Sourdough Sugar Cookies
Delightful sourdough sugar cookies combine the sweetness of traditional cookies with the unique tanginess of sourdough, perfect for any occasion.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened Make sure butter is at room temperature.
- 1 cup granulated sugar
- 1 cup sourdough starter (active and bubbly) Ensure your starter is bubbly for the best flavor.
- 2 large eggs Use large eggs for best results.
- 2 teaspoons vanilla extract
Dry Ingredients
- 3 cups all-purpose flour Measure flour accurately by spooning into the cup.
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
- Add the sourdough starter, eggs, and vanilla extract to the butter-sugar mixture; mix until fully combined and smooth.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry mixture to the wet ingredients, stirring just until no dry flour is visible.
- Scoop tablespoons of dough, roll them into balls, and place them on the prepared baking sheets, leaving space between each cookie.
- Optionally, flatten each dough ball slightly with your palm or the bottom of a glass.
Baking
- Bake in the preheated oven for 10-12 minutes or until edges are lightly golden.
- Let the cookies cool on the baking sheets for 5 minutes before moving to wire racks to cool completely.
Notes
Chill the dough for about 30 minutes for better shape retention. Consider adding chocolate chips or citrus zest for variations.