Sourdough Discard Sugar Cookies (Cut Out)

Last Updated on January 17, 2026 by Jamie Saechao

These easy, old-fashioned cut out sourdough discard sugar cookies are the perfect way to celebrate the holidays! Soft and chewy, these cookies are perfect to decorate with icing or sprinkles for special occasions.

From Christmas to Valentine’s Day, birthday parties and Easter, these thick sugar cookies are the perfect sourdough cookie for celebrating!

My daughter and I tested 7 different cookie dough recipes, blending classic, old-fashioned ingredients like baking powder, flour, and sugar with sourdough discard.

This resultant recipe is simple and easy to make and can be long-fermented if desired! These are simply the best sourdough sugar cookies… The tangy flavor of sourdough is perfectly accented by vanilla and almond!

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My sourdough sugar cookie is thick and firm, yet incredibly soft in the middle. It is very easy to cut out and will not stick to your countertops. We absolutely love these cookies and hope you do too!

For more cookie recipes try sourdough discard cookies, sourdough Oreo cookies, sourdough chocolate chip cookies, cranberry cookies, or sourdough gingersnaps.

Ingredients

• All purpose flour – if you are not using a scale, use the scoop and level technique to measure. Scoop the flour into the measuring cup and level off with the back of a butter knife.
• Baking powder
• Salt
• Unsalted butter- if you only have salted, you can reduce the amount of salt added to recipe.
• Granulated sugar – the key ingredient in sugar cookies
• Large egg- room temperature
• Vanilla
• Almond extract *optional, but I love a sugar cookie with a hint of almond!
• Sourdough discard – I used flat, runny discard stored in my fridge, but you can also use it straight from the jar. (Also referred to as unfed sourdough starter).

What is sourdough discard? Discard is any flat, runny, or unfed portion of your starter. It may be starter that you are otherwise going to throw out before feeding your base amount more flour+water. Sourdough discard can be used in many recipes.

Recipe Tips

• Make sure to chill the dough for 2 hours for a great rolling experience.
• For a longer ferment, refrigerate for up to 72 hours before baking.
• Use firm, even pressure when rolling out the dough.
• For best results, do not over mix the dough, mix until all ingredients are just incorporated and the dough starts pulling away from the edge of the bowl.
• If the dough cracks at the edges, it’s okay… just smoosh it back together a bit.
• For crispier cookies, let them bake an additional 1-2 minutes.
• Use parchment paper or a silicon mat on the bottom of your baking sheet to prevent the cookies from sticking.

How To Make Sourdough Discard Sugar Cookies

In a large bowl whisk together the flour, salt, and baking powder. Use a scale or the scoop and level method to accurately measure the flour (see notes).

In the bowl of a stand mixer OR using a hand-held mixer, cream the butter and sugar just until the mixture starts to pull away from the sides of the bowl. Do not over mix.

Add the egg, vanilla extract, almond extract, and sourdough starter discard to the bowl and mix until combined. The dough will have a slightly “coddled” look.

Slowly add the dry ingredients, a third at a time, to the wet ingredients, and mix until fully incorporated. Dough should be pulling away from the bowl when you are done mixing.

Divide the dough into two portions, shaping each portion into a flat rectangle. Wrap each disc with parchment or plastic wrap and chill for 2 hours.

Preheat the oven to 350 and pre-line a baking sheet with parchment paper. On a floured surface, roll the dough to 1/4 inch thick. You can roll thinner, if desired, but 1/4 inch gave us the best texture!

Cut out each cookie with a cookie cutter and place on pre-lined baking pan.

Bake for 8-10 minutes or until the cookies are firm on the tops (for larger cookies, you may need to bake slightly longer).

Cool for a few minutes, then transfer the cookies to a wire rack. Wait until they are completely cool to frost. Enjoy!

We have the perfect icing recipe that sets up quickly and tastes delicious… coming soon!

Storage

Make sure cookies are completely cool before freezing.

• Store leftover cookies in an airtight container for 5-7 days.
• To freeze, place all the cookies on a baking sheet lined with parchment paper, freeze, then transfer to a freezer safe bag for up to 3 months.