No Roll Sourdough Sugar Cookies
Soft and tender no-roll sourdough sugar cookies made with sourdough discard. Easy to make, no chilling required, and perfect anytime you’re craving a sweet treat.
Servings: 24 cookies
Equipment
- mixer or hand mixer
- glass cup
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
- 2 grams vanilla extract about 1/2 teaspoon
- 2 grams almond extract about 1/2 teaspoon
- 70 grams sourdough discard see recipe note
- 400 grams all purpose flour about 3 cups
- 3 grams salt about 1/2 teaspoon
- 1 gram baking soda 1/4 teaspoon
- 1 gram baking powder 1/4 teaspoon
- granulated sugar for pressing down cookies
Light and Fluffy Frosting
- 85 grams unsalted butter, softened about 6 Tablespoons
- 20 grams sour cream about 1 Tablespoon
- 2 grams vanilla extract 1/2 teaspoon
- 2 grams almond extract 1/2 teaspoon
- pinch of salt
- 350 grams powdered sugar about 3 cups
- 10-30 grams heavy cream see recipe note
Instructions
- Preheat the oven to 325ºF degrees convection (or 350ºF 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 1.5 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 by spraying with cooking spray or a neutral-flavored oil. This keeps the sugar sticking to the cookie and not the 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 325ºF degree F convection bake. Bake for 10 minutes on regular 350ºF bake. Pull them out of the oven right before the edges of the cookies start to brown (this keeps them chewy). Remove the cookies from the oven and let rest for 5 minutes before removing to a wire cooling rack. Let the cookies cool completely before frosting with buttercream.
Buttercream Frosting
- Mix together softened butter with a hand mixer until light and fluffy (a couple of minutes). Add the sour cream, vanilla extract, almond extract and a pinch of salt. Whip together to combine. Add the powdered sugar and 10 grams of heavy cream and mix again. Continue mixing until the ingredients are well incorporated and the frosting is thick and creamy. Add a little extra heavy cream to thin out the frosting just a bit if it's too thick. You can also substitute milk instead of heavy cream if desired.
- Add food 1-2 drops of food coloring if 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.
Nutrition
Calories: 243kcal | Carbohydrates: 35g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 27mg | Sodium: 70mg | Potassium: 26mg | Fiber: 0.5g | Sugar: 22g | Vitamin A: 234IU | Vitamin C: 0.02mg | Calcium: 10mg | Iron: 1mg
