These Sourdough Sugar Cookies are soft and chewy with a subtle sourdough flavor. Made with sourdough discard and brown butter, they can be frosted and decorated to celebrate any occasion.
Remember those incredibly soft and sweet sugar cookies you see in every grocery store bakery section? They're always perfectly frosted and decorated to match the season or upcoming holiday.
As a kid, I loved those cookies and would always ask for them whenever we went to the store. So, when I started testing this sourdough discard sugar cookie recipe, they were exactly what I had in mind.
These sourdough sugar cookies have a special tangy flavor from the sourdough discard. Browning the butter adds depth and makes them soft and chewy. You can bake them like regular cookies or use a cookie cutter to cut them into fun shapes. And don't forget frosting and decorating - the best part!
Today, I’m walking you through how to make old-fashioned sourdough sugar cookies, including which ingredients to use, tips for success, and fun ideas for decorating them to match any occasion.
Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.
Ingredients Notes
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Sourdough Discard- This recipe uses 100% hydration sourdough starter discard, which adds moisture and flavor to the cookies. You can use either discard or active sourdough starter. New to sourdough? Check out my post on making sourdough starter from scratch.
- All-Purpose Flour- Use a kitchen scale to weigh the flour in grams for best results. Alternatively, spoon it into a measuring cup and level it off. Overpacking the flour in a measuring cup can lead to dense, dry cookies.
- Cornstarch- Helps create a more tender, softer texture in the sugar cookies.
- Baking Powder + Baking Soda- Helps the cookies rise and contributes to their soft texture.
- Kosher Salt- Enhances the flavor of the cookies and balances the sweetness of the sugar, especially if frosted.
- Unsalted Butter- Browning the butter removes its water content to balance the moisture added from the sourdough discard. It also gives the cookies a more complex flavor and chewier texture.
- Granulated Sugar- Sugar adds sweetness and helps create a tender texture in the cookies. Creaming it with the brown butter adds air to the dough, making the cookies lighter.
- Egg Yolk- Using only the yolk removes excess liquid from egg whites, offsetting the moisture added by the sourdough discard.
- Greek Yogurt- Adds moisture and tanginess to the sourdough cookies while also contributing to their soft texture.
- Vanilla Extract- Adds a hint of vanilla flavor to the cookies. Experiment with different extracts for unique flavor variations.
Tips for Success
- Measure using a food scale. For best results, use a food scale when measuring ingredients, especially flour. Over-measuring flour can lead to dry cookies. If you don't have a scale, spoon the flour into the measuring cup and level it off.
- Brown the butter carefully. Cook the butter until it turns golden and smells nutty. Once ready, immediately pour it into a separate bowl to prevent it from continuing to cook in the pot.
- Don't skip chilling the dough. Chill the dough for at least an hour before baking to make shaping easier and prevent excessive spreading during baking.
- Cool completely before frosting. Let the cookies cool completely before frosting to prevent the buttercream from melting.
Here is how to make soft sourdough discard sugar cookies.
Step 1: Brown the butter. In a small saucepan, brown the butter over medium-low heat until it turns a rich amber color and develops a nutty aroma. Remove from heat and immediately transfer to a small bowl. Let the brown butter cool until it solidifies. You can speed up the cooling process by refrigerating the bowl or placing it over another bowl filled with ice and stirring.
Step 2: Mix the dry ingredients. In a small bowl, combine the flour, cornstarch, baking powder, baking soda, and salt. Set aside.
Step 3: Cream together butter and sugar. In a large mixing bowl, combine the cooled brown butter and granulated sugar. Use a hand mixer or stand mixer to cream them together until well combined.
Step 4: Add remaining wet ingredients. Add the egg yolk to the butter-sugar mixture and beat until fully incorporated. Then, mix in the sourdough discard, Greek yogurt, and vanilla extract until smooth.
Step 5: Make cookie dough. Gradually add the dry ingredients to the wet ingredients, mixing until a thick cookie dough forms.
