Hello Friends! Sugar cookies have always been a household favorite, and I recently decided it was time to turn it into sourdough. Now my daughter (who is gluten sensitive) gets to indulge in one of our favorite family recipes too. These Sourdough Sugar Cookies taste just like the regular thing and have all the benefits of sourdough!
Oh, and here’s a fun fact – I’ve even let the dough ferment in the fridge for up to 4 days, and they taste exactly the same.
Sharing these recipes with you brings me so much joy, and I hope they bring you just as much happiness. Here’s to baking adventures and spreading joy with these delicious sourdough sugar cookies!
If you are looking for more cookie recipes, you’ve got to try these Sourdough Pumpkin Cookies!
Ingredients
This sourdough sugar cookie is almost identical to my classic sugar cookie recipe. I made these for my family and they couldn’t tell they were sourdough! It’s so fun to decorate these cookies too, so make sure to make your favorite royal icing or butter cream frosting to go along with them.
- Butter: Room temperature.
- Sugar: Adds sweetness to the dough.
- Eggs: I love using my fresh chicken eggs, but any large eggs work.
- Vanilla: Gives the cookies a slight vanilla flavor.
- Starter: Should be fairly active for best flavor. If it’s kind of flat that’s ok, I just wouldn’t use anything too old or it will change the flavor of the cookies.
- Flour: All-purpose flour works best.
- Salt: High quality salt like Himalayan pink salt or sea salt is best.
- Baking Soda: Helps the cookies rise in the oven.
How to Make Sourdough Sugar Cookies
If you have ever made sugar cookies, this sourdough sugar cookie recipe will be a breeze! It’s really simple, and you can long ferment the dough for lots of digestive benefits. It’s a recipe you can complete in one day, or freeze the dough and save it for the right time. Here is how to make sourdough sugar cookies.
- Add softened butter and sugar and cream together in a stand mixer with the paddle attachment on medium speed. After the mixture is creamy, add the eggs on at a time, mixing well in between.
- Now add vanilla and starter and mix until combined. Scrape down the sides as needed to ensure the starter gets fully incorporated.
- Then add flour, salt, and baking soda to the bowl and mix on low until the flour becomes incorporated. Mix until the flour is fully mixed.
- Remove the dough from the bowl and place on a large piece of plastic wrap. Wrap the dough in plastic and place in the fridge to ferment for 1-4 days, or as little as a few hours. I prefer long fermenting for the best benefits.
- Remove the dough from the fridge one hour before you plan to bake them, leaving it in the plastic wrap.
- Preheat your oven to 350 degrees and grease a baking sheet.
- On a lightly floured surface, roll out the dough to 1/2 inch thick. Using cookie cutters, cut out your dough and place them on the baking sheet. Re-roll the leftover dough into a ball and repeat the process until all the dough has been used.
- Bake in the oven for 8-10 minutes until the edges are lightly brown. Remove them from the pan to cool, and frost with your favorite frosting and enjoy!
Tips for Making Sugar Cookies
- Ferment in the Refrigerator: This dough needs to stay cold, so make sure you ferment in the refrigerator. You can leave it in the fridge for a few days to make sure it is really digestible, and it doesn’t affect the flavor!
- Flavor the Dough: You can add warm spices to make this a yummy fall cookie, or dried fruits for a fresh summer taste.
- Additives: This is a traditional sugar cookie recipe, but if you wanted to switch things up you can add nuts or crushed candies to add flavor and variety.
Sourdough Sugar Cookies
Ingredients
- 1 C Butter softened
- 1 1/2 C Sugar
- 2 Large Eggs
- 2 tsp Vanilla extract
- 1/2 C Sourdough Starter
- 4 1/2 C Flour
- 1 tsp Salt
- 1 tsp Baking Soda
Instructions
- Add softened butter and sugar and cream together in a stand mixer with the paddle attachment on medium speed. After the mixture is creamy, add the eggs on at a time, mixing well in between.
- Now add vanilla and starter and mix until combined. Scrape down the sides as needed to ensure the starter gets fully incorporated.
- Then add flour, salt, and baking soda to the bowl and mix on low until the flour becomes incorporated. Mix until the flour is fully combined.
- Remove the dough from the bowl and place on a large piece of plastic wrap. Wrap the dough in plastic and place in the fridge to ferment for 1-4 days, or as little as a few hours. I prefer long fermenting for the best benefits.
- Remove the dough from the fridge one hour before you plan to bake them, leaving it in the plastic wrap.
- Preheat your oven to 350 degrees and grease a baking sheet.
- On a lightly floured surface, roll out the dough to 1/2 inch thick. Using cookie cutters, cut out your dough and place them on the baking sheet. Re-roll the leftover dough into a ball and repeat the process until all the dough has been used.
- Bake in the oven for 8-10 minutes until the edges are lightly brown. Remove them from the pan to cool, and frost with your favorite frosting and enjoy!
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