

Recipe FAQs

Are Sourdough Sugar Cookies gluten-free?

Absolutely! You can use gluten-free all-purpose flour in place of regular all-purpose flour. Just ensure that the flour blend you choose already contains a binding agent, like xanthan gum, so your cookies hold their shape.

How can I make these cookies vegan?

To make vegan Sourdough Sugar Cookies, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) and replace the butter with plant-based butter or coconut oil. You can also substitute the milk in the frosting with any non-dairy milk.

Can I use fed sourdough starter instead of discard?

While it’s best to use unfed sourdough discard for the right texture, you can use fed sourdough if it’s what you have on hand. Just keep in mind that it may alter the flavor slightly, giving a tangier hint to your cookies.

How long should I chill the dough?

Chilling the dough for at least 30 minutes is essential for achieving the desired texture and shape. However, you can chill it for longer, even overnight, if it’s more convenient for you! Just be sure to let the dough soften slightly before rolling it out.

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