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Sourdough Discard Sugar Cookies

These cookies are a delightful combination of crispiness on the outside and chewiness on the inside, making them a perfect treat using leftover sourdough starter.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1 cup sourdough discard
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup sprinkles or chocolate chips optional

Equipment

  • Baking sheet
  • Parchment paper
  • Mixing bowls
  • Electric mixer or whisk
  • Measuring cups and spoons
  • Spatula

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. Line a baking sheet with parchment paper.
  3. In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy.
  4. Mix in the sourdough discard, egg, and vanilla extract until fully combined.
  5. In a separate bowl, whisk together the flour, baking soda, and salt.
  6. Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined.
  7. If using sprinkles or chocolate chips, gently fold them into the dough.
  8. Use a cookie scoop or tablespoon to drop dough onto the prepared baking sheet, spacing them about two inches apart.
  9. Bake for 10-12 minutes until the edges are lightly golden.
  10. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack for cooling.

Notes

These cookies are perfect for sharing, gifting, or enjoying at home.