Sourdough Shortbread Cookies

5 from 1 vote

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.

Course Dessert

Cuisine American, English

Prep Time 15

Cook Time 15

Chill Time 1

Total Time 1 30

Servings 2-inch round cookies

Calories 63kcal

Author Ashley Petrie, RDN, LDN

Equipment

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.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.