Description
These cut out sourdough discard sugar cookies combine the buttery sweetness of classic sugar cookies with a subtle tang from unfed sourdough starter and a simple vanilla glaze finish. Soft centers, crisp edges, and an elegant glossy topping make them perfect for holidays, gift giving, or everyday treats. This recipe guides you step-by-step through ingredient preparation, dough chilling, baking, and glazing, along with tips for perfect shapes and flavor variations.
Ingredients
Instructions
1. Cream the softened butter and granulated sugar until light and fluffy.
2. Mix in sourdough discard, egg, and vanilla extract until evenly combined.
3. Whisk together flour, baking powder, and salt in a separate bowl.
4. Gradually add dry ingredients to wet mixture until a soft dough forms.
5. Form dough into a disk, wrap, and chill in the refrigerator for at least 1 hour.
6. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
7. Roll chilled dough to 1/4 inch thickness and cut out shapes with cookie cutters.
8. Place cookies 1 inch apart on prepared baking sheets.
9. Bake for 10–12 minutes until edges just begin to turn golden.
10. Let cookies cool on the sheet for 5 minutes, then transfer to a cooling rack.
11. Whisk powdered sugar, milk, and vanilla extract to make a smooth glaze.
12. Dip or drizzle cooled cookies with glaze and let set at room temperature for 20–30 minutes.
- Prep Time: 1 hour 30 minutes
- Cook Time: 12 minutes
- Category: dessert
- Method: baking
- Cuisine: american
Nutrition
- Serving Size: 1 cookie
Keywords: sourdough, discard, sugar cookies, vanilla glaze, cut out cookies, baking tips, holiday cookies, eco friendly, tangy cookies