Soft Sourdough Discard Sugar Cookies

I used to toss my sourdough discard straight into the trash. That’s what my sister always did with hers, and I followed suit without thinking twice about it. When my neighbor mentioned using discard in cookies, I thought she was pulling my leg.

Turns out, I was the one missing out all along. These sourdough discard sugar cookies aren’t just a way to use up extra starter – they’re actually better than regular sugar cookies. The slight tang from the discard adds something special that makes people ask, “What’s different about these?” And the best part? They’re just as easy to make as regular sugar cookies.

What Kind of Sourdough Discard Should I Use?

Your sourdough discard doesn’t need to be fresh and bubbly for these cookies – in fact, older discard from the fridge works perfectly fine. You can use discard that’s up to 2 weeks old, as long as it doesn’t show any signs of mold or have an off smell. The most important thing is that your discard is at room temperature when you mix it into the dough, which helps it blend more evenly with the other ingredients. If you’re using discard straight from the fridge, just let it sit on the counter for about 30 minutes before starting your recipe. Whether your starter is made with all-purpose flour or whole wheat flour won’t make a huge difference in these cookies, so use whatever you have on hand.

Options for Substitutions

Let’s talk about what you can swap in these cookies while still keeping them tasty:

• Sourdough discard: This is a key ingredient that gives these cookies their special tang – you really can’t substitute it. If you don’t have discard, it’s better to use a regular sugar cookie recipe instead.
• Unsalted butter: You can use salted butter – just reduce the added salt to 3 grams. Plant-based butter also works, but stick to brands meant for baking like Earth Balance for the right texture.
• Cane sugar: Regular granulated sugar works perfectly fine here. You could also try coconut sugar, though it will make the cookies slightly darker and less sweet.
• Egg yolks: For an egg-free version, try using 3 tablespoons of plain yogurt or 2 tablespoons of mayonnaise – though the texture might be slightly different.
• Plain flour: All-purpose flour is perfect, but you can use pastry flour for softer cookies. Avoid whole wheat flour as it will make the cookies too dense.
• Vanilla essence: Vanilla extract, paste, or powder all work great. You could even try almond extract for a different flavor profile.

Watch Out for These Mistakes While Baking

The temperature of your butter can make or break these sourdough discard cookies – it should be cool but soft enough to leave an indent when pressed, as overly warm butter will result in flat, greasy cookies that spread too much.

A common mistake is not chilling the dough for at least 2 hours (or overnight), which helps develop the subtle tangy flavor from the sourdough discard and prevents excessive spreading during baking.

When rolling the cookies in sugar, make sure your dough balls are uniform in size (a cookie scoop works great here) and don’t flatten them too much – they’ll spread naturally in the oven, and over-flattening can lead to thin, crispy cookies instead of the desired soft and chewy texture.

Keep a close eye on the baking time, as these cookies should be pulled from the oven when the edges are just set but the centers still look slightly underbaked – they’ll continue cooking on the hot baking sheet and give you that perfect soft-baked texture once cooled.

What to Serve With Sourdough Sugar Cookies?

These tangy-sweet cookies are perfect for pairing with your favorite hot drinks! A cold glass of milk is the classic choice, but I love serving them alongside a cup of hot coffee or tea for afternoon snacking. If you’re putting together a dessert spread, these cookies work great on a plate with other treats like brownies or fruit – the slight sourdough tang helps balance out sweeter desserts. For a cozy touch in colder months, try serving them with hot chocolate topped with marshmallows or whipped cream.

Storage Instructions

Keep Fresh: These sourdough discard cookies stay fresh in an airtight container at room temperature for up to 5 days. I like to put a piece of bread in the container to help keep them soft – it’s an old trick that really works! If your kitchen is particularly warm, you can keep them in the fridge instead.

Freeze Baked: Once your cookies have cooled completely, place them in a freezer-safe container with parchment paper between layers. They’ll keep well for up to 3 months. This is great when you want to make a big batch and save some for later!

Freeze Dough: You can also freeze the unbaked cookie dough! Roll it into balls, place them on a baking sheet to freeze until solid, then transfer to a freezer bag. When you’re ready to bake, just add an extra minute or two to the baking time – no need to thaw. The dough stays good in the freezer for up to 2 months.

Preparation Time	15-25 minutes
Cooking Time	12-14 minutes per batch
Total Time	30-60 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2400
• Protein: 30-40 g
• Fat: 150-160 g
• Carbohydrates: 250-270 g

Ingredients

• 2.6 oz unfed sourdough starter (discard that hasn’t been fed in 12-24 hours gives the best flavor)
• 1 tsp vanilla extract
• 10 grams baking powder
• 3.5 oz cane sugar (for coating the cookies before baking)
• 8 oz unsalted butter (softened to room temperature but still firm enough to hold its shape, I use Kerrygold)
• 8.8 oz cane sugar
• 10.6 oz all-purpose flour (I always use King Arthur all-purpose flour for superior texture)
• 6 grams salt
• 2 egg yolks

Step 1: Preheat the Oven and Prepare Baking Sheets

Start by preheating your oven to 350°F (175°C).

Line three baking sheets with parchment paper to ensure the cookies bake evenly and don’t stick during baking.

Step 2: Make the Cookie Dough

In a large bowl, combine the butter and sugar.

Mix thoroughly until no lumps remain, creating a smooth and creamy texture.

Add the egg yolks one at a time, mixing well after each addition.

Stir in the sourdough discard and vanilla extract until the mixture is fully incorporated.

Gradually fold in the dry ingredients, ensuring there are no traces of flour visible in the dough.

Step 3: Portion and Arrange the Dough

Divide the dough into 18 large, even portions, approximately 3 tablespoons each.

Roll each portion in cane sugar to coat thoroughly.

Arrange the dough portions on your prepared baking sheets, placing six portions on each sheet.

Ensure they are evenly spaced to allow for expansion, and avoid overcrowding to promote even baking.

Step 4: Bake the Cookies

Place the baking sheets in the oven, one at a time, on the middle rack.

Bake each batch for 12 to 14 minutes, or until the edges begin to turn golden brown.

While waiting to bake the next batch, keep the other baking sheets chilled.

This helps maintain dough consistency and improves baking results.

Step 5: Cool the Cookies

Once baked, let the cookies cool and set on the hot baking sheet for about 5 minutes.

This allows them to firm up before transferring.

After that, move the cookies to a wire rack to cool completely to room temperature.

Step 6: Serve and Store

These cookies are best enjoyed at room temperature, and their flavor improves even more the day after they are baked.

To store, place them in an airtight container at room temperature.

They will stay fresh for up to 5 days, maintaining their delightful taste and texture.