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!