Soft & Chewy Sourdough Sugar Cookies (No Chill!).

Enter the sourdough sugar cookie, an unexpected twist on a traditional favorite. In this article, we’ll dive into the best recipe that not only satisfies your sweet tooth but also makes use of that sourdough starter sitting in your fridge. Prepare to learn how to infuse your baking with the magic of fermentation, creating cookies that are truly one of a kind.

Ingredients & Substitutions

* To find precise measurements, scroll to the bottom of this post to find the recipe card*

• Butter: For the best results, use room temperature butter – which is around 65 degrees F. Tip: When you poke into your butter, your finger should leave an indent without sinking down into the butter. It shouldn’t be greasy or shiny. This butter is ready to be creamed. 
• Sugar: Brings just enough sweetness to these cookies! I used white sugar for this recipe.
• Egg: One egg plus one egg yolk gives enough moisture and structure to these sugar cookies.
• Vanilla: The star of this recipe! I highly recommend using pure vanilla extract over imitation for the best possible flavor. You can also substitute vanilla for other flavors like peppermint, almond, cinnamon, orange blossom, maple, etc. 
• Sourdough starter: I used sourdough discard, but you can use active sourdough starter as well. Just make sure to use the same amount in grams. I prefer using sourdough discard no older than 2 days. Older sourdough discard will give the cookies a more intense tangy flavor.
• Flour: For the perfect cookie, I highly recommend using a kitchen scale. Too much flour can lead to a cakey cookie, while too little can cause the cookies to spread while baking. I used all-purpose for this recipe.
• Salt: Gives just enough contrast to these sugar cookies. If you are using salted butter, omit ½ teaspoon of salt from the recipe.

Icing:

• Powdered sugar: Makes for a smooth and luscious icing
• Milk: Add sparingly to get the perfect consistency!
• Vanilla extract – Go for clear vanilla extract if you plan to keep your icing pure white.
• Light corn syrup: Just a touch makes the finished icing harden nicely with a glossy finish. This isn’t absolutely necessary if you’d prefer not to add, but you’ll need to add a touch more milk to the icing.

Supplies:

• Electric mixer: Stand Mixer or Hand Mixer
• Parchment paper: I love these sheets of parchment paper! Roll out the cookie dough before chilling for easy cookie cutting!
• Rolling pin: This rolling pin is not only functional, but also beautiful! This would make for a lovely Christmas gift. 
• Cookie cutters: I used 3-inch cookie cutters that were thrifted for this recipe, but you can use smaller or larger, you will just need to adjust the bake time. 
• Piping bags and Ttps: These disposable piping bags worked wonderfully to decorate my cookies. I also loved using the Wilton #3 and #4 to help decorate these cookies. If you are baking with beginners, you could even opt to use squeeze bottles.

How to Make Sourdough Sugar Cookies

1. It’s important to note that some planning is required for this recipe! The sourdough cookie dough needs to chill for at least 2 hours before baking and the icing needs at least 24 hours to set. However, if completely set frosting isn’t necessary, I would still plan for 3-4 hours before you can enjoy this delicious sourdough treat!
2. In a large bowl, whisk together the flour and salt. Set aside.
3. In a bowl of a stand mixer with the paddle attachment, add the room temperature butter and sugar. Cream on medium-high speed until light and fluffy, about 2-3 minutes. 
4. This can also be done with a hand mixer.

Baking Tip

It is crucial that you are using the proper room temperature butter! Too cold and the butter won’t cream. Too warm and the cookies will spread while baking. Room temperature butter should be about 65 degrees F. You can test this with a digital thermometer or poke test. When you poke the butter, your finger should make an indent but shouldn’t sink down into the butter. The butter should be matte in look, not shiny or greasy. 

5. Once the butter is creamed, add the room temperature egg, egg yolk, vanilla extract (or other extracts) and sourdough starter. Beat on medium-high speed until incorporated. Stop to scrape the sides and the bottom of the bowl to ensure that all of the ingredients have been evenly mixed.

