Sourdough Sugar Cookies
Delightfully chewy and tender, these sourdough sugar cookies are infused with the unique tang of sourdough starter, making them a flavorful twist on a classic treat.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened Ensure it's at room temperature for easy mixing.
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 1 cup sourdough starter, active Make sure it is bubbly and active.
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 3 cups all-purpose flour Aerate before measuring.
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon cornstarch
Optional Toppings
- to taste sprinkles or decorative sugar for topping
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, blend the softened butter, granulated sugar, and brown sugar until creamy and smooth.
- Add the sourdough starter, eggs, and vanilla extract, mixing well until combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cornstarch.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined, being careful not to overmix.
- If desired, fold in sprinkles or decorative sugar into the dough.
Baking
- Scoop spoonfuls of dough onto the prepared baking sheet, spacing them about two inches apart.
- Bake for 10 to 12 minutes, or until the edges are golden and the centers look slightly underbaked.
- Remove from the oven and let them rest on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
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Notes
For best results, ensure your sourdough starter is active. Let the dough rest in the refrigerator for at least an hour before baking. Cookies can be served warm or at room temperature, and they can also be creatively presented with toppings or paired with ice cream.