Sourdough Sugar Cookies (Chewy, Sweet & Oh-So-Perfect!)
The scent of sugar and butter swirling in the air always brings me back to my grandmother’s kitchen.
Every holiday season, she’d meticulously roll out cookie dough, humming an old tune while I eagerly watched, waiting for my turn to help.
When I discovered sourdough baking, I knew I had to blend that nostalgic sweetness with the unique tang of sourdough starter.
The result? These incredible sourdough sugar cookies—a perfect balance of buttery richness, gentle sweetness, and a hint of sourdough complexity.
Why You’ll Love This Recipe
- Unique flavor: The subtle tang from the sourdough starter adds depth to traditional sugar cookies.
- Perfect texture: Crisp edges, soft centers, and a melt-in-your-mouth feel.
- Easy to make: Straightforward ingredients and simple steps make this a beginner-friendly recipe.
- Great for repurposing starter: A fantastic way to put your sourdough discard to good use.
- Customizable: Add sprinkles, glaze, or mix-ins like chocolate chips or citrus zest for a fun variation.
Ingredients & Substitutions
- 1 cup unsalted butter, softened
- 1 cup granulated sugar (reduce slightly if preferred)
- 1 cup sourdough starter (discard or fed)
- 1 egg (adds structure and tenderness)
- 1½ tsp vanilla extract
- ¼ tsp almond extract (optional, but recommended)
- 2 cups all-purpose flour (or 1:1 gluten-free flour blend)
- 1 tsp baking powder (for a softer texture)
- ½ tsp salt
- 1 tbsp cornstarch (for chewiness)
Prep & Cook Time
| Activity | Time |
|---|---|
| Prep Time | 15 minutes |
| Chill Time (Optional) | 30 minutes |
| Cook Time | 10-12 minutes |
| Total Time | 25-27 minutes (without chilling) |
Step-by-Step Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream butter and sugar. Beat until light and fluffy (about 2-3 minutes).
- Add wet ingredients. Mix in sourdough starter, egg, vanilla, and almond extract until smooth.
- Prepare dry ingredients. Whisk together flour, baking powder, salt, and cornstarch.
- Combine. Gradually fold the dry mixture into the wet, stirring until just combined. Avoid overmixing.
- Chill dough (optional, but recommended). Refrigerate for 30 minutes to prevent excess spreading.
- Shape and bake. Roll into 1-inch balls, place 2 inches apart, and gently press down. Bake for 10-12 minutes, until edges are lightly golden.
- Cool. Let rest for 5 minutes on the baking sheet, then transfer to a wire rack.
Expert Tips for the Best Sourdough Sugar Cookies
- Use room-temperature ingredients for a smooth and even dough.
- Chilling the dough helps develop flavor and prevents excessive spreading while baking.
- For a crisper cookie, bake a minute or two longer.
- Add citrus zest such as lemon or orange for a bright, fresh twist.
- Store properly. Keep in an airtight container at room temperature for up to a week.
Nutritional Information
| Nutrient | Amount per Cookie |
|---|---|
| Calories | 120 |
| Protein | 1.5g |
| Fat | 6g |
| Carbohydrates | 14g |
| Sugar | 6g |
FAQs About Sourdough Sugar Cookies
Can I use sourdough discard?
Yes! Discard works beautifully in this recipe, adding a touch of complexity without overpowering the sweetness.
What’s the best flour to use?
All-purpose flour is ideal, but a 1:1 gluten-free blend can be substituted for a gluten-free version.
Can I freeze the dough?
Absolutely! Scoop dough into balls, freeze on a tray, then transfer to a bag. Bake straight from frozen, adding 1-2 minutes to the bake time.
How should I store the cookies?
Keep them in an airtight container at room temperature for up to a week or freeze for up to 3 months.
Bake and Enjoy!
These sourdough sugar cookies are an irresistible fusion of nostalgia and modern sourdough baking.
Whether you’re baking them for a special occasion or simply to enjoy a sweet treat with your coffee, they’re sure to bring warmth to your kitchen.
Happy baking!
