Tasty Easy To Make Sourdough Discrd Sugar Cookies

This from-scratch Sourdough Sugar Cookie recipe is so delicious and can be made within 2 hours! This easy sourdough sugar cookie recipe is perfect for the holidays. It’s light & soft on the inside with a royal icing coating on top. This recipe is perfect for any holiday party or just for the kiddos!

Table of Contents

• A Classic Sugar Cookie + Sourdough Tang
• My Best Tips
• Ingredients
• Tools Needed
• FAQ
• How To Make Sourdough Sugar Cookies

A Classic Sugar Cookie + Sourdough Tang

7 years ago, I would always stop at my local Whole Foods market. I would purchase up to ten of their amazingly delicious fresh Sugar Cookies for my son and me. They were the epitome of what a perfect cookie should taste like, this recipe right here tastes even better! I was totally shocked. It’s so good it quickly became my favorite cookie recipe.

My Best Tips

• Do not overbake! make sure to turn on your timer, these cookies are ready after 7 minutes on 350 degrees. they slightly puff and have a tan bottom when done.
• Rolling these bad boys out to thin can cause a lot of problems. they cook too fast and are impossible to withstand icing. so with that being said keep the thickness to 1 inch or even 1 1/2 inch.

Ingredients

Sourdough Discard:  I usually use discarded sourdough starter but you can also use a recently fed starter.
Butter: I use unsalted Grass Fed because it tastes better and doesn’t make your cookie salty.
Organic All-Purpose Flour: be sure to use good quality flour it’s attributed to the texture and taste of your cookie.
Vanilla Extract: I love to use extract. it brings out more flavor & complexity in baked goods.
Baking powder: Add an extra layer of softness and rise to the cookie.
Salt: Balances out the taste of your added sugars.
Confectioners Sugar: I chose powdered sugar it will give you the smoothest texture cookie.

Tools Needed

• Cookie Sheet Pan
• Wire Rack
• Cookie Cutter *Halloween
• Wooden Rolling Pin
• Parchment Paper
• Hand Mixer Or Stand Mixer
• Two Mixing Bowls

FAQ

Should I Refrigerate the dough Before Baking?
Yes, It’s very important to allow your dough to rest. It’s also easier to roll out after being chilled for 2 hours minimum. If you’re not in a hurry, allow the dough to sit in the fridge overnight. This will result in further fermentation and easier digestion.

How Long Do I Bake Sourdough Sugar Cookies at 325 °F?
I like to cook my cookies at 325°F for 6 – 7 minutes. This time gives me the most consistency for a perfect cookie every time.

How Do I Know When the Cookies Are Done?
I can’t stress this enough,  do not overcook your cookies. If you’re a beginner baker, you may not be experienced enough to know when your cookies are done. You might allow them to cook for longer than needed and end up with a crispy, crunchy cookie. If you desire crispy sugar then by all means bake away.

But if you’re like me and you want perfection don’t allow your cookie to bake for over 7 minutes. I know my cookies are ready when I open my oven and see they have puffed up nicely. On the bottom of your cookie, it should be a light tan shade. That’s when I know my cookies are at peak readiness and I remove them from the oven.

How To Make Sourdough Sugar Cookies

Preheat the oven to 325°F let the butter block stand at room temperature till softened. Then add confectioner sugar and blend till smooth and creamy.

Combine the sourdough discard, vanilla extract, and eggs till fully mixed.

Now in a separate bowl add the flour, salt, and baking powder and mix till fully incorporated.

Add the flour mixture slowly to your bowl of wet ingredients, slowly mix together all the flour and butter mixture.

Mix on low till there are no more wet or dry bits. It will start to look like the classic sugar cookie dough.

Be careful not to over-mix the dough. Over-mixing causes the cookie dough to be tough. You need a nice soft light cookie dough feel, to make bakery-perfect sugar cookies!

Form into a dough ball. Place plastic wrap over the top of the bowl. Place the bowl in the fridge for 2-12 hours. Long rest time = longer fermentation.

After 12 hours or less Remove the cookie dough from the fridge, cut the cookie dough in half. Place the cookie dough half that isn’t being cut out back into the fridge. Wrap it in plastic wrap to keep freshness and moisture.

Clear a clean work area to roll out the dough. Use half of the cookie dough. Roll out the dough to about 1/2 inch in thickness, depending on your preference.

