Sourdough Shortbread Cookies
These sourdough shortbread cookies are 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.
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
Calories: 145kcal | Carbohydrates: 17g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 34mg | Potassium: 14mg | Fiber: 0.3g | Sugar: 7g | Vitamin A: 236IU | Calcium: 4mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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