Let’s talk about the humble sugar cookie, that classic treat we all think we know.
Now, picture it transformed—with a soft, chewy heart, a sugary-crisp edge, and a mysterious, delightful tang.
Why This Recipe is a Game-Changer
That’s the magic of using your sourdough discard. It’s not just about avoiding waste, which feels great.
It’s about adding a subtle complexity that makes these cookies utterly unforgettable, and you can have them ready in under 30 minutes, no chilling required.
Ingredients Needed for the Recipe
Each ingredient here has a specific job, working together to create that perfect texture and flavor.
- Unsalted Butter: The star for rich flavor and chew. It must be soft but cool, not melty.
- Cane Sugar: Sweetens the dough and creates that irresistible crispy exterior when rolled.
- Egg Yolks: They add richness and bind everything together, without the extra moisture from whites.
- Sourdough Discard: The secret weapon. It gives a balancing tang and tenderizes the crumb.
- Vanilla Extract: A warm, familiar flavor that enhances the butter and sugar beautifully.
- All-Purpose Flour: The reliable structure-builder for a soft, not cakey, cookie.
- Baking Powder: Our leavening agent, it gives the cookies a gentle, perfect rise.
- Salt: A crucial pinch to make all the other flavors pop and shine.
The Heart of the Recipe: Your Sourdough Discard
You can use discard straight from the fridge for this, no feeding required. How fantastic is that?
Older, more acidic discard will give a pronounced tang, while fresh starter is milder. Both are absolutely delicious here.
How to make Soft and Chewy Sourdough Discard Sugar Cookies?
Step 1: Prep and Cream
First, preheat your oven to 350°F and line your baking sheets. Now, grab your cool, soft butter and sugar.
Mix them together in a large bowl until they’re completely combined and no lumps of butter remain. This is where the chewy foundation begins.
Step 2: Bring in the Team
Next, add those rich egg yolks, one at a time, letting each blend in fully. Follow with the sourdough discard and vanilla.
Stir until the mixture is smooth and uniform, embracing that lovely, tangy addition.
Step 3: Gently Combine
It’s time for the dry ingredients—flour, baking powder, and salt. Add them all at once.
Fold everything together gently, just until the last trace of flour disappears. Overmixing is the enemy of tenderness.
Step 4: Portion and Roll
Using a large scoop or spoon, divide the dough into about 18 even portions. Roll each into a rough ball.
Now, roll each dough ball generously in that reserved cane sugar. This creates the iconic, sparkly, crisp crust we love.
Step 5: Bake with Care
Place only 6 cookies on each sheet, giving them plenty of room to spread. Bake one sheet at a time on the middle rack.
Bake for 12 to 14 minutes. You’re looking for set centers and just the very beginnings of browning at the edges.
Step 6: The Patient Cool Down
This part is crucial. Let the cookies cool on the hot baking sheet for a full 5 minutes.
They’re still finishing up from the residual heat, and moving them too soon will cause a break. After that, transfer to a rack to cool completely.
Tips
- Test your baking powder for freshness with a drop of vinegar; if it fizzes, you’re good to go.
- To quickly soften butter, slice it into tablespoons and let it sit for 30-45 minutes on the counter.
- Resist the urge to bake two sheets at once. Uneven heat leads to uneven baking, trust me.
- The cookies will continue to set as they cool. A slightly underdone center means a perfectly chewy result.
- For a gorgeous look, use colorful sanding sugar for the final roll before baking.
Creative Variations to Try
This dough is a wonderful canvas for your own creative touches. A little zest can change everything.
Try folding in lemon or orange zest with the dry ingredients for a bright, citrusy note.
For a floral twist, swap the vanilla for a bit of rosewater and a pinch of cardamom. You could also roll the dough balls in cinnamon sugar instead of plain.
Storing Your Dough and Cookies
While these cookies are amazing fresh, the flavor deepens beautifully overnight. Store baked cookies in an airtight container for up to 5 days.
You can also refrigerate the dough, covered, for 3 days and bake as needed. For longer storage, portion the dough balls and freeze them on a sheet.
Once solid, toss them in a freezer bag. Bake from frozen, adding just a minute or two to the bake time, for instant warm cookies anytime.
Sourdough Discard Sugar Cookies Recipe
Description
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!
ingredients
Cookie Dough
Coating
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. -
Add the egg yolks one at a time. Stir in the sourdough discard and vanilla until fully incorporated.
-
Fold the dry ingredients (flour, baking powder, salt) in until no traces of flour remain.
-
Portion out the dough
Divide the dough into 18 large even portions (about 3 tablespoons each). -
Roll each dough ball in cane sugar and arrange them on your prepared baking sheet.
-
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 & Store
These cookies taste best at room temperature and even better the day after they are baked. Store in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Servings 18
- Amount Per Serving
- Calories 130kcal
- % Daily Value *
- Total Fat 6 gg10%
- Saturated Fat 3.5 gg18%
- Trans Fat 0 gg
- Cholesterol 30 mgmg10%
- Sodium 180 mgmg8%
- Potassium 35 mgmg1%
- Total Carbohydrate 18 gg6%
- Dietary Fiber 0.5 gg2%
- Sugars 12 gg
- Protein 2 gg4%
- Calcium 50 mg
- Iron 0.7 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- No chilling required: Thanks to properly softened butter (60–65°F), these cookies hold shape without spreading.
- Use sourdough discard straight from the fridge—no need to feed or activate.
- Variations: Add zest, cardamom, or roll in cinnamon sugar for snickerdoodles!
- Make ahead: Dough keeps 3 days in fridge or freezes well for up to 3 months.
