small batch sourdough sugar cookies Recipe on Food52

Make Ahead

small batch sourdough sugar cookies

by:
September 13, 2019
0 Ratings
Photo by weshook
Author Notes

Day 4 of my adventure with sourdough, specifically sourdough discard. Of course, you can use fed starter, but I'm working at finding ways to use my discard from feeding my starter. Small batches of everything so I don't have to eat tons of baked goods, and something different every day so there is variety.

This recipe is going through a second test on day 5. The first day doesn't have baking powder, so the cookies are harder, denser...perfect for dunking without the cookies dissolving into your tea/coffee/milk. My grandson (number one taste-tester) and I love the sourdough flavor in these cookies and the crunch. My husband didn't like them as much as regular sugar cookies. We'll see how the second go round is received.

Still not satisfied...maybe more fat is needed. —weshook

  • Prep time 10 minutes
  • Cook time 15 minutes
  • Makes 20 cookies
Ingredients
  • 1/4 cup vegan butter, softened
  • 1/3 cup sugar
  • 1 teaspoon vanilla
  • 2 ounces sourdough starter
  • 1 cup All-purpose flour
  • 1/4 teaspoon baking powder(optional)
  • 1/4 teaspoon salt
In This Recipe
Directions
  1. in a small bowl, stir together the butter and sugar. Add the sourdough starter and the vanilla. stir until well-combined.
  2. Add the flour, baking powder, if using, and salt. Stir as well as you can, then turn out onto plastic wrap, parchment, or waxed paper (you'll use this to wrap the dough) and knead it until everything is mixed together. Wrap the dough and place in the refrigerator to chill, about 30 minutes or until you are ready to bake.
  3. When ready to bake, preheat the oven to 375 degrees. Remove the dough from the refrigerator and slice thinly (1/8 inch thick). You could slice the whole roll, or just as many as you want, although I hate to heat up the oven for just 3-4 cookies and the whole batch is only one pan anyway. Place slices on a parchment-lined, silpat-lined, or greased cookie sheet. Bake 10 minutes for soft to 15 minutes for crunchy,

See what other Food52ers are saying.

  • Rebecca Kuespert
    Rebecca Kuespert
  • weshook
    weshook

    2 Reviews

    Rebecca K. April 16, 2020
    These cookies are amazing. We had to sub olive oil for the vegan butter. They are the first cookie our daughter with multiple allergies can eat that came out great. Everyone in the whole family love them. You can easily cut them with cookie cutters which makes them even more fun. Thank you for such a great recipe.
     
    Author Comment
    weshook September 19, 2020
    So glad you enjoyed these! My grandson started out with egg and milk allergies, so I still bake vegan when I can.