Melt-in-Your-Mouth Sourdough Sugar Cookies
Melt-in-your-mouth sourdough sugar cookies are tender, sweet and oh-so delicious. These make the perfect cookie for any celebration or just to enjoy when you're in the mood for a sweet treat. No cookie cutters or chilling required and you can use up some of your sourdough discard. Sourdough sugar cookies are incredibly soft, tender and you won't be able to resist their melt-in-your-mouth quality.
Ingredients
Sourdough Sugar Cookies
- 113 grams unsalted butter softened, about 1/2 cup
- 140 grams granulated sugar about 2/3 cup
- 40 grams powdered sugar about 1/3 cup
- 70 grams vegetable oil about 1/3 cup
- 1 large egg about 50 grams
- 20 grams sour cream about 1 Tablespoon
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- 70 grams sourdough discard see recipe note
- 400 grams all purpose flour
- ½ teaspoon salt about 5 grams
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- granulated sugar for pressing down cookies
Light and Fluffy Frosting
- 85 grams unsalted butter about 6 Tablespoons
- 20 grams sour cream about 1 Tablespoon
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- 350 grams powdered sugar about 3 cups
- 10-30 grams heavy cream see recipe note
Instructions
- Preheat the oven to 325 F degrees convection (or 350 degrees F non-convection). Line two baking sheets with parchment paper.
- To the bowl of a stand mixer (you can also use a hand mixer), add the softened butter, granulated sugar and powdered sugar. Mix until combined. Add the oil and mix. Add the egg and mix until very creamy--about 1-2 minutes. Scrape down the sides of the bowl as needed until the mixture is light and fluffy.
- Add the sour cream, sourdough discard, vanilla extract and almond extract and mix until well combined. Set aside.
- To a small bowl, add the flour, salt, baking powder and baking soda. Fluff together with a fork.
- Add the flour mixture to the bowl of creamed butter/sugar and mix until combined and no dry streaks remain. Don't over-mix.The dough will be soft but not sticky.
- Using a 2 Tablespoon cookie scoop, scoop the cookie dough out of the bowl. Roll it into a ball and place the cookie dough ball on the baking sheet. Repeat with the other balls of dough.
- Lightly oil the bottom of a small glass cup. Stick the bottom of the cup in granulated sugar and press down on each cookie, flattening them for easy baking.
- Bake the cookies for 8 minutes on 325 degree F convection bake. Bake for 10 minutes on regular 350 degrees F bake.
- Let the cookies cool completely before frosting.
Frosting
- Mix together all the ingredients until light and creamy. Add extra heavy cream if the frosting is too thick and you want a creamier frosting. You can also substitute milk instead of heavy cream if desired.
- Add food coloring as desired, frost the cooled cookies and enjoy!
Notes
Sourdough Discard: Not all sourdough discard is created equal. Discard that has been sitting in the fridge for a month will be more sour than discard sitting for a day or two. Using older discard can alter or deepen the sourdough flavor. I prefer these cookies to not have a sourdough flavor to them. I typically use bubbly sourdough starter or discard right after its peak. If you want to taste the sourdough flavor, choose a discard that has been in your refrigerator for awhile.
Frosting: Mix together all the ingredients until light and creamy. Add extra heavy cream if the frosting is too thick and you want a creamier frosting. You can also substitute milk instead of heavy cream if desired.
Tried this recipe?Let us know how it was!