Perfect Soft Sourdough Sugar Cookies Recipe

This is the absolute best sourdough discard sugar drop cookie recipe!  These soft sugar cookies are made with sourdough starter but don’t need to long ferment so they can be ready in no time!

These Sourdough Sugar Drop Cookies are a favorite in my house!  You get all the rich depth in flavor from the sourdough starter without the sour taste.

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Why You’ll Love This Recipe

• Making cookies is a delicious way to use up extra sourdough starter discard.  This sugar cookie recipe isn’t sour though, it’s sweet!
• These cookies can be topped with a simple powdered sugar glaze and sprinkles if you want to make them fun and pretty! Royal icing is also a great option. 

Spend a spring day with me baking some of these cookies for my kids before we set out for daily chores!

What You’ll Need

COOKIE DOUGH INGREDIENTS

• 1 cup (225g) of browned, unsalted butter
• 2.5 cups (500g) of sugar
• 3 egg yolks (about 34 grams each)
• 3/4 cup (180g) of sourdough starter
• 1 teaspoon (5g) of vanilla extract
• 2.5 cups (310g) all-purpose flour
• 1/2 teaspoon (3g) of salt
• 1 teaspoon (5g) of baking soda

TOOLS

• Large Bowl or Stand Mixer with Paddle Attachment
• Cookie Sheet
• Parchment Paper
• Wooden Spoon or Cookie Scoop
• Wire Rack
• (optional if you prefer weighing ingredients) Kitchen Scale
• (optional if using a bowl) electric mixer

Step-By-Step Instructions

Preheat the oven to 350F and line 2 baking sheets with parchment paper.

Make the Cookie Dough

Brown the butter on medium-low heat until brown flecks appear.  Remove from heat and allow the browned butter to cool for 5 minutes.

In a medium bowl, whisk together the dry ingredients – flour, salt, and baking soda.  Set aside.

In a large bowl or bowl of a stand mixer, whisk or mix using a hand mixer browned butter and sugar together for 2 minutes at medium speed.  Add the egg yolks, sourdough starter, and vanilla and mix well.

Add the dry ingredients to the wet ingredients and mix at low speed.

Bake the Cookies

Spoon the dough into cookie dough balls and place them onto prepared baking sheet lined with parchment paper. Use the back of a spoon to flatten it to 1/4” thick circles, or roll the dough into balls and flatten it before baking.

Bake at 350F in the preheated oven for 10 minutes or until the cookies have crisp edges and are golden brown.  After baking, while the cookies are still on the baking sheet, lightly dust them with powdered white sugar.

Set the cookies on a cooling rack to cool before serving.

FAQ

• Do I have to use sourdough discard or can I use active starter in sourdough sugar cookies?
  • You can use either.  This cookie recipe does not need togo through the fermentation process, because it includes baking powder and baking soda which will do the leavening.  You can ferment the dough in the fridge overnight or for a few days if you want the slight tang of the sourdough flavor.
• Do I have to brown the butter to make sourdough cookies?
  • Yes. If you want soft cookies that are chewy.  If you don’t mind a cake like consistency, you can skip browning the butter.  Browned butter will not only result in a better texture, but also better depth of flavor.
• Can I make sourdough sugar cookie dough in advance?
  • Yes.  You can make this cookie dough in advance.  Store it in the refrigerator in an airtight container for up to 5 days before baking.
• Can I freeze sourdough sugar cookie dough?
  • Yes, you can freeze this cookie dough.  Roll into a log for easy cutting and baking, then wrap with plastic wrap and store for up to 3 months.  Or, freeze in any airtight container for up to 3 months.

Tips

• Don’t over-mix the dough. Over-mixing will result in cookies that are dense, tough, and dry.  For chewy cookies, mix until dough is just combined.
• Don’t over-bake.  These cookies are best with a soft center and a chewy texture.  Remove them from the oven when the edges are just set, the middles will still be a bit gooey and set as they cool for best results.
• For Italian Sugar Cookies, skip browning the butter and use whole eggs.  Don’t flatten the dough before baking, just drop it by the spoonful or with a cookie scoop onto the baking sheet.

Storage

Store the cookies in an airtight container at room temperature for 3-4 days, in the fridge for one week, or in the freezer for up to 3 months. 

More Sourdough Cookies

Sourdough Chocolate Chip Cookies

Sourdough Discard Iced Oatmeal Cookies Recipe

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