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Sourdough Sugar Cut-out Cookies

Makes: 20 cookies
Course: Dessert
Keyword: Christmas, cookies, Easter, holidays, sourdough discard, St. Patrick's Day
Servings: 20 cookies
Author: Jenny Prior

Ingredients

  • 113 g unsalted butter, softened 1/2 c.
  • 100 g white cane sugar 1/2 c.
  • 50 g starter discard 1/4 c.
  • 1 t. Baking powder
  • 1/4 t. Salt
  • 1 egg
  • 1 t. Vanilla extract
  • 300 g all-purpose flour 2 c.
  • Dash Nutmeg optional

Instructions

  • Cream butter and sugar together until creamy.
  • Add sourdough starter and mix until it’s incorporated with the butter and sugar mixture.
  • Mix in baking soda and salt.
  • Add egg and vanilla. Mix together.
  • Slowly stir in flour and nutmeg. Mixture should become combined into a thick cookie dough. Make sure to scrape sides of bowl during mix.
  • For more extra flavor and fermentation: Cover bowl and refrigerate 2-24 hrs. (Optional: leave it at room temp for 1-2 hrs to jumpstart the fermentation before putting the dough into the fridge)
  • Preheat oven to 400 degrees. Cut two sheets of parchment paper and place on two cookie sheets.
  • Lightly flour your work surface. Put chilled dough on top of flour then lightly flour the rolling pin.
  • Roll dough out until 3/8-1/2-inch. Cut out shapes, put shapes close together to get as many out as possible. (Tip: keep cookie cutters from sticking by coating cutting edge with flour.) Place cut out cookies on parchment paper.
  • Repeat as needed. You can chill cut out cookies on cookie sheet if they are becoming warm—the sign for this is if the cookies begin having a shiny look from butter softening. I recommend chilling cut cookies for 5-10 minutes before baking.
  • Bake 7-9 minutes until just a little bit golden around bottom edges and top of cookie is matte not glossy. Let cool on cookie sheets for 10-15 minutes to allow them to finish baking and firm up before enjoying.
  • Let cool completely before decorating.

Notes

These cookies taste delicious and different than a standard non-sourdough version. I love how soft they are and how soft they stay, longer than traditional ones.
Adding a simple icing adds to the texture, flavor, and how long they last without staling.