These simple sourdough butter cookies are crisp around the edges, tender in the center, and packed with rich buttery flavor. They’re a perfect way to use up extra sourdough discard with only four pantry ingredients. Enjoy them plain or decorate with a sprinkle of sugar for an easy homemade treat.
Prep Time
- Prep: 15 minutes
- Chill: 30 minutes
- Bake: 10–12 minutes
- Total Time: About 1 hour
Yield
Makes about 24 cookies
Ingredients
- 1 cup (227g) unsalted butter, softened
- ½ cup (100g) granulated sugar
- ½ cup (120g) sourdough discard (unfed or active)
- 2½ cups (315g) all-purpose flour
Step-by-Step Instructions
Step 1: Cream the Butter and Sugar
Place the softened butter and sugar into a large mixing bowl.
Using a hand mixer or stand mixer, beat for about 2–3 minutes until the mixture becomes light, fluffy, and creamy.
Step 2: Mix in the Sourdough Discard
Add the sourdough discard to the butter mixture.
Mix until fully combined. The mixture may look slightly curdled at first, but it will smooth out once the flour is added.
Step 3: Add the Flour
Gradually add the flour, about one cup at a time.
Mix on low speed until a soft cookie dough forms. Avoid overmixing—stop once no dry flour remains.
Step 4: Chill the Dough
Shape the dough into a flat disc and wrap it in plastic wrap.
Refrigerate for 30 minutes. Chilling makes the dough easier to roll and helps the cookies keep their shape.
Step 5: Prepare for Baking
Preheat your oven to 350°F (175°C).
Line two baking sheets with parchment paper.
Step 6: Roll Out the Dough
Lightly flour your work surface.
Roll the chilled dough to about ¼-inch thickness.
Use cookie cutters or simply cut into squares or circles using a knife or glass.
Step 7: Arrange the Cookies
Place the cookies about 1 inch apart on the prepared baking sheets.
If desired, gently press the tops with a fork or decorate with a little granulated sugar before baking.
Step 8: Bake
Bake for 10–12 minutes, or until the edges are lightly golden while the centers remain pale.
Avoid overbaking for the best buttery texture.
Step 9: Cool
Let the cookies cool on the baking sheet for 5 minutes.
Transfer them to a wire rack to cool completely.
Serving Suggestions
- Enjoy with tea, coffee, or hot chocolate.
- Spread with jam or lemon curd.
- Dip half of each cookie in melted chocolate for a special treat.
- Sandwich two cookies together with buttercream or fruit preserves.
Storage
- Room Temperature: Store in an airtight container for up to 1 week.
- Freezer: Freeze baked cookies for up to 2 months. Thaw at room temperature before serving.
Tips for Success
- Use room-temperature butter for the smoothest dough.
- Chilling the dough is important for clean-cut cookies.
- Measure the flour accurately to keep the cookies tender.
- For extra flavor, sprinkle coarse sugar over the cookies before baking.
- If the dough becomes too soft while rolling, refrigerate it for another 10–15 minutes before continuing.
These buttery sourdough cookies are wonderfully simple, making them an excellent recipe for using leftover sourdough discard while creating crisp, melt-in-your-mouth homemade cookies with just four everyday ingredients.
