Description
Soft, bakery-style sourdough discard cookies are given given a fun, gut-healthy twist with the addition of sourdough discard! These brown sugar toffee cookies are buttery, chewy, and topped with a buttered maple icing to make them over the top delicious.
Ingredients
Scale
Cookies
- 2 sticks butter (softened)
- 1 1/2 cups brown sugar
- 1 egg + 1 egg yolk
- 2 tsp vanilla extract
- 1/2 cup sourdough discard
- 1 tsp cornstarch
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 3 cups all purpose flour
- 1 cup toffee bits
Buttered Maple Icing
- 6 tbsp butter (melted)
- 1 tsp vanilla extract
- 1/3 cup pure maple syrup
- 1 1/4 cup powdered sugar
- Pinch of salt
Instructions
- In the bowl of a stand mixer fitted with a paddle attachment or a medium bowl, cream together softened butter and brown sugar until combined.
- Beat in the egg, egg yolk, sourdough discard, and vanilla extract until light (about 1 minute).
- Begin adding in the dry ingredients, mixing until combined.
- Add in the toffee bits and mix well.
- Add the dough to the fridge to chill for a minimum of 1 hour and up to 2 days in advance.
- Once ready to bake, preheat oven to 375 degrees F. Prepare two baking sheets by lining them with parchment paper or a silpat baking mat. Set aside.
- Using a medium sized cookie scoop, scoop out 12 equal balls of cookie dough onto each prepared cookie sheet.
- Bake in preheated oven for approximately 10-11 minutes. Take them out when they are just barely starting to turn golden brown.
- For best results, let them sit on the baking pan for 5 minutes before removing to a wire rack to cool.
- Make the maple icing: In a small saucepan over medium heat, add in the butter and maple syrup, whisking until the butter has completely melted and combined with the syrup.
- Remove from heat and add in 1 tsp of vanilla extract, pinch salt, and powdered sugar. Whisk together until completely smooth.
- Pour the glaze over the cooled cookies. Enjoy!
Notes
- Chill Time: I HIGHLY recommend chilling the dough for at least 1 hour and up to 2 days in advance. If chilling overnight, I like to set out the bowl of cookie dough to thaw on the counter before trying to scoop and shape the cookies. Letting the dough come to room temperature makes this process much easier.
- Baking: 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: Leftover cookies will store well in an airtight container on the counter for up to 5 days.
- Freezing Instructions: Baked cookies freeze well wrapped tightly in plastic wrap and stored in an airtight container for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
