Perfect Cut-Out Sourdough Discard Sugar Cookies

These Cut-Out Sourdough Sugar Cookies are not only delicious but also a great way to use your sourdough starter discard.

Prep Time 35

Cook Time 13

Chill Time 2

Total Time 2 48

Servings 30 cookies

Calories 81

Cream Butter and Sugar: In the bowl of a stand mixer or using a hand mixer, cream the softened butter and cane sugar until light and fluffy. Scrape down the sides of the bowl as needed.
Add wet ingredients (the egg and vanilla extract) to the creamed mixture. Blend until just combined. Add sourdough discard and mix again.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt (dry ingredients).
Combine everything until just mixed, ensuring not to overwork the dough.
Chill the Dough: Form the dough into a ball and wrap it in a piece of plastic wrap. Chill in the refrigerator for at least 1 hour.
Roll and Cut: On a lightly floured surface, roll out the dough to ¼ inch thickness with a rolling pin. Use your favorite cookie cutters to cut out shapes and transfer them to a prepared baking sheet lined with parchment paper or a silicone mat.
Bake: Preheat your oven to 350°F (175°C). Bake the cookies for 11-12 minutes or until they are just golden brown.
Cool: Let the cookies cool on the baking sheet for 10-15 minutes before transferring them to a wire rack to cool completely.
Decorate: Once cooled, decorate with royal icing, buttercream frosting, or enjoy them plain. Scroll down if you want to know what my favorite way to decorate them is!

sugar cookie dough can rise a bit if we knead it too much! So really make sure you just bring the ingredients together and that's it!
egg white icing is not only a great way for beginners to start decorating cookies, but it also adds a delicate sweetness that complements the sourdough flavor beautifully.

Tried this recipe?Please consider !