Simple Sourdough Sugar Cookies Recipe

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.

Can I make the dough in advance?

Refrigeration

• Make Ahead: Up to 5-7 days before baking.
• Tips:
  • Keep the dough tightly wrapped or stored in an airtight container to prevent it from drying out or absorbing fridge odors.
  • Allow it to come to room temperature before rolling and cutting (if needed), as cold dough can be stiff.

Freezing

• Make Ahead: Up to 2-3 months.
• Tips:
  • Divide the dough into manageable portions or pre-shape it (e.g., into a log for slice-and-bake cookies).
  • Wrap the dough tightly in plastic wrap and place it in a freezer-safe bag or container.
  • Thaw overnight in the fridge before rolling, cutting, or baking.

How long will these cookies last?

These cookies will taste best if stored in an airtight container or Ziploc on the counter and eaten within 4 days.

Can you freeze the cookies?

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

Cozy Sourdough Pumpkin Bread

Immune Boosting Hot Chocolate With Cacao

Simple Vanilla Spice Eggnog For The Holidays

Comforting Sweet Potato Casserole With Walnuts

Sourdough Pumpkin Cinnamon Rolls

Cinnamon Whipped Cream Recipe

Simple 3 Ingredient Pie Crust

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Simple Sourdough Sugar Cookies

Yield: 30

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

These simple sourdough sugar cookies make a traditional holiday treat. They are perfect for cutting out, decorating, and sharing with loved ones.

Print

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

1. In a large bowl, mix together the butter and sugar until it is creamy and light.
2. To the mixture add the vanilla and egg and combine well.
3. Add in the sourdough discard and combine.
4. Pour in the salt and flour to the bowl and combine. Make sure to not over-mix the ingredient – just until they are combined.
5. 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.
6. Now it is time to roll the dough out. Use a rolling pin to roll the dough to about ¼” thick.
7. Use cookie cutters to cut out the cookies in whatever shape you prefer.
8. Preheat the oven to 350 F / 180 C and line a baking tray with parchment
   paper.
9. Put the cookies on the baking tray and put them into the oven for 10 minutes or until the edges are slightly golden.
10. 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: 1
Amount Per Serving: Calories: 103Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 18mgSodium: 68mgCarbohydrates: 13gFiber: 0gSugar: 5gProtein: 1g

Nutrient values are estimates only.