Sourdough Sugar Cookies
These sourdough sugar cookies are so soft and buttery! They’re so easy to make and topped with a yummy sour cream frosting! This is my favorite sourdough discard cookie recipe, and I know you’ll love it too!
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I’ve been making my Soft and Puffy Sugar Cookies for years. They’re the yummiest cut out sugar cookie!
But, every once in a while, I treat myself to a swig sugar cookie from our neighborhood soda shop. If you know, you know. They’re so soft and buttery. The sour cream icing is slightly tangy, but also has the right amount of sweetness. And swig cookies are always served cold. Now you can make swig cookies at home with your sourdough starter!
Why I love this sourdough sugar cookie recipe
I decided it was finally time to recreate these swig cookies at home, but with a sourdough twist. Since I love dessert recipes, I was definitely up for the task! What I came up with turned out so much better than I thought possible! (And if you like sugar cookies with a twist, make sure you check my recipe notes for a Coconut Lime Sugar Cookie variation!)
- It’s so easy to make.
- No rolling out cookie dough, or cut out cookies here. These drop sugar cookies are so easy to shape!
- No chilling required!
- The flavor from the sourdough discard makes these cookies taste so rich, just like a bakery style cookie.
- The sour cream icing has the yummiest flavor – a slight tang, but still sweet and delicious. If you like sour cream frosting, you’ll also love my Lemon Cheesecake Cookies.
- These sugar cookies stay soft and fresh for several days. I like to keep mine in the fridge.
- They freeze really well.
- Its a quick and easy discard recipe.
Ingredients
There’s a long list of ingredients, but don’t let that fool you. This recipe comes together so quickly! This cookie dough can be made in less than 30 minutes. A few important ingredients to understand:
- Sourdough Discard: For this recipe, I suggest using a discard that was fed in the past 1-3 days. If you use really runny, overly hungry discard, you will notice it gives the cookies a slight tang. I don’t love it, so I use my newer discard for this cookie recipe. This recipe is based on using a 100% hydrated starter.
- Sour Cream: Using sour cream in the cookie dough, helps create a tender, fluffy texture. In the frosting, it adds a tangy flavor that compliments the sweetness perfectly.
- Vanilla and Almond Extracts: These extracts add a smooth, sweet flavor. If you don’t love almond extract, you can leave it out. But it’s a small amount, so it’s not overpowering.
- Baking Soda and Baking Powder: Baking soda and baking powder are still necessary to provide a perfect rise and texture for this cookie.
- Powdered sugar: adds sweetness and lightens up the cookie texture.
- Butter: I’ve always used unsalted butter in my recipes. It allows you to control the saltiness of your recipe.
How to make sourdough sugar cookies
My number one pro tip: It’s so important to use a kitchen scale for measuring your ingredients, especially for sourdough recipes. One cup of active starter is not the same as one cup of runny, hungry starter. Weighing your ingredients gives you much more accurate and reliable results. On my recipe cards, you can choose either US Customary or Metric measurements.
If you don’t have a kitchen scale, make sure you fluff your flour and then spoon it into your measuring cup. Level it off with a straight edge. Please, for the love, don’t pack the flour into the measuring cup!
Use the cookie paddle attachment for your mixer and mix together the discard, butter, oil, and sugars. Add the salt, baking powder, and baking soda. I sprinkle them over the top to make sure they get easily incorporated into the butter mixture. Mix until smooth and creamy. Add the eggs, sour cream, vanilla and almond extracts. Mix until fully combined. Next add the flour gradually and mix until incorporated. Avoid overmixing.
Shaping the cookies
Scoop the dough into balls, about 3 Tablespoons in size. These cookies are then rolled in sugar. Slightly press them with the flat bottom of a glass. You can see how the edges kind of crack apart. This is what you want.
Bake until the edges are just set. The center may initially look underbaked, but that’s normal. The cookies will spread when baked, so make sure you space them 2-3 inches apart.
While the cookies are cooling, get the yummy frosting ready. I love to use heavy cream to thin it just a bit. It makes the frosting super rich and velvety. Once completely cooled, slather on the frosting. These are some serious melt in your mouth sourdough cookies!
Storing tips
Since there is sour cream in the frosting, store any leftover cookies in the fridge. They’ll stay fresh and soft for up to 4 days or so. Plus, they are so tasty cold!
You can also freeze them, frosted, for up to 3 months. To freeze, place them on a baking sheet and freeze until the frosting is hard. Then you can place them in a freezer bag or airtight container and stack them.
