Sourdough Sugar Cookies
These Sourdough Sugar Cookies are a perfect blend of sweet and slightly tangy flavors, offering a delightful treat with a soft and chewy texture thanks to the unique addition of sourdough discard.
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
Store leftover cookies in an airtight container in the refrigerator for up to 4 days, or freeze them for long-term storage. For variations, consider adding chocolate chips, nuts, or dried fruit to the dough.