These sourdough sugar cookies are incredibly soft and still hold their shape perfectly when baked. You can cut them into all sorts of shapes for any holiday. I like to make mine for Christmas each year and decorate them with a naturally dyed buttercream frosting.
Why Sourdough Sugar Cookies?
Sourdough sugar cookies are so easy to make when using sourdough discard. This is because they can be whipped up on the same day, and still taste amazing. And when used with einkorn flour, you’re getting an even healthier cookie with lower phytic acid and gluten than you would from a normal sugar cookie. Plus these cookies are made with wonderful ingredients that you can feel good about serving to your family.
Ingredients you Will Need
The ingredients for these sourdough sugar cookies are so simple!
- Flour: I used all purpose einkorn flour. But you can use regular all purpose flour at 2 and a half cups.
- Sugar: I used raw turbinado cane sugar for these cookies! They are a larger grain which shows up in the texture, but I don’t mind. And it tastes even better.
- Wet Ingredients: I used 1 farm fresh egg, organic vanilla extract and sourdough discard.
- Butter: Grass-fed is always best. And make sure the butter is at room temperature before baking!
How to Make Sourdough Sugar Cookies with Einkorn Flour
These sourdough sugar cookies are incredibly soft and still hold their shape perfectly when baked. You can cut them into all sorts of shapes for any holiday.
Prep Time
10 minutes (2 hr chill)
Cook Time
11 minutes
Yield
~24 cut outs
Meal
Dessert
Ingredients
- 2 cups (240 grams) all purpose einkorn flour
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 10 tbsp (140 grams) butter, room temp
- 3/4 cup raw turbinado cane sugar
- 1 egg
- 1 tsp vanilla
- 1/4 cup sourdough discard
Directions
- In a large bowl with hand mixer, or in your stand mixer with the paddle attachment, mix the butter and sugar until creamy, about 2-3 minutes. Add the egg and vanilla and beat until combined. Then add in the sourdough discard and beat until well incorporated.
- Add in the flour and salt to the mixture and stir until well combined. Scrape down the sides of the bowl as needed.
- Divide the dough into 2 pieces. Shape the first section into a ball and place it between 2 sheets of wax paper. Roll the dough into a rectangle about 1/8 inch thick. Place the dough onto a baking sheet, still in the wax paper, and place the sheet in the fridge to chill for 2 hours. Do the same with the second dough ball.
- Once the dough has chilled at least 2 hours, preheat your oven to 350 F. Line 2 baking sheets with parchment paper. Peel off the wax paper from both sides of the dough. Place the dough back onto the wax paper to cut out your shapes. Place your shapes onto the prepared baking sheets. (Give space between each shape to allow for expansion)
- Bake for 11-13 minutes, or until the edges are very lightly golden.
- Allow the cookies to cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely. Once cooled, top with frosting or icing as desired. Enjoy!
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