Soft Sourdough Sugar Cookies (with Buttercream Frosting) (2024)

Remember those incredibly soft and sweet sugar cookies you see in every grocery store bakery section? They're always perfectly frosted and decorated to match the season or upcoming holiday.

As a kid, I loved those cookies and would always ask for them whenever we went to the store. So, when I started testing this sourdough discard sugar cookie recipe, they were exactly what I had in mind.

These sourdough sugar cookies have a special tangy flavor from the sourdough discard. Browning the butter adds depth and makes them soft and chewy. You can bake them like regular cookies or use a cookie cutter to cut them into fun shapes. And don't forget frosting and decorating - the best part!

Today, I’m walking you through how to make old-fashioned sourdough sugar cookies, including which ingredients to use, tips for success, and fun ideas for decorating them to match any occasion.

Table of Contents -

Why You'll Love This Recipe

• Soft & Chewy- These easy sourdough discard sugar cookies have a delightfully soft and chewy texture.
• Unique Sourdough Flavor- Adding sourdough discard to classic sugar cookies gives them a wonderfully tangy, complex flavor profile.
• Easy to Make- Perfect for beginners, this sourdough discard recipe doesn't rely on the starter for leavening.
• No Discard Waste- You never have to feel guilty about tossing your discard again with this easy sourdough cookie recipe.
• Perfect for Any Occasion- These soft sourdough sugar cookies can be cut out, frosted, and decorated to celebrate any occasion! Whether it's Christmas, Easter, Valentine's Day, or a birthday party, they're sure to be a crowd-pleaser.

Tips for Success

• Measure using a food scale. For best results, use a food scale when measuring ingredients, especially flour. Over-measuring flour can lead to dry cookies. If you don't have a scale, spoon the flour into the measuring cup and level it off.
• Brown the butter carefully. Cook the butter until it turns golden and smells nutty. Once ready, immediately pour it into a separate bowl to prevent it from continuing to cook in the pot.
• Don't skip chilling the dough. Chill the dough for at least an hour before baking to make shaping easier and prevent excessive spreading during baking.
• Cool completely before frosting. Let the cookies cool completely before frosting to prevent the buttercream from melting.

Ingredients Notes

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

• Sourdough Discard- This recipe uses 100% hydration sourdough starter discard, which adds moisture and flavor to the cookies. You can use either discard or active sourdough starter. New to sourdough? Check out my post on making sourdough starter from scratch.
• All-Purpose Flour- Use a kitchen scale to weigh the flour in grams for best results. Alternatively, spoon it into a measuring cup and level it off. Overpacking the flour in a measuring cup can lead to dense, dry cookies.
• Cornstarch- Helps create a more tender, softer texture in the sugar cookies.
• Baking Powder + Baking Soda- Helps the cookies rise and contributes to their soft texture.
• Kosher Salt- Enhances the flavor of the cookies and balances the sweetness of the sugar, especially if frosted.
• Unsalted Butter- Browning the butter removes its water content to balance the moisture added from the sourdough discard. It also gives the cookies a more complex flavor and chewier texture.
• Granulated Sugar- Sugar adds sweetness and helps create a tender texture in the cookies. Creaming it with the brown butter adds air to the dough, making the cookies lighter.
• Egg Yolk- Using only the yolk removes excess liquid from egg whites, offsetting the moisture added by the sourdough discard.
• Greek Yogurt- Adds moisture and tanginess to the sourdough cookies while also contributing to their soft texture.
• Vanilla Extract- Adds a hint of vanilla flavor to the cookies. Experiment with different extracts for unique flavor variations.

🌱 Sustainability Tip: Consider buying flour from a local grain mill for all of your sourdough recipes. Not only does this support your local economy but it also cuts down on food transportation miles.

Decorating Ideas

• Sprinkles, Colored Sugar, Edible Glitter
• Mini Chocolate Chips
• Candy- M&M's, jelly beans, mini chocolate eggs, candy corn, crushed candy cane - perfect for celebrating various holidays!
• Shredded Coconut
• Chopped Nuts
• Edible Flowers

How to Make Sourdough Sugar Cookies

Here is how to make soft sourdough discard sugar cookies.

Step 1: Brown the butter. In a small saucepan, brown the butter over medium-low heat until it turns a rich amber color and develops a nutty aroma. Remove from heat and immediately transfer to a small bowl. Let the brown butter cool until it solidifies. You can speed up the cooling process by refrigerating the bowl or placing it over another bowl filled with ice and stirring.

Step 2: Mix the dry ingredients. In a small bowl, combine the flour, cornstarch, baking powder, baking soda, and salt. Set aside.

Step 3: Cream together butter and sugar. In a large mixing bowl, combine the cooled brown butter and granulated sugar. Use a hand mixer or stand mixer to cream them together until well combined.

Step 4: Add remaining wet ingredients. Add the egg yolk to the butter-sugar mixture and beat until fully incorporated. Then, mix in the sourdough discard, Greek yogurt, and vanilla extract until smooth.

Step 5: Make cookie dough. Gradually add the dry ingredients to the wet ingredients, mixing until a thick cookie dough forms.

Step 6: Chill the dough. Cover the cookie dough and refrigerate it for at least one hour or up to four days.

Step 7: Preheat the oven. About 20 minutes before the cookie dough is done chilling, preheat the oven to 375°F and line a baking sheet with parchment paper.

Step 8: Form cookie dough balls. Roll heaping tablespoon-sized portions of the chilled cookie dough into balls and place them on the prepared baking sheet, leaving 2 inches of space between each ball. Flatten the cookie dough balls slightly to help them spread. Alternatively, roll the dough out and cut it using a cookie cutter (see notes).

Step 9: Bake the cookies. Bake the cookies for 8-9 minutes, or until the tops are crackly and the bottoms are golden brown.

Step 10: Cool and enjoy. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Prepare the Buttercream Frosting (optional)

In a large mixing bowl, cream softened butter until smooth, gradually adding powdered sugar until creamy. Mix in vanilla extract and salt, adjusting consistency with heavy cream as needed. Once cookies are cooled, frost with prepared buttercream and decorate as desired.

How to Store

Cookie Dough

• Refrigerator- According to the USDA, homemade cookie dough can be stored in an airtight container in the fridge for up to 4 days.
• Freezer- Freeze homemade sugar cookie dough for up to 2 months. I recommend flash-freezing dough balls on a parchment-lined sheet and then storing them in a freezer-safe container.

Baked Cookies

• Room Temperature- Store unfrosted sourdough discard sugar cookies in an airtight container at room temperature for up to one week.
• Refrigerator- If your cookies are frosted, store them in an airtight container in the refrigerator for up to one week to prevent the buttercream from melting. Store them in a single layer or separated by parchment paper to prevent sticking.
• Freezer- For longer storage, freeze cookies on a baking sheet until solid, then transfer to a freezer-safe bag or container. Store in the freezer for 8-12 months. Thaw at room temperature.

Frequently Asked Questions

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me onInstagram,Facebook,Pinterest, or via email at[emailprotected].

More Sourdough Discard Recipes

Sourdough Sugar Cookies

These Sourdough Sugar Cookies are soft and chewy with a subtle sourdough flavor. Made with sourdough discard and brown butter, they can be frosted and decorated to celebrate any occasion.

Servings 24 cookies

Calories 170kcal

Author Ashley Petrie, RDN, LDN

Nutrition

Serving: 1cookie (with frosting) | Calories: 170kcal | Carbohydrates: 27g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Monounsaturated Fat: 2g | Cholesterol: 24mg | Sodium: 43mg | Potassium: 15mg | Sugar: 18g | Calcium: 12mg

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.