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–+ servings
Sourdough sugar cookies spread out on a marble surface.

Sourdough Sugar Cookies Recipe

By: Trang Doan
Crispy and chewy sourdough sugar cookies elevated with a hint of sourdough tang and the warm depth of vanilla and almond.
Servings : 20 cookies
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Prep Time : 20 minutes
Cook Time : 13 minutes
Total Time : 33 minutes

Equipment

  • Stand Mixer
  • Baking Sheet
  • 1-½ Tbsp Cookie Scoop

Ingredients 

Cookie dough

  • 113 grams (4 oz) unsalted butter room temperature
  • 150 grams (¾ cup) granulated sugar
  • 1 large egg yolk
  • 5 grams (1 teaspoon) pure vanilla extract
  • 3 grams (½ teaspoon) almond extract
  • 5 grams (1 teaspoon) lemon juice
  • 60 grams (¼ cup) sourdough starter discard 100% hydration, ~¼ cup
  • 180 grams (1 ⅓ cup) all-purpose flour ~1 ⅓ cup
  • 3 grams (½ teaspoon) baking soda
  • 2 grams (¼ teaspoon) kosher salt

Topping

  • 25 grams (2 tablespoon) granulated sugar

Instructions

  • Cream butter with sugar - Add softened butter and granulated sugar to a stand mixer bowl. Beat with the paddle attachment for at least 2 minutes until well incorporated and creamy.
    113 grams unsalted butter, 150 grams granulated sugar
  • Incorporate sourdough starter - Add the egg yolk, vanilla extract, almond extract, lemon juice, sourdough starter and continue beating for at least another 2 minutes until fluffy and creamy.
    1 large egg yolk, 5 grams pure vanilla extract, 3 grams almond extract, 5 grams lemon juice, 60 grams sourdough starter discard
  • Add dry ingredients - Sift flour and baking soda directly into the wet ingredient mixture in the stand mixer bowl, sprinkle salt on top, stir until incorporated. Stop the mixer and scrape down the sides and bottom of the bowl as necessary.
    180 grams all-purpose flour, 3 grams baking soda, 2 grams kosher salt
  • Scoop and chill - Portion the cookie dough with a 1 ½-tablespoon cookie scoop and place them on a lined baking sheet. Roll into balls. Cover and refrigerate while the oven preheats. You don’t need a long chill for this dough.
  • Preheat the oven to 350°F.
  • Bake - Roll the dough balls in granulated sugar, place 12 on a half sheet baking sheet, and bake for about 13 minutes, until the edges of the cookies start to turn lightly golden.
    25 grams granulated sugar
  • Cool - Remove the baking sheet from the oven, and allow the cookies to sit on the baking sheet to finish baking from the residual heat for 10-15 minutes before removing them to a wire rack to cool completely.

Notes

  • The cookie dough can be kept refrigerated for up to 3 days or frozen for up to 6 months, once portioned.
  • If you are planning to keep the dough balls for long term storage, don’t roll them in sugar. Roll in sugar just before baking.
  • You can bake frozen dough balls without thawing, simply increase baking time by 30 seconds to 1 minute.
  • If you are only baking a few cookies and not a full dozen on the baking sheet, reduce baking time to 12 mins or 12 mins and 30 secs. They brown quicker when baked in a smaller batch.
  • Store leftover cookies in an airtight container for 3-5 days to keep them fresh. For longer storage, you can freeze them for up to 6 months.

Nutrition

Calories: 114kcal | Carbohydrates: 16g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 81mg | Potassium: 13mg | Fiber: 0.3g | Sugar: 9g | Vitamin A: 153IU | Vitamin C: 0.1mg | Calcium: 4mg | Iron: 0.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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