If you dream of soft, pillowy cookies in your sleep- these sourdough sugar cookies are sure to impress. They are slightly sweet, have a delicate crumb and a buttery texture. Go on and make yourself a double batch!
If you ask my my favorite type of cookie, I am likely going to say chocolate chip sourdough cookies. However, these sourdough sugar cookies come as a close runner up and leave me wanting to eat the whole batch.
This recipe is everything I seek in a cookie- soft and buttery, sweet enough to scratch my sugar craving and also good as cookie dough (do not chase me down- I know the risk of uncooked flour!).
And of course as inspiration to cook new recipes for my family. They say that is always a bonus of having a creator in the kitchen!
Not to mention this recipe is extremely versatile and can be the base for a lot of other creations-
- As the base for a fruit pizza
- Topped with cream cheese icing
- Decorated with royal icing
- Dipped in white chocolate or dark chocolate and covered in sprinkles
- As the base for lemon sourdough cookies or even orange
My mind is running just thinking of all the possibilities.
Ingredients to make sourdough sugar cookies
There are eight ingredients to a sourdough sugar cookie.
- Salt
- Baking powder
- Egg yolk
- Sourdough discard
- Sugar
- Butter
- Flour
- Vanilla extract
- Almond extract (optional)
Optional Toppings
- Cream cheese frosting
- Butter cream
- Royal Icing
- Sprinkles
Kitchen Tools
- Hand Mixer
- Large Mixing Bowl
- Non Stick Parchment Paper rounds
- 9″ Cake Pans (with pre-cut parchment paper rounds)
How to Make Sourdough Sugar Cookies – Long vs. Short Fermentation
This recipe is highly adaptable based on time and fermentation goals. Choose between a short fermentation on the counter, an additional long fermentation in the fridge or no fermentation at all.
Longer fermentation time changes the taste a texture of the cookie. It will not cause a difference in the height (or rise) of the cookie as it sits (or does not). It does allow the phytic acid to break down, causing people with a gluten intolerance, to be able to digest the cookies easier.
If you choose a short fermentation – allow the dough to sit on the counter for your preferred time before baking. You can also mix the ingredients together and bake right away if you want. This would simply be a cookie with sourdough discard – though no additional health benefits of fermentation would occur.
Sourdough Sugar Cookie Baking Instructions
Heat oven to 350 degrees and combine the sourdough sugar cookie ingredients together.
Combine all ingredients (flour, baking soda, salt, sugar, sourdough discard, egg yolk, butter and vanilla extract) together with a hand mixer.
If not bulk fermenting (on counter and/or fridge), move to the next step. Place ingredients into a bowl and cover top with plastic wrap.
Press plastic wrap down onto cookie dough to prevent it from hardening. Allow to sit on the counter and / or for your preferred fermentation goals.
Roll dough into a log (similar to a refrigerated cookie dough tube). When ready to bake, slice into 1/4 – 1/2 inch thick pieces.
Place onto a cookie sheet and cook for 8-10 minutes, depending on your oven. The cookies should become very slightly golden brown. It is better to undercook the cookie dough than overcook it.
Eat right away or place on a cooling rack. If placing an additional on top the cookies, wait until they cool completely.
Sourdough Sugar Cookie Storage
Cookies can sit on the countertop in an airtight container or ziplock bag for up to 3 days. Place in the fridge for a firm cookie. Place in the freezer for up to 3 months.
Frequently Asked Questions:
Can you freeze this sourdough sugar cookie dough?
Absolutely! This recipe does great in the freezer. After you have fermented the dough, allow it to sit in the fridge long enough to be firm, yet still pliable.
Shape it into a log and roll it in wax paper, plastic wrap or press and seal.
Then place it into a plastic bag or airtight container until you are ready to use. The double wrap /seal ensures less chance for freezer burn.
Note, it will stick slightly to whatever it is rolled in when removed from the freezer to thaw.
When ready to bake, remove from the freezer. Cut into 1/4-1/2 inch slices and place on a baking sheet. When the oven is preheated, the cookies are ready to go into the oven.
Bake for 8-12 minutes based on how you prefer your cookies. (We like ours looking slightly underdone and barely golden brown or they seem too dry).
Can I double or triple this recipe?
Yes, we love to make a dough batch and stick a few rolls of sourdough cookie dough in the freezer for when we just want a freshly baked sourdough cookie in a pinch.
Not only does it save time because the fermentation period is over, but it can be highly impressive to have fresh baked cookies in a flash!
What are good toppings for sugar cookies?
Elevate sugar cookies by putting something on top. Our favorites include:
- Cream cheese frosting
- Cream cheese icing
- Royal icing
- Turbinado sugar
- Dipped in white or dark chocolate
- Any of the above frosting, icing or chocolate plus sprinkles
How can I achieve flat buttercream?
To get a smooth surface or “flat” buttercream look, flip your cookies upside down on parchment paper once they are frosted. Remove from parchment paper when frosting has hardened. To speed up hardening, place in fridge or freezer.
Sourdough Sugar Cookies
Equipment
- 1 Large Mixing Bowl
- 1 hand mixer
Ingredients
- 2 – 2/3 cup all purpose flour
- 1 cup white sugar
- 1/4 tsp salt
- 2 tsp baking powder
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 2 egg yolks
- 2 sticks unsalted butter at room temperature
- 1/2 cup sourdough discard
Instructions
- Using a hand mixer, combine butter and sugar together until white and fluffy. The butter will turn from yellow to white in color after about 2-3 minutes of being whipped with hand mixer.
- Add in egg yolks one at a time. Add in vanilla extract (and almond extract if using) and sourdough discard. Blend until smooth.
- To the wet mixture, Add salt and baking powder. Mix.
- Add flour one cup at a time until combined. Do not overmix.
- Skip step if not fermenting.If fermenting on countertop, cover tightly with plastic wrap or place in an airtight container to prevent dough from drying out. Allow to ferment 4-8 hours, or overnight.
- Skip step if not fermenting.Place in the fridge for a bulk fermentation, up to 2 days. Remove from fridge 30 minutes to 1 hour before baking.
- Preheat oven to 350 degrees. Roll into a log shape, like a tube of refrigerated cookie dough. Cut into 1/4-1/2 inch thick rounds.
- Place cookies on a lined cookie sheet. Allow to cook for 8-10 minutes or until the cookie is slightly golden brown. The cookie will be firm to the touch yet soft. The softer, the better as the cookie will harden at room temperature
Notes
- If you are uncomfortable about eggs sitting out at room temperature for the long fermentation period, you can mix all ingredients together, except the egg yolks. Once the cookie dough is removed from the fridge and at room temperature, add the egg yolks. Proceed with a bake.
Do you like to eat sourdough sugar cookies plain or with a topping? Because we like to jazz things up, we are team cream cheese frosting! Let us know your favorites in the comments below.
