Soft & Chewy Sourdough Sugar Cookies (A cozy, old-fashioned treat made with sourdough discard)
Soft and chewy sourdough sugar cookies made with sourdough discard. An easy, old-fashioned cookie recipe perfect for cozy baking and simple ingredients.
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Servings: 24 cookies
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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
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