Go Back
Chewy sourdough sugar cookies made from sourdough discard

Chewy Sourdough Sugar Cookies

Delicious and chewy cookies made with sourdough discard, offering a unique flavor and texture that will impress everyone.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 170
Ingredients Method Notes

Ingredients
  

Cookie Ingredients
  • 1 cup sourdough discard Use fresh sourdough discard for best results.
  • 1 cup unsalted butter, softened Bring to room temperature before mixing.
  • 1 cup granulated sugar Can be adjusted for sweetness.
  • 1 large egg Room temperature.
  • 1 teaspoon vanilla extract For added flavor.
  • 3 cups all-purpose flour Can substitute with a gluten-free flour blend.
  • 1 teaspoon baking soda To provide leavening.
  • 1 teaspoon salt Enhances flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Add the sourdough discard, egg, and vanilla extract to the mixture and mix until well combined.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Chill the dough for at least 30 minutes if a thicker cookie is desired.
Baking
  1. Drop tablespoon-sized balls of dough onto a baking sheet lined with parchment paper.
  2. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
  3. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

For a fun twist, add chocolate chips, nuts, or dried fruit to the dough. Store baked cookies in an airtight container; they are best enjoyed within the first few days.