Published: · Modified: by Hannah Dela Cruz · This post may contain affiliate links
Jump to Recipe Pin Recipe
With a rich buttery flavor and the perfect chewy texture, this Sourdough Discard Sugar Cookie will be your new go-to recipe. Sourdough discard adds a delicious tang that complements the sugary sweetness of these tender cookies. Enjoy fresh-baked cookies in less than 30 minutes from start to finish, without the need for chilling!
Sponsored by Go Bold With Butter: I'm truly grateful for your support of the brands that help make Make It Dough possible. I want to assure you that all the recommendations and opinions expressed are my own.
Simple but satisfying with a chewy center and sugar-crusted and crispy exterior, nothing beats a delicious sugar cookie. With no mix-ins or toppings, sugar cookies are all about their rich buttery flavor. That’s why I’m so excited to partner with Go Bold with Butter to share my secrets for making the perfect sugar cookies with you!
Butter is one of the purest foods you can enjoy and one of my absolute favorite ingredients. It’s what makes sourdough pie crusts flaky, sourdough brioche fluffy and what imparts the delicious flavor and texture to these sourdough sugar cookies!
Jump to:
- Why I love this recipe
- What could go wrong
- The Secret to Soft and Chewy Sugar Cookies
- Ideal Butter Consistency for Baking
- What you need
- Baking with sourdough discard
- Variations
- Step-by-step instructions
- Baker’s Tips:
- Make Ahead Instructions
- Recipe FAQs
- You may also like
- Sourdough Discard Sugar Cookie Recipe
Why I love this recipe
- Rich buttery flavor and sugar-crusted exterior.
- Makes chewy sugar cookies that won’t spread!
- Easy, one-bowl recipe.
- No chilling required - takes 30 minutes from start to finish.
- Sourdough discard imparts a tangy flavor that balances the sugary sweetness.
- Cookies stay soft and taste fresh for days
What could go wrong
While it may sound plain and simple, making a delicious soft and chewy sugar cookie is more challenging than it seems. A lot of sugar cookies turn out flat and melt into puddles as they bake. Adding sourdough discard complicates things further as it introduces added moisture to the dough leading them to spread.
The Secret to Soft and Chewy Sugar Cookies
The secret to delicious sugar cookies that won’t spread is getting the butter temperature just right.
Butter is a unique ingredient, in addition to imparting a rich delicious flavor to baked goods, it also influences the texture and structure of cookies. That's because butter can hold on to air when it's whipped, which adds lightness and helps cookies maintain their chewy texture. However, when butter becomes too warm, it struggles to retain air, and sugar cookies end up melting and spreading.
Ideal Butter Consistency for Baking
Melted butter is great for Sourdough Chocolate Chip Cookies, giving them a fudgier quality, but for the perfect sugar cookies make sure your butter is soft but cool.
- Butter should feel cool but shouldn’t snap when bent
- Measure between 60 to 65 F
- Should give slightly when pressed but shouldn’t feel greasy
Making sure your butter is at the right temperature means you don’t need to chill this cookie dough before baking, so you can have sugar cookies in 30 minutes from start to finish.
What you need
Butter: The secret to making chewy sugar cookies! Make sure your butter is soft but cool. It should measure between 60 to 65 F.
All-purpose flour: Do not substitute whole wheat flour in this recipe or your cookies may end up crumbly and dry.
Sourdough discard: Both active starter or sourdough discard will work for this recipe. Add 36 grams of water and 36 grams of flour to your dough if you don’t have a sourdough starter.
Egg yolks: Adds richness and binds the ingredients together. Leaving the egg whites out prevents too much moisture from being added to the dough.
Cane sugar: I prefer using organic cane sugar since it’s less processed and is produced using more sustainable methods. It can be substituted 1:1 for white sugar.
See the recipe card for detailed ingredient information.
TIP: Set your butter out at room temperature for 2 hours to soften. Don’t microwave or it will heat the butter up too much leading your cookies to spread.
Baking with sourdough discard
Sourdough discard imparts a tangy flavor that balances the sweetness of these sugar cookies. Since you are not using it to make bread, your sourdough starter does not need to be activated or fed for it to work. You can use your discard directly from the fridge.
Older discard will have a tangier, acidic flavor than freshly-fed sourdough starter. Both will work for this recipe, you’ll get a slightly different result but your cookies will still be delicious.
Love sourdough discard cookie recipes? Check out my favorite Sourdough Cookies Recipes!
