Description
These soft and chewy sourdough sprinkle cookies are a fun, colorful way to use up extra starter. Perfect for birthdays, celebrations, or just a cozy afternoon treat.
Ingredients
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar
1 large egg
1/2 cup sourdough discard (unfed)
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup rainbow sprinkles (plus extra for topping)
Instructions
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream the butter and both sugars until light and fluffy.
3. Add the egg, sourdough discard, and vanilla. Mix until well combined.
4. In a separate bowl, whisk together flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture. Stir until a soft dough forms.
6. Gently fold in the sprinkles. Avoid overmixing to prevent color bleeding.
7. Scoop dough into balls and place on the prepared baking sheet, leaving space between each.
8. Press extra sprinkles into the tops of each dough ball.
9. Bake for 9–11 minutes, or until edges are set and centers look soft.
10. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Use jimmies or confetti sprinkles for best color and texture.
Store cooled cookies in an airtight container for up to 5 days.
Freeze baked cookies or dough balls for up to 2 months.
Add a pinch of flaky salt on top before baking for a flavor boost.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 11g
- Sodium: 105mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 20mg
Keywords: sourdough sprinkle cookies, sourdough discard cookies, colorful sourdough cookies, birthday cookies with discard