Sourdough Starter Discard Sugar Cookies
These aren't your average sugar cookies. The flavor comes from two key things: browning the butter, which gives them a nutty, toasted flavor, and adding sourdough discard for a subtle tang. The result is a pillowy-soft cookie that's rolled in sugar for a classic crunchy finish. The dough comes together quickly and only needs a short rest before baking.
Ingredients
- 1 cup unsalted butter cut into 1-inch pieces
- 2 2/3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons Diamond Crystal kosher salt
- 1/4 teaspoon ground nutmeg
- 1 cup organic cane sugar plus more for rolling
- 1/4 cup dark brown sugar packed
- 2 large egg yolks cold
- 2 teaspoons vanilla bean paste
- 3/4 cup sourdough starter discard cold
Instructions
- Brown butter in saucepan over medium heat until deep golden and nutty, 7-10 minutes.
- Pour browned butter into large bowl with browned bits, cool 5 minutes.
- Whisk flour, baking powder, salt, and nutmeg in separate bowl.
- Mix cooled butter with both sugars for 1 minute.
- Beat in egg yolks and vanilla paste until combined.
- Mix in cold sourdough discard until smooth.
- Fold in flour mixture just until combined.
- Rest dough 10 minutes at room temperature.
- Preheat oven to 350F and line baking sheets with parchment.
- Scoop 2 tablespoon portions, roll into balls, coat in sugar.
- Place on baking sheet 2 inches apart.
- Bake 13-16 minutes until golden at edges and set in center, rotating halfway.
- Cool on pan 5 minutes, then transfer to wire rack.
Notes
Prepare second batch while first is baking. Cookies will continue firming up as they cool.
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