Sugar Cookies with a twist
You can easily switch up your sugar cookie with some minor changes. Try these variations:
- Add citrus zest like lemon or orange to the dough and/or frosting.
- Add a different flavored extract to the frosting like raspberry, coconut, almond, or pistacchio.
- Add colorful sprinkles to the cookie dough. Or add chopped nuts.
Whatever you do, make sure you try making my favorite, Coconut Lime Sugar Cookies! I added coconut extract to the frosting and place a lime wedge on top. When you eat it, squeeze the lime over the cookie and enjoy! The coconut and fresh lime combo is life changing! Check the recipe notes for this version.
FAQs
This recipe was written specifically to use sourdough discard. If you want to make it without sourdough, add one egg and increase the flour to 780g.
This cookie dough is meant to be used for drop sugar cookies. It is not an ideal cookie dough for cookie cutters. If you need a Holiday sugar cookie, make my cutout Christmas Sugar Cookies with Buttercream Frosting.
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More cookie recipes you’ll love
Sourdough Sugar Cookies
Equipment
Ingredients
Cookies:
- ½ cup sourdough discard see notes
- 1 cup unsalted butter softened
- ¾ cup vegetable oil or a neutral-flavored oil like canola or avocado
- 1 ¼ cups granulated sugar
- ¾ cup powdered sugar
- ¾ teaspoon fine sea salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 2 Tablespoons sour cream
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract optional
- 4 ¾ cups all-purpose flour
- granulated sugar for pressing the cookies
Frosting:
- ¾ cup unsalted butter softened
- ⅛ teaspoon fine sea salt
- 1 teaspoon vanilla extract
- 2 Tablespoons sour cream
- 6 cups powdered sugar
- 2-3 Tablespoons cream or milk
Instructions
Make the cookies
- Preheat oven to 350°F. Line 2 sheet pans with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, add the sourdough starter, butter, oil, granulated sugar, and powdered sugar. Sprinkle the salt, baking powder, and baking soda over the ingredients. Mix until creamy, 1-2 minutes. Scrape down sides of bowl as needed.
- Add the sour cream, eggs, vanilla, and almond extract. Mix until combined, about 1-2 minutes.
- Add the flour and mix until combined. Scrape down sides of bowl as needed. Do not overmix.
- Scoop the cookie dough using a cookie scoop or spoon. Use about 3 Tablespoons dough for each cookie. Roll dough into balls. Place 1/2 cup granulated sugar in a small bowl. Roll dough in the sugar, coating it completely. Place cookies on the baking sheet 2-3 inches apart. You can fit 8 cookies per baking sheet. Using the flat bottom of a glass, press the center of each cookie, flattening it. Don't flatten too thin – you want them about 1/4 to 1/2-inch in thickness. Dip the bottom of the glass in the sugar between pressing each cookie. This will keep it from sticking to the dough.
- Bake cookies for 8-10 minutes, until edges are set. The center will look soft, but that's ok. Let the cookies cool on the baking sheet for 10 minutes. Then transfer to a wire cooling rack to cool completely.
Make the frosting
- In the bowl of a stand mixer, using the paddle attachment, combine the butter, salt, vanilla, and sour cream. Mix until creamy, about 1-2 minutes.
- Gradually add the powdered sugar. Add cream or milk as needed to get the frosting to a thick but spreadable consistency.
- Frost the cookies and top with sprinkles. Enjoy! Store leftover cookies in an airtight container in the refrigerator for up to 4 days, or in the freezer for up to 3 months. These cookies are delicious served cold!
Notes
- Use sourdough discard that’s not too runny. I like to use a thicker, more active discard – it has less of an acidic, tangy flavor. This gives your cookies a better flavor and taste.
- Coconut Lime Cookie version:
- Make cookies and frosting as instructed. For the frosting, add 1 teaspoon coconut extract. You’ll also need 4 limes for garnishing. Wash and cut each lime into 8 wedges. After frosting the cookies, add a lime wedge on top of each cookie. When eating, squeeze the lime over the cookie to release the lime juice. Eat and enjoy! These are SO good for Summertime!
Nutrition
Made the coconut lime cookies in the recipe notes and oh my goodness! They’re SO good! I love how soft and buttery these cookies are. Will definitely be making again!
The coconut lime are my favorite! But yes, I love how soft these cookies are too! Did you try chilling them? They’re so good cold!