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soft sourdough discard sugar cookies

Sourdough Discard Cut Out Sugar Cookies

These easy sourdough discard cut-out sugar cookies feature vanilla, almond extract, and sourdough discard! These thick sugar cookies have a slight crunch on the outside, are soft on the inside, and are perfect for Valentine's Day or Christmas decorating!
5 from 5 votes
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Prep Time 15 minutes
Cook Time 12 minutes
Chilling Time 2 hours
Course Dessert
Cuisine American
Servings 34 cookies
Calories 121 kcal

Equipment

Ingredients
  

  • 3 1/4 cups all purpose flour 390 grams
  • 2 tsp baking powder 9.5 grams
  • 1/2 tsp salt 3 grams
  • 2 sticks butter room temperature
  • 1 cup granulated sugar 200 grams
  • 1 egg room temperature
  • 2 tsp vanilla 10 grams
  • 1 tsp almond extract optional
  • 1/3 cup sourdough discard 90 grams (flat + runny)

Instructions
 

  • In a large bowl whisk together the flour, salt, and baking powder. Set aside.
  • In the bowl of a stand mixer, cream butter and sugar until just smooth, about 2 minutes. Do not overly mix or the dough will spread when baked. (You can also do this step w a hand held mixer).
  • Add vanilla, egg, almond extract (if using), and sourdough discard. Beat until combined.
  • Add the dry ingredients to the wet 1 cup at a time. Mix until blended, or until the dough starts to pull away from the sides of the bowl. Do not over mix.
  • Divide the dough into two portions, shaping each portion into a flat rectangle. Wrap with parchment or wax paper and chill for at least 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.
    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 cookies on sheet until firm enough to transfer to cooling rack.

Notes

  • Make sure to chill the dough for 2 hours for a great rolling experience, for a longer ferment refrigerate up to 72 hours.
  • Use firm, even pressure when rolling out the dough.
  • 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.  For softer cookies, bake them until just firm on top.

Nutrition

Calories: 121kcalCarbohydrates: 16gProtein: 2gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 19mgSodium: 104mgPotassium: 18mgFiber: 0.4gSugar: 6gVitamin A: 173IUCalcium: 18mgIron: 1mg
Keyword cookies,, sourdough,
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