Step 6: Chill the dough. Cover the cookie dough and refrigerate it for at least one hour or up to four days.
Step 7: Preheat the oven. About 20 minutes before the cookie dough is done chilling, preheat the oven to 375°F and line a baking sheet with parchment paper.
Step 8: Form cookie dough balls. Roll heaping tablespoon-sized portions of the chilled cookie dough into balls and place them on the prepared baking sheet, leaving 2 inches of space between each ball. Flatten the cookie dough balls slightly to help them spread. Alternatively, roll the dough out and cut it using a cookie cutter (see notes).
Step 9: Bake the cookies. Bake the cookies for 8-9 minutes, or until the tops are crackly and the bottoms are golden brown.
Step 10: Cool and enjoy. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Prepare the Buttercream Frosting (optional)
In a large mixing bowl, cream softened butter until smooth, gradually adding powdered sugar until creamy. Mix in vanilla extract and salt, adjusting consistency with heavy cream as needed. Once cookies are cooled, frost with prepared buttercream and decorate as desired.
Decorating Ideas
- Sprinkles, Colored Sugar, Edible Glitter
- Mini Chocolate Chips
- Candy- M&M's, jelly beans, mini chocolate eggs, candy corn, crushed candy cane - perfect for celebrating various holidays!
- Shredded Coconut
- Chopped Nuts
- Edible Flowers
🍪 To Make Cut-Out Sourdough Sugar Cookies: Prepare and chill the dough for at least one hour. Roll out on a floured surface to ⅛" to ¼" thick, cut with a cookie cutter, and bake at 375°F for 5 minutes for thin cookies or 8 minutes for thicker ones. The number of cookies depends on cutter size and dough thickness. Thicker cookies are softer, while thinner ones are crispier.
How to Store
Cookie Dough
- Refrigerator- According to the USDA, homemade cookie dough can be stored in an airtight container in the fridge for up to 4 days.
- Freezer- Freeze homemade sugar cookie dough for up to 2 months. I recommend flash-freezing dough balls on a parchment-lined sheet and then storing them in a freezer-safe container.
Baked Cookies
- Room Temperature- Store unfrosted sourdough discard sugar cookies in an airtight container at room temperature for up to one week.
- Refrigerator- If your cookies are frosted, store them in an airtight container in the refrigerator for up to one week to prevent the buttercream from melting. Store them in a single layer or separated by parchment paper to prevent sticking.
- Freezer- For longer storage, freeze cookies on a baking sheet until solid, then transfer to a freezer-safe bag or container. Store in the freezer for 8-12 months. Thaw at room temperature.
Frequently Asked Questions
Yes, you can use active sourdough starter in place of discard. However, keep in mind that using discard adds a more pronounced sourdough flavor to the cookies.
To long ferment these sourdough sugar cookies, cover and refrigerate the dough for up to 4 days before baking. This will intensify the sourdough flavor and break down some of the sugars and starches in the dough.
Yes, absolutely! These sourdough sugar cookies can be rolled out and cut into shapes using cookie cutters. Just make sure to chill the dough before rolling it out to ensure it holds its shape well during baking. Once cut, carefully transfer the shapes to a parchment-lined baking sheet and bake. See recipe card notes for more detailed instructions.
Are you tired of watching your sourdough discard go to waste?
It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!
Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.
No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.
