Sourdough Sugar Cookies
Lightly sweet and fermented cookies that make a perfect holiday treat!
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Servings: 12 people
Calories: 317kcal
Pin Recipe
Equipment
- Cookie sheet
- Stand mixer or mixing bowl
- Rolling Pin
- Drying rack
- Cookie cutters (or you can use a cup)
Ingredients
- 1 cup fed sourdough starter
- 4 cups flour (see notes)
- 2 eggs
- ½ cup butter sliced
- 1 cup honey
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- extra flour for rolling out the dough
- coconut sugar and cinnamon for sprinkling on top
Instructions
- 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.
- 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.
Notes
If you are using einkorn flour, you will want to use 4 cups of flour. If you are using all purpose or a modern wheat, you will want to use 3 cups of flour.
If you want to ferment the cookies a little more, you can place the dough in the refridgator overnight and bake them the next day.
Nutrition
Calories: 317kcal | Carbohydrates: 55.2g | Protein: 5.4g | Fat: 8.8g | Saturated Fat: 5.2g | Cholesterol: 48mg | Sodium: 171mg | Potassium: 72mg | Fiber: 1.2g | Sugar: 23.4g | Calcium: 14mg | Iron: 2mg
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