Variations
- Add orange zest or lemon zest
- Substitute rosewater and add a pinch of cardamom
- Roll the dough in cinnamon sugar to make snickerdoodles
- Decorate your cookies with colorful sanding sugar
- Fold sprinkles into the dough for confetti cookies
- Drizzle glaze on top of the cookies
Step-by-step instructions
STEP 1: Mix the butter and sugar together until no lumps remain
STEP 2: Add in the egg yolks, discard and dry ingredients
TIP: Make sure your baking powder is still fresh before using it in this recipe. If you’re not sure, test a small amount with a drop of vinegar; if the mixture fizzes, the baking powder is suitable for use.
STEP 3: Portion out the cookie dough and roll in cane sugar
STEP 4: Bake at 350 for 12 to 14 minutes or the edges begin to brown
TIP: Avoid over baking your cookies to prevent them from hardening and drying out. The residual heat of the hot baking sheets will further bake the cookies, helping them maintain a soft and chewy texture.
Baker’s Tips:
- Sourdough discard and active starter will work for this recipe.
- Slice your butter into tablespoon-sized pieces to speed up softening.
- Use a large cookie scoop (3 tablespoon) to measure out even portions.
- The cookies will spread a bit, don’t overcrowd your baking sheet.
- Only bake 1 cookie sheet at a time.
- Don’t move your cookies right after they come out of the oven or they will break apart.
Make Ahead Instructions
You can make these cookies a few days in advance or store them for months in the freezer! Although chilling isn't required, they taste even better when you allow the flavors to develop in the fridge or bake from frozen.
How to store the dough in the refrigerator:
- Make the dough according to the instructions.
- Store mixing bowl, covered with plastic wrap for up to 3 days.
- Portion out the dough and bake at 350 for 14 minutes.
How to store the dough in the freezer:
- Make the dough according to instructions.
- Portion out the dough.
- Arrange the cookie dough balls in a single layer on a baking sheet (no need to space them out).
- Freeze the dough for at least 2 hours. Transfer the frozen cookie dough to a freezer bag.
How to bake frozen cookie dough:
- Roll the cookie dough in sugar.
- Arrange on a parchment lined baking sheet, spaced at least 2 inches apart.
- Bake at 350 F for 16 to 18 minutes.
Recipe FAQs
Can I use this recipe for cut-out cookies?
No, these cookies are too soft and won’t keep their shape if you use them for cut-out cookies.
Why did my cookies spread?
Your butter was too warm! Try chilling your dough for an hour before baking.
Can I freeze these cookies?
It’s best to freeze the cookie dough instead of the baked cookies.
You may also like
- Sourdough Discard Peanut Butter Cookies
- Chewy Sourdough Discard Oatmeal Cookies
- Homemade Peppermint Sourdough Biscotti
- Chewy Cranberry Oatmeal Sourdough Cookies
Did this recipe rise to the occasion?
⭐⭐⭐⭐⭐
We knead your feedback! Did our recipe impress your taste buds? Leave a star rating and write a review to help us create even better recipes.
I read all the comments and love hearing your feedback.
THANK YOU!
Sourdough Discard Sugar Cookie Recipe
Hannah Dela Cruz
Sourdough discard adds a delicious tang that complements the sugary sweetness of these Chewy Sourdough Sugar Cookies. Enjoy fresh-baked cookies in just 30 minutes, without the need for chilling!
5 from 1 vote
Print Recipe
Prep Time 10 minutes mins
Cook Time 14 minutes mins
Course Dessert
Cuisine American
Servings 18 cookies
Calories 237 kcal
Equipment
large cookies scoop
This section may contain affiliate links
Ingredients
Cookie Dough
- 226 grams butter cold and soft
- 250 grams cane sugar
- 2 egg yolks
- 75 grams sourdough discard
- 1 teaspoon vanilla extract
- 300 grams all-purpose flour
- 10 grams baking powder
- 6 grams salt
Coating
- 100 grams cane sugar
Click US Customary to view volume measurements
Instructions
Prep: Preheat the oven to 350 F. Line 3 baking sheets with parchment paper.
Make the dough: Combine the butter and sugar in a large bowl. Mix until no lumps remain.
226 grams butter, 250 grams cane sugar
Add the egg yolks one at a time. Stir in the sourdough discard and vanilla until fully incorporated.
2 egg yolks, 75 grams sourdough discard, 1 teaspoon vanilla extract
Fold the dry ingredients in until no traces of flour remain.
300 grams all-purpose flour, 10 grams baking powder, 6 grams salt
Portion out the dough: Divide the dough into 18 large even portions (about 3 tablespoons each).
Roll the dough in cane sugar and arrange them on your prepared baking sheet.
