Soft Cut Out Sourdough Sugar Cookies
Soft and buttery, these sourdough sugar cookies are perfect for Christmas baking! They boast crisp edges with thick and chewy centers and are a perfect, easy way to use up any leftover sourdough discard you may have hanging around your kitchen.
There’s something extra special about Christmas baking, isn’t there? One of my favorite traditions that I do with my family every year is our annual Christmas cookie baking day, where we set out to bake as many cookies as possible to share with family, friends, and neighbors. We love to try out a variety of cookies each year, but one that always makes it onto the list is a classic sugar cookie. I mean, its not Christmas without decorated sugar cookies, right?
This sourdough sugar cookie recipe is a play on classic sugar cookie dough, with 1/2 cup of sourdough discard added into the batter.
Now, you may be thinking, ….really? Sourdough cookies? That can’t be good. It really is, though! Just like in this sourdough chocolate chip cookie recipe, it adds a little something special to the dough. You really can’t match the flavor that sourdough adds to baked goods. I definitely recommend giving them a try.
Why You’ll Love This Recipe
Ingredients You’ll Need
- Flour: I use unbleached organic all purpose flour.
- Sugar: This recipe calls for granulated white sugar. A must for classic sugar cookies!
- Sourdough discard: Either discard or active sourdough starter will work in this recipe.
- Butter: Softened butter, please! You can use salted or unsalted.
- 1 egg: Room temperature works best.
- Almond extract: The addition of 1/2 of almond extract adds a delicious flavor to the dough. I highly recommend it!
Step by Step Instructions
- In the bowl of a stand mixer fitted with a paddle attachment or a medium bowl, cream together softened butter and sugar until combined.
- Beat in the egg, sourdough discard, vanilla and almond extract until light (about 1 minute).
- Begin adding in the dry ingredients, mixing until thoroughly combined. Optional: chill the dough for 1-2 hours before rolling out.
- Preheat oven to 350 degrees F. On a lightly floured surface, use a rolling pin to roll out the cookie dough to 1/4” inch thickness between two pieces of parchment paper.
- Use your favorite cookie cutters to cut out shapes, and place the cookies 2 inches apart on a baking sheet lined with parchment paper or a silpat baking mat.
- Bake in preheated oven for approximately 8-10. Take them out when they are just barely starting to turn golden brown around the edges.
- For best results, let them sit on the cookie sheet for a few minutes before removing to a wire rack to cool. Make sure the cookies are cooled completely before icing.
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How to Make Royal Icing
- In a medium bowl, add the powdered sugar, meringue powder, and water.
- Using a handheld electric mixer, beat the ingredients together until peaks form.
- Add icing to a a piping bag with a tip (or just a Ziploc bag with a small corner cut-that’s what I do!) and decorate the cookies.
Quick Tips for Success
- If the royal icing is too thick, add 1 teaspoon of water at a time until the right consistency is reached. If it is too thin, add powdered sugar a tablespoon at a time until the desired consistency is reached.
- I always like to slightly underbake my cookies in order to obtain a chewier texture. They will continue to cook briefly on the cookie sheet once they are pulled out of the oven.
- Using room temperature ingredients really does make a difference!
- This recipe will yield different amounts of cookies depending on the sizes of cookie cutters you use.
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Sourdough Sugar Cookies
Ingredients
- 1 cup (2 sticks) room temperature butter
- 1 cup granulated sugar
- 1 egg
- 1/2 cup sourdough discard
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1 tsp cornstarch
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 3 cups all purpose flour
Royal Icing
- 3 cups powdered sugar
- 3 tablespoons meringue powder
- 5-6 tablespoons water, more if needed
Instructions
- In the bowl of a stand mixer fitted with a paddle attachment or a medium bowl, cream together softened butter and sugar until combined.
- Beat in the egg, sourdough discard, vanilla and almond extract until light (about 1 minute).
- Begin adding in the dry ingredients, mixing until thoroughly combined. Optional: chill the dough for 1-2 hours before rolling out.
- Preheat oven to 350 degrees F. On a lightly floured surface, use a rolling pin to roll out the cookie dough to 1/4” inch thickness between two pieces of parchment paper.
- Use your favorite cookie cutters to cut out shapes, and place the cookies 2 inches apart on a baking sheet lined with parchment paper or a silpat baking mat.
- Bake in preheated oven for approximately 8-10. Take them out when they are just barely starting to turn golden brown around the edges.
- For best results, let them sit on the baking pan for 5 minutes before removing to a wire rack to cool. Make sure the cookies are cooled completely before icing.
- Royal Icing Instructions: In a medium bowl, add the powdered sugar, meringue powder, and water. Using a handheld electric mixer, beat the ingredients together until peaks form. Add icing to a a piping bag with a tip (or just a Ziploc bag with a small corner cut-that's what I do!) and decorate the cookies.
Notes
If you loved this sourdough sugar cookie recipe, make sure to come back and leave it a 5 star rating and a comment! I would love to know how it turned out for you. Tag me on Instagram @ourhandcraftedhomeblog.
