Description
These melt-in-your-mouth Sourdough Sprinkle Cookies are soft, and buttery, with perfectly crisped edges and coated with colorful sprinkles. They are a delicious homemade version of a grocery store’s favorite sugar cookie with sprinkles and a sourdough twist. These will quickly become a family favorite!
Ingredients
Scale
- 1 cup unsalted butter, room temperature
- 1 1/2 cup cane sugar
- 1 egg
- 1/3 cup sourdough discard
- 1 tbsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp sea salt
- 2 and 3/4 cups unbleached all-purpose flour
- 1 cup sprinkles
Instructions
- Line a baking sheet with parchment paper and set it aside. To a stand mixer, cream together the room-temperature butter, and sugar until the mixture is light and fluffy.
- Add the egg, sourdough discard, and vanilla extract into the bowl and mix until combined.
- To a small bowl, add the baking soda, salt, and flour and combine. Then on low speed, slowly add the flour mixture to the mixer.
- Cover the dough and refrigerate for at least 30 minutes or up to 3 days. This will help the dough keep its shape while baking. (* see note about leaving the dough longer in the fridge)
- If baking the same day, preheat the oven to 350°F. Add the sprinkles to a shallow bowl and set aside.
- Use a 2-tablespoon cookie scoop, scoop the dough into balls, and roll it in the sprinkles.
- Bake for 12-15 minutes or until the edges are just slightly turning golden brown and the middle of the cookie has lost its sheen. Let the cookies cool for 5 minutes and then transfer to a cooling rack. Enjoy!
Notes
- Avoid overbaking these cookies, resulting in a hard and dry texture. They are ready to be pulled once they are lightly browned around the edges.
- If the dough is left in the fridge for more than 30 minutes, the dough will start to harden due to the sourdough. You can leave it on the counter to soften up for easy cookie scooping.
- Store leftovers in a sealed container, on the counter for 1-4 days.
- Prep Time: 40 minutes
- Cook Time: 13 minutes