Keeping a sourdough starter means you're always looking for sourdough discard recipes!
Today I'm sharing a recipe for sourdough discard sugar cookies. They have a delightful texture thanks to the interaction of the acidic starter and the leavening agents. I hope you enjoy them as much as my family does!
If you're on the lookout for sourdough and discard recipes, make sure to check out the additional recipes below:
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Ingredients:
- 1 cup shortening or shortening alternative such as coconut oil, leaf lard, or clarified butter. I personally don't use vegetable shortening.
- 1 ¼ cups granulated sugar
- ½ cup sourdough discard (fed within the past 24 hours)
- 2 tablespoon milk
- 1 ½ teaspoon vanilla extract
- 2 ½ cups plus 2 tablespoons all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
Supply List:
- Medium and large mixing bowls
- Hand mixer or stand mixer
- Measuring spoons and cups
- Silicone spatula
- Whisk
- Cookie scoop (1 tablespoon size)
- Baking sheet (I prefer stainless)
- Parchment paper (I use If You Care brand because it is unbleached and compostable)
- Cooling rack
- Glass or flat bottom cup
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How to make sourdough discard sugar cookies
1. Cream the shortening and sugar together until the mixture is light and fluffy. As I mentioned above, I use coconut oil or leaf lard, not vegetable shortening. Both add a light flavor to the cookies, but we're used to that.
2. Add in the sourdough discard, milk and vanilla extract. Keep mixing until the mixture is smooth.
3. In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
4. Add the dry mixture into the wet ingredients, mixing just until a soft dough forms. Do not overmix or the cookies may become tough.
5. Cover and refrigerate for at least 1 hour, or longer. Overnight works the best for flavor. This is an important step! I know you'll be tempted to skip it, but please don't.
6. After the dough has chilled, scoop 1 tablespoon size portions, roll into balls and then roll the ball in sugar, lightly coating.
Flatten gently with your palm or the bottom of a glass.
Damped your hand with water, if needed, to prevent sticking.
Place cookies on a parchment paper lined cookie sheet.
7. Bake at 350°F (175°C) for 9-11 minutes. The edges should look set, but the centers should remain soft.
8. Let the cookies sit on the baking sheet for a few minutes before moving them. They will firm up as they cool.
9. Enjoy your sourdough sugar cookies!
FAQs
Can I use an active sourdough starter instead of discard?
Yes, but it may change the flavor and texture slightly. Discard (unfed starter) is the best for a mild tang and consistent results.
Why do I need to chill the dough before baking?
Chilling will help prevent the cookies from spreading, deepen the flavor and create a chewier texture.
Can I use butter instead of shortening in this recipe?
Yes, you substitute 1:1 butter for shortening. However, I recommend using coconut oil, clarified butter, or leaf lard for more consistent results.
Why are my cookies spreading too much?
It could be that the dough wasn’t chilled long enough, too much liquid was added, or the baking sheet was warm when you added the cookie dough.
Because un-clarified butter has more water than a pure fat option, butter can also cause the cookies to spread out more.
Can I freeze the cookie dough?
Yes, freeze dough balls for up to 2-3 months. You can bake them straight from frozen, but you will need to add 1-2 minutes to your bake time.
If you want to bake straight from frozen, I recommend flattening the dough balls before placing them in the freezer.
How do I keep the cookies soft and chewy?
Don’t overbake the cookies, the centers should look slightly underdone, store in an airtight container and add a slice of bread to the container to retain moisture.
Baking Tips
Don’t overmix the dough. Mix just until combined to keep the cookies soft and chewy. If you overmix the dough, the cookies will be dense.
Measure the flour correctly. Spoon and level your flour instead of scooping to avoid adding too much flour. Too much flour can cause the cookies to be dry.
Use room temperature ingredients. This will help everything blend smoothly.
Use a cookie scoop to ensure the cookies are the same size and help bake them evenly.
If your sourdough discard is thin, add 1-2 tablespoons of flour if needed to keep the dough from being too soft.
Don't get starter on your phone! Print the recipe using the recipe card below:
Sourdough Discard Sugar Cookies
These sugar cookies are a delightfully different way to use your sourdough discard!
Ingredients
- 1 cup shortening or shortening alternative such as coconut oil, leaf lard, or clarified butter. I personally don't use vegetable shortening.
- 1 ¼ cups granulated sugar
- ½ cup sourdough discard (fed within the past 24 hours)
- 2 tablespoon milk
- 1 ½ teaspoon vanilla extract
- 2 ½ cups plus 2 tablespoons all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
Instructions
1. Cream the shortening and sugar together until the mixture is light and fluffy. As I mentioned above, I use coconut oil or leaf lard, not vegetable shortening. Both add a light flavor to the cookies, but we're used to that.
2. Add in the sourdough discard, milk and vanilla extract. Keep mixing until the mixture is smooth.
3. In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
4. Add the dry mixture into the wet ingredients, mixing just until a soft dough forms. Do not overmix or the cookies may become tough.
5. Cover and refrigerate for at least 1 hour, or longer. Overnight works the best for flavor. This is an important step! I know you'll be tempted to skip it, but please don't.
6. After the dough has chilled, scoop 1 tablespoon size portions, roll into balls and then roll the ball in sugar, lightly coating. Flatten gently with your palm or the bottom of a glass.
Damped your hand with water, if needed, to prevent sticking.
Place cookies on a parchment paper lined cookie sheet.
7. Bake at 350°F (175°C) for 9-11 minutes. The edges should look set, but the centers should remain soft.
8. Let the cookies sit on the baking sheet for a few minutes before moving them. They will firm up as they cool.
9. Enjoy your sourdough sugar cookies!
I hope you enjoy these sourdough discard sugar cookies! Check out the posts below for more sourdough recipes:
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