Chewy Sourdough Sugar Cookies
These chewy sourdough sugar cookies are the perfect combination of soft and sweet. They have a slight crunch from the sugar coating which balances the textures. These sourdough discard cookies are quick. You can make them start to finish in under an hour. If you have extra time, chill them for a long fermentation. These are great any time of year. Whether it is for mother’s day, Christmas cookies, or just a special treat, these cookies are a great option.
How to Use Sourdough Starter in Sugar Cookies
To achieve the perfect soft and gooey texture, we have to control the moisture in these cookies. Sourdough starter adds extra moisture, so we take away moisture in other ingredients.
This recipe only uses an egg yolk, as the egg white adds extra moisture, whereas the yolk adds more fat and richness. We also brown the butter to reduce the moisture content from the butter. Browning the butter cooks off much of the extra water in butter, leaving mostly just fat. The flavor of browned butter also adds a delicious depth of flavor in cookies as well.
Ingredients and Substitutions
- Butter: I always recommend unsalted butter because it allows you to be in control of the salt. That being said, salted butter usually doesn’t have enough to greatly affect the flavor of the recipe. Feel free to substitute salted butter if needed. You can also substitute a vegan butter for a dairy free option. I particularly love using Earth Balance.
- Sugar: You will use plain white sugar in both the cookie dough, and for rolling the cookie dough balls just before baking.
- Brown Sugar: You can use either light brown sugar or dark brown sugar in this recipe.
- Vanilla Extract: Although vanilla extract has the best flavor, you can also substitute imitation vanilla if that is what you have on hand.
- Sourdough Starter: Feel free to use sourdough discard straight from the fridge or active sourdough starter. Unfed sourdough discard will have a slightly tangier flavor. I do recommend weighing your starter particularly if it is active as the bubbles can affect the volume of the starter.
- Egg Yolk: You only need one egg yolk for this recipe. Save the egg white to be used in another recipe or in an omelet.
- Flour: I recommend all purpose flour but you can also substitute bread flour with similar results.
- Salt
- Baking Powder
- Baking Soda
How to Make Sourdough Sugar Cookies
Step 1: Preheat oven to 375F.
Step 2: Whisk together the dry ingredients (flour, baking soda, baking powder, and salt) in a large mixing bowl. Set aside.
Step 3: Brown the butter. This step can be intimidating but is actually quite easy. Start by melting only 6 tablespoons of the butter in a saucepan over medium heat. Once it is melted, stir constantly. Once you notice golden flecks appear on the bottom pan and a nice nutty aroma, remove from heat. Add the remaining two tablespoons of butter. This helps cool down the butter so it doesn’t burn. Let the butter cool for 5 minutes before going to the next step.
Step 4: Stir in the granulated sugar, then the brown sugar, then the vanilla, then the sourdough starter. Add the egg yolk last. Do not add the egg first or it will cook in the warm butter.
Step 5: Pour the butter mixture over the dry ingredients. Stir till completely smooth.
Step 6: Scoop and roll the cookie dough into approximate 1-1/4″ balls. Roll each cookie dough ball in the remaining 1/4 cup of sugar. Place on a cookie sheet spacing 2 inches apart.
Step 7: Bake the cookies for 11-13 minutes. Do not over-bake them. The centers should still be moist when done. Cool 5 minutes in pan, then transfer to wire rack to cool completely.
How to Store Chewy Sourdough Discard Sugar Cookies
Store these cookies in an airtight container or plastic ziplock bag. They can also be stored on a serving dish covered with plastic wrap. They are best when consumed in 5-7 days.
How to Freeze
You can freeze these cookies in a freezer safe bag after baking them. You can also roll the cookie dough into individual balls to bake for later. Add 1-2 minutes to the baking time when ready to bake.
For a Long Fermentation
For a long fermentation, cover and chill the cookie dough in the refrigerator for several days (up to 3 days) before baking.
Chewy Sourdough Sugar Cookies
Ingredients
- 1½ cup all purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup unsalted butter
- ½ cup granulated sugar +¼ cup for rolling
- ½ cup brown sugar packed
- ½ cup sourdough starter active starter or sourdough discard
- 2 teaspoons vanilla extract
- 1 egg yolk
Instructions
- Preheat oven to 350℉.
- In a large bowl, whisk together the flour, salt, baking powder, and baking soda. Set aside.
- Place 6 tablespoons of butter (reserving 2 tablespoons) in a medium saucepan. Melt the butter over medium heat, stirring frequently.
- Once the butter is melted, continue to stir constantly until the butter develops a nutty aroma and golden granules collect on the bottom of the pan. Immediately remove from the heat.
- Stir in the remaining 2 tablespoons of butter until melted. Allow to cool 5 minutes.
- Stir in the granulated sugar, brown sugar, vanilla, sourdough starter, and egg yolk, in that order. Do not add the egg first or it will cook in the warm butter.
- Add the butter mixture to the flour mixture. Use a rubber spatula or wooden spoon to mix until just fully incorporated.
- Spoon the cookie dough into approximate 1¼ inch dough balls. Roll each ball in the remaining ¼ cup of sugar. Place each dough ball on a large baking sheet lined with parchment paper, spacing 2 inches apart.
- Bake in preheated oven for 11-13 minutes. The cookies will appear crackled slightly gooey in the middle when done.
- Let cool in cookie sheet for 5 minutes, then transfer to a wire rack to cool completely.
