Sourdough Discard Sugar Cookies
These Sourdough Discard Sugar Cookies are super soft and have a melt in your mouth texture that is so irresistible! This no-chill recipe is going to be your new holiday favorite.
Servings: 36 cookies
Ingredients
- 227 grams butter 1 cup
- 180 grams powdered sugar 1 ½ cup
- 1 egg 50 grams
- 13 grams vanilla extract 1 Tablespoon
- 75 grams sourdough discard ⅓ cup
- 390 grams flour 2 ¾ cup
- 9 grams baking powder 2 teaspoons
Instructions
- Preheat the oven to 350℉
- Cream together butter and powdered sugar.227 grams butter, 180 grams powdered sugar
- Add in the egg, vanilla, and sourdough discard and mix.1 egg, 13 grams vanilla extract, 75 grams sourdough discard
- Add in flour and baking powder and mix until combined. 390 grams flour, 9 grams baking powder
- Divide the dough in 3 to make rolling out easier. Roll out the dough on lightly floured parchment paper to ⅛ inch or ¼ inch for a thicker cookie. Cut out cookies with cookie cutters. If the dough is sticky when rolling it out add a light dusting of flour.
- Place cookies on a parchment lined cookie sheet about ½ inch apart.
- Bake at 350℉ degrees for 8-10 minutes until cookies have lost their sheen. If you want a crispy cookie bake an extra minute or two until the edges lightly brown.
- Let the cookies cool on a cooling rack and then decorate with icing.
Notes
- If the dough is sticking when rolling it out add a sprinkle of flour on top of the dough.
- I use this icing recipe but find I need to add more powdered sugar to get it to the right consistency so it doesn't drip off the cookie.
Nutrition
Serving: 1g | Calories: 109kcal | Carbohydrates: 14g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 69mg | Potassium: 15mg | Fiber: 0.3g | Sugar: 5g | Vitamin A: 164IU | Calcium: 19mg | Iron: 1mg
