Make these Sourdough Butter Cookies for a soft, buttery, and lightly tangy treat. A great way to use sourdough discard, these cookies are crisp on the edges, tender inside, and perfect for tea time or snacking.
Sourdough Butter Cookies Recipe
Sourdough Butter Cookies are a simple and delicious way to use up sourdough discard while creating a rich, buttery cookie with a subtle tang. The sourdough adds depth of flavor and a tender texture, making these cookies stand out from traditional butter cookies.
They’re lightly crisp on the outside, soft in the center, and perfect with coffee, tea, or as an everyday sweet treat.
Why You’ll Love This Recipe
- Great use for sourdough discard
- Rich buttery flavor
- Lightly crisp and tender texture
- Simple pantry ingredients
- Perfect for gifting or snacking
- Easy beginner-friendly recipe
Ingredients
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg yolk
- ½ cup sourdough discard (unfed)
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
Optional Add-Ins
- ½ cup chocolate chips
- ½ teaspoon cinnamon
- Lemon or orange zest
- Coarse sugar for topping
Kitchen Equipment
- Mixing bowls
- Electric mixer or whisk
- Baking sheet
- Parchment paper
- Measuring cups and spoons
- Cooling rack
Step-by-Step Directions
Step 1: Cream Butter and Sugar
In a large bowl, beat together:
- Softened butter
- Granulated sugar
Mix until light and fluffy (about 2–3 minutes).
Step 2: Add Wet Ingredients
Mix in:
- Egg yolk
- Sourdough discard
- Vanilla extract
Stir until smooth and fully combined.
Step 3: Mix Dry Ingredients
In a separate bowl, whisk together:
- Flour
- Baking powder
- Baking soda
- Salt
Step 4: Combine Dough
Gradually add dry ingredients into the wet mixture.
Mix until a soft cookie dough forms.
Do not overmix.
Step 5: Chill Dough (Recommended)
Cover dough and chill for 30–60 minutes.
This helps improve flavor and prevents spreading.
Step 6: Shape Cookies
Preheat oven to 350°F (175°C).
Line a baking sheet with parchment paper.
Scoop dough into small balls and place on the tray.
Flatten slightly with your hand or a fork.
Step 7: Bake
Bake for 10–12 minutes, or until edges are lightly golden.
Do not overbake for soft cookies.
Step 8: Cool
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Serving Suggestions
Sourdough butter cookies are perfect with:
- Coffee or espresso
- Black tea or chai
- Hot chocolate
- Milk
- Ice cream sandwiches
- Holiday cookie trays
Storage Tips
Room Temperature
Store in an airtight container for up to 5 days.
Freezer
Freeze baked cookies for up to 2 months.
Freezing Dough
Freeze dough balls and bake directly from frozen (add 1–2 extra minutes).
Helpful Tips
- Use room-temperature butter for best texture
- Don’t skip chilling for better flavor and shape
- Avoid overbaking to keep cookies soft
- Add citrus zest for a fresh twist
- Use sourdough discard that is not overly sour for best flavor
Recipe Variations
Chocolate Chip Version
Fold in chocolate chips before baking.
Lemon Butter Cookies
Add lemon zest and a little lemon juice.
Cinnamon Sugar Cookies
Roll dough in cinnamon sugar before baking.
Nutty Version
Add chopped almonds or pecans.
Sandwich Cookies
Fill with buttercream or jam.
Frequently Asked Questions
Does sourdough make the cookies sour?
No, it adds a mild tang and depth of flavor, not strong sourness.
Can I use active starter?
Yes, but discard works best for consistent texture.
Why are my cookies spreading too much?
The dough may be too warm—chill it before baking.
Can I reduce the sugar?
Yes, but it may slightly affect texture and browning.
Final Thoughts
Sourdough butter cookies are a simple, buttery treat that transforms sourdough discard into soft, flavorful cookies. With their light tang and rich texture, they’re perfect for everyday baking, gifting, or enjoying with a warm drink.