WHY YOU’LL LOVE THESE Sourdough Sprinkle Cookies

Soft and Buttery texture. The dough recipe is brought together with creamy butter giving the dough a delicious soft and buttery texture.

Colorful Sprinkles. The pop of color from the sprinkles makes the whole family happy to see these cookies on the table.

Great Use For Sourdough Discard. This is the perfect recipe to use your leftover sourdough discard that you may have. No one wants to let it go to waste. Using sourdough should add some tanginess and depth to the flavor of your cookies, but they should not be sour.  Sourdough discard cookies should be sweet.

INGREDIENTS

All-Purpose Flour- The base of this easy sourdough sprinkle cookie.

Baking Soda- Helps the cookies rise and enhance their light texture.

Fine Sea Salt- Helps balance out all the flavors and sugar.

Room Temperature Butter– This will result in a better texture and also a better flavor.

Cane Sugar- The sweetness of these cookies.

Egg- The rich yoke is the binder that helps keep the ingredients together.

Vanilla Extract – This enhances the taste and aroma of the cookie.

Sprinkles- The star of the show or cookie.

Unfed sourdough starter or active starter- A fabulous way to use that excess discard from your sourdough.

Scroll down to the recipe card to see the quantities used.

INSTRUCTIONS

1. 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.
2. Add the egg, sourdough discard, and vanilla extract into the bowl and mix until combined.
3. 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.
4. 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)
5. If baking the same day, preheat the oven to 350°F. Add the sprinkles to a shallow bowl and set aside.
6. Use a 2-tablespoon cookie scoop, scoop the dough into balls, and roll it in the sprinkles.
7. 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!

SUBSTITUTIONS/VARIATIONS for Sourdough Sprinkle Cookies

• Chocolate twist. Add a handful of chocolate chips to give the cookies a little chocolate flavor twist to complement the sprinkles.
• Need an egg substitute? Unsweetened plain applesauce works best for the swap. 1/4 cup unsweetened plain applesauce = 1 egg.

TIPS/STORAGE for Sourdough Sprinkle Cookies

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 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.

WHAT IS SOURDOUGH DISCARD?

Sourdough discard is the portion of the starter removed and discarded before feeding the remaining starter. This portion must be removed to keep the starter maintained. As your starter is starting, you can end up with a lot of discard and that’s where sourdough discard recipes like these Sourdough Discard Banana Bread come in handy!

Need more sourdough recipes? Try this Easy Sourdough Cinnamon Rolls. It’s seriously so good!

Sourdough Sprinkle Cookies

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• Author: Michelle Powell
• Total Time: 53 minutes
• Yield: 3 dozen

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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!

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Ingredients

• 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

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Instructions

1. 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.
2. Add the egg, sourdough discard, and vanilla extract into the bowl and mix until combined.
3. 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.
4. 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)
5. If baking the same day, preheat the oven to 350°F. Add the sprinkles to a shallow bowl and set aside.
6. Use a 2-tablespoon cookie scoop, scoop the dough into balls, and roll it in the sprinkles.
7. 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

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