Description
Crispy, buttery, and gently tangy, these sourdough shortbread cookies are a delicious way to use up sourdough discard while making a treat that melts in your mouth.
Ingredients
1 cup (227g) unsalted butter, room temperature
1/2 cup (100g) granulated sugar
1/2 cup (120g) sourdough discard (unfed)
2 tsp vanilla extract
2 1/4 cups (270g) all-purpose flour
1/2 tsp salt
Optional: lemon zest, raw sugar, chocolate for dipping
Instructions
1. Cream butter and sugar in a large bowl until light and fluffy.
2. Add sourdough discard and vanilla; mix until fully incorporated.
3. Add flour and salt; mix until just combined. Do not overmix.
4. Wrap dough in plastic wrap and chill for at least 1 hour.
5. Preheat oven to 325°F (160°C). Line baking sheets with parchment.
6. Roll out dough to 1/4 inch thick and cut into desired shapes.
7. Place cookies on prepared sheets and chill again for 10 minutes.
8. Bake for 14–16 minutes or until edges are lightly golden.
9. Cool on sheet 5 minutes, then transfer to wire rack.
10. Store in an airtight container for up to a week.
Notes
Make sure your sourdough discard is not overly sour.
Dough can be made 1 day in advance and kept chilled.
Cookies freeze well for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 5g
- Sodium: 65mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 20mg
Keywords: sourdough shortbread cookies, sourdough discard cookies, easy shortbread