Sourdough Sugar Cookies

These sourdough sugar cookies are perfect for celebrations, potlucks, or Christmas cookies for the holiday season!

5 from 1 vote

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Course: Dessert, Dessert Recipes, Sourdough, Sourdough Desserts, Sourdough Discard, Sourdough Recipes

Cuisine: American

Prep Time: 15

Cook Time: 11

Fermenting time: 12

Total Time: 12 26

Servings: cookies

Calories: 73kcal

Author: Dorothy Bigelow

Ingredients

▢ ½ cup unsalted butter softened (113g)
▢ ¾ cup granulated sugar (150g)
▢ 1 large egg (50 grams)
▢ 1 teaspoon vanilla extract (6 grams)
▢ ½ cup sourdough starter or discard* 100% hydration (120 grams)
▢ 2 ¼ cups all-purpose flour (270g)
▢ ½ teaspoon baking powder (2.5 grams)
▢ ¼ teaspoon baking soda (1.2 grams)
▢ ½ teaspoon sea salt (3 grams)

US Customary - Metric

Instructions

Cook Mode

In a large mixing bowl, cream together the butter and sugar until light and fluffy (2-3 minutes). This can be done with a stand mixer using the paddle attachment, an electric hand mixer, or by hand (you’ll need to use those muscles!).
Add the egg, vanilla, and sourdough starter and mix until smooth and well combined.
Combine the dry ingredients in a bowl: flour, baking powder, baking soda, and salt.
Add the dry ingredients to the wet ingredients, and stir by hand just until combined (you do not want to overwork the dough).
Bring the dough together into a solid mass and shape it into a log or rectangle. Wrap it tightly with plastic wrap or parchment paper (using several layers) and transfer it to the refrigerator.
Chill the dough for at least 30 minutes, but longer is better. Our recommended cold fermentation period is 12 hours to 2 days (see notes** for a breakdown of how short or how long you can ferment the dough).
When you’re ready to bake, preheat the oven to 350°F (175 °C) and line a cookie sheet with parchment paper. Set aside.
Working in batches (leaving the dough in the refrigerator between batches to keep it chilled), roll the dough on a lightly floured surface. It should be about ¼” thick (0.6cm). Using a cookie cutter, cut the dough into shapes or rounds (we used a 3” (7.6cm) round cookie cutter, but various shapes and sizes can be used. Note: Keep an eye on the edges, especially for smaller cookies.
Place the cut-out cookies on the prepared baking sheet. Bake for 9-11 minutes, or until the edges are set, but not browned.
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack and cool completely before icing.
Repeat with the remaining dough, working in batches until all of the cookies are baked.
Once the cookies are cooled, add your favorite glaze, frosting, sprinkles, etc.

Notes

*Sourdough starter or discard? You can use either sourdough discard or active sourdough starter for this recipe. If using an active starter, be sure to stir it down first to release the bubbles and reduce the volume.

**How long should I ferment the sugar cookie dough? We tested MANY options for chilling (cold fermentation) time. We found that the best flavor was around 2 days, but cookies made from shorter (or longer) fermentation times were still delicious. The absolute minimum is 30 minutes, and the maximum is 4 days. The sweet spot is 12 hours up to 2 days for both flavor and texture.

Storing cookies: Undecorated cookies can be stored in an airtight container at room temperature for up to 5 days. Decorated cookies (unless using a dairy-based frosting like buttercream) can be stored for up to 3-4 days. Store decorated cookies in a single layer in an airtight container. For longer storage, store cookies in the refrigerator (up to 1 week) or in the freezer (up to 3 months).

Can I freeze the unbaked dough? If you would like to prepare the dough and bake it later, you can absolutely do that! Wrap the dough tightly, place it in a freezer bag, and freeze for up to 3 months. Thaw overnight in the fridge before rolling.

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