Sourdough Discard Sugar Cookies

Soft, tender drop-style sugar cookies rolled in sparkling sugar, with sourdough discard adding subtle tang and cream cheese lending richness. A 5-star, no-cutter-needed treat that’s a great way to use up unfed starter.

Ingredients

• 2 2/3 cups (320g) all-purpose flour
• 1 1/4 teaspoons baking powder
• 1/4 teaspoon baking soda
• 12 tablespoons (170g) unsalted butter
• 2 ounces (57g) cream cheese
• 1 1/3 cups (264g) granulated sugar
• 3/4 teaspoon table salt
• 2 large egg yolks
• 1 tablespoon vanilla extract or vanilla bean paste
• 1/4 teaspoon almond extract (or 1/2 teaspoon almond emulsion)
• 1/2 cup (113g) sourdough discard (unfed starter)
• 1/3 cup (66g) granulated sugar, for coating

Directions

Key ingredients

Baking Soda & Baking Powder · Salt · Vanilla Extract

1. Preheat the oven to 350°F with a rack in the center. Line three baking sheets with parchment or lightly grease them.
2. In a small bowl, whisk together the flour, baking powder, and baking soda; set aside.
3. In a large bowl, beat the butter, cream cheese, sugar, and salt until smooth, 2 to 4 minutes at medium speed.
4. Add the egg yolks, vanilla, and almond extract; beat until combined, scraping down the sides of the bowl as needed.

Mix in the sourdough discard until combined.

1. Add the dry ingredients and mix until fully incorporated with no flour streaks remaining.
2. Place the coating sugar in a small bowl. Scoop the dough into generous tablespoon portions (about 25g each), roll to coat in the sugar, and space 2 inches apart on the prepared baking sheets.
3. Bake one sheet at a time for 13 to 15 minutes, until the edges are set. Let the cookies cool completely on the baking sheet before removing.
4. Store in an airtight container at room temperature for up to 5 days, or freeze for longer storage.

Notes

These are soft drop cookies (no chilling or rolling/cutting required) — the dough is scooped, rolled in sugar, and baked straight away. They are not iced or frosted; the sugar coating gives a sparkly, crisp-edged finish. Use sourdough discard (unfed starter) that is less than 2 weeks old to avoid excessive sourness; the cream cheese adds richness and tenderness while egg yolks (no whites) keep them soft. Bake one sheet at a time and cool fully on the sheet so residual heat finishes the bake. Store airtight at room temperature up to 5 days; freeze for longer. Adapted from King Arthur Baking (5.0 stars, 29 reviews).