These sourdough discard sugar cookies are simple to make. Short on time? These cookies are done start to finish in under an hour. These chewy sourdough sugar cookies do not require rolling out the dough or decorating, but still look beautiful from the glistening sugar coating.
½cupsourdough starteractive starter or sourdough discard
2teaspoonsvanilla extract
1eggyolk
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.