These simple sourdough sugar cookies make a traditional holiday treat. They are perfect for cutting out, decorating, and sharing with loved ones.
Sourdough discard is a versatile ingredient. You can use discard to make sourdough discard banana bread, oatmeal cookies, naan bread, apple cake, and more. These cookies are no different and are a wonderful way to avoid wasting flour and water while building up a sourdough starter.
Sourdough sugar cookies use sourdough discard to give the cookies the deep earthy flavour of sourdough, while also having a light and fluffy texture.
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Tips
- Chill the dough – If you chill the dough, the cookies are more likely to hold their shape while baking. Simply add the dough into the fridge for a few hours and then roll it flat and cut out the cookies.
- Avoid over-mixing the dough – If you over-mix the dough, the cookies will be flatter and therefore become more crispy in the oven. Only mix the dough until it just comes together.
FAQ
These cookies will taste best if stored in an airtight container or Ziploc on the counter and eaten within 4 days.
These cookies will last 3 months if stored in an airtight container in the freezer.
Ingredients
- Butter – Soft
- Granulated White Sugar or Coconut Sugar
- Vanilla Extract
- Egg
- Sourdough Discard
- All Purpose Flour
- Salt
Supplies
Rolling Pin
Baking Tray
Parchment Paper
Large Mixing Bowl
Spatula
For complete measurements, see the printable recipe card below.
Instructions
In a large bowl, mix together the butter and sugar until it is creamy and light.
To the mixture add the vanilla and egg and combine well.
Add in the sourdough discard and combine.
Pour in the salt and flour to the bowl and combine. Make sure to not over-mix the ingredient – just until they are combined.
Once the dough is combine, consider putting it into the fridge for a few hours. This will help the cookies keep their shape while in the oven, but it is optional.
Now it is time to roll the dough out. Use a rolling pin to roll the dough to about ¼” thick.
Use cookie cutters to cut out the cookies in whatever shape you prefer.
Preheat the oven to 350 F / 180 C and line a baking tray with parchment paper.
Put the cookies on the baking tray and put them into the oven for 10 minutes or until the edges are slightly golden.
Allow the cookies to cool completely before icing them.
Other Simple Holiday Food And Drink Ideas
Simple & Nourishing Cacao Nib Tea
Immune Boosting Hot Chocolate With Cacao
Simple Vanilla Spice Eggnog For The Holidays
Comforting Sweet Potato Casserole With Walnuts
Sourdough Pumpkin Cinnamon Rolls
If you make this recipe and enjoy it, please consider giving it 5 stars. Find me on Instagram @documentingsimpleliving and show me what you’ve made!
Simple Sourdough Sugar Cookies
These simple sourdough sugar cookies make a traditional holiday treat. They are perfect for cutting out, decorating, and sharing with loved ones.
Ingredients
- ¾ cup butter (warm but not melted)
- ¾ cups white sugar or coconut sugar
- 1 egg
- 2 teaspoons vanilla
- 1/3 cup sourdough discard
- ½ teaspoon pink himalayan salt
- 2.5 cups all-purpose flour
Instructions
- In a large bowl, mix together the butter and sugar until it is creamy and light.
- To the mixture add the vanilla and egg and combine well.
- Add in the sourdough discard and combine.
- Pour in the salt and flour to the bowl and combine. Make sure to not over-mix the ingredient – just until they are combined.
- Once the dough is combine, consider putting it into the fridge for a few hours. This will help the cookies keep their shape while in the oven, but it is optional.
- Now it is time to roll the dough out. Use a rolling pin to roll the dough to about ¼” thick.
- Use cookie cutters to cut out the cookies in whatever shape you prefer.
- Preheat the oven to 350 F / 180 C and line a baking tray with parchment
paper. - Put the cookies on the baking tray and put them into the oven for 10 minutes or until the edges are slightly golden.
- Allow the cookies to cool completely before icing them.
Notes
- Chill the dough – If you chill the dough, the cookies are more likely to hold their shape while baking. Simply add the dough into the fridge for a few hours and then roll it flat and cut out the cookies.
- Avoid over-mixing the dough – If you over-mix the dough, the cookies will be flatter and therefore become more crispy in the oven. Only mix the dough until it just comes together.
Nutrition Information:
Yield: 30 Serving Size: 1Amount Per Serving: Calories: 103Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 18mgSodium: 68mgCarbohydrates: 13gFiber: 0gSugar: 5gProtein: 1g
Nutrient values are estimates only.
Thank you!
Finally a healthy sourdough recipe with white sugar swap options! I can’t wait to try these! I’ve saved two of your recipes so far. Going to go scour the rest of them.
I hope you enjoy them! 🙂