These Sourdough Sugar Cookies are PERFECT for holiday baking - or any other time you are in the mood for a sweet treat. They can easily be decorated and are soft, buttery, and sweet. I made them for Valentine's Day this year, and plan to make them for every holiday from now on - a family tradition when I was growing up.
There is something about decorating sugar cookies together that just makes the holidays feel special, don't you agree? And this sourdough sugar cookie version is so yummy. It can be long fermented for more health benefits and easier digestion or whip them up to bake the same day. It is a great way to use up some inactive sourdough starter (or discard).
Sourdough Sugar Cookies
Yield: about 2-3 dozen cookies (depending on the size of the cookie cutter)
Original recipe: Farmhouse On Boone
Ingredients:
1 cup unsalted butter, room temperature
1 1/2 cups granulated sugar
2 eggs
1/2 cup sourdough discard
2 teaspoons vanilla
4 1/2 cups all purpose flour
1 teaspoon baking soda
pinch of salt
Icing:
4 cups powdered sugar
6 tablespoons milk
1 tsp vanilla
sprinkles (optional)
Instructions:
Preheat oven to 350 F (unless long fermenting.)
Using a hand or stand mixer, cream butter and granulated sugar together for a few minutes until light and fluffy.
Add the eggs in one at a time and mix until incorporated.
Add vanilla and sourdough discard and mix until just combined. Scraping down the sides a few times as needed.
In a separate bowl, combine the flour, baking soda and salt.
Add the dry ingredients to the wet ingredients about 1/3 at a time, and mix until just incorporated - careful not to over-mix.
Form the dough into a ball, cover with plastic wrap and place into the refrigerator for at least an hour (or for 3 days for long fermentation).
On a lightly floured surface, roll out to 1/4 inch thickness between two pieces of parchment paper.
Use cookie cutters to cut out shapes.
Bake for 8-10 minutes or until the edges start to golden.
Allow to cool completely before icing.
How To Make Icing:
In a large bowl add the ingredients. Using a whisk attachment (or a hand held mixer) whip together until peaks form.
If the icing is too thick, add 1 teaspoon of milk at a time until the right consistency is reached. If it is too thin, add powdered sugar a tablespoon or two at a time until the desired consistency is reached.
And guess what? These cookies were such a BIG hit, I will be adding them to the weekly menu for Bread Drops- which is why they are not all decorated in the photos because I wanted y'all to see what they look like without frosting which is how they will be packaged for pick up (see photo below).
Next Drop: THIS MONDAY. Get your orders in by Saturday, Feb. 17th.
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