How do you get soft and chewy sugar cookies?

By rolling the dough out to 1/4 inch thickness and being sure not to overbake the dough will create a soft, chewy sugar cookie.

Are sourdough cookies good for you?

Keep in mind that at the end of the day, it is still a cookie recipe that contains sugar and fats. However, sourdough is a great option because the long fermented grain is more easily digested and utilized. It also adds more flavor to any recipe.u003cbr/u003e

Soft Cut Out Sourdough Sugar Cookies

Description

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.

Ingredients

Units Scale

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)

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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 minutes. 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 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.
Storage: These cookies store well at room temperature on the counter for up to 3 days, or an airtight container for up to 5 days. If you haven’t heard of the bread trick, definitely try it! Simply add a small slice of bread to your container to keep your cookies extra soft!
Make Ahead: This dough can be made up to three days in advance. Wrap tightly in plastic wrap and store in the fridge until ready to roll out and bake.
Freezing Instructions: Sourdough cookie dough freezes beautifully! To freeze cookie dough, make the cookie dough per recipe instructions, then scoop out balls of cookie dough and add them to a gallon sized freezer safe bag, making sure to store the bag laying flat in the freezer. Once you are ready to bake, you can pop the cookies straight from the freezer into the oven, or set out on the counter to thaw beforehand. If you are putting them straight in the oven from the freezer, you may need to adjust your baking time to allow the frozen dough extra time to bake.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dessert
Cuisine: American