Sourdough Sour Cream Cookies
These fluffy sourdough sour cream cookies are the perfect treat for Valentine’s Day. Made with sourdough discard, sour cream, natural food coloring and sugar, these are sure to make your Valentines Day sweet!
Equipment
- 1 hand mixer
- 1 mixing bowl
- 1 Cookie Sheet
- 1 Wire Cooling Rack
- 1 Wax Paper or Parchment Paper
- 1 Rolling Pin
Ingredients
Sourdough Sour Cream Cookie Dough
- 1-1/3 cup all purpose flour
- 3/4 cup white sugar
- 1/4 cup powdered sugar
- 1/4 tsp salt leave out if using salted butter
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1/2 tsp almond extract optional
- 1 egg
- 1 stick stick unsalted butter
- 3 TBS sourdough discard discard or active starter
- 1 TBS sour cream
- 4-6 drops Natural Food Dye
- 2 TBS Sprinkles optional
- 8 TBS Buttercream Frosting optional
Instructions
Stir and go
- Allow the butter, egg and sourdough discard to reach room temperature.
- With a handheld mixer, whip the softened butter until light and fluffy in a large bowl. Mix in the white sugar and powdered sugar.Add the egg, vanilla extract, sour cream and the sourdough discard. Mix until combined.
- In a separate bowl, combine the baking powder, flour and salt. Combine the dry ingredients to the wet ingredients.Remove 1/3 of the mixture for the colored hearts and circles.
- Split the 1/3 dough in half again and place in separate bowls. Add food coloring to each bowl with the colors of choice.
- Cover the three bowls and put in the refrigerator for 15-30 minutes. Once chilled, remove from the fridge. Place each color separately between two pieces of wax paper to prevent cough from sticking to counter when rolled.
- Use a rolling pin to flatten each colored dough to 1/8 inch thick. Make shapes with cookie cutters and save scraps on side for later.
- Add the colored shapes to the top of the plain sugar cookie dough. Cover the top of the dough with wax paper. Using a rolling pin, gently flatten the shapes onto the plain sugar cookie dough so the dough is 1/4 to 1/2 inch thick. Do not flatten too much or the cookies will become crispy and dry when baked.
- Use a large heart sugar cookie cutter to make as many cookies as possible. Reserve the scraps to the side. Mix the scraps together to make marble patterned cookies. Chill the dough for 30 minutes before baking to ensure it will not spread.
- Preheat the oven to 350. Place on prepared baking sheets and bake for 8-10 minutes. They will be done when you can touch your finger to the surface and nothing sticks. They may look wet but will not be golden brown in color.
- Allow to cool on a wire rack. Top with decorations of choice or serve plain. We love these with buttercream and sprinkles.
Long fermented Guidelines
- Start by combining the dough as outlined above, stopping after the dough has been split into thirds and colored.
- Once this the dough is colored, cover each bowl with plastic wrap and allow to ferment for 4-12 hours at room temperature. Chill 15 -30 minutes before handling and creating desired designs and patterns.
- After the cookies are designed and cut, place the dough into the refrigerator for up to three days before baking to continue the bulk ferment.When ready to cook, remove from the fridge and bake on a lined baking sheet at 350 degrees Fahrenheit for 8-10 minutes.Allow the cookies to cool to room temperature before decorating.
Video
Notes
Chill the Dough
- Ensure the dough has been chilled before baking to prevent the cookies from spreading.
- Decorate the cookies with frosting, sprinkles, white chocolate or sugar in the raw.
Nutrition
Serving: 1gCalories: 104kcalCarbohydrates: 15.9gProtein: 0.9gFat: 4gSaturated Fat: 2.4gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 9mgSodium: 45mgPotassium: 5mgFiber: 0.2gSugar: 10.7gVitamin A: 39IUVitamin C: 0.0004mgCalcium: 1.7mgIron: 0.2mg
Tried this recipe?Let us know how it was!