Description

These cut out sugar cookies use sourdough starter discard to add a subtle tang and tender texture. Topped with a simple vanilla glaze, they balance buttery sweetness with bright flavor. Perfect for holidays or everyday baking, they turn leftover discard into a delicious treat.

Ingredients

Scale

1 cup (2 sticks) unsalted butter, softened

1 cup granulated sugar

1 large egg

1/2 cup sourdough starter discard (unfed)

2 teaspoons vanilla extract

2 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 1/2 cups powdered sugar

2 tablespoons milk or cream

1/2 teaspoon vanilla extract

food coloring (optional)

sprinkles or decorative sugar (optional)

Instructions

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper

2. Cream the butter and granulated sugar until light and fluffy

3. Beat in the egg, vanilla extract, and sourdough discard until smooth

4. Whisk together flour, baking powder, and salt and gradually add to the butter mixture until a soft dough forms

5. Divide dough into two discs, wrap in plastic, and chill for 1 to 2 hours

6. Roll out one disc on a lightly floured surface to 1/4 inch thickness

7. Cut shapes with cookie cutters and place 1 inch apart on prepared sheets

8. Bake for 8 to 10 minutes until edges are lightly golden

9. Cool cookies completely on a wire rack before glazing

10. Whisk powdered sugar, milk, and vanilla extract until smooth and adjust consistency

11. Dip or pipe glaze onto cooled cookies and add sprinkles or color as desired

12. Let glaze set for about 1 hour before serving

Prep Time: 30 minutes
Cook Time: 8 to 10 minutes
Category: dessert
Method: baking
Cuisine: american

Nutrition

Serving Size: 1 cookie

Keywords: sourdough, discard, sugar cookies, glaze, cut out cookies, holiday cookies, cookie recipe