100 grams cane sugar
Arrange 6 portions of dough on each baking sheet, ensuring they are evenly spaced. Avoid overcrowding the cookies.
Bake: Bake for 12 to 14 minutes or until the edges begin to brown.
Bake on the middle rack and only 1 sheet at a time. Chill the other baking sheets while you wait.
Cool: Let the cookies cool and set completely on the hot baking sheet for 5 minutes before moving them to a wire rack.
Serve: These cookies taste best at room temperature and even better the day after they are baked.
Store: Store in an airtight container at room temperature for up to 5 days.
Tips
These recipes were developed and tested using grams for precise measurements. To increase your chances of success, I recommend investing in a kitchen scale. I've included rough volume estimates (in tablespoons and cups), but they might not be totally accurate.
Remember all ovens are unique, these recipes were tested in my oven which runs cooler than others. You might need to lower the temperature if your bake appears to be browning too quickly. Monitor your bake closely and make adjustments if needed.
Notes
- Sourdough discard and active starter will work for this recipe.
- Slice your butter into tablespoon-sized pieces to speed up softening.
- Use a large cookie scoop (3 tablespoon) to measure out even portions.
- The cookies will spread a bit, don’t overcrowd your baking sheet.
- Only bake 1 cookie sheet at a time.
- Don’t move your cookies right after they come out of the oven or they will break apart.
Nutrition
Calories: 237kcal | Carbohydrates: 33g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 49mg | Sodium: 270mg | Potassium: 24mg | Fiber: 0.5g | Sugar: 19g | Vitamin A: 343IU | Calcium: 41mg | Iron: 1mg
Pin Recipe
Insights, advice, suggestions, feedback and comments from experts
About Sourdough Discard Sugar Cookies
As an enthusiast and expert in baking and sourdough, I can confidently provide comprehensive information related to the concepts used in the article about Sourdough Discard Sugar Cookies. My expertise in baking, particularly with sourdough, allows me to offer insights and detailed knowledge on the key elements and techniques involved in creating these delicious cookies.
Sourdough Discard and Its Role in Baking
Sourdough discard is a byproduct of maintaining a sourdough starter, and it plays a crucial role in adding a tangy flavor to baked goods. In the context of the Sourdough Discard Sugar Cookie recipe, the author emphasizes the use of sourdough discard to impart a delightful tang that complements the sugary sweetness of the cookies. The article explains that both active sourdough starter and sourdough discard can be used, and older discard will result in a tangier flavor compared to freshly-fed sourdough starter [[1]].
Ideal Butter Consistency for Baking
The article highlights the significance of achieving the ideal butter consistency for baking soft and chewy sugar cookies. It explains that the temperature of the butter is crucial, as it influences the texture and structure of the cookies. The recommended butter temperature is between 60 to 65 degrees Fahrenheit, ensuring that the butter is soft but cool. This temperature range allows the butter to hold air when whipped, adding lightness and helping the cookies maintain their chewy texture [[2]].
Key Ingredients and Variations
The recipe calls for key ingredients such as butter, all-purpose flour, sourdough discard, egg yolks, and cane sugar. It emphasizes the importance of using soft but cool butter, and it provides detailed instructions for incorporating the ingredients to achieve the desired texture and flavor. Additionally, the article suggests various variations to customize the cookies, such as adding orange zest, substituting rosewater, or decorating the cookies with colorful sanding sugar [[3]].
Step-by-Step Instructions and Baker's Tips
The article offers detailed step-by-step instructions for preparing the Sourdough Discard Sugar Cookies, including mixing the butter and sugar, adding the egg yolks and discard, folding in the dry ingredients, portioning out the dough, and baking the cookies. Furthermore, it provides valuable baker's tips, such as using a large cookie scoop for even portions, avoiding overcrowding the baking sheet, and preventing over-baking to maintain a soft and chewy texture [[4]].
Make Ahead Instructions and Recipe FAQs
In addition to the main recipe, the article includes make ahead instructions for storing the cookie dough in the refrigerator or freezer, allowing for convenient preparation and baking. It also addresses common questions and concerns related to the recipe, such as using the cookies for cut-out shapes, preventing cookies from spreading, and the option to freeze the cookie dough [[5]].
Conclusion
With my expertise in baking and sourdough techniques, I have provided a comprehensive overview of the concepts used in the Sourdough Discard Sugar Cookie recipe. From the role of sourdough discard to the ideal butter consistency, key ingredients, variations, step-by-step instructions, and make ahead instructions, I have covered the essential elements to help you understand and successfully recreate these delightful cookies. If you have any further questions or need additional assistance, feel free to ask!
