Sourdough Sugar Cookies
I've held onto this family sugar cookie recipe for ages, and recently, I decided to give it a twist with sourdough. And let me tell you, it's been a hit! Now my daughter (who is gluten sensitive) gets to indulge in one of our favorite family recipes too.
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!