Sourdough Sugar Cookies are the perfect blend of sweet and slightly tangy flavors, making them a delightful treat that everyone will love. The unique addition of sourdough discard not only helps reduce food waste but also creates a wonderfully soft and chewy texture. When you take a bite, the buttery richness mingles with the subtle nuttiness of the sourdough, offering a comforting experience that feels like home. This step-by-step recipe is easy to follow, making it a fantastic choice for both baking enthusiasts and beginners alike. Let’s dive into this delicious recipe!
Ingredients
To create your Sourdough Sugar Cookies, gather the following ingredients, which promise to deliver a sensational taste and texture:
- 1/2 cup sourdough discard: This will give your cookies a unique and flavorful twist.
- 1 cup unsalted butter, softened: The creamy texture of the butter adds richness to every bite.
- 3/4 cup vegetable oil: A neutral oil like canola or avocado will keep the cookies moist.
- 1 1/4 cups granulated sugar: This will sweeten the cookies while providing a lovely crisp edge.
- 3/4 cup powdered sugar: For a touch of sweetness and to create a tender crumb.
- 3/4 teaspoon fine sea salt: Enhances all the flavors in the cookies.
- 1/2 teaspoon baking soda and baking powder: To ensure the cookies rise perfectly.
- 2 tablespoons sour cream: Adds moisture and tang.
- 1 large egg: Binds the ingredients together and helps with leavening.
- 1 teaspoon vanilla extract: For a warm, aromatic flavor.
- 1/4 teaspoon almond extract (optional): A hint of nutty flavor that complements the vanilla.
- 4 3/4 cups all-purpose flour: The base of your cookies for a lovely texture.
- Granulated sugar for pressing the cookies: Adds a beautiful sugary finish.
The frosting will be made with:
- 3/4 cup unsalted butter, softened: The base for a creamy frosting.
- 1/8 teaspoon fine sea salt: A pinch to balance the sweetness.
- 1 teaspoon vanilla extract: For an aromatic and delicious flavor.
- 2 tablespoons sour cream: Adds creaminess to the frosting.
- 6 cups powdered sugar: To create a sweet, fluffy frosting.
- 2-3 tablespoons cream or milk: To achieve a spreadable consistency.
Step-by-Step Directions
Step 1: Prepare to Bake
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This will prevent your cookies from sticking and ensure they bake evenly.
Step 2: Mix the Dough
In the bowl of a stand mixer fitted with the paddle attachment, combine the sourdough discard, butter, vegetable oil, granulated sugar, and powdered sugar. Sprinkle in the salt, baking soda, and baking powder. Mix on medium speed for 1-2 minutes until creamy, making sure to scrape down the sides of the bowl as needed.
Step 3: Add Wet Ingredients
Next, add the sour cream, egg, vanilla extract, and if you’re using it, the almond extract. Mix until everything is just combined, about 1-2 minutes.
Step 4: Incorporate the Flour
Gradually add the all-purpose flour, mixing on low speed until combined. Be careful not to overmix; the dough should remain soft and slightly sticky.
Step 5: Shape the Cookies
Using a cookie scoop or spoon, portion out about 3 tablespoons of dough for each cookie. Roll the dough into balls and then coat them in granulated sugar. Arrange the cookies on the prepared baking sheets, leaving 2-3 inches between each.
Step 6: Flatten the Cookies
To create the classic sugar cookie look, use the flat bottom of a glass dipped in sugar to gently press down each cookie, flattening them to about 1/4 to 1/2-inch thick.
Step 7: Bake
Place the baking sheets in the preheated oven and bake the cookies for 8-10 minutes. The edges should be set while the centers may still look soft—this is perfect! Allow the cookies to cool on the baking sheets for 10 minutes before transferring them to a wire rack to cool completely.
Step 8: Make the Frosting
In the same stand mixer, combine the butter, salt, vanilla extract, and sour cream. Mix until creamy, about 1-2 minutes. Gradually add the powdered sugar and add cream or milk as needed to reach the desired thickness.
Step 9: Frost and Serve
Once the cookies are completely cool, frost them generously and feel free to sprinkle some fun toppings on top! These cookies can be enjoyed immediately or stored for later.
Tips & Tricks
- Sourdough Discard: If you don’t have sourdough discard, you can substitute with more flour and a bit of yogurt for moisture.
- Chill the Dough: For even better flavor and easier handling, refrigerate the dough for 30 minutes before baking.
- Uniform Cookies: Use a cookie scoop to ensure your cookies are uniform in size, which helps them bake evenly.
- Frosting Variations: Get creative with your frosting! Add food coloring for festive occasions or mix in flavors like lemon or cocoa for different tastes.
