Sourdough Brown Sugar Cookies Recipe

Yield: cookies

Prep Time: 20

Cook Time: 15

Chill Time: 2

Total Time: 2 35

Sourdough Brown Sugar Cookies - the perfect harmony of tangy and sweet. Crafted from sourdough discard and rich dark brown sugar, these cookies boast a delightfully chewy center, a crispy edge, and a captivating finish rolled in glistening white sugar.

4.59 from 12 votes

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Equipment

Ingredients

280 grams all-purpose flour 2 cups
5 grams baking soda 3/4 teaspoon
3 grams salt 1/2 teaspoon
170 grams unsalted butter, room temperature 12 Tablespoons
440 grams dark brown sugar 2 cups
1 large egg
1 egg yolk
120 grams sourdough discard 1/2 cup
6 grams vanilla extract 1 1/2 teaspoons
100 grams white sugar, for rolling 1/2 cup

Instructions

Dry Ingredients

In a large bowl, gently whisk together the all-purpose flour, baking soda, and salt. Set to the side.
280 grams all-purpose flour, 5 grams baking soda, 3 grams salt

Wet Ingredients:

In a bowl of a stand mixer with the paddle attachment, cream the room temperature butter, and dark brown sugar together, for about 1 minute, at medium speed.
This can also be done with a hand mixer.
170 grams unsalted butter, room temperature, 440 grams dark brown sugar
Add the egg + extra egg yolk, one at a time, scraping the sides of the bowl when necessary. Mix for 2-3 minutes or until the mixture is soft and fluffy.
1 large egg, 1 egg yolk
Stir in the sourdough discard and 1 vanilla extract until combined.
120 grams sourdough discard, 6 grams vanilla extract

Combine

Gradually add the flour mixture to the butter mixture while the mixer is stirring at low speed. Stop mixing when the flour is just incorporated. Be careful not to overmix, otherwise, the cookies will be dense.
Cover the bowl with plastic wrap and chill the cookie dough for at least 2 hours or overnight in the fridge.

Bake

When ready to bake, preheat the oven to 350 degrees F and line two baking sheets with parchment paper. These cookies spread while they bake, so I like to bake them in batches of 5.
Each cookie dough ball will be about 45 grams or 2 Tablespoons. Roll the portioned dough into a rounded ball shape, then roll the cookie dough balls in the white sugar.
100 grams white sugar, for rolling
Place them at least 2 inches apart on prepared baking sheets.
Bake the cookies for 14-16 minutes, or until the edges are crispy and the center is just soft and golden brown.
Helpful Hint: While baking, the cookies will puff up. Once they cool, the cookies will flatten.
Keep the Sourdough Brown Sugar Cookies on the parchment-lined baking sheet for an extra 5 minutes. Prepare the next batch of cookies during this time. Then transfer the cookies to a cooling rack to cool completely. Enjoy!

Notes

This recipe card was updated on February 25th, 2026.

How to Store

Leftover Sourdough Brown Sugar Cookies can be stored in an air-tight container at room temperature for up to 3 days.

FAQs:

What do Sourdough Brown Sugar Cookies Taste Like?

Sourdough Brown Sugar Cookies are my new favorite cookies. Perfectly baked until the edges are just slightly crispy, but the center is delightfully chewy. Baking with dark brown sugar is a total game-changer. The extra molasses in the sugar keeps these cookies extra moist, but slightly smokey flavor. From the texture to the flavor, it's a win-win all around.

Can you make Sourdough Brown Sugar Cookies with Light Brown Sugar?

These cookies can be made with light brown sugar, but the flavor and texture won't be exactly the same. The added molasses to the sugar gives these cookies extra moisture and smokiness. If you only have light brown sugar, add 2 Tablespoons of molasses to 1 cup of granulated white sugar or 1 Tablespoon to 1 cup of light brown sugar.

Why do you have to chill the cookie dough before baking?

Chilling the cookie dough is an important step in this recipe. First, before chilling, the dough is sticky and hard to work with. Chilling the dough allows the butter to firm, making it an easier process. The chilled butter also stops the cookies from spreading out too much. I recommend chilling the dough at least for 2 hours.

Nutrition

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