6. Turn the mixer on low/stir and slowly add in the flour mixture. Stop the mixer when there are just a few streaks of flour left, then mix by hand with a rubber spatula until the flour is fully incorporated. This ensures that the batter isn’t over mixed, otherwise the cookies will be tough.

Chill the Dough

Turn the cookie dough out on a lightly floured work surface and form into a large dough ball. Using a bench scraper or sharp knife, divide the dough evenly into two. Form each dough ball into round discs. 

Place one disc on a piece of parchment paper and top it with another piece of parchment paper, then roll the disc out until 1/4th of an inch thick with a rolling pin. If you prefer a thinner and more crispy cookie, roll out until 1/8th of an inch thick. Repeat with the other disc of dough. 

Place the rolled cookie dough on the parchment paper in the fridge to chill for at least 2 hours or overnight is best. You can keep the dough in the fridge for up to 3 days to long-ferment the dough. 

Bake

When ready to bake, preheat the oven to 350 degrees F and line a rimmed baking sheet with a piece of parchment paper. 

Remove one of the rolled cookie doughs from the fridge. Remove the top piece of parchment paper and place that side down on a lightly floured work surface, then remove the other piece of parchment paper. 

Using a 3-inch cookie cutter, cut the dough into shapes. (If you are using smaller or larger cookie cutters, you will need to adjust the bake time.) Reroll the dough and continue to cut out the cookies until no dough is left. 

Arrange the cookies on the prepared baking sheet placing them at least an inch apart. Bake for 11-12 minutes or until the edges are just starting to lightly brown. Remove the cookies from the hot oven and leave them on the hot tray for 5 minutes until placing them on a wire rack to cool completely. 

Repeat with the second piece of dough. 

Cookie Icing

While the cookies cool, prepare the cookie icing!

In a large bowl, add the powdered sugar, half of the milk, light corn syrup, vanilla and pinch of salt. Continue to add 15g (1 T) of milk at a time until you reach the correct consistency. Start by mixing with a fork, then once the icing starts to become somewhat smooth, switch to a whisk. You know you have the correct consistency when you lift the whisk above the bowl and when the icing drizzles back into the bowl the ribbons will hold its shape for a few moments before melting back into the rest of the icing. If it does not melt, then you will need to add a touch more milk. If the icing does not hold at all, you will need to add a touch more powdered sugar. 

Decorate Ideas:

Royal Icing Designs:

Prepare royal icing with meringue powder for stability, then pipe outlines or flood the centers for smooth coverage. Add gel food coloring drops to white icing, swirl with a toothpick for marbled effects before dipping cookies. This method suits detailed shapes like stars or hearts without advanced skills.​

Simple Sprinkle Toppings:

Apply a thin glaze of powdered sugar and water, then dip into colorful sprinkles for quick, vibrant cookies. Roll edges in sanding sugar before baking for a sparkly crust, or mix sprinkles directly into the dough for confetti-style treats. These no-fuss options work great for party platters.​​

Fondant and Glaze Ideas:

Roll thin fondant, cut to match cookie shapes like circles or stars, and adhere with glaze for clean, professional looks. Drizzle flavored glazes—lemon or vanilla—over cooled cookies, topping with chocolate chips or cinnamon sugar. Fondant pairs well with sourdough’s chewiness for stacked party displays.​

How to Serve:

Serve sourdough sugar cookies at room temperature for optimal texture after frosting or icing, or chilled for a firmer bite straight from the fridge. Pair them with beverages like milk, tea, or coffee to balance their tangy sweetness. Store in airtight containers to keep them soft for up to 4 days.​

Plating Tips

Arrange cookies on tiered stands or wooden boards for eye-catching displays at parties. Use parchment paper liners in tins for easy lifting and clean slicing into bars or squares. Add fresh fruit slices or mint leaves nearby for a colorful, blog-worthy photo setup.​

How to Store:

