Sourdough Discard Sugar Cookies
These soft, buttery sugar cookies use sourdough discard for a tender texture and subtle tang that perfectly balances the sweetness. No chilling required, ready in under an hour, and perfect for cookie exchanges or freezing.
Equipment
- Stand mixer or hand mixer
- Large mixing bowl
- Medium mixing bowl
- Rimmed baking sheets - 2 large sheets
- Parchment paper or silicone baking mat
- Cookie scoop or tablespoon - for drop cookies
- Rolling Pin - if making cut-out cookies
- Cookie cutters - optional, for shaped cookies
- Wire cooling rack
- Measuring cups and measuring spoons
- Rubber spatula
Ingredients
- 2½ cups all-purpose flour - 315g, plus more for dusting
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp fine sea salt
- 1 cup unsalted butter - 226g, softened to room temperature
- 1 cup granulated sugar - 200g, plus extra for rolling
- ½ cup sourdough discard - 100g, unfed and at room temperature
- 1 large egg yolk - discard the white, or save for another use
- 2 tsp pure vanilla extract
- ½ tsp almond extract - optional but highly recommended
For Optional Frosting
- 1 cup powdered sugar - 120g
- 2-3 tbsp heavy cream or milk
- food coloring - of your choice, optional
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt until evenly combined. Set aside.
- In a large bowl, cream the softened butter and sugar with a mixer on medium speed for 3-4 minutes until pale and fluffy. Scrape down sides of bowl.
- Add the egg yolk, vanilla extract, and almond extract if using. Mix on low until combined, then beat on medium for 1 minute until smooth and creamy. Scrape down sides.
- Add the sourdough discard and mix on low until fully incorporated and the mixture is smooth and cohesive.
- Add the dry ingredients in two additions, mixing on low after each until just combined. Do not overmix. The dough should be soft and slightly tacky.
- For drop cookies, scoop 1.5 tablespoon portions, roll into balls, and optionally roll in extra granulated sugar. Place 2 inches apart on baking sheets.
- For cut-out cookies, roll dough to ¼-inch thickness on a lightly floured surface, cut shapes, and transfer to baking sheets with a spatula.
- Bake one sheet at a time for 10-12 minutes until edges are set and very lightly golden. Centers will look slightly underdone. Cool on pan for 5 minutes, then transfer to a wire rack to cool completely.
- If frosting, whisk powdered sugar with heavy cream or milk until smooth and drizzleable. Add food coloring if desired. Drizzle or spread over cooled cookies.
Notes
- Creaming time: Do not rush the creaming step. 3-4 minutes is essential for a light, soft cookie. Under-creamed butter yields dense, flat results.
- Butter temperature: Use room temperature butter that is soft but still cool to the touch. Cold butter won't cream properly; overly warm butter causes excessive spreading.
- Don't overbake: Cookies should look barely set in the center when pulled from the oven. They firm up as they cool on the hot pan.
- Measure flour correctly: Spoon flour into the measuring cup and level with a straight edge. Scooping directly compacts the flour and dries out the dough.
- Discard temperature: Room temperature discard incorporates more smoothly, but cold discard from the fridge works too. Mix a little longer to ensure even incorporation.
- Sticky dough: If dough is too sticky to handle, refrigerate for 20-30 minutes to firm up the butter instead of adding more flour.
- Storage: Store unfrosted cookies in an airtight container at room temperature for up to 5 days. Add a piece of bread to maintain softness.
- Freezing: Freeze baked, unfrosted cookies in a single layer for up to 3 months. Unbaked dough balls can also be frozen and baked from frozen, adding 2-3 minutes to baking time.
- Make ahead: Dough can be made up to 3 days ahead and refrigerated, tightly wrapped. Portion into balls and freeze for longer storage.
- Almond extract: Highly recommended for a warm, nostalgic flavor. If you don't have it, increase vanilla to 1 tablespoon.