Soft, buttery, and sweet with a hint of tangy. This sourdough sugar cookie recipe is perfect for holiday baking. These cut out cookies can easily be decorated and are so delicious.
Course Sourdough
Cuisine American
Keyword cookies, sourdough cookies, sourdough sugar cookies
Prep Time 1 hourhour
Cook Time 10 minutesminutes
Total Time 1 hourhour10 minutesminutes
Servings 48cookies
Calories 145kcal
Author Lisa
Ingredients
1cupunsalted butterroom temperature
1 1/2cupsgranulated sugar
2largeeggs
1/2cupsourdough discard
2teaspoonsvanilla
4 1/2cupsall purpose flour
1teaspoonbaking soda
1teaspoonsalt
Royal icing
4cupspowdered sugar
6tablespoonsroom temp water
3tablespoonsmeringue powder
Instructions
Preheat oven to 350 F (unless long fermenting.)
In a stand mixer with paddle attachment, 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 well incorporated.
Add vanilla and sourdough discard and mix until just combined. Scrape down the sides a few times.
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.
Divide the dough into two discs, and wrap with plastic wrap. Place the dough in 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 Royal Icing:
In a stand mixer or 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 water 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.
Add to a a piping bag with a tip (or just a ziplock bag with a small corner cut) and decorate the cookies.
Notes
Don’t over mix the dough. Add in the flour mixture and stir until just combined.
Refrigerate dough to help keep the cookie shape during baking.
This recipe can be made the same day, or long ferment in the fridge for 3 days. Make it according to the directions below and then just keep it in the fridge for 3 days (up to 4 days) before rolling out and baking.