Sourdough Sugar Cookies

These sourdough sugar cookies are so soft and buttery and best enjoyed cold from the fridge! 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!

5 from 2 votes

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Prep Time: 30

Cook Time: 8

Servings: cookies

Ingredients

Cookie Dough

120 g sourdough discard (½ cup)
227 g unsalted butter (1 cup/2 sticks) softened
164 g vegetable oil (or neutral oil like canola oil) (¾ cup)
250 g granulated sugar (1 ¼ cups)
86 g powdered sugar (¾ cup)
¾ teaspoon fine sea salt
½ teaspoon baking powder
½ teaspoon baking soda
28 g sour cream (2 tablespoons)
1 large egg
1 teaspoon pure vanilla extract
¼ teaspoon almond extract
570 g all-purpose flour (5 ½ cups)
100 g granulated sugar for dipping

Frosting

170 g unsalted butter (¾ cup) softened
⅛ teaspoon fine sea salt
1 teaspoon pure vanilla extract
28 g sour cream (2 tablespoons)
684 g powdered sugar (6 cups)
2-3 tablespoons whole milk
sprinkles for topping

Instructions

Preheat the oven to 350°F/190°C. Line 2 sheet pans with parchment paper and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, add the sourdough discard, butter, oil, granulated sugar, and powdered sugar. Sprinkle the salt, baking powder, and baking soda over the ingredients. Mix on medium low speed until creamy, 1-2 minutes. Scrape down the sides of bowl as needed.
120 g sourdough discard
227 g unsalted butter
164 g vegetable oil (or neutral oil like canola oil)
250 g granulated sugar
86 g powdered sugar
¾ teaspoon fine sea salt
½ teaspoon baking powder
½ teaspoon baking soda
Add the sour cream, eggs, vanilla,and almond extract. Mix on medium low until combined, about 1-2 minutes.
28 g sour cream
1 large egg
1 teaspoon pure vanilla extract
¼ teaspoon almond extract
Add the flour and mix until combined. Scrape down sides of bowl as needed. Do not overmix.
570 g all-purpose flour
Scoop the cookie dough using a cookie scoop or spoon. Use about 3 Tablespoons dough for each cookie. Roll dough into balls. Place 100 g (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 help keep it from sticking to the dough.
100 g granulated sugar
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 while you 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.
170 g unsalted butter
⅛ teaspoon fine sea salt
1 teaspoon pure vanilla extract
28 g sour cream
Gradually add the powdered sugar. Add milk as needed to get the frosting to a thick but spreadable consistency.
684 g powdered sugar
2-3 tablespoons whole milk
Frost the cookies and top with sprinkles. These cookies are best enjoyed cold - chill in the refrigerator for at least 30 minutes. You can also enjoy them at room temperature.

Notes

Use sourdough discard that has been fed within the past two weeks. I like to use a more active discard – it has less of an acidic, tangy flavor. This gives your cookies a better flavor and taste.
Storing: 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.

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