Cut Out Sourdough Sugar Cookies
These no-fail sourdough cut-out sugar cookies are soft yet sturdy with clean edges and zero spread. A festive favorite that’s easy enough for kids to help make and perfect for holiday gifting.
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
Dough should be soft, not sticky. Add flour 1 tablespoon at a time if it is overly sticky.
Cookies firm up as they cool.
Ideal for decorating with royal icing