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There’s something deeply comforting about a simple sugar cookie: soft in the center, lightly crisp around the edges, and just sweet enough to feel like home. These sourdough sugar cookies bring that same nostalgic charm, with the added depth and balance that only sourdough can provide.
Perfect for using up sourdough discard, this recipe creates cookies that are tender, flavorful, and easy enough for everyday baking. Whether you’re rolling them in sugar, dressing them up for the holidays, or enjoying one warm from the oven with a cup of coffee, these cookies belong in every sourdough baker’s kitchen.
Why Bake Sugar Cookies with Sourdough?
Sourdough isn’t just for bread. When used in cookies, it adds:
- A subtle tang that balances sweetness
- Extra moisture for soft, chewy texture
- Better digestibility through fermentation
- A practical way to use sourdough discard
These cookies don’t taste sour: just rich, buttery, and perfectly balanced.
Ingredients for Sourdough Sugar Cookies
- ½ cup butter, softened
- ¾ cup cane sugar (plus more for rolling, optional)
- 1 egg
- ½ cup sourdough discard (unfed is perfect)
- 1 teaspoon vanilla extract
- 1¾ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
How to Make Sourdough Sugar Cookies
1. Cream the Butter and Sugar
In a large bowl, cream together the butter and sugar until light and fluffy. This step creates the soft, tender texture we’re after.
2. Add Wet Ingredients
Mix in the egg, sourdough discard, and vanilla extract until fully combined.
3. Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
4. Make the Dough
Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms. Chill the dough for 30–60 minutes for best results.
5. Shape and Bake
Preheat oven to 350°F (175°C). Scoop or roll dough into balls, roll in sugar if desired, and place on a lined baking sheet.
Bake for 10–12 minutes, until edges are set and centers remain soft.
6. Cool and Enjoy
Let cookies cool on the pan for a few minutes before transferring to a wire rack.
Tips for Perfect Sourdough Sugar Cookies
- For softer cookies: slightly underbake and allow them to set as they cool
- For thicker cookies: chill dough longer before baking
- For cut-out cookies: chill dough well and roll slightly thicker
- For long fermentation: refrigerate dough overnight for deeper flavor
Storage & Freezing
- Store baked cookies in an airtight container for up to 5 days
- Freeze dough balls for up to 3 months and bake straight from frozen
- Baked cookies freeze beautifully for quick treats later
A Cozy Cookie for Every Season
These sourdough sugar cookies are proof that simple ingredients, made with care, create the most comforting results. Whether you’re baking for holidays, gifting from the heart, or just making use of extra sourdough discard, this recipe is one you’ll return to again and again.
From my rustic kitchen to yours—happy baking.
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 simple sourdough recipes & guidance, small-space gardening tips, and cozy, slow living inspiration, subscribe to my newsletter and follow me on YouTube and Instagram!
📖 Recipe
Soft & Chewy Sourdough Sugar Cookies (A cozy, old-fashioned treat made with sourdough discard)
Equipment
- 2 mixing bowl
Ingredients
- ½ cup butter softened
- ¾ cup cane sugar plus more for rolling, optional
- 1 egg
- ½ cup sourdough discard unfed is perfect
- 1 teaspoon vanilla extract
- 1¾ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
Instructions
Cream the Butter and Sugar
- In a large bowl, cream together the butter and sugar until light and fluffy. This step creates the soft, tender texture we’re after.
Add Wet Ingredients
- Mix in the egg, sourdough discard, and vanilla extract until fully combined.
Combine Dry Ingredients
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Make the Dough
- Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms. Chill the dough for 30–60 minutes for best results.
Shape and Bake
- Preheat oven to 350°F (175°C). Scoop or roll dough into balls, roll in sugar if desired, and place on a lined baking sheet.
- Bake for 10–12 minutes, until edges are set and centers remain soft.
Cool and Enjoy
- Let cookies cool on the pan for a few minutes before transferring to a wire rack
Notes
Tips for Perfect Sourdough Sugar Cookies
- For softer cookies: slightly underbake and allow them to set as they cool
- For thicker cookies: chill dough longer before baking
- For cut-out cookies: chill dough well and roll slightly thicker
- For long fermentation: refrigerate dough overnight for deeper flavor
[…] weeks the kids and I have been whipping up some fun holiday treats including gingerbread houses, sourdough sugar cookies, and raw milk eggnog of […]