Store sourdough sugar cookies in airtight containers at room temperature to preserve their soft, chewy texture for up to 5-7 days. Avoid refrigeration, as it introduces humidity that can make them soggy. For frosted cookies, layer with parchment paper to prevent sticking.​

Freezer Storage

Freeze cooled, unfrosted cookies in single layers wrapped individually in plastic wrap, then place in freezer bags for up to 3 months. Thaw at room temperature for 1-2 hours before serving or decorating. Decorated cookies freeze well after royal icing fully dries (6-8 hours).​

Dough Storage

Refrigerate prepared dough wrapped in plastic for up to 3 days to enhance flavor through fermentation. Freeze portioned dough balls on a sheet for 2 hours, then transfer to bags for baking straight from frozen, adding 2-4 extra minutes. This method suits batch baking for your content creation schedule.​

For More Guidance:

Why You’ll Love This Recipe:

Quick or long-fermented:

If you choose the quick method for instant satisfaction for the long-fermented version that develops complex flavors, each cookie brings a unique experience to the table. The dough’s fermentation adds a depth that transforms the ordinary into the extraordinary, inviting you to savor each bite.

Simple Ingredients:

When it comes to baking, the magic really lies in the simplicity of ingredients, especially with Sourdough Sugar Cookies. This recipe invites you to embrace the modest in your pantry flour, sugar, butter, and, of course, that lovely sourdough starter. The beauty of using a sourdough base is that it infuses the cookies with a light bite, elevating the classic sweetness to something unexpectedly delightful. It’s as if each bite tells a little story of fermentation, adding depth and character to what would otherwise be a standard cookie.

They’re great for decoration:

There’s something definitely enchanting about Sourdough Sugar Cookies that sets them apart, especially when it comes to decoration. Their slightly rich flavor balances beautifully with sweet icing, creating a canvas that invites creativity. Not only do they taste heavenly, but their unique texture holds up wonderfully to the added layers of royal icing and sprinkles.

Taste:

Sourdough Sugar Cookie that melds the comforting taste of classic sugar cookies with the delightful tang of sourdough. The suggestion of sourness from the fermented dough elevates each bite, creating a balance that dances on your palate. You’ll savor the rich, buttery notes complemented by a whisper of vanilla, transforming a simple treat into an experience.

Frequently Asked Questions

Happy Baking!

Sourdough Sugar Cookies Recipe

Soft, chewy cookies with buttery vanilla flavor, these Sourdough Sugar Cookies are so delicious. Holds shape while baking, perfect for decorating or enjoying plain!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 11 minutes mins

Chill Time 2 hours hrs

Total Time 2 hours hrs 41 minutes mins

Ingredients

  

Sourdough Sugar Cookies

• 445 grams 3 1/4 cups + 3 Tablespoons all-purpose flour
• 6 grams 1 teaspoon salt
• 226 grams 1 cup unsalted butter, room temperature
• 200 grams 1 cup sugar
• 8 grams 2 teaspoons vanilla extract
• 1 egg + 1 egg yolk room temperature
• 70 grams 1/4 cup sourdough discard

Royal Icing

• 390 grams 3 cups powdered sugar
• 60-75 grams 4-5 Tablespoons milk
• 27 grams 4 teaspoons light corn syrup *
• 2 grams 1/2 teaspoon vanilla extract
• pinch of salt
• food coloring

Instructions

 

