If you love classic shortbread cookies and have a jar of sourdough discard in your fridge, you are going to fall for sourdough shortbread cookies. These cookies are rich, buttery, lightly sweet, and enhanced with a subtle sourdough tang—making them irresistible with coffee or tea, or as a holiday treat.
Baking with sourdough discard reduces waste and boosts flavor. This sourdough shortbread recipe is simple, requires minimal ingredients, and delivers bakery-quality results every time.
Why Make Sourdough Shortbread Cookies?
Sourdough shortbread cookies combine the best of both worlds as it has
- Classic shortbread texture – tender, crumbly, and melt-in-your-mouth
- Mild sourdough flavor – not overpowering, just perfectly balanced
- Wonderful use of sourdough discard – no waste, all flavor
- Vegan – no eggs, no complicated steps
These cookies are perfect for holidays, cookie boxes, afternoon tea, or any occasion where you want a simple yet elegant dessert.
If you are looking for other shortbread cookies recipe see here
Chai shortbread cookies, Rose Cardamom Shortbread cookies, Jackfruit shortbread cookies with cardamom, Fresh Mint and Lime Shortbread Cookies and Nankhattai/Indian Style shortbread cookies
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Ingredients
You need the following ingredients to make these sourdough shortbread cookies.
- All-purpose flour: I used unbleached all-purpose flour
- Sourdough discard/ Starter: Use 100% hydration white flour starter
- Butter : Unsalted butter is used in the recipe
- Salt
- Sugar
- Powdered sugar
- Vanilla extract
- Sparkling Sugar (optional), but use it for crunch and looks.
See recipe card for quantities.
Instructions
In a bowl, first mix all-purpose flour with salt and set aside.
- Step 1: Flour+salt
- Step 2: Cookie dough
- Step 3: Cookie dough is ready for refrigeration
- Step 4: Shaped cookies ready for baking
Tips for Perfect Sourdough Shortbread
For subtly tangy shortbread, use unfed sourdough discard and chill the dough to help prevent spreading. Be sure not to overbake so the cookies stay pale, also adding extras like lemon zest or chocolate for more flavor.
Variations
For delicious variations, try brightening your sourdough shortbread with lemon zest, dipping the cooled cookies in dark chocolate, mixing in fresh herbs like rosemary or thyme for a savory note, or using vanilla bean paste instead of extract for a richer flavor.
How to Store Sourdough Shortbread Cookies
You can store it in room temperature by store in an airtight container for up to 5 days
Freeze baked cookies for up to 3 months.
Make ahead: Dough can be refrigerated for up to 3 days before baking
These sourdough shortbread cookies are proof that simple ingredients can create extraordinary flavor. Whether you are looking for a creative way to use sourdough discard or want a classic cookie with a unique twist, this recipe is a must-try.
Top Tip
Make sure not to overcook the sourdough shortbread cookies, only slightly brown on the sides.
FAQ
The sourdough flavor is mild and subtle. It enhances the butteriness without making the cookies taste sour.
No. This recipe uses unfed sourdough discard, making it perfect for reducing waste.
Warm butter or skipping the chilling step can cause spreading. Always chill the dough before baking.
Yes! Wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before slicing.
Related
Looking for other recipes like this? Try these:
Sourdough Recipes
These are my favorite dishes :
Sourdough Shortbread Cookies ( Easy Discard Recipe)
Ingredients
- 1 cup 2 sticks unsalted butter, softened
- ¾ cup 85g powdered sugar
- ½ cup 100g sourdough discard unfed
- 2 ¼ cups 292.5g all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon 6g Sugar ( Increase to 2-3 teaspoon if you want sweeter shortbread cookies)
- 11/2 teaspoon vanilla extract
- 2 tablespoon Sparkling sugar
Instructions
- In a bowl, add all-purpose flour and salt and mix well and set aside.
- In a bowl of Kitchen aid mixer, cream the softened butter and powdered sugar until light and fluffy.
- Mix in the sourdough discard and vanilla extract until fully combined.
- Gradually add flour and salt, mixing just until a soft dough forms. Do not overmix.
- Shape the dough into a log or disk, wrap in plastic wrap, and refrigerate for at least 2 hour. Chilling helps the cookies hold their shape.
- Preheat oven to 350°F (180°C). Line the baking sheet with parchement paper
- Slice dough into ¼-inch rounds or roll and cut with cookie cutters. Sprinkle with Sparkling sugar.
- Bake for 10-12 minutes, until edges are lightly golden.
Video
Notes
Nutrition
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.
Nancy says
Everyone loved these cookies and they were a great way to use discard!
Lara says
Superb recipe! After chilling, they didn't spread much at all, and were super buttery and melt-in-the-mouth! Lovely cookies.