We all know the sourdough starter drill: you lovingly feed it with flour and water, marvel at the bubbly rise, and then… the guilt sets in. What do you do with the leftover discard? Tossing it feels downright wrong (and wasteful), but there are only so many pancakes or crackers one can make before getting bored, right?
Enter: sourdough discard sugar cookies.
These cookies are an absolute game-changer—not just because they’re ridiculously tasty, but because they give that sad orphaned sourdough discard a sweet new purpose. These aren’t your average sugar cookies, though. They’ve got a light tang from the starter that pairs perfectly with the buttery, soft sweetness we all love. Think of them as sugar cookies with a big personality—subtle, unique, and just a tiny bit rebellious.
Let’s be real: you’re here because you want to bake cookies, and you want to feel good about putting your discard to delicious use. Well, grab your mixing bowl because sourdough discard sugar cookies are the cookies you didn’t know you needed in your life!
Why Make Sourdough Discard Sugar Cookies?
Besides the obvious (soft, chewy, and tangy cookies—who wouldn’t want that?), here are a few reasons why this recipe deserves a permanent spot in your sourdough discard repertoire:
1. Zero Waste Fun
Wasting food stings, right? This recipe takes what might’ve ended up in the trash and transforms it into edible gold.
2. A Unique Flavor Twist
Sourdough starter imparts a subtle tang that makes these cookies less cloying and much more sophisticated without overwhelming the palate.
3. No Fancy Ingredients Required
You don’t need anything special or outlandish—just the usual suspects from your pantry plus your sourdough discard.
4. Done in Under an Hour
These cookies are perfect for when that sweet tooth strikes, and patience? Well, it’s just not in the cards. Prep these sourdough discard sugar cookies in 15 minutes, bake, and devour in no time.
Ingredients for Sourdough Discard Sugar Cookies
Here’s what you’ll need to whip up these delightful cookies!
For the Dough:
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 large egg
- 1/2 cup (120g) sourdough discard (unfed starter is perfect!)
- 2 tsp vanilla extract
- 2 1/2 cups (315g) all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Optional (But Why Not?):
- Colored sugar or sprinkles (for rolling or decorating)
- Icing or melted white chocolate for dipping
Tools You’ll Need
You don’t need a five-star kitchen to create these, but a few handy tools make the process smoother:
- A hand mixer or stand mixer (to cream that butter and sugar like a pro)
- Mixing bowls (one big, one medium)
- Measuring cups and spoons
- Parchment paper or silicone baking mats
- Baking sheets
- Cookie cutters (if you’re feeling fancy—round works great for simplicity)
How to Make Sourdough Discard Sugar Cookies
Ready to transform leftovers into something magical? Let’s get baking!
- Whisk the Dry Stuff
In a medium-sized bowl, whisk together the flour, salt, baking powder, and baking soda. Set this aside for now—it’s showtime for the wet ingredients.
- Cream That Butter and Sugar
In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter and sugar together until it’s pale and fluffy (roughly 2–3 minutes).
- In Go the Wet Ingredients
Add the egg, vanilla extract, and sourdough discard. Beat until the mixture is smooth and combined. The sourdough might look a little gloopy, but trust the process—it’s all coming together.
- Combine Wet and Dry
Gradually mix the dry ingredients into the wet mixture, about 1/2 a cup at a time. Stop once the dough is just combined—overmixing isn’t our friend here.
- Chill the Dough (Optional, but worth it!)
For perfectly shaped cookies, pop the dough in the fridge for 20–30 minutes. This step helps the dough firm up so it’s easier to roll or scoop.
Shape and Bake
- Preheat and Prep
Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- Roll and Shape
Scoop tablespoon-sized balls of dough (or use a small cookie scoop) and roll them in sugar or sprinkles, if desired. Place them 2 inches apart on the baking sheet.
Option for Cut-Out Cookies: Lightly flour your work surface and roll the chilled dough to about 1/4 inch thick. Use cookie cutters to create fun shapes. Sprinkle with sugar or bake plain for decorating later.
- Bake
Bake for 10–12 minutes or until the edges are just beginning to turn a light golden brown. Do NOT overbake—soft centers are the goal here.
