This post may contain affiliate links. Please read our disclosure policy. As an Amazon Associate, I earn from qualifying purchases.
Sourdough sugar cookies are soft, chewy, and dusted with sparkle. Brown butter and sourdough discard gives them a rich, nutty depth of flavor. Skip the dry bakery trays and flavorless tubes. These cookies have crisp edges, plush centers, and way more flavor.
Don’t have a sourdough starter? Make my classic sugar cookies.
If you’re loving these tangy-sweet sugar cookies, don’t miss my rich sourdough chocolate cookies for another way to put your starter to work.
Here’s Why This Sourdough Sugar Cookie Recipe Works
Brown butter = instant upgrade: Adds rich, nutty flavor and offsets the extra liquid from sourdough discard, so the cookies stay thick and chewy, not flat or greasy..
Sourdough discard pulls its weight: Helps create a tender, chewy cookie with a subtle tang.
Egg yolks only: Keep the texture plush and chewy while cutting back on liquid, balancing the added moisture from discard.
Customizable crunch: Roll in granulated sugar for classic crackly tops, or colored sprinkles for a festive batch.
Curious how I adapted this recipe for sourdough discard? Check out the recipe testing notes.
For another way to use your starter, try my flaky sourdough pie crust. It makes an incredible base for both sweet and savory pies.
Recipe Tips
Cool the brown butter: If it’s too hot, it’ll scramble the yolks.
Scoop then roll: A medium cookie scoop keeps the size even, and rolling smooths the edges.
Want flatter cookies?: Gently press the dough balls before baking, these won’t spread much on their own.
Watch the bake time: Pull them as soon as the edges set; overbaking dries them out fast.
Cool on the sheet: Letting them rest a few minutes before transferring helps them finish setting up without going hard.
Sourdough Discard Sugar Cookie Recipe
Sourdough sugar cookies are what sugar cookies should be: chewy, buttery, and just a little fancy thanks to brown butter and sourdough discard. Bake a batch and prepare to forget about the tube of dough in your fridge.
Pin this now to find it later!
Pin It
Sourdough Sugar Cookies
If you make this recipe, please leave a star rating and comment.
Ingredients
- 1 cup unsalted butter, 2 sticks; 226 grams
- 1 cup granulated sugar, 200 grams
- ½ cup powdered sugar, 57 grams
- ¾ cup sourdough discard, room temperature (180 grams)
- 2 egg yolks, no whites
- 2 ½ teaspoons vanilla extract
- ¼ teaspoon almond extract, optional
- 3 cups all-purpose flour, 360 grams
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
Sugar Coating
- ⅓ cup granulated sugar, or colored sugar sprinkles
Instructions
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- Brown the butter: Cut the butter into cubes and melt it in a saucepan over medium heat, stirring often. It will melt, then foam, and the milk solids will turn golden brown with a nutty aroma. Watch closely toward the end so it doesn’t burn. Remove from the heat and let it sit for 3 to 5 minutes to cool slightly, then pour into a large mixing bowl.
- Beat the cooled browned butter with the granulated sugar and powdered sugar until smooth. Mix in the sourdough discard. The mixture should now be cool enough for the egg yolks; if it still feels warm, let it rest for a few minutes.
- Add the egg yolks, vanilla, and almond extract (if using). Mix until creamy and fully combined. Scrape the bowl as needed.
- Sift the flour, baking soda, baking powder, and salt directly into the wet mixture. Stir just until combined. The dough should be soft and easy to roll into balls, but not sticky.
- Scoop the dough using a medium cookie scoop (about 2 tablespoons). Roll each dough ball in granulated sugar or sprinkles.
- Place the balls of dough 2 inches apart on the baking sheets. These cookies don’t spread much, so if you prefer them flatter, lightly press down with the bottom of a cup before baking. For a more mounded cookie, leave them as balls.
- Bake for 9 to 12 minutes, until the edges just look set and dry. The centers may look slightly underbaked. Don’t overbake if you want that soft texture.
- Let the cookies sit on the sheet for 2–3 minutes, then transfer to a wire rack to cool completely.
Notes
Cool on the sheet: Letting them rest a few minutes before transferring helps them finish setting up
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!Recipe Testing Notes
This recipe was adapted from my tender sugar cookie recipe. Here’s how I adjusted it to work with sourdough discard without messing up the dough texture:
Sourdough hydration math: Sourdough discard at 100% hydration is 50% water, 50% flour. So ¾ cup (about 180 grams) adds about 90 grams of water and 90 grams of flour.
Balancing moisture: Browning the butter removes about 36–40 grams of water, and skipping the egg whites cuts another 54 grams. Combined, those two swaps cancel out nearly all the extra moisture from the discard.
Flour tweak: I didn’t remove the full 90 grams of flour the discard added to the recipe. I only cut back by about 30 grams. That’s because the fermented flour in discard doesn’t act like fresh flour. It’s weaker and doesn’t absorb moisture or build structure the same way.
