I learned to turn leftover sourdough discard into sweets the week my starter was too active and my freezer was full of discard bags. These Fluffy Sourdough Discard Sugar Cookies are an easy, waste-cutting recipe that yields tender, slightly tangy cookies with classic sugar-cookie vibes — soft centers, light golden edges, and a gentle chew. They’re fast enough for an afternoon bake and forgiving enough for beginner bakers who want to use up discard without fuss.
Why you’ll love this dish
Using sourdough discard in a sugar cookie recipe is a small pantry win with big flavor. The discard adds a faint, pleasant tang and extra moisture, which helps the cookies stay soft longer. This recipe is quick, requires common ingredients, and produces reliably fluffy cookies that kids and grown-ups both approve.
“These cookies were tender, slightly tangy, and perfectly soft in the middle — the best way to use up discard without making bread.” — a happy home baker
Reasons to try them:
- Zero-waste friendly: makes good use of sourdough discard instead of tossing it.
- Quick weeknight or weekend bake: about 10–12 minutes in the oven.
- Kid-friendly and adaptable: add sprinkles, chocolate chips, or zests.
- Reliable texture: the mix of baking soda and baking powder gives lift while keeping chew.
How this recipe comes together
Step-by-step overview:
- Cream butter and sugar until fluffy to trap air for lift.
- Mix in sourdough discard, egg, and vanilla for moisture and flavor.
- Combine dry ingredients (flour + baking soda + baking powder + salt).
- Fold dry into wet until just combined.
- Scoop, bake briefly until edges are set and lightly golden, then cool.
This quick sequence means most of the work is measuring and a few minutes of mixing — no chilling required unless you want firmer shapes.
What you’ll need
- 1 cup sourdough discard (discard from an active or recently fed starter; room temperature)
- 1/2 cup unsalted butter, softened (sub: margarine or plant-based butter for dairy-free)
- 1 cup sugar (sub: 3/4 cup brown sugar for a chewier, more caramel flavor)
- 1 large egg (substitute: flax egg for vegan — see FAQ for texture notes)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour (for a slightly softer cookie, replace 1/4 cup with cake flour)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
Notes on ingredients:
- Sourdough discard: you can use unfed discard; a mildly sour discard works best. Avoid very salty or flavored discards.
- Butter: bring to room temp for easier creaming. If you’re in a rush, briefly microwave softened butter at 5–7 second bursts — don’t melt it.
- Flour: spoon-and-level for accuracy. Too much flour will make cookies dense.
Directions to follow
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream the softened butter and sugar together until light and fluffy. Use a hand mixer or stand mixer for 2–3 minutes.
- Add the sourdough discard, egg, and vanilla. Mix until the batter is smooth and uniform.
- In a separate bowl, whisk the flour, baking soda, baking powder, and salt.
- Add the dry ingredients to the wet mixture gradually. Mix with a spatula or low speed until just combined — don’t overmix.
- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake 10–12 minutes, or until edges are lightly golden and centers are set but still soft.
- Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Best ways to enjoy it
- Serve warm with a glass of cold milk or a cup of medium-roast coffee to balance the slight tang.
- Dress them up: spread a thin layer of buttercream or lemon glaze for a sweeter finish.
- Make cookie sandwiches: fill with jam, cream cheese frosting, or Nutella for a treat.
- Pack for lunchboxes: these hold shape well and provide an energy boost on busy days.
Storage and reheating tips
- At room temperature: store in an airtight container for up to 3 days. Place a slice of bread in the container to help maintain softness.
- Refrigerate: store up to 7 days in an airtight container; bring to room temp before serving for best texture.
- Freeze: freeze baked cookies in a single layer on a sheet, then transfer to a freezer bag for up to 3 months. Thaw at room temperature or warm gently in a 300°F (150°C) oven for 5–7 minutes.
- Freeze dough: scoop dough balls onto a tray, freeze until solid, then store in a bag. Bake from frozen; add 1–2 minutes to baking time.
Food safety: use fresh eggs and store cookies properly. If your discard has been sitting unrefrigerated for days, smell it — it should be pleasantly tangy, not off or moldy.
Helpful cooking tips
- Don’t overmix: fold until the flour is incorporated. Overworking develops gluten and yields tougher cookies.
- Measure flour by spooning into the cup and leveling off with a knife. Avoid packing flour into the cup.
- Soft butter is key: it creams more easily and traps air for fluffier cookies. If too soft or melted, your cookies will spread.
- Adjust sugar for texture: brown sugar adds chew; white sugar keeps them lighter and crisper.
- Watch the oven near the end of baking — a minute or two makes the difference between soft and overbaked.
- If you want perfectly round cookies, chill the scooped dough 15–20 minutes before baking.
Creative twists
- Chocolate chip sourdough sugar cookies: fold in 3/4 cup chocolate chips.
- Lemon-scented: add 1 teaspoon lemon zest and a lemon glaze after baking for bright flavor.
- Spiced version: stir in 1/2 teaspoon ground cinnamon and 1/8 teaspoon ground nutmeg.
- Gluten-free: swap 1-to-1 GF flour blend, but expect a slightly different crumb.
- Vegan: use plant-based butter and a flax egg (1 tbsp flaxseed meal + 3 tbsp water, chilled 10 minutes). Texture will be slightly denser but still tasty.
- Sprinkle top: press coarse sugar or sanding sugar onto dough balls before baking for sparkle.
Your questions answered
Q: Do I have to use sourdough discard?
A: The discard gives a subtle tang and moisture, but you can omit it and replace with 1/4 cup milk plus 3/4 cup additional flour if needed. The flavor and texture will shift slightly.
Q: Can I use active starter instead of discard?
A: Use discard (the portion you normally remove before feeding). Active, fully fed starter has more lift and will affect hydration — stick to discard for consistent results.
Q: Are these cookies crisp or soft?
A: They’re intended to be soft and fluffy with lightly golden edges. Bake to the shorter time if you want softer centers, a little longer for firmer cookies.
Q: Can I make these egg-free or dairy-free?
A: Yes. For egg-free, use a flax or chia egg (1 tbsp meal + 3 tbsp water). For dairy-free, use plant-based butter. Expect a slightly different texture — usually a touch denser.
Q: How long does discard keep in the fridge?
A: Refrigerated discard is fine for up to a week. It should smell pleasantly sour; discard if it smells offensive or shows mold.
Conclusion
If you want more ideas for sourdough discard cookies or to compare different techniques, check out this helpful recipe for Soft and Chewy Sourdough Discard Sugar Cookies – Make It Dough and the detailed take on discard cookies at Sourdough Starter Discard Sugar Cookies | The Perfect Loaf. These resources pair well with the tips above if you want to experiment with texture or flavor variations.
Fluffy Sourdough Discard Sugar Cookies
Ingredients
Main Ingredients
- 1 cup sourdough discard Use discard from an active or recently fed starter; room temperature.
- 1/2 cup unsalted butter, softened Substitutes: margarine or plant-based butter for dairy-free.
- 1 cup sugar Substitutes: 3/4 cup brown sugar for a chewier, more caramel flavor.
- 1 large egg Substitute: flax egg for vegan option.
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour Replace 1/4 cup with cake flour for a softer cookie.
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and sugar until light and fluffy, about 2-3 minutes.
- Add the sourdough discard, egg, and vanilla extract; mix until the batter is smooth and uniform.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture; mix gently with a spatula until just combined, being careful not to overmix.
- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Baking
- Bake for 10-12 minutes or until the edges are lightly golden and the centers are set but still soft.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
