Sourdough Sugar Cookies

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My kids and I had a blast making sourdough sugar cookies this past week. It is a fun activity to do around the holidays. Typically, I keep sweets to once a month, but around Christmas time I am a little more relaxed about it. These cookies are made with whole food ingredients including: honey, einkorn flour (you can use any flour), coconut sugar, and cinnamon.

My oldest daughter is always enthusiastic about helping me cook and bake. She helped me mix, roll, and cut the cookies, and she even had a little extra dough to play with. My youngest daughter is happy to just lick the empty honey jar and eat the spare dough. I think its a great learning experience to have kids in the kitchen with you because its teaching them skills that they will use later in life.

These cookies are perfectly light and fluffy with a light sweetness that isn't too overpowering. I know they are called sugar cookies for a reason, but I personally don't feel well when eating straight sugar.

Flour

I make all my sourdough recipes with einkorn flour, but you can adapt the recipe for other types of flours. Einkorn is a lower hydration flour. This means that if you are making this recipe with all purpose flour or modern wheat, you will not need the 4 cups of flour that this recipe calls for, you will need 3 cups of flour.

How Long Do Sourdough Sugar Cookies Last?

Not Long (to be honest)! Once the cookies are cool, you can store them in an airtight container for 3-5 days. After 3 days, they do become a little more firm. If you have extra cookies, you can freeze them.

If you want to freeze the cookies, make sure you freeze them across a flat surface. Once they are frozen, you can transfer them to another container (make sure to place pieces of parchment paper between the cookies if you stack them). To defrost, lay the cookies out on a flat surface and allow the cookies to come to room temperature. Once they are at room temperature, I would recommend warming them in a 325 degree F oven for 5-10 minutes.

Ingredients You Will Need:

1 cup fed sourdough starter

4 cups einkorn flour or 3 cups of all purpose or modern wheat

2 eggs

½ cup butter sliced

1 cup honey

1 tsp vanilla extract

1 tsp baking soda

extra flour for rolling out the dough

coconut sugar and cinnamon for sprinkling on top

How to Make Sourdough Sugar Cookies:

For all of my sourdough recipes, I use freshly milled, whole wheat einkorn flour and a starter with a 75% hydration ratio. If you are making this recipe with a different type of flour like all-purpose, the hydration amounts might be off. You will need to either increase the amount of liquid or reduce the amount of flour to achieve good results.

Preheat the oven to 350°F.

In a stand mixer or mixing bowl, mix together the flour and baking soda first.

Once the dry ingredients are combined, add in the butter, eggs, vanilla extract, sourdough starter, honey, and mix.

Remove your cookie dough from the bowl and place onto a flat, clean surface that is sprinkled with flour. At this point, you can also refrigerate the dough overnight if you want it to ferment longer.

Sprinkle more flour on top of the dough, then using a rolling pin, roll out your dough.

Using a cookie cutter or a cup, cut out your cookies and place them onto a cookie sheet lined with parchment paper.

Sprinkle the cookies with cinnamon and coconut sugar.

Bake the cookies for 20 minutes, then remove the cookies from the oven and allow them to cool on a drying rack for 10 minutes.

Once they are cool, you can add frosting (if desired) or enjoy as is.

If you make this recipe, be sure to leave me a star rating and a comment below. Share what you made and tag me on Instagram @keepingitholistic! For more scratch-made recipes and natural living tips, subscribe to my newsletter and follow me on YouTube and Instagram!

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