- Cool Off (If You Can Wait)
Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Or, grab one while it’s warm because life is short.
A Few Pro Tips for Perfect Sugar Cookies
- Don’t Overwork the Dough: Mix just until the ingredients are combined to keep the cookies soft and tender. Heavy-handed mixing can make them tough.
- Chill for Best Results: Chilled dough spreads less, making it easier to work with and ideal for cut-out cookies.
- Bake One Sheet at a Time: For even baking, cook cookies one tray at a time and rotate halfway through if necessary.
- Storage Is Key: Store cooled cookies in an airtight container—up to one week, though good luck keeping them around that long.
Why These Sugar Cookies Stand Out
You know what takes these cookies next-level? That gentle sourdough tang. It doesn’t scream “sourdough,” but it adds a depth of flavor you didn’t know sugar cookies needed. They’re rich, buttery, soft, and chewy with just the right pop of uniqueness to keep everyone guessing—“What’s your secret ingredient?”
Nutrition Info Per Cookie (Based on 20 Cookies)
- Calories: 120
- Carbs: 16g
- Fat: 5g
- Protein: 1g
- Sugar: 9g
P.S. These numbers don’t include the handfuls of dough you “sample” during prep.
More Ways to Use Sourdough Discard
If you loved these sourdough discard sugar cookies, you’ll want to explore more ways to use every last bit of that starter. Here are some ideas to inspire your next bake:
- Sourdough Discard Pancakes: Fluffy, crowd-pleasing breakfast perfection.
- Sourdough Discard Crackers: Tangy, savory, and ridiculously snackable.
- Sourdough Discard Sandwich Bread: Soft and perfect for PB&J.
- Sourdough Discard Chocolate Chip Cookies: Because you can’t go wrong with chocolate.
Final Thoughts on Sourdough Discard Sugar Cookies
Next time your sourdough starter needs a reset, don’t even think about throwing that discard away. Save it, whip up a batch of these sourdough discard sugar cookies, and enjoy the sweet satisfaction of knowing you turned potential food waste into something glorious.
For more ideas on using sourdough discard, check out Food & Wine’s article on 23 Things You Can Make With Sourdough Starter, From Croutons to Cookies.
Got cookies on your mind yet? Share your baking wins (or fails—let’s be real, it happens) in the comments below! If you try these cookies or tinker with toppings (chocolate drizzle, maybe?), tag me on Instagram—I’d love to see your creations. 🍪
Life is better with cookies, and sourdough discard makes them even sweeter. Let’s bake, snack, and repeat.
Print
Sourdough Discard Sugar Cookies
- Total Time: Prep Time: 10 minutes (active) + 30 minutes (chilling) Cook Time: 10-12 minutes
- Yield: 24
Instructions
For the Dough:
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 large egg
- 1/2 cup (120g) sourdough discard (unfed starter is perfect!)
- 2 tsp vanilla extract
- 2 1/2 cups (315g) all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Optional (But Why Not?):
- Colored sugar or sprinkles (for rolling or decorating)
- Icing or melted white chocolate for dipping
Notes
- Preheat and Prep: Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- Roll and Shape: Scoop tablespoon-sized balls of dough (or use a small cookie scoop) and roll them in sugar or sprinkles, if desired. Place them 2 inches apart on the baking sheet. Option for Cut-Out Cookies: Lightly flour your work surface and roll the chilled dough to about 1/4 inch thick. Use cookie cutters to create fun shapes. Sprinkle with sugar or bake plain for decorating later.
- Bake: Bake for 10–12 minutes or until the edges are just beginning to turn a light golden brown. Do NOT overbake—soft centers are the goal here.
- Cool Off (If You Can Wait): Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Or, grab one while it’s warm because life is short.
Nutrition
- Serving Size: 1 cookie (based on 24 cookies)
- Calories: 100-120
- Sugar: 8-10g
- Fat: 4-5g
- Carbohydrates: 15-18g
- Protein: 1-2g
- Cholesterol: 15-20mg
Keywords: Sourdough Discard Sugar Cookies