• It’s important to note that some planning is required for this recipe! The sourdough cookie dough needs to chill for at least 2 hours before baking and the icing needs at least 24 hours to set. However, if completely set frosting isn’t necessary, I would still plan for 3-4 hours before you can enjoy this delicious sourdough treat!
• In a large bowl, whisk together the flour and salt. Set aside.
• 445g ( 3 1/4 c + 3 T) all-purpose flour, 6g (1 tsp) salt
• In a bowl of a stand mixer with the paddle attachment, add the room temperature butter and sugar. Cream on medium-high speed until light and fluffy, about 2-3 minutes.
• This can also be done with a hand mixer.
• 226g (1 c) unsalted butter, room temperature, 200g (1 c) sugar
• Baking Tip: It is crucial that you are using the proper room temperature butter! Too cold and the butter won’t cream. Too warm and the cookies will spread while baking. Room temperature butter should be about 65 degrees F. You can test this with a digital thermometer or poke test. When you poke the butter, your finger should make an indent but shouldn’t sink down into the butter. The butter should be matte in look, not shiny or greasy.
• Once the butter is creamed, add the room temperature egg, egg yolk, vanilla extract (or other extracts) and sourdough discard. Beat on medium-high speed until incorporated. Stop to scrape the sides and the bottom of the bowl to ensure that all of the ingredients have been evenly mixed.
• 1 egg + 1 egg yolk, room temperature, 8g (2 tsp) vanilla extract, 70g (1/4 c) sourdough discard
• Turn the mixer on low/stir and slowly add in the flour mixture. Stop the mixer when there are just a few streaks of flour left, then mix by hand with a rubber spatula until the flour is fully incorporated. This ensures that the batter isn’t over mixed, otherwise the cookies will be tough.
• Turn the cookie dough out on a lightly floured work surface and form into a large dough ball. Using a bench scraper or sharp knife, divide the dough evenly into two. Form each dough ball into round discs.
• Place one disc on a piece of parchment paper and top it with another piece of parchment paper, then roll the disc out until 1/4th of an inch thick with a rolling pin. If you prefer a thinner and more crispy cookie, roll out until 1/8th of an inch thick. Repeat with the other disc of dough.
• Place the rolled cookie dough in the fridge to chill for at least 2 hours (overnight is best!) You can keep the dough in the fridge for up to 3 days to long-ferment the dough.
• When ready to bake, preheat the oven to 350 degrees F and line a rimmed baking sheet with a piece of parchment paper.
• Remove one of the rolled cookie doughs from the fridge. Remove the top piece of parchment paper and place that side down on a lightly floured work surface, then remove the other piece of parchment paper.
• Using a 3-inch cookie cutter, cut the dough into shapes. (If you are using smaller or larger cookie cutters, you will need to adjust the bake time.) Reroll the dough and continue to cut out the cookies until no dough is left.
• Arrange the cookies on the prepared baking sheet placing them at least an inch apart. Bake for 11-12 minutes or until the edges are just starting to lightly brown. Remove the cookies from the hot oven and leave them on the hot tray for 5 minutes until placing them on a wire rack to cool completely.
• Repeat with the second piece of dough.
• While the cookies cool, prepare the cookie icing!
• In a large bowl, add the powdered sugar, half of the milk, light corn syrup, vanilla and pinch of salt. Continue to add 15g (1 T) of milk at a time until you reach the correct consistency. Start by mixing with a fork, then once the icing starts to become somewhat smooth, switch to a whisk. You know you have the correct consistency when you lift the whisk above the bowl and when the icing drizzles back into the bowl the ribbons will hold its shape for a few moments before melting back into the rest of the icing. If it does not melt, then you will need to add a touch more milk. If the icing does not hold at all, you will need to add a touch more powdered sugar.
• 390g (3 c) powdered sugar, 35g (2 1/2 T) milk, 27g (4 tsp) light corn syrup, 2g (1/2 tsp) vanilla, pinch of salt
• To decorate the cookies, you can either dip the cookies into the icing or use disposable piping bags and piping tips to decorate. I used disposable piping bags, as well as Wilton #3 & #4 piping tips to help decorate these cookies.
• Divide the icing into separate bowls and add food gels or food coloring to tint into your desired colors. You may need to add a touch more powdered sugar if you are using food coloring over gels.
• When decorating, I first outlined each cookie with the colored icing, then I filled it in the middle.
• If you are using sprinkles, sprinkle them on top of your iced cookies right away.
• Leave to dry for at least 24 hours for them to be fully set, but feel free to enjoy before then! Enjoy!

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