Cut out each cookie shape and place on a baking sheet lined sheet pan bake on 325° for 6-7 minutes.

Allow the cookies to cool off completely before icing them! This is crucial to follow because you don’t want all your hard work to go to waste.

If you’re an amateur home cook and just want some delicious sugar cookies with easy icing. Don’t worry about all the royal icing rules. You can skip this stuff and just use a spatula to slap on the icing, they are just as good!

On the other hand, if you want to design your cookies with traditional royal icing, make two separate sets. Make one thicker icing for the border or trim. Make one thinner (more liquid-y) set for the filling. Use a piping bag for both for the best results. Make sure it has a mini tip. Allow the royal icing to dry and sit on your cookie for 24 hours.

Sourdough Discard Sugar Cookies

Parvati Humhara

These Sourdough Sugar Cookies are super easy to make, this recipe is the BEST Sourdough sugar cookie recipe. The cookies are soft, chewy, and sweet. They are made with simple ingredients but taste amazing! They are the perfect cookies for any holiday occasion.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Dessert, Holiday

Cuisine American

Servings 18

Calories 131 kcal

Equipment

• Oven
• Cookie Cutters
• Mixing Spatula
• 2 Mixing Bowl
• Hand Mixer
• Measuring Cup
• Measuring Spoons

Ingredients

  

Sourdough Sugar Cookie Dough Ingredients

• 2½ cups Organic All Purpose Flour
• ¼ cup Sourdough Discard
• 8 tbsp Softened Butter
• 2 tsp Baking Powder
• 1 whole Egg
• ½ cup Powdered Sugar
• ½ tsp Himalayan Pink Sea Salt

Royal Icing Ingredients

• 2 Whole Egg Whites
• 4 cups Powdered Sugar
• 1 tsp Cream of Tartar
• 2 tsp Vanilla Extract

> 

Instructions

 

• Add softened butter , Sourdough discard and powdered sugar to a large mixing bowl and mix till creamy with hand mixer.
  8 tbsp Softened Butter, 1/2 cup Powdered Sugar, 1/4 cup Sourdough Discard
• Now add egg and vanilla and continue to mix till fully incorporated.
  1 whole Egg, 2 tsp Vanilla Extract
• Next in a separate bowl all dry ingredients flour, salt and baking powder and mix thoroughly. Slowly fold in dry ingredients till a soft dough forms.
  2½ cups Organic All Purpose Flour, 2 tsp Baking Powder, ½ tsp Himalayan Pink Sea Salt
• Now form into a dough ball, do not knead or over mix. Form into a ball with a gentle touch.
• Cover bowl with dough ball with plastic wrap or wax paper secured with a rubber band and place in fridge for 2 hours or 24 hours to ferment overnight.
• Remove from fridge , split dough in half , re-shape into a ball. lightly flour surface and roll out dough to about ½ inch in width.
• And begin to cut out your shapes and set aside. if your kitchen is very warm put already cut out cookies in the fridge , to keep butter from melting.
• Once you've cut out all your cookie shapes place them on a parchment lined cookie sheet pan, and place them in the fridge to chill for 30 minutes.
• Preheat your oven at 350° ,after 30 minutes pull the cookies out the fridge and bake for 10 minutes.
• When done place the cookies on a wire rack to cool off.

Royal Icing Instructions

• Crack your eggs then separate the yolk from the whites. Place the whites in a large mixing bowl.
  2 Whole Egg Whites
• Beat the egg whites with a mixer till they become fluffy/foamy, now add Vanilla Extract.
  2 tsp Vanilla Extract
• Add confectioners sugar & rream of tartar a little at a time, do not dump all the sugar in at once. Beat on medium high for 10 minutes.
  1 tsp Cream of Tartar, 4 cups Powdered Sugar
• Beat till the icing is smooth shiny and stiff peaks form.
• Next place your icing in piping bags or a Ziploc bag, cut a micro hole in the end of the the bag to decorate.

Keyword dessert, Gut Friendly, Sourdough

These Sourdough Sugar Cookies are absolutely delicious no one would be able to tell their made with sourdough discard!  If you’re looking for party favors or just a simple sugar cookie for your family this is it! I can’t wait to hear what you think. Bon Appetit friends!