Perfect Soft Sourdough Discard Sugar Cookie Recipe

This sourdough discard sugar cookie recipe uses sourdough discard to create soft and chewy sugar cookies with a slight tang that complements the sweetness perfectly. The dough is easy to make and doesn’t require chilling, making it a quick and delicious way to use up leftover sourdough starter. These cookies are easy to make and have a great balance of sweetness and sourdough flavor.

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How to get your sugar cookies to keep their shape.

To get your sugar cookies to hold their shape and not spread too much while baking, follow these key tips:

Chill the Dough

• This is the most important step! After mixing the dough, wrap it in plastic wrap and refrigerate it for at least 30 minutes (or even overnight). Chilling the dough firms up the fat and helps prevent spreading.

Use the Right Fat

• Butter is the most common fat used in sugar cookies, but it can cause spreading if the dough isn’t chilled properly. You can use a combination of butter and shortening or just shortening to reduce spreading, as shortening has a higher melting point.

Properly Measure Your Flour

• Too much flour can make the dough dry and hard to work with, while too little flour can lead to cookies that spread. Spoon the flour into your measuring cup and level it off to avoid using too much.

Don’t Overwork the Dough

• Once you add the flour, mix the dough just until it comes together. Overworking it can activate the gluten and make the cookies tough, which can affect how they spread.

Roll Dough Evenly

• Roll the dough to an even thickness (about 1/8 to 1/4 inch) using a rolling pin and parchment paper. The more consistent the thickness, the more evenly they bake, reducing the chance of uneven spreading.

Use Parchment Paper or a Silicone Mat

• Bake your cookies on parchment paper or a silicone baking mat to help with even heat distribution, which reduces spreading.

Cold Baking Sheets

• Start with cold, ungreased baking sheets. If you’re working in batches, be sure to let the baking sheets cool down between uses.

Use a Cookie Cutter with a Sharp Edge

• If you’re using cookie cutters, make sure they’re sharp enough to cleanly cut through the dough without dragging or distorting the shape.

Don’t Skip the Freezer

• If you’re in a rush, pop the shaped cookies into the freezer for about 10-15 minutes before baking. This helps the dough keep its shape while baking.

Watch the Oven Temperature

• Ensure your oven is fully preheated before baking, and use an oven thermometer to make sure it’s at the right temperature. Too high of a temperature can cause the cookies to spread too quickly and too low of a temperature may not allow them to set properly.

By following these steps, you can help your sugar cookies keep their shape and get that perfect, clean edge!

Equipment Needed for Soft Sugar Cookies

Stand mixer with a paddle attachment or hand mixer 

Cookie Sheet

Large mixing bowl

Favorite cookie cutters

Kitchen scale (optional)

Ingredients Needed for Delicious Sugar Cookies

• 1/2 cup (240g) active starter or sourdough starter discard
• 1 cup (2 sticks, 226g) unsalted butter, softened
• 1 cup (200g) white sugar (granulated sugar or cane sugar)
• 1 large egg
• 2 teaspoons vanilla extract
• 1 teaspoon baking soda
• 1 teaspoon salt
• 3 cups (360g) all-purpose flour (plus extra for rolling)

Try these delicious cookies with this icing recipe: Best Royal Icing Recipe Without Meringue Powder

Looking for a delicious sourdough gingerbread cookie recipe for this holiday season? Try this one! Soft and Chewy Sourdough Discard Gingerbread Cookies 

Sourdough Sugar Cookie Recipe

Mix Wet Ingredients
In a large bowl or the bowl of a stand mixer,  cream the butter and sugar together until light and fluffy. Add the egg and vanilla extract, and beat until fully incorporated. Stir in the sourdough discard and mix until well combined.

Add Dry Ingredients
Gradually add the flour and salt to the wet mixture. Mix with the stand mixer on medium speed until just combined. Use a spatula to scrape the sides of the bowl, ensuring everything is fully incorporated. Divide the dough into two equal disc portions, wrap both with plastic wrap and refrigerate for at least 1 1/2 hours for best results. At this point you can do a long fermentation process with the dough by placing it into the fridge for 12-48 hours prior to baking. Alternatively you can proceed to rolling it out and baking after chilling the dough for at least 1 1/2 hours.

Preheat Oven: ​Preheat your oven to 350°F (176°C). Line a baking sheet with parchment paper and place to the side.

Roll the Dough: Remove one disc of sugar cookie dough from the fridge and place it between two pieces of parchment paper. This will prevent the dough from being overly floured. Use a rolling pin to roll the dough to a thickness of  ¼ inch. Repeat the process with the second portion of dough.

Cut Out the Cookies
Use cookie cutters to cut out shapes from the dough. Arrange the cut-out cookies on the prepared baking sheet. If dough gets too soft, chill for about 30 minutes before cutting out more shapes. Chill the dough also after cutting out cookies prior to baking. This will help keep the cookies from spreading during the baking process. To speed up the chilling process, you can also place them in the freezer for about 15 minutes.

Bake the Cookies
Bake the cookies for 11-12 minutes, being careful not to over-bake. The edges should be lightly golden brown, but the cookies should remain mostly pale.

Cool the Cookies
Allow the cookies to cool on the baking sheet for at least 15 minutes. Then, transfer them to a cooling rack to cool to room temperature before decorating. Try these delicious cookies with this icing recipe: Best Royal Icing Recipe Without Meringue Powder

Store: Store in an airtight container.

Looking for a delicious sourdough gingerbread cookie recipe for this holiday season? Try this one! Soft and Chewy Sourdough Discard Gingerbread Cookies 

More Sourdough Starter Discard Recipes

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Soft and Chewy Sourdough Discard Gingerbread Cookies

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