Super Soft Sourdough Sugar Cookies

Soft, buttery and chewy – what more could you want in a cookie? These sourdough sugar cookies are the perfect treat and so easy to whip up!

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A sourdough take on a time-tested classic. These sourdough sugar cookies are so soft and buttery, with just a hint of sourdough tang. They are delicious on their own, or you can dress them up with some vanilla buttercream frosting. Personally, I prefer them on their own, but the frosted version is a hit with kids!

Why I Love This Recipe

Easy – This recipe is so quick and easy.

Everyday ingredients – Nothing fancy here! This recipe uses common ingredients you most likely already have in your kitchen.

Low chilling period – Some sugar cookies require several hours of chilling, but not this one! I do recommend chilling for 30 minutes to an hour, but if you’re in a rush you can bake right away.

Drop cookie – No rolling pin required!

Uses Sourdough discard – Any recipe that uses sourdough discard is a hit in this household. I am always looking for new creative ways to use up that discard!

Tips for Making Sourdough Sugar Cookies

Make sure the butter is at room temperature. Butter that is too soft won’t give the cookie dough the same fluff you’re looking for, while too hard of butter won’t blend well.

Don’t overmix the dough once you add the discard! I like to fold in the discard with a rubber spatula.

I recommend chilling the dough for 30 minutes to an hour. This will help the dough not be so sticky when you scoop and shape into balls.

Try not to let the cookie balls sit out too long – place on cookie sheets and straight into the oven. This will help the cookies retain shape and not spread too much.

The cookies are done when they have the slightest golden brown on the edges, but still look moist in the middle.

Cool the cookies on baking sheets for 10 minutes or until set, then transfer to wire racks to cool completely. They will be super soft when they come out of the oven, so don’t try to transfer them right away.

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Tools for Making Sourdough Sugar Cookies

Scale – I prefer to use a scale to measure the flour, sugar, and discard in this recipe. This ensures a more accurate measurement. It is really easy to add too much flour when relying on measuring cups.

Measuring spoons

Stand mixer – you can also use a mixing bowl and handheld electric mixer.

Baking sheets

Parchment paper

Wire racks

Ingredients for Sourdough Sugar Cookies

Butter – softened to room temperature.

Granulated sugar – what would a sugar cookie be without the sugar!

Egg yolks – egg yolks give this cookie just the right amount of softness and chewiness.

Vanilla extract – gives the cookie that delicious buttery vanilla flavor.

All purpose flour – I recommend using a scale to measure your flour.

Baking powder – gives the cookie rise.

Fine sea salt – this is my favorite salt.

Sourdough discard – see below for my sourdough discard tips.

How to Make Sourdough Sugar Cookies

Using a stand mixer fitted with paddle attachment, beat butter on medium-high speed for 2 minutes. Add the sugar, then beat for another 2 minutes or until light and fluffy.

Add egg yolks and vanilla extract; beat to combine.In a separate bowl, mix the dry ingredients together – flour, baking powder, and sea salt.

Add the dry ingredients to the butter mixture 1/3 at a time, mixing well after each addition. Scrape down sides of bowl as necessary.

On low speed, stir in discard until just combined. If you need to mix a little more, fold in gently using rubber spatula. This is key – don’t overmix the dough once you add the discard.

Cover the dough and refrigerate 30 minutes to an hour. Meanwhile, preheat the oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper and prepare a small bowl with some granulated sugar for rolling the cookies.

Scoop the dough into your hands using a tablespoon. Roll the dough into a ball, then roll the ball in the sugar. Place cookie balls on baking sheets about 2 inches apart (they will spread so allow enough space!).

Bake right away – the cooler the dough is going into the oven, the less spread the cookies will have. We want some spread, but not too much!

Bake for about 12 minutes, or until edges are just turning golden brown. Remove from oven and let cool on baking sheets for 10 minutes or until set. Then, transfer to wire racks to cool completely.

Tips for Using Sourdough Discard

I have found that my sourdough discard performs best in discard recipes when it’s very inactive. In my experience, the less active the discard is, the more moist the discard recipe turns out. It also has more of that sourdough tang that we all love!

With the method I use to feed my starter, I’ve noticed that my discard is more active for a longer period of time. If I have fresh discard, I like to leave it out an extra day before refrigerating it. This helps the discard break down and take on a more watery consistency, which I actually prefer for discard recipes.

Fresh discard isn’t the end of the world, but when I use fresh discard for discard recipes like cookies, cakes or muffins, the result is usually a more cakey and dense consistency.

If you try this recipe, let me know what you think below. Please don’t forget to share this recipe. As always, thanks for reading!