Serving Suggestions & Pairings
These Sourdough Sugar Cookies are perfect for any occasion! Serve them at birthday parties, holiday gatherings, or simply with a cup of tea or coffee for a cozy afternoon treat. You can even pair them with a scoop of vanilla ice cream for an indulgent dessert.
Nutritional Information
Each cookie contains approximately 120 calories, depending on the size. Key nutritional breakdown per cookie includes:
- Carbohydrates: 18g
- Fat: 5g
- Protein: 1g
- Sugar: 8g
Indulging once in a while is perfectly fine as part of a balanced diet, especially when sharing them with loved ones!
Storing Tips & Variations
Store leftover cookies in an airtight container in the refrigerator for up to 4 days, or freeze them for long-term storage. They can last in the freezer for up to 3 months. If you want to enjoy them warm, simply pop them in the microwave for a few seconds.
For variations, consider adding chocolate chips, nuts, or dried fruit to the dough for extra texture and flavor.
Conclusion
Sourdough Sugar Cookies offer a wonderful balance of sweet and tangy flavors that everyone will enjoy. Their charming texture and delightful taste make them a must-try recipe for cookie lovers. We encourage you to bake a batch and share your experience with friends and family. Happy baking!
FAQs
1. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute up to 50% with whole wheat flour for a healthier cookie, but it may alter the texture slightly.
2. What can I do if my dough is too sticky?
If the dough is too sticky, try chilling it for 30 minutes in the refrigerator. This will make it easier to handle.
3. How do I know when the cookies are done baking?
The edges should be set and lightly golden, while the center may appear soft. They will firm up as they cool.
4. Can I make these cookies gluten-free?
Yes, you can use a gluten-free all-purpose flour blend instead of regular flour. Ensure it contains xanthan gum for best results.
5. How can I customize the frosting?
Feel free to add flavors such as cocoa powder for chocolate frosting or citrus zest for a fresh twist!
Sourdough Sugar Cookies
Ingredients
For the Cookie Dough
- 1/2 cup sourdough discard Gives cookies a unique flavor.
- 1 cup unsalted butter, softened Adds richness.
- 3/4 cup vegetable oil Can use canola or avocado oil.
- 1 1/4 cups granulated sugar Sweetens and provides crisp edges.
- 3/4 cup powdered sugar For sweetness and tender crumb.
- 3/4 teaspoon fine sea salt
- 1/2 teaspoon baking soda For rising.
- 1/2 teaspoon baking powder For rising.
- 2 tablespoons sour cream Adds moisture and tang.
- 1 large egg Binds ingredients together.
- 1 teaspoon vanilla extract For flavor.
- 1/4 teaspoon almond extract (optional) Adds nutty flavor.
- 4 3/4 cups all-purpose flour Base for cookies.
- to taste granulated sugar for pressing the cookies Adds sugary finish.
For the Frosting
- 3/4 cup unsalted butter, softened Base for creamy frosting.
- 1/8 teaspoon fine sea salt Balances sweetness.
- 1 teaspoon vanilla extract For flavor.
- 2 tablespoons sour cream Adds creaminess.
- 6 cups powdered sugar For sweet, fluffy frosting.
- 2-3 tablespoons cream or milk To achieve spreadable consistency.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Mix the Dough
- In the bowl of a stand mixer fitted with the paddle attachment, combine the sourdough discard, butter, vegetable oil, granulated sugar, and powdered sugar.
- Sprinkle in the salt, baking soda, and baking powder. Mix on medium speed for 1-2 minutes until creamy, scraping down the sides of the bowl as needed.
Add Wet Ingredients
- Add the sour cream, egg, vanilla extract, and almond extract (if using). Mix until just combined, about 1-2 minutes.
Incorporate the Flour
- Gradually add the all-purpose flour, mixing on low speed until combined. Avoid overmixing; the dough should remain soft and slightly sticky.
Shape the Cookies
- Using a cookie scoop or spoon, portion out about 3 tablespoons of dough for each cookie. Roll into balls and coat in granulated sugar. Arrange on Baking sheets, leaving 2-3 inches between each.
Flatten the Cookies
- Use the flat bottom of a glass dipped in sugar to gently press down each cookie, flattening them to about 1/4 to 1/2-inch thick.
Bake
- Bake the cookies for 8-10 minutes. The edges should be set while the centers may still look soft. Allow to cool on baking sheets for 10 minutes before transferring to a wire rack.
Make the Frosting
- In the stand mixer, combine the butter, salt, vanilla extract, and sour cream. Mix until creamy, about 1-2 minutes. Gradually add the powdered sugar and add cream or milk to reach desired thickness.
Frost and Serve
- Frost the cooled cookies generously and add toppings if desired. Enjoy immediately or store for later.
Notes
