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sourdough starter chewy sugar cookies

Sourdough Starter Chewy Sugar Cookies

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Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 30 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 24 cookies

Equipment

  • 2 Baking sheet
  • 1 stand mixer or hand mixer
  • 2 Mixing bowl
  • 1 Whisk
  • 1 Rubber spatula
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 Kitchen scale optional
  • 1 Cookie scoop 1.5 tablespoon
  • 2 Parchment paper sheets
  • 1 wire cooling rack

Ingredients
  

  • 2 1/2 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon fine sea salt
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar packed
  • 3/4 cup unsalted butter softened
  • 1 large egg room temperature
  • 1/2 cup sourdough starter discard 100% hydration
  • 1 1/2 teaspoon vanilla extract
  • 1/4 cup granulated sugar for rolling

Instructions
 

  • In a mixing bowl whisk together the flour, baking soda, baking powder, and salt until evenly combined.
  • In the bowl of a mixer beat the softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 2 to 3 minutes.
  • Add the egg and vanilla to the butter mixture and beat until smooth and emulsified.
  • Mix in the sourdough starter discard until fully incorporated and creamy.
  • Add the dry ingredients to the wet and mix on low just until no dry streaks remain, then scrape the bowl and fold to finish.
  • Cover the dough and chill in the refrigerator for 30 minutes to firm slightly.
  • Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  • Scoop 1.5-tablespoon portions of dough and roll each ball in the extra granulated sugar to coat.
  • Arrange dough balls 2 inches apart on prepared sheets.
  • Bake one sheet at a time for 9 to 11 minutes until edges are set and centers look slightly underbaked.
  • Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Use ripe but not overly sour starter discard for the best flavor, and ensure your butter is truly soft to help aerate the dough for a chewy texture. If your starter is very thin, hold back 1 to 2 tablespoons of flour; if it’s thick, add a teaspoon of milk as needed to reach a soft, scoopable dough. For thicker cookies, chill 1 hour; for thinner, skip the chill. Don’t overbake—pull them when the centers still look pale and puffy as they’ll finish setting on the sheet. Adding a pinch of lemon zest or a tablespoon of turbinado sugar in the rolling sugar gives a subtle sparkle and brightness.
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