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