Fluffy Sourdough Discard Sugar Cookies
A delightful way to use leftover sourdough discard, these cookies are tender, tangy, and perfect for all ages.
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.
Notes
Serve warm with milk or coffee; can be dressed up with buttercream or lemon glaze. Store in airtight containers for best freshness.