Sourdough Sugar Cookies
The one sugar cookie recipe you need, these super soft sourdough sugar cookies with a sour cream frosting are so delicious. No roll, no cut out sugar cookies. They're so easy to make! Everyone will love them!
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
Serving: 1cookieCalories: 343kcalCarbohydrates: 48gProtein: 2gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 34mgSodium: 92mgPotassium: 29mgFiber: 1gSugar: 33gVitamin A: 341IUVitamin C: 0.02mgCalcium: 13mgIron: 1mg
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