Sourdough Sugar Cookies (Simple Cut-Out Recipe)
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These sourdough discard sugar cookies are soft, sweet, and simple to make! These sugar cookies are a great way to use up leftover starter and are so fun to make for the holidays (Christmas, Valentine’s Day, Fourth of July, just because!). Top with a simple buttercream frosting and sprinkles!
This recipe is one of my favorites! It’s a classic recipe and my go-to when the kiddos want to decorate cookies. You can make it work for any season or holiday that you’re celebrating!
I’ve found the easiest way to make roll out sugar cookies is to roll the dough out between two pieces of parchment paper. Then chill the dough exactly that way.
It is *way* simpler than rolling the dough into a log first and then trying to roll out a cold brick of dough.
If you’re looking for sugar cookies but don’t want to go through the process of rolling out the dough, then you’ve got to make these sourdough sugar cookie bars instead!
Looking for other sourdough recipes? Check these out!
- sourdough raspberry white chocolate cookies
- sourdough brioche cinnamon rolls
- sourdough chocolate babka
Step-By-Step Instructions
Whisk the dry ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Cream the butter and sugar
In a large bowl or stand mixer, beat the softened butter and granulated sugar until light and fluffy.
Add the wet ingredients
Mix in the egg, sourdough discard, and vanilla extract until everything is fully combined.
Combine wet and dry
Gradually add the dry ingredients to the wet ingredients and mix until you have a smooth cookie dough.
Roll and chill the dough
Place the dough between two sheets of parchment paper. Roll it out to about 1/4-inch thickness. Chill in the fridge for at least 30 minutes, or up to a couple of hours.
Preheat the oven and prep your baking sheet
When ready to bake, preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
Cut out the cookies
Remove the dough from the fridge and use your favorite cookie cutters to cut out shapes. Transfer the cookies to the prepared baking sheet.
Bake
Bake for 10 minutes, until the edges are just set and the tops remain pale.
Let cool. Let the cookies rest on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.
Make the buttercream frosting
While the cookies are cooling, beat the softened butter until creamy. Gradually add the powdered sugar, mixing well between additions. Stir in the vanilla extract and milk, one tablespoon at a time, until the frosting reaches your desired consistency. Add food coloring if desired (I made 4 different shades, so I divided mine into 4 bowls).
Frost and decorate
Once the cookies are completely cool, frost with buttercream and finish with sprinkles if you like.
Tips to Make These the BEST Sourdough Sugar Cookies!
Chill for success: Rolling the dough between parchment paper makes it much easier to handle, and chilling for at least 30 minutes helps the cookies hold their shape. Dough can also be chilled overnight.
Use unfed sourdough discard: No need to feed your starter — discard works perfectly and adds a subtle flavor.
Don’t overbake: Cookies should remain pale with just set edges for a soft, tender texture.
Cream butter and sugar properly: This step is key for light, fluffy cookies. Don’t rush it!
Adjust frosting consistency: Add milk 1 tablespoon at a time until you reach a spreadable or pipeable consistency.
Decorating tip: Frost cookies only when completely cooled to prevent melting.
Sprinkle timing: Add sprinkles immediately after frosting so they stick.
Equipment
- Medium mixing bowl
- Large mixing bowl or stand mixer
- Whisk
- Spatula or spoon
- Rolling pin
- Cookie cutters
- Baking sheet
- Wire cooling rack
- Measuring cups and measuring spoons
- Parchment paper or silicone baking mat
- Offset spatula
- Large mixing bowl or stand mixer
- Hand or stand mixer (if not already using for cookies)
- Rubber spatula
- Small bowl (for mixing food coloring, optional)
Storage and Make Ahead Instructions
For the Cookie Dough:
- You can make the dough ahead and chill it in the refrigerator for up to 24 hours before rolling and cutting.
- For longer storage, freeze the unrolled dough in a tightly wrapped log or disc for up to 3 months. Thaw in the refrigerator before rolling and baking.
For Baked Cookies:
- Store baked, unfrosted cookies in an airtight container at room temperature for up to 5 days.
- Frosted cookies can be stored in the refrigerator in an airtight container for up to 1 week.
For Buttercream Frosting:
- Make ahead and store in an airtight container in the refrigerator for up to 5 days. Bring to room temperature and re-whip before using.
- Frosted cookies can be frozen in an airtight container for up to 2 months. Thaw in the refrigerator and serve at room temperature.
Tips for Best Results:
- Layer cookies with parchment paper if storing in a container to prevent sticking.
- If freezing unbaked cookies after cutting, bake directly from frozen — just add 1–2 extra minutes to the baking time.
Sourdough Sugar Cookies
Ingredients
Sourdough Sugar Cookies
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 8 tablespoons salted butter softened
- 1 1/4 cups granulated sugar
- 1 large egg
- 1/3 cup unfed sourdough discard
- 1 teaspoon vanilla extract
Buttercream Frosting
- 16 tablespoons salted butter softened
- 4 cups powdered sugar sifted
- 1 teaspoon vanilla extract
- 2-4 tablespoons milk adjust for desired consistency
- 2-4 drops food coloring optional (I used dragon fruit powder to get the pinkish hues–lots of natural powders work well!)
- sprinkles optional
Instructions
Make the Cookie Dough
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl or stand mixer, cream the softened butter and granulated sugar until light and fluffy.
- Add the egg, sourdough discard, and vanilla extract. Mix until fully combined.
- Gradually add the dry ingredients to the wet ingredients and mix until a smooth dough forms.
Roll & Chill
- Place the dough between two sheets of parchment paper and roll to about 1/4-inch thickness.
- Transfer the dough (still between parchment) to the refrigerator and chill for at least 30 minutes, or up to a couple of hours.
- Tip: The dough can be made ahead and chilled overnight — I’ve tried it and it works great!
Preheat Oven & Prepare Baking Sheet
- Preheat the oven to 350°F.
- Line a baking sheet with parchment paper and set aside.
Bake the Cookies
- Remove the dough from the refrigerator and use cookie cutters to cut out shapes.
- Place cookies on the prepared baking sheet.
- Bake for 10 minutes, or until the edges are just set and the tops remain pale.
- Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Make the Buttercream Frosting
- While the cookies cool, beat the softened butter until smooth and creamy.
- Gradually add the powdered sugar, mixing well between additions.
- Add vanilla extract and milk, one tablespoon at a time, until the frosting reaches your desired consistency.
- Mix in food coloring if using. I used dragon fruit powder to get the pinkish hues.
Decorate
- Frost cooled cookies and finish with sprinkles if desired.
Notes
- You can make the dough ahead and chill it in the refrigerator for up to 24 hours before rolling and cutting.
- For longer storage, freeze the unrolled dough in a tightly wrapped log or disc for up to 3 months. Thaw in the refrigerator before rolling and baking.
- Store baked, unfrosted cookies in an airtight container at room temperature for up to 5 days.
- Frosted cookies can be stored in the refrigerator in an airtight container for up to 1 week.
- Make ahead and store in an airtight container in the refrigerator for up to 1 week. Bring to room temperature and re-whip before using.
- Frosted cookies can be frozen in an airtight container for up to 2 months. Thaw in the refrigerator and serve at room temperature.
- Layer cookies with parchment paper if storing in a container to prevent sticking.
- If freezing unbaked cookies after cutting, bake directly from frozen — just add 1–2 extra minutes to the baking time.
Such a fun way to use up your sourdough discard! Let me know what you think of these cookies if you make them! They’re perfect for the holidays. 🙂