Buttery, crumbly, and crispy shortbread cookies are the very best kind in my opinion, and these sourdough shortbread cookies check every box. They’re incredibly simple to make, packed with rich buttery flavor, dotted with beautiful vanilla bean specks, and just sweet enough to balance that subtle tangy sourdough flavor. Baked to a delicate snappy texture, I promise they’ll melt on your tongue.
This recipe is one of my rarer sourdough cookie recipes that don’t use brown butter! Though you could totally use brown butter for shortbread cookies, I wanted to keep these more “classic.” I do have to warn you, this recipe has 7 ingredients – a much longer list than a typical shortbread recipe you may find out there – but if you’re looking for a simple yet delicious way to use up that discard cache, look no further.
Sourdough shortbread key ingredients
🧈 Amazing shortbread cookies start with high quality butter. Since the ingredient list for shortbread cookies are so simple, the higher quality butter the better they will taste. I tested these with regular Costco unsalted butter because that’s what I usually bake with, and while they are good, swapping in fancy Irish butter makes them so much more buttery and absolutely phenomenal!
Other key ingredients:
- Sourdough discard – or ripe sourdough starter will work. This adds that subtle tang to your cookies. And similar to my sourdough biscuits and sourdough scones, it is pertinent to make sure your discard smells pleasant. Since the flavor of shortbread cookies are so simple, you don’t want to use a discard that would be too overpowering.
- Vanilla bean paste – Pure vanilla extract works just fine here, but vanilla bean paste adds a more luxurious feel along with those beautiful bean specks throughout the cookies. I really wanted to use the best ingredients I had on hand for this recipe. And if you want to take it one step further, you can even use the seeds from a whole vanilla bean. 😀
- Cornstarch – While you can absolutely make shortbread without cornstarch, it makes a huge difference in the texture. It gives these cookies their delicate snap right out of the oven while also creating that signature melt-in-your-mouth crumb that makes shortbread so special.
How to make it
Follow along visually as we make these sourdough shortbread cookies. Or you can skip ahead, detailed instructions are in the recipe card below.
1. Cream butter with sugar
Cream softened butter with sugar and salt until completely incorporated and creamy.
2. Incorporate sourdough discard
Beat sourdough discard and vanilla bean paste with the butter/sugar mixture until creamy and fluffy.
3. Add dry ingredients
Sift flour and cornstarch together first and then add it to the wet mixture. You don’t want to over mix the dough but you do want to mix it enough so a dough is formed and no trace of flour is left.
4. Divide, form 2 logs & refrigerate
For exact measurement, I use a kitchen scale to divide the dough into 2 equal portions and then roll them into 2 logs about 6″ in length. Now, wrap them well in plastic and refrigerate for at least 1 hour.
5. Slice the dough & freeze
Slice the dough log into 12 cookies about ½” thick. I like to rewrap them in the same plastic and freeze while the oven preheats – about 15 minutes or even longer.
6. Sprinkle on sugar topping
Granulated sugar topping is a must, but I prefer to sprinkle a mixture of sugar and salt on top of these for that pop of saltiness.
7. Bake
Bake them until their edges are golden – about 22 minutes or longer as needed. Don’t move them just yet when you take them out of the oven, allow them to cool on the baking sheet for 5-10 mins to set further before moving them to a wire rack to cool completely.
Sourdough Shortbread Cookies
Equipment
- Stand Mixer
- Baking Sheet
Ingredients
- 227 grams (8 oz) unsalted butter high quality
- 150 grams (¾ cup) granulated sugar
- 2 grams (¼ teaspoon) kosher salt
- 17 grams (1 tablespoon) vanilla bean paste
- 80 grams sourdough starter discard 100% hydration
- 260 grams (2 cup) all-purpose flour
- 50 grams (6 tablespoon) cornstarch
- Extra granulated sugar and salt for topping
Instructions
- Cream butter with sugar – Add softened butter, sugar, and salt to a stand mixer bowl fitted with the paddle attachment. Beat on medium speed until the mixture is thoroughly incorporated and creamy.227 grams unsalted butter, 150 grams granulated sugar, 2 grams kosher salt
- Incorporate sourdough discard – Add vanilla bean paste along with sourdough starter discard and continue beating until thoroughly incorporated and creamy.17 grams vanilla bean paste, 80 grams sourdough starter discard
- Add dry ingredients – Sift flour and cornstarch into another mixing bowl, and whisk to distribute evenly. Add the mixture into the stand mixer bowl with the wet ingredients. Stir to combine, then increase the mixer speed and beat until no trace of flour remains and the dough is formed. Stop the mixer and scrape down the sides and bottom of the bowl as necessary.260 grams all-purpose flour, 50 grams cornstarch
- Form the logs – Place 2 long pieces of plastic wrap flat on the countertop. Divide cookie dough into 2 equal portions. Roll each portion on top of the plastic wrap into a log about 6” in length. Wrap them up and refrigerate for at least 1 hour before baking.
- Slice the cookies – Use a sharp knife to slice each cookie dough log into 12 cookies about ½” thick. Rewrap in the same plastic and place them in the freezer for about 15 minutes, while the oven preheats.
- Preheat the oven to 350°F.
- Bake – Mix 1-2 tablespoons of granulated sugar with a few pinches of kosher salt in a small bowl. Place 12 cookies on a large lined baking sheet, about 2 inches apart. Sprinkle the sugar mixture on top and bake 1 batch at a time for about 22 minutes, until the edges are golden brown. You don't have to add salt to the sugar topping but I highly recommend it for that pop of saltiness.Extra granulated sugar and salt for topping
- Cool – Remove the baking sheet from the oven, but allow the cookies to sit on the baking sheet to finish baking from the residual heat for 5-10 minutes before removing them to a wire rack to cool completely.
Notes
- Storing baked cookies: Store your sourdough shortbread cookies in an airtight container at room temp for up to a week.
- Storing cookie dough: Unbaked shortbread dough can be kept refrigerated for 3-4 days, or freeze for 3-6 months. It is best to slice the log first before freezing.
- Baking frozen dough: No need to thaw frozen cookie dough, you can bake directly from the freezer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
