Melt-in-Your-Mouth Sourdough Sugar Cookies
Melt-in-your-mouth sourdough sugar cookies are tender, sweet and oh-so delicious. These make the perfect cookie for any celebration or just to enjoy when you're in the mood for a sweet treat. No cookie cutters or chilling required and you can use up some of your sourdough discard. Sourdough sugar cookies are incredibly soft, tender and you won't be able to resist their melt-in-your-mouth quality.
- Prep time
- 30 min
- Cook time
- 8 min
- Yield
- 24 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 113 grams unsalted butter (softened, about 1/2 cup)
- 140 grams granulated sugar (about 2/3 cup)
- 40 grams powdered sugar (about 1/3 cup)
- 70 grams vegetable oil (about 1/3 cup)
- 1 large egg (about 50 grams)
- 20 grams sour cream (about 1 Tablespoon)
- 2 grams vanilla extract (about 1/2 teaspoon)
- 2 grams almond extract (about 1/2 teaspoon)
- 70 grams sourdough discard (see recipe note)
- 400 grams all purpose flour (about 3 cups)
- 3 grams salt (about 1/2 teaspoon)
- 1 gram baking soda (1/4 teaspoon)
- 1 gram baking powder (1/4 teaspoon)
- granulated sugar for pressing down cookies
- 85 grams unsalted butter (about 6 Tablespoons)
- 20 grams sour cream (about 1 Tablespoon)
- 2 grams vanilla extract (1/2 teaspoon)
- 2 grams almond extract (1/2 teaspoon)
- 350 grams powdered sugar (about 3 cups)
- 10-30 grams heavy cream (see recipe note)
Instructions
- 1
Preheat the oven to 325 F degrees convection (or 350ºF non-convection). Line two baking sheets with parchment paper.
- 2
To the bowl of a stand mixer (you can also use a hand mixer), add the softened butter, granulated sugar and powdered sugar. Mix until combined. Add the oil and mix. Add the egg and mix until very creamy--about 1-2 minutes. Scrape down the sides of the bowl as needed until the mixture is light and fluffy.
- 3
Add the sour cream, sourdough discard, vanilla extract and almond extract and mix until well combined. Set aside.
- 4
To a small bowl, add the flour, salt, baking powder and baking soda. Fluff together with a fork.
- 5
Add the flour mixture to the bowl of creamed butter/sugar and mix until combined and no dry streaks remain. Don't over-mix.The dough will be soft but not sticky.
- 6
Using a 2 Tablespoon cookie scoop, scoop the cookie dough out of the bowl. Roll it into a ball and place the cookie dough ball on the baking sheet. Repeat with the other balls of dough.
- 7
Lightly oil the bottom of a small glass cup. Stick the bottom of the cup in granulated sugar and press down on each cookie, flattening them for easy baking.
- 8
Bake the cookies for 8 minutes on 325 degree F convection bake. Bake for 10 minutes on regular 350 degrees F bake.
- 9
Let the cookies cool completely before frosting.
- 10
Mix together all the ingredients until light and creamy. Add extra heavy cream if the frosting is too thick and you want a creamier frosting. You can also substitute milk instead of heavy cream if desired.
- 11
Add food coloring as desired, frost the cooled cookies and enjoy!