These easy Sourdough Butter Cookies are a delicious way to use sourdough discard. They’re buttery, lightly crisp, and have a subtle tang from the sourdough. With only 4 basic ingredients, they’re perfect for an easy homemade treat.
Ingredients
- ½ cup (113 g) unsalted butter, softened
- ½ cup (100 g) granulated sugar
- ½ cup (120 g) sourdough discard, 100% hydration
- 1½ cups (180 g) all-purpose flour
Instructions
Step 1: Prepare the Butter
Place the softened butter in a large mixing bowl. Beat with an electric mixer for 1–2 minutes until smooth and creamy.
Step 2: Add the Sugar
Add the granulated sugar and beat for another 2–3 minutes, until the mixture becomes lighter and fluffy.
Step 3: Add the Sourdough Discard
Add the sourdough discard and mix on low speed until just combined. The mixture may look slightly curdled at first; this is normal.
Step 4: Add the Flour
Gradually add the flour. Mix until a soft cookie dough forms.
Do not overmix, or the cookies may become tough.
Step 5: Chill the Dough
Shape the dough into a flat disk and wrap it tightly. Refrigerate for 30–60 minutes.
Chilling makes the dough easier to handle and helps the cookies hold their shape while baking.
Step 6: Preheat the Oven
Preheat your oven to 350°F (175°C).
Line a baking sheet with parchment paper.
Step 7: Shape the Cookies
Roll the chilled dough out on a lightly floured surface to about ¼ inch (6 mm) thick.
Cut into your favorite shapes using a cookie cutter.
Transfer the cookies to the prepared baking sheet, leaving a little space between each one.
Step 8: Bake
Bake for 10–14 minutes, or until the edges are lightly golden.
Keep an eye on them during the final few minutes because thinner cookies can bake quickly.
Step 9: Cool
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack.
They will become firmer and crispier as they cool.
Storage
Store completely cooled cookies in an airtight container at room temperature for up to 5 days.
For longer storage, freeze the baked cookies in an airtight freezer-safe container for up to 2 months.
Tips for the Best Sourdough Butter Cookies
- Use 100% hydration sourdough discard for the intended dough consistency.
- Make sure the butter is softened but not melted.
- Chill the dough before rolling.
- Don’t overmix after adding the flour.
- For crispier cookies, roll the dough slightly thinner.
- For softer cookies, keep them slightly thicker and avoid overbaking.
Yield
Approximately 24–30 cookies, depending on the size of your cookie cutter.
Prep Time
15 minutes
Chill Time
30–60 minutes
Bake Time
10–14 minutes
Total Time
About 1 hour
Can you make these using fast acting yeast? I don’t have a starter or discard starter.
If you can use the fast acting yeast, how would you use it to make the cookies. Thank you for your help.
Can i use allulose sugar alternative? Also can I put the dough one night in the fridge and bake it the second day?