Sourdough Sugar Cookies
Transform your baking routine with these irresistible Sourdough Sugar Cookies, the perfect blend of soft, chewy texture and a hint of tangy flavor from sourdough discard. This creative twist on a classic sugar cookie recipe is an excellent way to use up leftover sourdough starter while adding depth and complexity to the cookies' sweetness. With just 20 minutes of prep time, these treats are easy to whip up, and the optional sugar coating gives them a delicate, sparkling crunch. Ideal for any occasion, these cookies can be enjoyed plain or elevated with your favorite icing. Whether you're a sourdough enthusiast or just love homemade baked goods with a slight twist, these cookies are sure to delight your taste buds. Bake a batch today and savor the harmony of buttery richness and subtle tang!
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Recipe Information
Ingredients
- 113 grams Unsalted butter, softened
- 150 grams Granulated sugar
- 1 large Egg
- 1.5 teaspoons Vanilla extract
- 120 grams Sourdough discard (unfed)
- 250 grams All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoons Salt
- 50 grams Optional sugar for rolling
Instructions
In a large mixing bowl, cream together the softened butter and granulated sugar using a hand or stand mixer until the mixture is light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the butter mixture and beat until well combined.
Mix in the sourdough discard, ensuring it's fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, mixing just until a soft dough forms. Avoid overmixing.
Cover the dough with plastic wrap and refrigerate for at least 30 minutes to firm up for easier handling.
Preheat the oven to 180°C (350°F) and line two baking sheets with parchment paper.
If desired, place the optional sugar for rolling into a shallow dish. Scoop 1-tablespoon-sized portions of dough, roll them into balls, and coat them lightly in the sugar before placing them on the prepared baking sheets, spacing them about 2 inches apart.
Using the bottom of a glass or your fingers, gently press down each dough ball to slightly flatten.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set and the centers look slightly underbaked. The cookies will firm up as they cool.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve plain or decorate with icing, if desired. Store leftover cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
2558 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.5 g | 131% | |
| Saturated Fat | 60.4 g | 302% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 466 mg | 155% | |
| Sodium | 1761 mg | 77% | |
| Total Carbohydrate | 374.3 g | 136% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 151.5 g | ||
| Protein | 38.2 g | 76% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 96 mg | 7% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 436 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
