Best Sourdough Sugar Cookies Recipe

Soft, chewy cookies with buttery vanilla flavor, these Sourdough Sugar Cookies are so delicious. Holds shape while baking, perfect for decorating or enjoying plain!

Sourdough sugar cookies have become our family’s new Christmas tradition, and honestly, we can’t get enough of them!

All you need are 7 simple ingredients for pure deliciousness! They’ve got this buttery, vanilla flavor that’s just right, not too sweet, and they’re so easy to make your own. I love keeping them classic with vanilla extract, but you could try some fun flavors like peppermint, orange blossom, or cinnamon if you’re feeling fancy.

What I love most about these sourdough cookies are how well they bake! They hold their shape perfectly after baking which means easier decorating (or for just eating plain because they’re that good).

The edges get a little crispy, but the center stays thick, soft, and chewy. And they stay that way for DAYS! However, if you’re more into thin and crunchy cookies, just roll them out thinner, and you’re good to go. They’re versatile!

These cookies are everything the holidays should taste like and I hope they become a family tradition!

MY LATEST VIDEOS

Pin for Later!

As an Amazon Associate, I earn from qualifying purchases. This post may contain affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.

Why You’ll Love This Recipe

Quick or long-fermented

Whether you’re in a rush or just want to plan ahead, these sourdough sugar cookies offer tons of flexibility. Chill the cookie dough for just 2 hours if you’re in a rush, or store them in the fridge for up to 3 days to allow the fermentation process to work its magic. The long-fermented sourdough version of these delicious cookies have a deeper taste and are easier on your stomach because there’s less phytic acid.

Simple Ingredients

This recipe is super simple with just a few pantry staples: unsalted butter, white sugar, and your sourdough starter discard. No fancy ingredients needed; you probably already have everything in your kitchen. These basic ingredients come together to make soft, chewy sugar cookies that everyone will love.

They’re great for decoration

These cookies hold their shape perfectly while baking, making them a great choice for decorating. Whether you’re using your favorite cookie cutters or keeping it simple, they bake evenly without puffing up too much or losing their clean edges. They’re the perfect treat when you want to impress your loved ones or guests with amazing holiday cookies or make a special dessert for any occasion.

Taste

The balance of sweetness and subtle tang from the sourdough starter makes these cookies hard to resist. Each one has a soft, chewy center with crispy edges. You’ll love them! Whether you’re making them for a family gathering or just to enjoy at home, they’re sure to become a new favorite in your sourdough recipe collection.

Ingredients Needed

Butter: For the best results, use room temperature butter – which is around 65 degrees F. Tip : when you poke into your butter, your finger should leave an indent without sinking down into the butter. It shouldn’t be greasy or shiny. This butter is ready to be creamed. 

Sugar: Brings just enough sweetness to these cookies! I used white sugar for this recipe.

Egg: One egg plus one egg yolk gives enough moisture and structure to these sugar cookies.

Vanilla: The star of this recipe! I highly recommend using pure vanilla extract over imitation for the best possible flavor. You can also substitute vanilla for other flavors like peppermint, almond, cinnamon, orange blossom, maple, etc. 

Sourdough starter: I used sourdough discard, but you can use active sourdough starter as well. Just make sure to use the same amount in grams. I prefer using sourdough discard no older than 2 days. Older sourdough discard will give the cookies a more intense tangy flavor.

Flour: For the perfect cookie, I highly recommend using a kitchen scale. Too much flour can lead to a cakey cookie, while too little can cause the cookies to spread while baking. I used all-purpose for this recipe.

Salt: Gives just enough contrast to these sugar cookies. If you are using salted butter, omit ½ teaspoon of salt from the recipe.

Icing

Powdered sugar: Makes for a smooth and luscious icing

Milk: Add sparingly to get the perfect consistency!

Vanilla extract – Go for clear vanilla extract if you plan to keep your icing pure white.

Light corn syrup: Just a touch makes the finished icing harden nicely with a glossy finish. This isn’t absolutely necessary if you’d prefer not to add, but you’ll need to add a touch more milk to the icing. 

* To find precise measurements, scroll to the bottom of this post to find the recipe card*

Supplies

Electric mixer : Stand Mixer or Hand Mixer

Parchment paper : I love these sheets of parchment paper! Roll out the cookie dough before chilling for easy cookie cutting!

Rolling pin: This rolling pin is not only functional, but also beautiful! This would make for a lovely Christmas gift. 

Cookie cutters : I used 3-inch cookie cutters that were thrifted for this recipe, but you can use smaller or larger, you will just need to adjust the bake time. 

Piping bags and Ttps: These disposable piping bags worked wonderfully to decorate my cookies. I also loved using the Wilton #3 and #4 to help decorate these cookies. If you are baking with beginners, you could even opt to use squeeze bottles. 

How to Make Sourdough Sugar Cookies

It’s important to note that some planning is required for this recipe! The sourdough cookie dough needs to chill for at least 2 hours before baking and the icing needs at least 24 hours to set. However, if completely set frosting isn’t necessary, I would still plan for 3-4 hours before you can enjoy this delicious sourdough treat!

In a large bowl, whisk together the flour and salt. Set aside.

In a bowl of a stand mixer with the paddle attachment, add the room temperature butter and sugar. Cream on medium-high speed until light and fluffy, about 2-3 minutes. 

This can also be done with a hand mixer.

Baking Tip: It is crucial that you are using the proper room temperature butter! Too cold and the butter won’t cream. Too warm and the cookies will spread while baking. Room temperature butter should be about 65 degrees F. You can test this with a digital thermometer or poke test. When you poke the butter, your finger should make an indent but shouldn’t sink down into the butter. The butter should be matte in look, not shiny or greasy. 

