These Sourdough Butter Cookies are an easy way to use sourdough discard in a simple homemade treat. With just 4 basic ingredients, these cookies come together quickly and bake into buttery, lightly crisp cookies with a soft, delicate texture.
They’re perfect with coffee, tea, or a glass of milk, and because they use sourdough discard, they’re also a great way to avoid wasting extra starter.
Ingredients
- 1 cup (226 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- ½ cup (120 g) sourdough discard, 100% hydration
- 2 cups (250 g) all-purpose flour
Instructions
1. Prepare the Dough
First, place the softened butter and granulated sugar in a large mixing bowl. Beat them together for about 2–3 minutes, or until the mixture becomes light and creamy.
Next, add the sourdough discard. Mix until it is completely incorporated and the mixture looks smooth.
Then, gradually add the flour. Stir until a soft cookie dough forms. Be careful not to overmix because too much mixing can make the cookies less tender.
2. Chill the Dough
After that, cover the bowl and refrigerate the dough for 30–45 minutes.
Chilling makes the dough easier to handle and helps the cookies hold their shape while baking.
3. Shape the Cookies
Meanwhile, preheat your oven to 350°F (175°C).
Line a baking sheet with parchment paper.
Once chilled, scoop the dough into small portions, about 1 tablespoon each, and roll them gently into balls.
Place the dough balls on the prepared baking sheet, leaving about 2 inches of space between them.
For a classic butter-cookie look, gently flatten each ball with a fork. You can also use the bottom of a glass to create a smooth, flat cookie.
4. Bake
Bake for 10–13 minutes, or until the edges are lightly golden.
The centers may still look slightly soft when you remove the cookies from the oven. That is perfectly fine because they will continue to set as they cool.
Allow the cookies to cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely.
Helpful Tips
- Use softened butter: Soft butter creams more easily with the sugar and gives the cookies a better texture.
- Don’t use hot melted butter: Melted butter can make the dough too loose and cause excessive spreading.
- Use discard at 100% hydration: This recipe is designed around a starter containing equal weights flour and water.
- Chill the dough: Don’t skip this step if your dough feels soft. Chilling helps reduce spreading.
- Don’t overbake: Take the cookies out when the edges are just lightly golden for a tender, buttery texture.
- For crispier cookies: Bake for an extra 1–2 minutes, watching carefully so they don’t become too dark.
Optional Flavor Ideas
Although the basic recipe needs only four ingredients, you can add extra flavor if you want.
Try adding:
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- A little lemon or orange zest
- Mini chocolate chips
- A pinch of sea salt
For a traditional butter-cookie flavor, vanilla is especially delicious.
Sourdough Fermentation Option
If you’d like to develop more sourdough flavor, prepare the dough and refrigerate it for 8–12 hours before baking.
Because this dough contains butter and sugar, fermentation will behave differently from a typical sourdough bread dough. Keep the dough refrigerated during this longer rest.
Before baking, let the dough sit at room temperature for a few minutes if it becomes too firm to shape.
Storage
Store completely cooled cookies in an airtight container at room temperature for up to 5 days.
You can also freeze the baked cookies for up to 2 months. Place parchment paper between layers to prevent them from sticking together.
Freezing Cookie Dough
For longer storage, shape the dough into individual balls and freeze them on a parchment-lined tray. Once firm, transfer them to a freezer-safe bag or container.
When ready to bake, place the frozen dough balls on a baking sheet and bake at 350°F (175°C). Add approximately 2–4 extra minutes to the baking time.
Frequently Asked Questions
Can I use active sourdough starter instead of discard?
Yes. Active starter can be used, although discard is ideal for this recipe because it is an easy way to use extra starter.
Why did my cookies spread too much?
The butter may have been too warm, or the dough may not have been chilled enough. Refrigerate the shaped dough for another 15–20 minutes before baking.
Can I use salted butter?
Yes. If using salted butter, the recipe will still work. The cookies may have a slightly more noticeable salty-butter flavor.
Can I make these cookies without a mixer?
Absolutely. A hand mixer makes creaming the butter and sugar easier, but you can also mix everything by hand using a sturdy spoon.
Do these cookies taste sour?
Usually, they have a mild buttery flavor with a subtle tang. The longer you refrigerate the dough, the more noticeable the sourdough character can become.
Nutrition Facts
Approximate nutrition per cookie, assuming 24 cookies:
- Calories: 150 kcal
- Carbohydrates: 18 g
- Protein: 2 g
- Fat: 8 g
- Saturated Fat: 5 g
- Sugar: 8 g
- Fiber: 1 g
- Sodium: 5 mg
Nutrition information is an estimate and will vary depending on the exact ingredients and cookie size.
Final Thoughts
These 4-Ingredient Sourdough Butter Cookies are proof that you don’t need a long ingredient list to make something delicious. The combination of creamy butter, sweet sugar, sourdough discard, and flour creates a simple cookie that’s crisp around the edges, tender in the middle, and wonderfully buttery.
So, the next time you have extra sourdough discard in the refrigerator, skip the waste and turn it into a batch of these easy homemade cookies!
