Sourdough Sugar Cookies Recipes

SOURDOUGH SUGAR COOKIE RECIPE

Steps:

• Preheat oven to 350 degrees fahrenheit. Then line baking sheet with parchment paper and set aside.
• In a medium sized bowl, combine flour, baking soda, baking powder and salt and set aside.
• In a stand mixer cream butter and both sugars until light and fluffy. Use the paddle attachment and beat on medium speed.
• Add eggs one at a time, vanilla and sourdough discard and mix until combined.
• Then add the dry ingredients and mix the dough until just combined. It will be thick and not too sticky. Do not over mix.
• Use a spatula to scrape down the sides of the mixing bowl and clean the paddle. At this point it should start to form a ball.
• Start to create the cookie. Form 1 tablespoon sized balls of dough, then lightly roll those balls into the rolling sugar.
• Set balls on a cookie sheet pan.
• Bake for 7 to 10 minutes. Check after 7. The cookies should be soft in the center but done.
• Make sure to remove the cookies before the edges turn golden brown, you do not want to overbake them.
• Allow the cookies to cook for 5 minutes prior to moving to the cooling rack.
• Repeat the baking process until all cookies are done.

SWEET SOURDOUGH COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease or a baking sheet or line with parchment paper.
• Cream the sugar and butter in a large bowl. Beat in sourdough starter and egg. Stir in the flour, baking powder, vanilla extract, salt, and baking soda until smooth. Drop dough by teaspoonfuls onto the prepared baking sheets.
• Bake in the preheated oven until edges are golden, 10 to 12 minutes.

SOURDOUGH OATMEAL CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream brown sugar and butter until light and fluffy, 5-7 minutes. Add starter and vanilla; mix well. In another bowl, whisk flour and baking soda; gradually beat into creamed mixture. Stir in oats, chocolate chips and, if desired, pecans., Drop dough by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Press lightly on each cookie to flatten. Bake until set but still soft, 10-12 minutes. Cool on pans 3 minutes. Serve warm or remove to wire racks to cool completely. Store in an airtight container. Freeze option: Freeze cookies in freezer containers, separating layers with waxed paper. To use, thaw before serving.

SOURDOUGH SUGAR COOKIES

Steps:

• Cookies: Cream together shortening and sugar.
• Add eggs, sourdough starter, and flavorings;.
• mix well.
• Stir flour mixture into starter mixture until well blended.
• Chill dough, if desired.
• Roll out dough 1/4-inch thick and cut with cookie cutters.
• Place on ungreased cookie sheet.
• Bake at 350° until very lightly browned.
• Remove immediately from oven and transfer cookies to cooling rack.
• When cool, paint with egg yolk paint.
• Use clean paint brush.
• Decorate with icing.
• Egg-Yolk Paint: Blend together egg yolks, water, desired good coloring and corn syrup to sweeten.
• If you want to use more than one color, divide into small jars before adding color.
• Icing: Combine ingredients.
• Beat with electric mixer at high speed for 7-10 minutes--Icing is now ready to use.
• Keep bowl covered with damp cloth to prevent drying.
• Icing will dry very hard and cookies are stackable.