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Perfect Soft Sourdough Sugar Cookies Recipe

sourdough sugar cookies

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

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

TOOLS

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

Tips

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. 

Perfect Soft Sourdough Sugar Sugar Cookies Recipe

Yield: 2 dozen cookies
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Perfectly soft and chewy sourdough sugar cookies that don't need to long ferment!

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

Instructions

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

Make the Cookie Dough

  1. Brown the butter on medium-low heat until brown flecks appear.  Remove from heat and allow the browned butter to cool for 5 minutes
  2. In a medium bowl, whisk together the dry ingredients - flour, salt, and baking soda.  Set aside.
  3. In a large bowl or bowl of a stand mixer, whisk/mix browned butter and sugar together for 2 minutes at medium speed.  Add the egg yolks, sourdough starter, and vanilla and mix well.
  4. Add the dry ingredients to the wet ingredients and mix.  
  5. Spoon the dough onto parchment paper lined baking sheets and 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.
  6. Bake at 350F in the preheated oven for 10 minutes or until the edges are golden brown.  After baking, while the cookies are still on the baking sheet, lightly dust them with powdered sugar.
  7. Set the cookies on a cooling rack to cool before serving.
Nutrition Information:
Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 74Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 24mgSodium: 66mgCarbohydrates: 13gFiber: 1gSugar: 1gProtein: 2g

Nutrition information is calculated automatically and isn't always accurate, especially calories.

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