the gingered whisk

Perfect Sourdough  Sugar Cookies

suga r

Main Ingredient

▢ 1 cup unsalted butter, room temperature ▢ 1 1/2 cups granulated sugar ▢ 3 eggs ▢ 1/2 cup sourdough discard, 100% hydration ▢ 1 teaspoon vanilla ▢ 4 1/2 cups all purpose flour ▢ 1 teaspoon salt ▢ 1/2 teaspoon baking soda


Sourdough Sugar  Cut Out Cookies


4 dozen Cookies

Prep Time

15 minutes

Total Time

42 Minutes



1. In the bowl of an electric mixer, cream the sugar and butter together until soft and fluffy, about 3 minutes.


2. Add in the eggs and mix until just combined.


3. Mix in the sourdough starter and vanilla extract until combined.

Mix In:

4. Add in half of the flour (2 ¼ cups worth), the salt and the baking soda. Mix to combine.


5. Add in the rest of the flour and mix to combine.


6. Chill the dough in the fridge for at least 1 hour.


7. 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.

Roll Dough:

8. Use cookie cutters to cut out desired shapes.

Cut Out:

9. 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.


10. Optional: Chill the cut out cookies in the fridge before baking.

Chill (Optional):

11. 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.


12. Allow to cool on the pan for a minute before transferring the cookies to a wire rack.


13. When cool, decorate as desired.



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