Sourdough Discard Sugar Cookie Recipe Card
These sourdough discard sugar cookies are soft, buttery, and lightly sweet with just a hint of tang from the sourdough. They’re the kind of cookie that feels simple yet special — perfect for cozy afternoons, holiday baking, or using up leftover starter in the most delicious way.
Servings: 24 cookies, 2 cookies per serving
Calories: 130kcal
Cost: $4.50
Ingredients
- 1 cup browned unsalted butter (225 g)
- 1 ¾ cups white sugar 350 g
- 2 egg yolks + 1 whole egg about 100 g total
- ¾ cup sourdough starter discard or active starter 180 g
- 1 teaspoon vanilla extract 5 g
- 3 cups all-purpose flour 375 g
- ½ teaspoon salt 3 g
- 1 teaspoon baking soda 5 g
Instructions
- Brown butter and let it cool completely.
- In a large mixing bowl or the bowl of a stand mixer with the paddle attachment, cream butter and sugar on medium speed until fluffy.
- Add egg, yolks, and vanilla extract. Mix until smooth. Stir in sourdough starter discard.
- In a separate bowl, whisk together dry ingredients: flour, salt, and baking soda.
- Add flour mixture to the wet ingredients in stages, mixing on low speed until a soft dough forms.
- Scoop cookie dough balls onto a parchment-lined cookie sheet.
- Bake at 350°F (175°C) for 9–11 minutes, or until edges are golden brown.
- Cool on the baking sheet 2 minutes before transferring to a wire rack.
Notes
- Use room temperature butter: Soft, but not melted, butter creams best with sugar and helps the cookies hold their shape.
- Don’t skip the dough rest: Letting the dough chill for 30 minutes deepens the flavor and keeps the cookies from spreading too much.
- Weigh your ingredients: Using a kitchen scale gives more consistent results, especially for flour and sourdough discard.
- Flavor variations: Add a touch of almond extract or brown the butter before mixing for deeper flavor.
- For the best texture: Bake just until the edges turn lightly golden — this keeps the centers soft and chewy.
- Sourdough discard: Unfed or freshly fed discard both work. A more mature starter will give a slightly tangier flavor.
- Storage: Keep cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
- Make-ahead tip: You can refrigerate the dough for up to 48 hours before baking for even more developed flavor.
- For holiday decorating: These roll out beautifully! Use your favorite cookie cutters and royal icing to turn them into Christmas cookies.
- Perfect for gifting: Stack cooled cookies in a glass jar or tin lined with parchment paper — simple, cozy, and thoughtful.
Nutrition
Calories: 130kcal
