Buttery, crunchy and delicious, youโ€™ll be making this sourdough shortbread cookies recipe on repeat! Made with pantry staples and sourdough discard, itโ€™s a simple, sweet treat that is great all year round!

sourdough shortbread cookies stacked in a white casserole dish lined with parchment paper

Unlike a loaf of sourdough bread, I usually do not keep cookies or sweet treats on hand. So, when I do make a new cookie recipe, I have a line of eager taste tasters ready to step up for the job!

Everyone at the farmhouse loved these sourdough shortbread cookies, especially when dipped in a little semi-sweet chocolate.

I have to say, these cookies are becoming one of my favorite dessert recipes. Plus, it is a great way to use up sourdough discard. I love the extra tang of the sourdough flavor in these.

Now, you may be thinking, โ€œarenโ€™t these Christmas cookies?โ€ They are quite popular around the holidays. Personally, though, I think shortbread is simply too good to only enjoy in one season! After you try this recipe, I have a feeling youโ€™ll agree.

All you need to make shortbread cookies is a few pantry staple ingredients โ€” butter, sugar, flour, salt, vanilla, and, of course, the sourdough discard. So, you most likely have everything you need to make these on hand!

Although these cookies are made with simple ingredients, they can be tricky to get just right. Practice makes perfect on this recipe! Grab an apron and get your stand mixer out. You wonโ€™t regret taking a few minutes to whip these up.

I hope you enjoy them as much as my family does.

Sourdough shortbread cookies Pinterest graphic. Cookies are dipped in chocolate and cooling on a wire rack on top of a blue and white tea towel

What is shortbread?

Shortbread rose to fame in Scotland. Overseas, youโ€™ll hear shortbread referred to as a biscuit. Of course, here in the U.S. we call them cookies.

Shortbread cookies are made with butter, sugar, and flour. There is also no leavening agent, such as baking soda or baking powder.

Traditionally, these cookies are not made with sourdough. However, I love the extra flavor discard gives these cookies. Everything is better made with sourdough, right?

an aerial view of sourdough shortbread cookies stacked up in a white casserole dish lined with parchment paper on a white counter top

Why youโ€™ll love this recipe:

Simple ingredients: You probably already have everything you need to make these buttery shortbread cookies in your pantry! Butter, sugar, and flour are the stars of this recipe.

Delicious: I love the taste of shortbread. Itโ€™s hard not to love a cookie that is described as โ€œbuttery.โ€ Plus, the hint of sourdough flavor takes these over the top. I also like to dip half of mine in chocolate for an added treat!

Health benefits: You can long ferment this dough in the fridge for up to three days. The longer fermentation process allows for easier digestion.

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Tips to make the best sourdough shortbread cookie:

  • For long fermentation, allow the cookie dough to stay in the refrigerator for 12 hours or up to three days. The longer the fermentation the more broken down (and digestible) the grains are.
  • Use homemade vanilla extract for an even richer flavor. If youโ€™ve never made your own vanilla before, I highly recommend it! Itโ€™s super easy and really does pack more flavor than store bought. Learn how I make my own vanilla extract here.
  • Donโ€™t have a sourdough starter yet? If you are new to the world of sourdough, learn how to make a sourdough starter here and how to maintain one here.

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    FAQ

    sourdough shortbread cookies stacked on top of each other on a wire cooling wrack that is sitting on a wooden cutting board

    Should you chill shortbread dough before baking?

    Most shortbread recipes will likely call for the dough to be chilled. I like to refrigerate the shortbread dough as well for about an hour before I shape into cookies and bake. The reasoning behind this is to harden the butter inside the dough, which keeps the cookies from over spreading while baking. I also think you end up with more tender cookies.

    What are common mistakes when making shortbread?

    One mistake is melting your butter. Use softened, room temperature butter for the best cookie texture. 

    You also want to avoid overworking the dough or making the cookies too thick. I have found ยฝ inch thickness works great!

    As with most recipes, especially those that appear to be super simple, it takes time to get it down just right and to make them how your taste buds prefer them!

    What is the difference between shortbread cookies and sugar cookies?

    Shortbread tends to be a denser cookie because there is no leavening agent โ€“ no baking powder or baking soda. Sugar cookies, like my recipe here, are softer and normally used for decorating. 

    Should shortbread be crunchy or soft?

    Shortbread cookies have a buttery texture (hence, why they are so good!). So, they shouldnโ€™t be overly hard, but they will have a signature crunch when you bite into them.

    Why do people eat shortbread at Christmas?

    Shortbread is commonly made around Christmas time. This dates back to the cookieโ€™s Scottish roots. It was usually only made for special occasions, such as holidays or weddings.

    three sticks of butter with a measuring cup and jar of sourdough starter in the background

    Ingredients: 

    Unsalted butter โ€“ Be sure to use unsalted so you can better control the saltiness flavor. I also prefer to use a good grass fed butter (usually homemade if we have enough milk from our cow). Butter is the star ingredient of shortbread, so donโ€™t skimp on quality!

    Granulated sugar

    Vanilla extract โ€“ I like to use my homemade vanilla. Learn how to make it here.

    Sourdough discard

    Salt โ€“ sea salt is best!

    All purpose flour

    Semi-sweet chocolate (optional) โ€“ You could also use dark or milk chocolate, pending your taste preference.

    This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.

    Tools you may need:

    Stand mixer 

    Baking sheet

    Sharp knife or bench scraper

    Plastic wrap

    Parchment paper

    Measuring cups and spoons or a kitchen scale

    eight sourdough shortbread cookies with the corners dipped in chocolate sitting on a cooling rack on the counter

    How to make sourdough shortbread cookies

    a stand mixer mixing the ingredients for sourdough shortbread cookies including starter

    Mix ingredients

    Cream butter and sugar together in the bowl of a stand mixer.

