Description
Soft Sourdough Discard Crinkle Cookies bring back the nostalgic joy of baking during the holidays. Combining the deep richness of cocoa with the rustic tang of sourdough discard, these cookies are soft, chewy, and irresistibly crinkled with snowy powdered sugar cracks. Perfect for gifting, sharing, or pairing with your favorite warm drink, they turn your usual sourdough discard chocolate chip cookie into a holiday-ready favorite.
Ingredients
Instructions
1. In a bowl whisk together flour, cocoa powder, baking powder, and salt.
2. In a separate bowl whisk granulated sugar, brown sugar, oil or melted butter, eggs, and vanilla extract until smooth.
3. Fold the sourdough discard into the wet mixture until evenly combined.
4. Add the dry ingredients to the wet ingredients in two additions, stirring until no streaks remain.
5. Cover the dough and refrigerate for at least 2 hours or overnight.
6. Preheat the oven to 350°F (175°C) and line baking trays with parchment paper.
7. Scoop chilled dough into balls, roll in powdered sugar, place 2 inches apart on trays, and bake for 10–12 minutes.
8. Let cookies rest on the tray for 3–5 minutes, then transfer to a cooling rack to set.
- Prep Time: 2 hours 20 minutes
- Cook Time: 12 minutes
- Category: dessert
- Method: baking
- Cuisine: american
Nutrition
- Serving Size: 1 cookie
Keywords: soft sourdough, discard dessert, crinkle cookies, holiday cookies, sourdough cookies, chocolate crinkles, festive dessert, sustainable baking, easy holiday treat