Sourdough Sugar Cookies
These sourdough sugar cookies are soft, chewy, and rolled in sugar for a crackly finish. Brown butter adds nutty depth, sourdough discard brings tenderness, and egg yolks keep the texture rich without extra moisture. Easy to shape, quick to bake, and full of flavor.
Servings: 32 cookies
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
Storage: Store the cookies in an airtight container at room temperature for up to 5 days or freeze for up to 6 months.
Discard age: For the best flavor, use sourdough discard that’s no more than 5 days old. Older discard can develop a sharper, more acidic flavor that may overpower these cookies’ delicate flavor.
Hooch: If your discard has a layer of hooch (dark liquid on top), pour it off rather than stirring it in. The hooch adds extra acidity and moisture that can affect the texture and flavor of baked goods.
Spread: These cookies don’t spread quite as much as my original sugar cookie recipe. If you prefer a slightly flatter cookie, gently press down on each dough ball before baking.
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
Cool on the sheet: Letting them rest a few minutes before transferring helps them finish setting up
Nutrition
Serving: 1cookie | Calories: 143kcal | Carbohydrates: 20g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 118mg | Potassium: 16mg | Fiber: 0.4g | Sugar: 10g | Vitamin A: 193IU | Calcium: 20mg | Iron: 1mg
