I remember the first time I faced a pile of sourdough discard, wondering what to do with it all. It felt like a waste to toss it, but the usual bread recipes took too long. That’s when I created these sourdough discard sugar cookies, a quick, comforting recipe that turns discard into buttery, chewy treats or perfect cut-outs. This flexible recipe quickly became a favorite in my busy kitchen.
Table of Contents
Why You’ll Love These Sourdough Discard Sugar Cookies
- One master dough that lets you make either soft, chewy drop cookies or crisp, no-spread cut-outs.
- Utilizes sourdough discard to reduce waste and add a subtle, delicious tang.
- Foolproof for beginners yet satisfying for experienced bakers, delivering consistent results.
- Balances simple ingredients that come together quickly for comforting, flavorful cookies.
Sourdough Discard 101 for Perfect Cookies (A Quick Guide)
Sourdough discard is the leftover starter you refresh and remove before feeding your sourdough culture. This recipe it adds moisture and a mild tang that enhances flavor, not overpowering, but just enough to create a unique twist on classic sugar cookies. The hydration level or whether it’s newly fed or “sleepy” discard has little effect, so don’t worry if yours comes straight from the fridge. Using discard here helps reduce waste and makes these cookies all the more special.
Ingredients You’ll Need
- 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
- 100 grams cane sugar
The unsalted butter is key for rich flavor and the perfect tender texture. Sourdough discard adds a subtle tang and extra softness. Egg yolks give the cookies richness and a delicate crumb that melts in your mouth.
Essential Equipment
- Baking sheets lined with parchment paper to prevent sticking and promote even browning.
- Large mixing bowl for combining ingredients easily.
- Mixer for creaming butter and sugar efficiently, though a sturdy wooden spoon works as a budget-friendly alternative if you don’t have one.
- Kitchen scale ensures accurate measurements critical for baking success.
- Light-colored baking sheets help you monitor cookie browning so they don’t overcook.
Using a scale and proper baking tools takes the guesswork out and boosts your confidence in the kitchen.
How to Make Sourdough Discard Sugar Cookies: Step-by-Step
- Preheat your oven to 350°F (175°C) and line three baking sheets with parchment paper.
- Combine the butter and sugar in a large bowl, mixing until no lumps remain and the mixture looks smooth and creamy.
- Add the egg yolks one at a time, stirring well after each addition. Then mix in the sourdough discard and vanilla extract until fully incorporated.
- Fold in the dry ingredients, flour, baking powder, and salt until no traces of flour remain and the dough looks uniform.
- Divide the dough into 18 large portions, about 3 tablespoons each.
- Roll each portion in the 100 grams of cane sugar, then arrange the dough balls evenly spaced on your prepared sheets.
- Place six dough portions per baking sheet and avoid overcrowding to ensure proper baking and shape.
- Bake one sheet at a time on the middle rack for 12 to 14 minutes or until edges begin to brown. Chill the other sheets while you wait.
- Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Serve at room temperature, ideally the day after baking for the best flavor and texture. Store any leftovers in an airtight container for up to 5 days.
Aisha’s Pro Tips for Foolproof Success
- For perfectly creamy butter, let it sit out until it’s soft but still cold. Pressing it lightly with a finger should leave an impression without the butter melting or sticking.
- Always bake one sheet at a time on the middle oven rack. This helps heat circulate evenly for consistent baking and prevents cookies from spreading too much or browning unevenly.
- If your kitchen is warm, chill the portioned dough briefly before baking to keep cookies from spreading too fast.
- Use a light-colored baking sheet so you can better control browning and avoid overbaking.
Customizing Your Cookies: Flavor Variations & Decoration
Try these easy twists to personalize your sourdough discard sugar cookies, plus some simple frosting ideas to add a decorative touch!
Simple Glaze & Frosting Ideas
- Vanilla Glaze: Mix 1 cup powdered sugar with 1 tablespoon milk and 1/4 teaspoon vanilla extract until smooth. Drizzle over cooled cookies.
- Cream Cheese Frosting: Beat 4 oz cream cheese with 2 tablespoons butter, 1 cup powdered sugar, and 1/2 teaspoon vanilla extract until creamy. Spread on cooled cookies.
- Lemon Glaze: Combine 1 cup powdered sugar with 1 tablespoon lemon juice and 1 teaspoon lemon zest for a bright, tangy topping.
| Flavor | Addition | Instructions |
|---|---|---|
| Lemon Zest | Zest of 1 large lemon | Add with the vanilla extract. |
| Almond | 1/2 tsp almond extract | Add with the vanilla extract. |
| Spiced Sugar | 1 tsp cinnamon + 1/4 tsp nutmeg | Mix into the 100g sugar for rolling. |
Make-Ahead and Storage Instructions
Store baked cookies in an airtight container at room temperature for up to 5 days. To make ahead, refrigerate the dough for up to 3 days or freeze it for up to 3 months. When ready to bake, thaw frozen dough in the fridge overnight, then bake as directed. Refrigerated dough may be baked straight from the fridge but may need an extra minute or two in the oven.
Troubleshooting Common Cookie Issues
| Problem | Likely Cause(s) | How to Fix It |
|---|---|---|
| Cookies spread too much | Butter too warm; oven not preheated | Ensure butter is cold and soft, not melted. Fully preheat oven. Chill dough for 20 mins before baking during warm weather. |
| Cookies are hard or tough | Over-mixing flour; over-baking | Mix dry ingredients only until combined. Pull cookies when edges just start browning. |
| Cookies are crumbly | Incorrect flour measurement | Use kitchen scale. If not available, use scoop and level method for flour. |
Frequently Asked Questions
Can I adapt this recipe for cut-out cookies?
Yes! Chill the dough at least 2 hours before rolling it out between parchment papers to about 1/4-inch thickness. Cut into shapes and bake. Skip rolling in sugar for best results.
Can I make these cookies without an electric mixer?
Absolutely. Use a sturdy spatula or wooden spoon to cream softened butter and sugar by hand. It takes more effort but works just fine.
I only have whole eggs. What do I do?
You can substitute one whole egg for two yolks, though it may slightly change the texture. Save the whites for omelets or macarons.
Does it matter if my sourdough discard is old?
Nope! Discard taken right from the fridge works great and will give a more noticeable tang adding delightful depth to your cookies.
Conclusion
These sourdough discard sugar cookies are a game-changer: delicious, versatile, and a perfect way to use up starter with ease. Whether you prefer soft, chewy drops or crisp cut-outs, this recipe gives you both with one simple dough. Try it out, leave a comment with your favorite variation.
Sourdough Discard Sugar Cookies
Ingredients
Equipment
Method
- Preheat your oven to 350 F and line three baking sheets with parchment paper.
- Combine the cold, soft butter and 250 grams of cane sugar in a large bowl and mix until no lumps remain.
- Add the two egg yolks one at a time, then stir in the sourdough discard and vanilla extract until fully incorporated.
- Fold in the all-purpose flour, baking powder, and salt until no traces of flour are visible.
- Divide the dough into 18 even portions, approximately 3 tablespoons each.
- Roll each dough portion in the remaining 100 grams of cane sugar and arrange them with even spacing on the prepared baking sheets.
- Place 6 dough portions on each baking sheet, ensuring they are not overcrowded.
- Bake one sheet at a time on the middle rack for 12 to 14 minutes, or until the edges just begin to brown.
- While one batch bakes, chill the other baking sheets to keep the dough firm.
- Allow the cookies to cool completely on the hot baking sheet for 5 minutes before transferring them to a wire rack to finish cooling.
