These Sourdough Shortbread Cookies are buttery and lightly sweetened with a deliciously crispy, melt-in-your-mouth texture. Made with just six ingredients, including sourdough discard, they’re the perfect Christmas cookies to enjoy with a cup of tea or coffee.
I didn’t realize how much I loved shortbread cookies until I started making these sourdough ones for the blog. Even though I bake a lot of sweet treats, I’m not a huge fan of super sweet desserts. I always try to cut down on the sugar in my recipes whenever I can.
I love these sourdough discard shortbread cookies because they’re not meant to be overly sweet.
Shortbread is all about the buttery flavor and that crisp, melt-in-your-mouth texture. Adding sourdough discard gives these classic Christmas cookies a unique flavor that I really enjoy. They’re perfect for pairing with a warm cup of tea or coffee on a chilly winter morning during the holiday season.
This recipe is also a great starting point for getting creative, especially for Christmas. You can use cookie cutters to make fun shapes, dip them in chocolate, and sprinkle them with dried fruit or chopped nuts. They make a beautiful gift or a lovely centerpiece for your dessert table.
I hope you give them a try and enjoy them as much as I do!
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Ingredients & Substitutions
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Sourdough Discard- The sourdough discard adds a unique, tangy flavor to these shortbread cookies. Of course, it’s also just a great way to use your extra starter, so nothing goes to waste.
- Butter- Butter is what makes shortbread cookies so rich and delicious. Make sure it’s softened before you start so it mixes easily with the sugar.
- Powdered Sugar- Powdered sugar is used in shortbread cookies for a soft, tender, melt-in-your-mouth texture. These cookies are not meant to be too sweet, which is why there’s only ¾ cup of powdered sugar in the dough. They’re perfect for those who prefer a less sugary treat.
- All-Purpose Flour- It's best to weigh the flour with a scale. However, if you’re using cups, spoon it into the cup and level it off to avoid using too much.
- Vanilla Extract- A little vanilla adds warmth and rounds out the flavor of the cookies.
- Kosher Salt- I use Diamond Crystal Kosher Salt. You may want to use a little less if you’re using a different type (like table salt or Morton’s).
Tips for Success
- Measure ingredients accurately. Weigh your flour and sugar with a kitchen scale for the most accurate results. Using too much flour and sugar can affect the final texture of the cookies.
- Use room temperature butter. Leave the butter on the counter for about one hour before making the dough to ensure it's softened to room temperature for easier creaming with sugar.
- Chill the dough. Chilling the dough is key! It helps the cookies hold their shape and makes the dough easier to slice or roll out.
- Dock the cookies. Poking holes in the cookies with a fork or skewer (known as docking) helps keep them from puffing up and gives them a nice, crisp texture.
- Get creative. This sourdough shortbread cookie recipe is the perfect base for creativity. You can use fun cookie cutters, dip the cookies in chocolate, and add a sprinkle of coarse sugar, chopped nuts, or dried fruit.
Here is how to make shortbread cookies with sourdough discard.
Step 1: Cream butter and sugar. In a large mixing bowl, use a hand mixer or stand mixer to beat the softened butter and powdered sugar together until the mixture is smooth and creamy.
Step 2: Add wet ingredients. Add the sourdough discard and vanilla extract to the bowl, mixing until fully combined.
Step 3: Mix in dry ingredients. Add the flour and kosher salt to the mixture. Beat together until a thick dough forms and no dry flour remains.
Step 4: Shape and chill dough. Lay a piece of plastic wrap on your counter. Transfer the dough to the center of the wrap and use the wrap to shape the dough into a log or disc. The size of the log will determine how big your cookies will be (mine was about 2 inches in diameter). If using cookie cutters, you can shape the dough into a disc for rolling out instead. Wrap the dough tightly and refrigerate for at least 1 hour, or up to 2 days, to firm it up.
Step 5: Preheat oven. When ready to bake, preheat the oven to 350℉ and line a baking sheet with parchment paper.
Step 6: Cut cookie dough. If you shaped the dough into a log, unwrap it and cut it into ¼-inch thick slices with a sharp knife. If using cookie cutters, roll the dough out on a lightly floured surface to about ¼-inch thick, and use the cookie cutters to create your desired shapes. Re-roll any scraps to cut out additional cookies. Use a fork or skewer to dock each cookie, which helps prevent them from puffing up too much while baking and adds a decorative touch.
Step 7: Bake cookies. Transfer the cookies to the prepared baking sheet, leaving about an inch of space between each one. Bake in the preheated oven for 15-17 minutes, or until the edges are deeply golden brown and the tops are just starting to brown.
Step 8: Cool. Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. The cookies will continue to crisp up as they cool.
How to Store
Store sourdough shortbread cookies in an airtight container for 5-7 days at room temperature.
For longer storage, freeze cookies for up to 3 months. Thaw at room temperature.
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Let's Connect!
Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].
📖 Recipe
Equipment
- Hand mixer or stand mixer
- Rolling Pin optional
- Cookie cutters optional
Ingredients
- 1 cup (226 grams, 2 sticks) unsalted butter softened
- ¾ cup (90 grams) powdered sugar
- ½ cup (100 grams) sourdough starter discard
- 1 teaspoon vanilla extract
- 2 cups (240 grams) all-purpose flour
- ½ teaspoon Diamond Crystal Kosher Salt
Instructions
- In a large mixing bowl, use a hand mixer or stand mixer to beat the softened butter and powdered sugar together until the mixture is smooth and creamy.1 cup (226 grams, 2 sticks) unsalted butter, ¾ cup (90 grams) powdered sugar
- Add the sourdough discard and vanilla extract to the bowl, mixing until fully combined.½ cup (100 grams) sourdough starter discard, 1 teaspoon vanilla extract
- Add the flour and kosher salt to the mixture. Beat together until a thick dough forms and no dry flour remains.2 cups (240 grams) all-purpose flour, ½ teaspoon Diamond Crystal Kosher Salt
- Lay a piece of plastic wrap on your counter. Transfer the dough to the center of the wrap and use the wrap to shape the dough into a log or disc. The size of the log will determine how big your cookies will be (mine was about 2 inches in diameter). If using cookie cutters, you can shape the dough into a disc for rolling out instead. Wrap the dough tightly and refrigerate for at least 1 hour, or up to 2 days, to firm it up.
- When ready to bake, preheat the oven to 350℉ and line a baking sheet with parchment paper.
- If you shaped the dough into a log, unwrap it and cut it into ¼-inch thick slices with a sharp knife. If using cookie cutters, roll the dough out on a lightly floured surface to about ¼-inch thick, and use the cookie cutters to create your desired shapes. Re-roll any scraps to cut out additional cookies.
- Use a fork or skewer to dock each cookie, which helps prevent them from puffing up too much while baking and adds a decorative touch.
- Transfer the cookies to the prepared baking sheet, leaving about an inch of space between each one. Bake in the preheated oven for 15-17 minutes, or until the edges are deeply golden brown and the tops are just starting to brown.
- Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. The cookies will continue to crisp up as they cool.
Notes
- Storage: Store cookies in an airtight container for up to one week at room temperature or freeze for up to 3 months.
Viktoriya says
These are so dangerously tasty. My husband and I couldn't stop eating them. My husband said they taste like crunchy pancakes. I'm excited to try your other sourdough recipes. Thank you!
Ashley Petrie, RDN, LDN says
Hi Viktoriya! Thank you so much for the wonderful review. I'm so glad you and your husband enjoyed them! 🙂