Description
- These Sourdough Starter Discard Sugar Cookies are soft, pillowy, and have a subtle tang from the sourdough discard. With a simple ingredient list and no long resting time, they’re quick to make and perfect for using up extra starter.
Ingredients
Scale
- 226g (1 cup, 2 sticks) unsalted butter
- 330g (2 ⅔ cups) all-purpose flour
- 6g (1 ½ tsp) baking powder
- 4g (1 ½ tsp kosher salt)
- 200g (1 cup) granulated sugar, plus more for rolling
- 50g (¼ cup) light brown sugar
- 2 large egg yolks (cold)
- 9g (2 tsp) vanilla extract
- 160g (¾ cup) sourdough starter discard (unfed, 100% hydration)
Instructions
1 . Brown the butter in a saucepan, then let it cool slightly.
2 . whisk together the flour, baking powder, and salt in a bowl.
3 . Mix the cooled butter with sugars, then add the egg yolks and vanilla. Stir in the sourdough discard until combined.
4 . Fold in the flour mixture. Let the dough rest for 10 minutes.
5 . Scoop the dough into balls, roll in sugar, and place on a lined baking sheet.
6 . Bake at 350°F (177°C) for 13-16 minutes until the edges are golden. Cool on a wire rack.
- Prep Time: 30 minutes
- Cook Time: 13 minutes