Cut Out Sourdough Discard Sugar Cookie Recipe
After hours of tweaking, testing, and a whole lot of “almost-but-not-quite” batches, I finally cracked the code for the best sourdough cut-out sugar cookies.
If you’ve ever tried a sourdough sugar cookie recipe that tasted fine but spread too much, lost its shape, or just didn’t feel worth the effort—you’re not alone.
I went through many okay recipes that left me unsatisfied in my quest for the perfect sourdough sugar cookie.
This is the one. Simply the best sugar cookies.
These cut-out sourdough sugar cookies are:
- Soft but sturdy
- Completely no-spread
- Clean, with sharp edges
- Flavorful (classic sugar cookies for the win!)
- Perfect for royal icing
Once decorated, they make beautiful Christmas cookies, party favors, or “just because” gifts. Along with my sourdough gingerbread cut-out cookies, this recipe has become a true holiday staple in our home—and it’s easy enough that even my toddler loves helping.
This recipe can be made with either sourdough starter discard or active starter.
Helpful Kitchen Tools:
- stand mixer or hand mixer
- rolling pin- I love using a french rolling pin!
- parchment paper
- baking sheet
- plastic wrap
- assorted cookie cutters
Ingredients
Wet Ingredients
- ½ cup (1 stick) salted butter, softened
- 1 cup granulated sugar
- 1 large egg, room temperature
- 3 Tbsp sour cream
- ¼ cup sourdough discard (100% hydration, recently fed or 1–2 days old)
- 2 tsp vanilla extract
- Optional: ¼–½ tsp almond extract for classic Christmas-cookie flavor
Dry Ingredients
- 2¼ cups all-purpose flour, spooned & leveled
- 1½ Tbsp cornstarch or arrowroot powder
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp cream of tartar
- ¾ tsp fine salt
Instructions
1. Cream the Butter & Sugar
In the bowl of a stand mixer with a paddle attachment, beat together:
- softened butter
- granulated sugar
Mix for 2–3 minutes, until light and fluffy. Be sure to scrape down the sides of the bowl to make sure everything is well incorporated.
This step builds structure so the cookies keep their shape.
2. Add the Egg & Extracts
To the butter mixture add the following:
- egg
- vanilla extract
- almond extract (if using)
Beat until fully smooth.
3. Mix in Sour Cream & Discard
Add the sour cream and sourdough discard to the butter and egg mixture.
Mix on low speed until combined.
The mixture may look slightly curdled—this is completely normal.
4. Combine Dry Ingredients
In a separate bowl, whisk together:
- flour
- cornstarch or arrowroot
- baking powder
- baking soda
- cream of tartar
- salt
5. Add Dry Ingredients to Wet
Gradually add the dry ingredients to the wet mixture.
Mix just until a cohesive dough forms.
✔ Dough should feel soft but not sticky
✘ Don’t overmix
If the dough is too sticky, add flour a tablespoon at a time until the dough is soft but not sticky.
6. Chill the Dough
Flatten sugar cookie dough into a disk, wrap tightly in plastic wrap, and chill:
- 2 hours minimum for best results, or
- 40 minutes in the freezer if you’re short on time
Chilling is essential for clean edges and zero spread. Do NOT skip this step!
7. Roll & Cut
Roll dough on a lightly floured surface to a 1/4 inch thickness.
Use cookie cutters to cut the dough into different shapes and transfer to a prepared baking sheet lined with parchment powder.
8. Bake
Bake at 350°F (177°C):
- 8–10 minutes for soft, pale cookies
- 10–12 minutes for very lightly golden edges and bottoms
Cookies should look set but not browned on top. This ensures the perfect texture- soft cookies that still hold their shape!
Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
9. Decorate
Once cooled, use royal icing to decorate the cookies with intricate designs or solid colors-whatever you’d like!
Alternatively, use powdered sugar to make a simple glaze and brush the tops of the cookies with the glaze and allow to dry.
Storage Tips for Leftover Cookies:
- Store undecorated cookies in an airtight container for 3–4 days, or freeze in a tightly sealed freezer bag for up to 3 months.
- Decorated cookies keep well at room temperature for gifting.
- Dough can be made ahead and refrigerated up to 48 hours, or frozen for up to 3 months!
Printable Recipe Card:
Cut Out Sourdough Sugar Cookies
Equipment
- 1 cookie sheet
- 1 Rolling Pin
- cookie cutters
Ingredients
Ingredients
Wet
- ½ cup 1 stick salted butter, softened
- 1 cup granulated sugar
- 1 large egg room temperature
- 3 Tbsp sour cream
- ¼ cup sourdough discard 100% hydration
- 2 tsp vanilla extract
- Optional: ¼–½ tsp almond extract
Dry
- 2¼ cups all-purpose flour spooned & leveled
- 1½ Tbsp cornstarch or arrowroot powder
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp cream of tartar
- ¾ tsp fine salt
Instructions
- Cream butter & sugar until light and fluffy (2–3 minutes).
- Beat in egg & extracts until smooth.
- Mix in sour cream & sourdough discard on low speed.
- Whisk dry ingredients in a separate bowl.
- Add dry to wet and mix just until dough forms.
- Chill dough (flattened disk) 2 hours or 30 minutes in freezer.
- Roll & cut to ¼” thickness for soft cookies.
- Bake at 350°F for 8–10 minutes (soft) or 10–12 minutes (slightly golden).
- Cool 5 minutes on pan, then transfer to rack.
Notes
Other Sourdough Cookies for Holiday Baking:
All of these sourdough discard cookies are perfect for gifting or enjoying during the holiday season!
- Sourdough Ginger Molasses Cookies (dipped in white chocolate!)
- Sourdough Thumbprint Cookies
- Sourdough Lofthouse Style Sugar Cookies (super soft sourdough sugar cookies!)
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