Sourdough Discard Shortbread
Buttery, crisp, and delightfully tangy, this slice-and-bake sourdough discard shortbread recipe uses up your unfed starter in the most delicious way. With just a handful of pantry staples and no rolling pin required, these tender cookies are the perfect treat for tea time or homemade gifts.
Equipment
- Stand mixer or hand mixer - with paddle attachment
- Large mixing bowl
- Rubber spatula
- Plastic wrap
- Sharp chef's knife
- Baking sheets - 2
- Parchment paper or silicone baking mats
- Cooling rack
- Measuring cups and spoons or kitchen scale - scale recommended for accuracy
Ingredients
- 1 cup unsalted butter - 226g, 2 sticks, softened to room temperature
- 3/4 cup powdered sugar - 90g, sifted
- 1/2 cup sourdough discard - 120g, at room temperature, unfed, 100% hydration
- 1 tsp pure vanilla extract
- 2 cups all-purpose flour - 240g
- 1/4 cup cornstarch - 30g
- 1/2 tsp fine sea salt
- 2 tbsp raw or coarse sugar - optional, for rolling the log before slicing
Instructions
- Bring butter and discard to room temperature for at least 1 hour. Cream softened butter and sifted powdered sugar on medium-high for 3–5 minutes until light and fluffy.
- Add sourdough discard and vanilla extract; mix on medium until fully combined, about 1 minute.
- Whisk together all-purpose flour, cornstarch, and salt in a separate bowl. Gradually add to butter mixture on low speed, mixing just until a soft dough forms.
- Shape dough into a 2-inch diameter log on plastic wrap, rolling in coarse sugar if desired. Wrap tightly and refrigerate for at least 1 hour or up to 3 days.
- Preheat oven to 325°F and line baking sheets with parchment. Slice chilled log into 1/4-inch rounds and place 1 inch apart on sheets.
- Bake for 18–22 minutes until edges are lightly golden and centers are set. Cool on pans for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use room temperature butter and discard for best creaming results; cold ingredients can cause the dough to break.
- Do not skip the cornstarch; it's the key to an ultra-tender, melt-in-your-mouth crumb.
- Chill the dough for at least 1 hour; overnight chilling deepens the sourdough flavor and makes slicing easier.
- Use a sharp knife to slice clean rounds; a dull knife will squash the log and create uneven cookies.
- Bake until pale with just golden edges; over-baking will make the cookies dry and crisp instead of buttery and tender.
- Weigh your flour for the most consistent results; scooping can compact flour and alter the texture.
- Store baked cookies in an airtight container at room temperature for up to 10 days.
- Freeze unbaked dough logs for up to 3 months; slice and bake from frozen, adding 2–3 extra minutes.
- For variation, add lemon zest, dried lavender, chopped rosemary, chocolate, or espresso powder.
- Dip cooled cookies in melted chocolate for a more indulgent treat or sprinkle with flaky sea salt before baking.