    Once combined, add in the vanilla, salt, and sourdough starter. Mix until the ingredients are well combined.

    sourdough shortbread dough mixed in a stand mixer with flour being slowly added

    Scrape down the bowl to make sure everything gets incorporated evenly. Slowly add flour while beating on low speed.

    mixed up sourdough shortbread cookie dough in a stainless steel stand mixer bowl

    Refrigerate

    two hands shaping the sourdough shortbread cookies into a brick shape on a white counter top

    Make your dough into a brick shape that measures approximately 12โ€ long by 3.5โ€ wide by 1โ€ high. Cut the brick in half, and wrap it in plastic wrap. Refrigerate the bricks of dough for at least one hour.

    two bricks of sourdough shortbread cookie dough wrapped in plastic on a white counter top with a stainless steel bowl in the background

    For long fermentation, allow the cookie dough to stay in the refrigerator for 12 hours or up to three days.

    Preheat your oven to 350ยฐ F a few minutes before getting your dough out of the fridge.

    Bake

    sourdough shortbread cookies cut into 1/2 inch thick cookies on a parchment paper lined baking sheet

    Cut the dough into 24 cookies, each 1/2โ€ thick. Make sure to not make these too thick. Otherwise, it will be hard to get them to bake completely through without becoming too crunchy on the outside.

    Place each cookie 1โ€ apart on a parchment paper lined cookie sheet.

    sourdough shortbread cookies on two stainless steel cookie sheets lined with parchment paper

    Bake for 10 minutes at 350ยฐ F. The cookies should be nice and golden brown.

    Allow the cookies to cool on a cooling rack before enjoying.

    Dip in chocolate (optional)

    sourdough shortbread cookies with the corners dipped in chocolate all sitting on a parchment paper lined baking sheet

    You can enjoy shortbread cookies all on their own, or you can dip one corner in melted chocolate.

    To do so, melt chocolate (you can using baking chocolate or chocolate chips) in a double broiler. Dip the corner of each cookie in the melted chocolate. 

    Allow the chocolate dipped cookies to cool and harden on a wire rack before enjoying.

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    for more sourdough recipes?

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      sourdough shortbread cookies stacked up on a wooden cutting board with a white oven mitt in the background

      The best way to enjoy sourdough shortbread cookies

      Shortbread cookies are a great treat on their own, but we do have a few ways we like to enjoy them here at the farmhouse.

      • With a hot cup of coffee or even iced on a hot day! This is my favorite way to enjoy them. Itโ€™s the perfect afternoon pick me up for a long day.
      • The kids like to dip them in a glass of cold milk for a comforting dessert.
      • Of course, on a hot day, the kids also like to enjoy them with a scoop or two of raw milk ice cream.

      How to store your sourdough shortbread cookies

      Keep your cookies in an airtight container for about a week or refrigerate to keep fresh for a few more days. You can also make these ahead and freeze for about 3 months.

      More farmhouse cookie recipes to add to your arsenal!

      If you try this recipe and love it, I would love it if you gave it 5 stars! Thank you! Tag me on Instagram @farmhouseonboone.

      Discard Sourdough Shortbread Cookies

      4.60 from 79 votes
      Buttery, crunchy and delicious, you'll be making this sourdough shortbread cookies recipe on repeat!
      Prep: 30 minutes
      Cook: 10 minutes
      Additional Time: 1 hour
      Total: 1 hour 40 minutes
      Servings: cookies
      sourdough shortbread cookies stacked in a white casserole dish lined with parchment paper
      Save this recipe!
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      Ingredients 

      • 3 sticks unsalted butter, softened (339 grams)
      • 1 cup granulated sugar, 200 grams
      • 2 teaspoons vanilla extract
      • 1/2 cup sourdough discard
      • 1 teaspoon salt, 7 grams
      • 3 1/2 cups all purpose flour, 490 grams
      • 8 ounces semi-sweet chocolate, melted in a double broiler (Optional)
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      Instructions 

      • Cream sugar and butter in the bowl of a stand mixer.
      • Add in vanilla, salt and sourdough starter and mix until well combined.
      • Scrape down the bowl and add flour while beating on low.
      • Make into a brick shape that measures approximately 12โ€ long by 3.5โ€ wide by 1โ€ high.
      • Cut the brick in half, wrap in plastic and refrigerate for at least one hour.
      • Preheat oven to 350ยฐ
      • Cut into 24 cookies each 1/2โ€ thick.
      • Place 1โ€ apart on parchment lined baking sheet.
      • Bake for 10 minutes.
      • Allow to cool.
      • Dip the corner of each cookie in melted chocolate (optional)

      Notes

      • For long fermentation, allow the cookie dough to stay in the refrigerator for 12 hours or up to three days.

      Nutrition

      Calories: 260kcal | Carbohydrates: 28g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 100mg | Potassium: 77mg | Fiber: 1g | Sugar: 12g | Vitamin A: 358IU | Calcium: 12mg | Iron: 1mg

      Nutrition information is automatically calculated, so should only be used as an approximation.

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      4.60 from 79 votes (63 ratings without comment)

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      Recipe Rating




      59 Comments

      1. Renee Knight says:

        5 stars
        Loved this recipe- Followed step by step= Perfection!!!

      2. DIANE Oโ€™NEILL says:

        Please include the weight in grams of the sourdough discard.

      3. Grace Grillot says:

        5 stars
        Delicious and easy

      4. Hannah 11 year old. says:

        5 stars
        These are SOOOOO good.

        1. anastasia says:

          5 stars
          I agree!