Best 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.

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.