Once the butter is creamed, add the room temperature egg, egg yolk, vanilla extract (or other extracts) and sourdough starter. Beat on medium-high speed until incorporated. Stop to scrape the sides and the bottom of the bowl to ensure that all of the ingredients have been evenly mixed.

Turn the mixer on low/stir and slowly add in the flour mixture. Stop the mixer when there are just a few streaks of flour left, then mix by hand with a rubber spatula until the flour is fully incorporated. This ensures that the batter isn’t over mixed, otherwise the cookies will be tough.

Chill the Dough

Turn the cookie dough out on a lightly floured work surface and form into a large dough ball. Using a bench scraper or sharp knife, divide the dough evenly into two. Form each dough ball into round discs. 

Place one disc on a piece of parchment paper and top it with another piece of parchment paper, then roll the disc out until 1/4th of an inch thick with a rolling pin. If you prefer a thinner and more crispy cookie, roll out until 1/8th of an inch thick. Repeat with the other disc of dough. 

Place the rolled cookie dough on the parchment paper in the fridge to chill for at least 2 hours or overnight is best. You can keep the dough in the fridge for up to 3 days to long-ferment the dough. 

Bake

When ready to bake, preheat the oven to 350 degrees F and line a rimmed baking sheet with a piece of parchment paper. 

Remove one of the rolled cookie doughs from the fridge. Remove the top piece of parchment paper and place that side down on a lightly floured work surface, then remove the other piece of parchment paper. 

Using a 3-inch cookie cutter, cut the dough into shapes. (If you are using smaller or larger cookie cutters, you will need to adjust the bake time.) Reroll the dough and continue to cut out the cookies until no dough is left. 

Arrange the cookies on the prepared baking sheet placing them at least an inch apart. Bake for 11-12 minutes or until the edges are just starting to lightly brown. Remove the cookies from the hot oven and leave them on the hot tray for 5 minutes until placing them on a wire rack to cool completely. 

Repeat with the second piece of dough. 

Cookie Icing

While the cookies cool, prepare the cookie icing!

In a large bowl, add the powdered sugar, half of the milk, light corn syrup, vanilla and pinch of salt. Continue to add 15g (1 T) of milk at a time until you reach the correct consistency. Start by mixing with a fork, then once the icing starts to become somewhat smooth, switch to a whisk. You know you have the correct consistency when you lift the whisk above the bowl and when the icing drizzles back into the bowl the ribbons will hold its shape for a few moments before melting back into the rest of the icing. If it does not melt, then you will need to add a touch more milk. If the icing does not hold at all, you will need to add a touch more powdered sugar. 

Decorate

To decorate the cookies, you can either dip the cookies into the icing or use disposable piping bags and piping tips to decorate. I used disposable piping bags, as well as Wilton #3 & #4 piping tips to help decorate these cookies. 

Divide the icing into separate bowls and add food gels or food coloring to tint into your desired colors. You may need to add a touch more powdered sugar if you are using food coloring over gels. 

When decorating, I first outlined each cookie with the colored icing, then I filled it in the middle. 

If you are using sprinkles, sprinkle them on top of your iced cookies right away.

Leave to dry for at least 24 hours for them to be fully set, but feel free to enjoy before then! Enjoy!

How to Serve

Sourdough Sugar Cookies are perfect for any occasion. Serve them with coffee, as a snack, or at a party. You can even use cookie cutters to shape them into fun designs, and if you like, sprinkle some granulated sugar on top for a little extra sweetness.

They’ve got that perfect chewy texture and crisp edges that make them stand out from regular sugar cookies. These cookies also make great gifts. Just wrap them up in festive paper or pop them in a cute tin, and you’ve got a sweet treat ready to go.

How to Store

Let your Sourdough Sugar Cookies cool on a cooling rack for about 10-15 minutes. Once they’re cool, store them in an airtight container at room temperature for up to 5 days. They’ll stay soft or crispy, depending on your preference.

Got leftover unbaked dough? Wrap it in plastic wrap and keep it in the fridge for up to 3 days, or freeze it for up to 3 months. Just thaw it in the fridge before baking.

If you want to freeze baked cookies, lay them out on a cookie sheet to freeze, then transfer them to an airtight container. When you’re ready, let them thaw, or warm them up in the oven at 300°F for 5-8 minutes to bring back that fresh-baked flavor.

FAQs:

How can I make sourdough sugar cookies with active starter instead of discard?

When using an active sourdough starter instead of discard, just use the same amount by weight. Both active starter and discard work great in this recipe, but the active starter will give your cookies a slightly less tangy flavor. 

The discard will make the cookies a bit tangier, but still delicious! The process is the same: cream your butter, mix in your wet ingredients (like egg, vanilla, and sourdough starter), then slowly add your dry ingredients, including flour. Roll out your dough, chill it, and bake.

How can I make these cookies extra soft?

First, don’t overmix the dough once you add the dry ingredients. Mix it on medium speed and stop as soon as you see a few streaks of flour, as this keeps them soft and tender.

Also, how thick you roll out the dough matters. 

Aim for about 1/4 inch thick to get those soft, chewy centers with just a little crisp on the edges. And definitely chill the dough before you start cutting out shapes. It helps the cookies hold their shape while baking and gives you that perfect soft texture every time.

 Happy baking!

Craving More Sourdough Cookies?

Sourdough Gingerbread Cookies

Sourdough Candy Cane Cookies

Sourdough Peanut Butter Blossoms

Sourdough Snowball Cookies

Sourdough Thumbprint Cookies