Sourdough Discard Sugar Cookie Recipe

5 from 18 votes

Sourdough Discard Sugar Cookie Recipe

Sourdough discard adds a delicious tang that complements the sugary sweetness of these Chewy Sourdough Sugar Cookies. Enjoy fresh-baked cookies in just 30 minutes, without the need for chilling!

Prep Time10

Cook Time14

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 237kcal

Author: Hannah Dela Cruz

Equipment

Ingredients

Cookie Dough

226 grams unsalted butter cold and soft
250 grams cane sugar
2 egg yolks
75 grams sourdough discard
1 teaspoon vanilla extract
300 grams all-purpose flour
10 grams baking powder
6 grams salt

Coating

100 grams cane sugar

Metric - US Customary

Instructions

Prep: Preheat the oven to 350 F. Line 3 baking sheets with parchment paper.
Make the dough: Combine the butter and sugar in a large bowl. Mix until no lumps remain.
226 grams unsalted butter, 250 grams cane sugar
Add the egg yolks one at a time. Stir in the sourdough discard and vanilla until fully incorporated.
2 egg yolks, 75 grams sourdough discard, 1 teaspoon vanilla extract
Fold the dry ingredients in until no traces of flour remain.
300 grams all-purpose flour, 10 grams baking powder, 6 grams salt
Portion out the dough: Divide the dough into 18 large even portions (about 3 tablespoons each).
Roll the dough in cane sugar and arrange them on your prepared baking sheet.
100 grams cane sugar
Arrange 6 portions of dough on each baking sheet, ensuring they are evenly spaced. Avoid overcrowding the cookies.
Bake: Bake for 12 to 14 minutes or until the edges begin to brown.
Bake on the middle rack and only 1 sheet at a time. Chill the other baking sheets while you wait.
Cool: Let the cookies cool and set completely on the hot baking sheet for 5 minutes before moving them to a wire rack.
Serve: These cookies taste best at room temperature and even better the day after they are baked.
Store: Store in an airtight container at room temperature for up to 5 days.

Notes

Sourdough discard and active starter will work for this recipe.
Slice your butter into tablespoon-sized pieces to speed up softening.
Use a large cookie scoop (3 tablespoon) to measure out even portions.
The cookies will spread a bit, don’t overcrowd your baking sheet.
Only bake 1 cookie sheet at a time.
Don’t move your cookies right after they come out of the oven or they will break apart.

Nutrition