Homemade Sourdough Cookies

Here’s a fun and slightly tangy take on Homemade Sourdough Cookies—perfect for using a sourdough starter discard and creating soft, flavorful cookies.

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Homemade Sourdough Cookies

Servings: 18–24 cookies
Prep time: 15 min
Cook time: 12–15 min

Ingredients:

• 1 cup (240 g) active sourdough starter (discard works too)

• ½ cup (115 g) unsalted butter, softened

• ½ cup (100 g) granulated sugar

• ½ cup (100 g) brown sugar, packed

• 1 large egg

• 1 tsp vanilla extract

• 1 ½ cups (190 g) all-purpose flour

• ½ tsp baking soda

• ½ tsp salt

• 1 cup chocolate chips, raisins, or nuts (optional)

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Instructions:

1. Preheat oven:

   • Preheat oven to 350°F (175°C).

   • Line a baking sheet with parchment paper.

2. Cream butter and sugars:

   • In a large bowl, beat together butter, granulated sugar, and brown sugar until creamy.

   • Add the egg and vanilla extract; mix until smooth.

3. Add sourdough starter:

   • Stir in the sourdough starter until fully combined.

4. Combine dry ingredients:

   • In a separate bowl, whisk together flour, baking soda, and salt.

   • Gradually add dry ingredients to the wet mixture, mixing until just combined.

5. Add mix-ins:

   • Fold in chocolate chips, nuts, or raisins if using.

6. Scoop & bake:

   • Drop tablespoons of dough onto prepared baking sheet, spacing about 2 inches apart.

   • Bake 12–15 minutes, until edges are lightly golden but centers are soft.

7. Cool & serve:

   • Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

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✅ Tips / Variations:

• Use your sourdough discard instead of active starter—just make sure it’s unflavored.

• For a chewier texture, bake closer to 12 minutes; for crispier edges, bake 14–15 minutes.

• Add cinnamon or nutmeg for a spiced version.

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If you want, I can also give a “chocolate sourdough cookie” version that’s extra rich and fudgy, perfect for chocolate lovers.

Do you want me to do that?