Make soft, chewy sugar cookies with a slight tang using your extra sourdough discard. This recipe provides reliable results for a classic holiday treat.
Author:emilyharrison
Prep Time:20 min
Cook Time:10 min
Total Time:130 min
Yield:24 cookies 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup (226g) unsalted butter, softened
1 cup (200g) granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup (120g) active sourdough discard (unfed starter)
3 cups (360g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
Instructions
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the egg and vanilla extract until combined.
Mix in the sourdough discard until fully incorporated into the wet ingredients.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Divide the dough in half, wrap each half in plastic wrap, and chill in the refrigerator for at least 2 hours.
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
On a lightly floured surface, roll out one portion of the chilled dough to 1/4-inch thickness. Cut shapes using cookie cutters.
Place the cutouts onto the prepared baking sheets.
Bake for 8 to 10 minutes, or until the edges are lightly set but the centers still look soft. For chewy sourdough sugar cookies, slightly underbake.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For cutout cookies that hold their shape well, chill the cut dough on the baking sheet for 15 minutes before baking.
If you prefer less tang, use sourdough discard that is 12 to 24 hours old.
You can use this as a sourdough base for holiday cookies by adding sprinkles before baking or decorating with royal icing after cooling.