Soft & Chewy Sourdough Sugar Cookies

If you’ve ever kept a sourdough starter, you know the discard can pile up fast. But what if I told you that leftover sourdough starter could be turned into the best sugar cookies you’ve ever had?

These Sourdough Sugar Cookies are everything a good sugar cookie should be—soft, chewy, buttery, and just the right amount of sweet. They’re made with basic pantry staples, and the sourdough discard adds a subtle tang that balances the sweetness beautifully. It's not sour in an obvious way—it’s just enough to give them that something special that makes people go, “Wait… what’s in these?!”

And the best part? You don’t need to be a sourdough expert or a seasoned baker to make them.

Why You’ll Love These Sourdough Sugar Cookies

• Beginner-friendly – No fancy tools, no complicated steps.

• Minimal ingredients – You probably already have everything you need.

• Perfect texture – Soft in the middle, with chewy edges.

• Use up that discard – A great no-waste option.

• Customizable – Add sprinkles, roll them out for cut-outs, or keep them classic.

Whether you’re making cookies for a holiday, a weekend treat, or just because your starter’s giving you guilt vibes, this recipe is here to save the day.

What Makes These Cookies “Sourdough”?

This recipe uses sourdough discard—which is the unfed portion of your sourdough starter that you remove before feeding it again. It adds a slight tang to the cookies and helps create a soft, tender texture. You won’t taste a strong “sour” flavor, just a depth that makes these cookies even more irresistible.

Ingredients – Keep It Simple

Here’s what you’ll need:

Dry Ingredients:

• 2 ¼ cups all-purpose flour

• ½ tsp baking soda

• ½ tsp baking powder

• ½ tsp salt

Wet Ingredients:

• 1 cup granulated sugar

• ½ cup (1 stick) unsalted butter, softened

• 1 large egg

• 1 tsp vanilla extract

• ½ cup sourdough discard (unfed, room temp)

• Optional: 2–3 tbsp sprinkles or colored sugar for rolling

Tools You’ll Need

• Mixing bowls

• Hand or stand mixer

• Baking sheet

• Parchment paper or silicone mat

• Cookie scoop or spoon

• Cooling rack

Let’s Bake! Step-by-Step Instructions

Step 1: Preheat the Oven

Set your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat. This helps prevent sticking and gives you those perfect cookie bottoms.

Step 2: Cream the Butter and Sugar

In a large bowl, beat ½ cup softened butter and 1 cup sugar together until light and fluffy—about 2–3 minutes. This creates tiny air pockets in the dough, which makes your cookies soft and tender.

Step 3: Add Egg, Vanilla, and Discard

Mix in the egg, 1 tsp vanilla extract, and ½ cup sourdough discard. Blend until everything is smooth and combined. The batter might look a little loose at this point—that’s totally fine!

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together:

• 2 ¼ cups flour

• ½ tsp baking soda

• ½ tsp baking powder

• ½ tsp salt

Add the dry ingredients to the wet in 2–3 additions, mixing gently each time. Don’t overmix—just stir until no dry streaks remain.

Step 5: Scoop and Roll

Use a cookie scoop or spoon to portion the dough into 1–2 tablespoon-sized balls. If you want to get fancy (or festive), roll each ball in sprinkles or colored sugar before placing them on the baking sheet.

Space them about 2 inches apart—they’ll spread a bit as they bake.

Step 6: Bake

Bake for 10–12 minutes, or until the edges are just turning golden and the centers are set but still soft.

Remove from the oven and let the cookies sit on the tray for 5 minutes before transferring them to a wire rack to cool completely. This helps them finish baking gently without overcooking.

Variations & Add-Ins

These cookies are a great base for playing around. Here are a few fun twists:

• Lemon zest – Add a teaspoon for a bright twist

• Almond extract – Swap half the vanilla for a subtle nutty vibe

• Sprinkles or sanding sugar – Roll the dough in your favorite colors for any holiday

• Frosting or glaze – Go all out with a sugar cookie glaze or buttercream swirl

Tips for Success

1. Use room temperature ingredients.
Cold butter or eggs can make the dough mix unevenly. Let everything sit out for 30–60 minutes before baking.

2. Don’t skip the salt.
It balances the sweet and enhances all the other flavors—even in desserts!

3. Chill the dough if needed.
If the dough feels too soft to scoop, pop it in the fridge for 20–30 minutes. This helps prevent spreading.

4. Bake one tray at a time.
For even baking, especially if your oven has hot spots, stick with one tray in the center.

Storage & Make-Ahead

• Room temp: Store in an airtight container for up to 5 days.

• Freezer (unbaked): Scoop dough into balls, freeze on a tray, then store in a zip-top bag. Bake from frozen—just add a minute or two.

• Freezer (baked): Let cool completely, then freeze in layers with parchment between. Defrost at room temp.

FAQs

Can I use active starter instead of discard?
Yes, you can! It may make the cookies slightly puffier, but the flavor will still be great. Check out my step by step page on how to make your own sourdough starter from scratch!

Can I make these gluten-free?
Yes! Substitute the flour with your favorite 1:1 gluten-free baking blend. Results may vary slightly, but it works well.

Do these taste sour?
Nope! The tang from the sourdough is subtle—it enhances the flavor without making it taste like sour bread.

Final Thoughts

These Sourdough Sugar Cookies are proof that discard baking doesn’t have to be rustic or overly complicated. Sometimes, it’s just about turning leftovers into something comforting and delicious.

They’re soft, chewy, and just sweet enough—perfect for cookie decorating, gift-giving, or just eating straight off the cooling rack while you “test” them (we’ve all been there).

So if you’ve been wondering what to do with that sourdough discard—or you’re just in the mood for something cozy and nostalgic—give this recipe a try. I promise, your sourdough starter will thank you.