Sourdough Sugar Cookies

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.

Course Dessert

Cuisine American

Prep Time 35

Cook Time 10

Chill Time 1

Total Time 1 45

Servings cookies

Calories 170kcal

Author Ashley Petrie, RDN, LDN

Equipment

Kitchen scale (optional, but recommended)
Hand mixer or stand mixer
Parchment paper
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.

Nutrition

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