Sourdough Shortbread Cookies
Shortbread cookies are crispy, melt in your mouth buttery cookies made even better with the addition of sourdough discard!
Shortbread cookies are so easy to make, and are fun to eat! These are jazzed up with sourdough discard for a fun flavor boost!
Sourdough is a great addition to this recipe. Normally shortbread cookies do not have any leavening in them at all, but because we are using discard here (or live yeast when it is sleepy and not active) means that instead of acting like a leavener we are just getting a little bit of that sourdough flavor. This isn’t a huge sour tang but just gives the cookie a little something-something that is extra and special!
I am a HUGE fan of adding sourdough to my cookies (as evidenced by the sheer amount of sourdough cookie recipes I have on this site – like my favorites sourdough chocolate crinkle cookies and brown butter pumpkin spice sourdough cookies! If you want all my sourdough cookie recipes, check out my book “Surprise! Its Sourdough Cookies!”
Here is a brief overview of how to make this cookie recipe. For the full set of ingredient amounts and directions, please scroll down to the recipe card below.
- Cream the butter and sugar together until light and fluffy, about 3-5 minutes.
- Add the sourdough discard, vanilla, and salt to the butter mixture. Mix until well combined.
- Gradually mix in the flour until just combined.
- Divide the dough in half, roll each half into logs, wrap in plastic wrap, and refrigerate for 1 hour.
- Preheat the oven to 350°F. Line two baking sheets with silicone mats or parchment paper.
- Slice the dough logs into ½-inch thick coins. Place the cookies on the prepared baking sheets about 2 inches apart. Use a fork to pierce each cookie a few times. Bake for 10-12 minutes, until the edges just begin to turn golden.
- Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
4. Once the cookies have cooled, melt the chocolate and dip half of each cookie into it. Allow the excess chocolate to drip off onto a wire rack.
Love and links are always appreciated! If you’d like to share this post, please link to this post directly for the recipe, please do not copy and paste or screenshot. Thanks so much for supporting me! xoxo
Sourdough Shortbread Cookie Recipe
Ingredients
- 2 cups unsalted butter at room temperature
- 1 cup granulated sugar
- ½ cup sourdough discard
- 2 teaspoons vanilla extract
- 1 teaspoon salt
- 3 ½ cups all-purpose flour
- 16 ounces semi-sweet chocolate melted (divided for dipping)
Instructions
- In the bowl of a stand mixer, cream the butter and sugar together until light and fluffy, about 3-5 minutes.2 cups unsalted butter, 1 cup granulated sugar
- Add the sourdough discard, vanilla, and salt to the butter mixture.½ cup sourdough discard, 2 teaspoons vanilla extract, 1 teaspoon salt
- Mix until well combined.
- Gradually mix in the flour until just combined.3 ½ cups all-purpose flour
- Divide the dough in half, roll each half into logs, wrap in plastic wrap, and refrigerate for 1 hour.
- Preheat the oven to 350°F (175°C). Line two baking sheets with silicone mats or parchment paper.
- Slice the dough logs into ½-inch thick coins.
- Place the cookies on the prepared baking sheets about 2 inches apart.
- Use a fork to pierce each cookie a few times.
- Bake for 10-12 minutes, until the edges just begin to turn golden.
- Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Once the cookies have cooled, melt half of the chocolate and dip half of each cookie into it. Allow the excess chocolate to drip off onto a wire rack.16 ounces semi-sweet chocolate
- Once the chocolate has set, re-melt the remaining chocolate, then dip each cookie a second time for an extra chocolate layer. Let the cookies set until the chocolate is firm.
Easy recipe, delishious taste!