Sourdough Discard Sugar Cookies

Iced cookies in a variety of colors on a platter.

5 from 1 vote

Sourdough Discard Sugar Cookies

An easy cut-out sugar cookie with dipped icing. Cut these cookies into any shape and customize with color and sprinkles for any celebration or holiday!

Prep Time25

Cook Time15

Chill Time2

Total Time2 40

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 103kcal

Author: Jessica Vogl

Equipment

Ingredients

For the Cookies

2 ⅔ cup all-purpose flour
½ teaspoon kosher salt
½ teaspoon baking powder
14 Tablespoons unsalted butter softened at room temperature
1 cup granulated sugar
200 grams (about ¾ cup) sourdough discard unfed, at room temperature
1 egg
2 teaspoons vanilla extract

For the Icing

4 cups confectioner's sugar sifted
6-8 Tablespoons milk non-dairy or regular dairy
1 teaspoon vanilla extract
Food coloring optional
Sprinkles optional

US Customary - Metric

Instructions

Make the cookies. In a medium bowl, mix together the flour, salt, and baking powder. Set aside.
In a large bowl using a hand-held mixer, beat together the butter and sugar until light and fluffy, about 2-3 minutes. Add the sourdough discard, egg, and vanilla extract and mix until combined.
Add the dry ingredients to the wet ingredients and mix until combined and a smooth dough forms. Wrap the dough in plastic wrap and press it into a disk. Chill in the refrigerator for at least 2 hours (or up to 2 days).
Preheat the oven to 375℉ (190℃) and line two baking sheets with parchment paper.
Remove the dough from the plastic wrap and divide into two pieces. On a lightly floured surface, use a rolling pin to roll the dough to ¼-inch thickness. Press your cookie cutters into the dough to cut your desired shapes, then transfer the cut cookies to the prepared baking sheet.
Gather any dough scraps together, re-roll the dough, and cut out additional shapes until all dough has been used. Repeat with the remaining half of the dough.
Bake for 12-14 minutes, until the cookies are firmed and the bottoms are just starting to brown. Transfer the cookies to a cooling rack to cool fully.
To make the icing, whisk together the confectioner's sugar and vanilla extract in a medium bowl. Slowly add the milk (starting with 6 Tablespoons and adding more if needed) and whisk until smooth and combined.
The icing should be smooth and dippable, but not so runny that it will run off the cookies.
Dip the cookies upside down in the icing, then transfer to a cooling rack to let any excess drip off. Let the icing harden for at least an hour before serving.

Video

Notes

1 cookie = 1 serving. Nutrition information is calculated without sprinkles.

While it's not needed for leavening purposes, you can make these cookies with active sourdough starter. To do so, replace the sourdough discard with active starter (200g). Be prepared that your cookies may rise more than the version made with discard.

Nutrition