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
- Kitchen scale (optional, but recommended)
- Hand mixer or stand mixer
- Wooden rolling pin (optional)
- Cookie cutters (optional)
Ingredients
For the Cookies
- ½ cup (113 grams or 1 stick) unsalted butter
- 1 ¾ cups (220 grams) all-purpose flour
- 1 tablespoon (8 grams) cornstarch
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 cup (200 grams) granulated sugar
- 1 large (18 grams) egg yolk
- ½ cup (100 grams) sourdough starter discard
- ¼ cup (56 grams) plain Greek yogurt
- 2 teaspoons vanilla extract
- 2-3 tablespoons sprinkles optional mix-in for holiday-themed sugar cookies
For the Buttercream Frosting (optional)
- 4 tablespoons (57 grams or ½ stick) unsalted butter softened
- 2 cups (227 grams) powdered sugar
- 1 teaspoon vanilla extract
- ⅛ teaspoon kosher salt
- 1 tablespoon heavy cream or enough to achieve desired consistency
Instructions
Make the Sugar Cookies
- In a small saucepan, brown the butter over medium-low heat until it turns a rich amber color and develops a nutty aroma. Remove from heat and immediately transfer to a small bowl. Let the brown butter cool until it solidifies. You can speed up the cooling process by refrigerating the bowl or placing it over another bowl filled with ice and stirring.½ cup (113 grams or 1 stick) unsalted butter
- In a small bowl, combine the flour, cornstarch, baking powder, baking soda, and salt. Set aside.1 ¾ cups (220 grams) all-purpose flour, 1 tablespoon (8 grams) cornstarch, ½ teaspoon baking powder, ¼ teaspoon baking soda, ¼ teaspoon kosher salt
- In a large mixing bowl, combine the cooled brown butter and granulated sugar. Use a hand mixer or stand mixer to cream them together until well combined.1 cup (200 grams) granulated sugar
- Add the egg yolk to the butter-sugar mixture and beat until fully incorporated. Then, mix in the sourdough discard, Greek yogurt, and vanilla extract until smooth.1 large (18 grams) egg yolk, ½ cup (100 grams) sourdough starter discard, ¼ cup (56 grams) plain Greek yogurt, 2 teaspoons vanilla extract
- Gradually add the dry ingredients to the wet ingredients, mixing until a thick cookie dough forms.
- Cover the cookie dough and refrigerate it for at least one hour or up to four days.
- About 20 minutes before the cookie dough is done chilling, preheat the oven to 375°F and line a baking sheet with parchment paper.
- Roll heaping tablespoon-sized portions of the chilled cookie dough into balls and place them on the prepared baking sheet, leaving 2 inches of space between each ball. Flatten the cookie dough balls slightly to help them spread. Alternatively, roll the dough out and cut it using a cookie cutter (see notes).
- Bake the cookies for 8-9 minutes, or until the tops are crackly and the bottoms are golden brown.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Prepare the Buttercream Frosting (optional)
- In a large mixing bowl, beat the softened butter until smooth using a hand mixer or stand mixer.4 tablespoons (57 grams or ½ stick) unsalted butter
- Gradually add the powdered sugar, beating well after each addition, until smooth and creamy. Mix in the vanilla extract and salt.2 cups (227 grams) powdered sugar, 1 teaspoon vanilla extract, ⅛ teaspoon kosher salt
- If needed, add heavy cream a little at a time until you achieve the desired frosting consistency.1 tablespoon heavy cream
- Once the cookies are completely cooled, frost them with the prepared buttercream frosting and decorate as desired.
Notes
- Quick Tip: Weight ingredients using a food scale for best results.
- Storage: You can store homemade cookie dough in the refrigerator for up to 4 days or freeze it for up to 2 months. Baked cookies can be kept at room temperature (or in the refrigerator for frosted cookies) for up to one week. Freeze baked cookies for 8-12 months.
- To Make Cut-Out Sourdough Sugar Cookies: Prepare and chill the dough for at least one hour. Roll out on a floured surface to ⅛" to ¼" thick, cut with a cookie cutter, and bake at 375°F for 5 minutes for thin cookies or 8 minutes for thicker ones. The number of cookies depends on cutter size and dough thickness. Thicker cookies are softer, while thinner ones are crispier.
Autumn says
Is it ok to use regular nonfat yogurt instead of greek yogurt?
Ashley Petrie, RDN, LDN says
Hi Autumn - sorry for the delay! Regular nonfat yogurt has more liquid than Greek yogurt, so it could make the dough a bit too soft and affect the texture of the cookies. If that’s all you have, you could try straining it a bit first to thicken it up — but for best results, I’d recommend sticking with Greek yogurt if you can. Let me know how it goes! 🙂