Sourdough Discard Cookies

Sourdough discard cookies are chewy, buttery cookies with crisp golden edges and a subtle tang from active sourdough starter. These bakery-style cookies transform leftover starter into an unforgettable homemade treat with deep, complex flavor.

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Course: Dessert, Snack

Cuisine: American, American Farmhouse

Keyword: Sourdough Discard Cookies

Prep Time: 15

Cook Time: 14

Chill Time: 30

Total Time: 57

Servings: cookies

Calories: 120kcal

Author: Lila benett

Cost: 2

Equipment

mixing bowls
electric mixer
rubber spatula
whisk
cookie scoop
baking sheets
parchment paper
wire cooling rack

Ingredients

1 cup active sourdough discard
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 large egg
1 tsp vanilla extract
1 3/4 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp sea salt
1/4 tsp cinnamon (optional)

Instructions

Measure 1 cup of active sourdough discard into a bowl, ensuring it is bubbly and recently fed.
Bring the butter to room temperature until soft but still holding its shape.
Combine the granulated sugar and brown sugar in a bowl, breaking up any lumps.
Whisk together the flour, baking soda, sea salt, and optional cinnamon in a separate bowl.
Beat the softened butter and sugars together with an electric mixer for 2–3 minutes until light and fluffy.
Add the egg and beat until fully incorporated and pale yellow.
Add the vanilla extract and beat until smooth and combined.
Fold the sourdough discard into the wet mixture until no streaks remain.
Add the dry ingredients in two additions, folding gently until just combined without overmixing.
Cover the dough and refrigerate for 30 minutes until firm enough to scoop.
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Scoop the dough into equal portions and place them 2 inches apart on the baking sheets.
Bake for 12–14 minutes until the edges are golden brown and the centers remain slightly soft.
Cool the cookies on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

Use bubbly sourdough discard fed within the last 4–8 hours for best flavor and texture. Chilling the dough is essential for chewy centers and controlled spreading. Cookies continue baking on the hot pan after removal from the oven, so avoid overbaking.

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