Soft Sourdough Discard Sugar Cookies
These Soft Sourdough Discard Sugar Cookies are easy to make, featuring a soft texture and balanced sweetness, perfect for any occasion.
Ingredients
Main Ingredients
- 8 oz unsalted butter, softened adds richness and moisture
- 8.8 oz cane sugar sweetness and helps create a tender cookie
- 2.6 oz unfed sourdough starter adds moisture and slight tang
- 2 each egg yolks richness and helps bind the ingredients
- 1 tsp vanilla extract enhances the overall flavor
- 10 grams baking powder provides leavening for a soft texture
- 10.6 oz all-purpose flour structure and absorbs moisture
- 6 grams salt balances sweetness and enhances flavors
- 3.5 oz cane sugar for coating adds sweetness and a slight crunch
Instructions
Preparation
- Mix the softened butter and 8.8 oz of cane sugar in a bowl until light and fluffy.
- Add the unfed sourdough starter, egg yolks, vanilla extract, and a pinch of salt to the butter-sugar mixture, and stir until fully combined.
- In a separate bowl, whisk together the all-purpose flour and baking powder, then gradually incorporate into the wet mixture until just combined.
- Cover the mixing bowl and chill the dough in the refrigerator for at least 30 minutes.
Baking
- Preheat your oven and prepare a baking sheet lined with parchment paper.
- Scoop out the dough, roll each ball in 3.5 oz of cane sugar, and place on the baking sheet a couple of inches apart.
- Bake until the edges are golden and the centers are soft and slightly puffy.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
Notes
For best results, ensure butter is softened, allow sufficient chilling time, and avoid overmixing the dough.