Perfect Sourdough Sugar Cookies
Sourdough sugar cookies is a great way to use your sourdough starter! These sugar cookies are simple to make, perfect for cut outs and decorating, and don’t need to be chilled before baking. A fantastic recipe to use your sourdough starter discard!
Cut out sugar cookies are a great holiday tradition, no matter what holiday it is! There is something special about rolling out the dough, pulling out all our favorite cookie cutters and decorating the cookies together as a family.
Other cookie recipes using sourdough discard:
- Sourdough Peanut Butter Cookies
- Sourdough Kolaches
- Sourdough Biscotti
- Sourdough Oatmeal Cookies
- Sourdough Chocolate Chip Cookies
Sourdough Sugar Cookies
These sugar cookies are a great way to add your sourdough starter to your holiday baking traditions! The sourdough discard adds just a hint of sourdough flavor that just deepens the flavor of the cookie.
These cookies are soft (but not as soft as a lofthouse style cookie), with a nice bite to them. They almost remind me of a shortbread type cookie. They hold up well to intricate designs, they puff ever so slightly in the oven (because it is a yeasted dough), they are perfect for decorating, and they keep their texture for days.
This sugar is an easy cookie to make! For the full recipe, scroll down to the full recipe card below.
- In the bowl of an electric mixer, cream the sugar and butter together until soft and fluffy, about 3 minutes.
- Add in the eggs and mix until just combined.
- Mix in the sourdough starter and vanilla extract until combined.
- Add in half of the flour (2 ¼ cups worth), the salt and hte baking soda. Mix to combine.
- Add in the rest of the flour and mix to combine.
- Chill the dough in the fridge for at least 1 hour.
- Working with ⅓ of the dough at a time on a floured counter, roll the dough out to a ¼” thickness. This dough is soft, so lightly sprinkle the top of the dough and the rolling pin with flour to prevent sticking.
- Use cookie cutters to cut out desired shapes.
- Transfer the cut outs to a cookie sheet lined with a silicone baking mat or parchment paper. Because this dough is soft, I recommend using a silicone coated spatula to transfer the unbaked cookies to the prepared baking sheet.
- Optional: Chill the cut out cookies in the fridge before baking.
- Bake the cookies in a preheated 350 F oven for 8-12 minutes. Thinner cookies take less time, and thicker cookies bake for closer to 12 minutes. Bake until the cookies are set and feel firm, and are just starting to turn golden brown on the edges. Do not over bake or your cookies will be crispy.
- Allow to cool on the pan for a minute before transferring the cookies to a wire rack.
- When cool, decorate as desired.
I suggest decorating these either with an easy sugar cookie icing, or a buttercream frosting for sugar cookies.
Frequently Asked Questions
What kind of sourdough starter do I need for this recipe?
This recipe uses 100% hydration starter. You can use either fed and active starter, or inactive discard. It does not matter what kind of flour your starter is fed with, either.
Read “Feeding your sourdough starter” to get information on hydration rates and how to properly feed and maintain your sourdough starter.
Do I have to chill the dough?
No, you do not have to chill the dough. Chilling does help the dough roll out better, since the dough is so soft. If you don’t chill the dough you will need to use a little extra flour when rolling. That’s ok, but don’t add a ton of extra flour because that will change the texture of your cookie and make them tougher.
You also don’t have to chill the dough before baking. I recommend chilling the cut out shapes before baking when using intricate designs. Because this dough is yeasted with the starter, it does tend to puff up during baking. Chilling the cut out shapes for at least 15 minutes before baking helps the dough not puff up quite so much during baking, and this helps designs with more intricate details.
Kids in the kitchen: How your kids can help you bake
These cookies are a great recipe to bake with your kids! They are simple to make and hold up well to little helpers. Here is how your little ones can help you bake them:
- Kids aged 1-3 can help you measure the ingredients and add the ingredients to the mixer. This age can also help you use the cookie cutters and decorate the cookies, with supervision.
- Kids aged 4-6 can do everything above plus use the mixer and roll out the dough.
- Kids aged 7-10+ can help you do everything above.
*Please note that these recommendations are generalized, and to please use your personal discretion with your child’s skill level. And always, always supervise! Read more about how to have your children help you in the kitchen.
Other dessert recipes using sourdough starter:
Other cookie recipes:
- Chocolate Puffs
- Toasted Coconut Shortbread Cookies
- Chocolate Chip Earl Grey Cookies
- Cranberry Orange Cookies
Food tastes better when its shared with the ones you love!
There’s nothing I love more than seeing you make my recipes! If you make this recipe, don’t forget to leave a comment and rate it below!
And if you are on Instagram, tag @gingeredwhisk and use the hashtag #gingeredwhisk on social media when you make my recipes so that I can share them and maybe even feature you. Follow along to get the latest updates:
And don’t forget to subscribe to the email list to get all the extra tips, tricks and bonuses!
Want to save this for later? PIN THIS TO COOKIES BOARD on Pinterest!
Sourdough Sugar Cut Out Cookies Recipe
Equipment
Ingredients
- 1 cup unsalted butter room temperature
- 1 ½ cups granulated sugar
- 3 eggs
- ½ cup sourdough discard 100% hydration
- 1 teaspoon vanilla
- 4 ½ cups all purpose flour
- 1 teaspoon salt
- ½ teaspoon baking soda
Instructions
- In the bowl of an electric mixer, cream the sugar and butter together until soft and fluffy, about 3 minutes.
- Add in the eggs and mix until just combined.
- Mix in the sourdough starter and vanilla extract until combined.
- Add in half of the flour (2 ¼ cups worth), the salt and the baking soda. Mix to combine.
- Add in the rest of the flour and mix to combine.
- Chill the dough in the fridge for at least 1 hour.
- Working with ⅓ of the dough at a time on a floured counter, roll the dough out to a ¼” thickness. This dough is soft, so lightly sprinkle the top of the dough and the rolling pin with flour to prevent sticking.
- Use cookie cutters to cut out desired shapes.
- Transfer the cut outs to a cookie sheet lined with a silicone baking mat or parchment paper. Because this dough is soft, I recommend using a silicone coated spatula to transfer the unbaked cookies to the prepared baking sheet.
- Optional: Chill the cut out cookies in the fridge before baking.
- Bake the cookies in a preheated 350 F oven for 8-12 minutes. Thinner cookies take less time, and thicker cookies bake for closer to 12 minutes. Bake until the cookies are set and feel firm, and are just starting to turn golden brown on the edges. Do not over bake or your cookies will be crispy.
- Allow to cool on the pan for a minute before transferring the cookies to a wire rack.
- When cool, decorate as desired.
Notes
Nutrition
These are great! Easy to roll out & have a great taste & texture!
So soft and yummy!! Sprinkled a little more flour in dough as it was SUPER sticky! Flour to roll for sure! Puffed and stayed soft!
Can we store baked cookies in the fridge before we decorate or do they stay on the counter top. Also what about after decorating?
You can store the cookies on the counter in an airtight container, just like any other cookie!
Can these be frozen?
YES! You can freeze them after they have baked and cooled, but before you decorate them.