Sourdough Shortbread Cookies ( Easy Discard Recipe)

5 from 2 votes

These sourdough shortbread cookies are buttery, tender, and lightly tangy. An easy sourdough discard recipe perfect for holidays or anytime.

Prep Time2

Cook Time24

Total Time2 24

Course: Dessert

Cuisine: American

Keyword: #sourdough shortbread cookies, Shourdoughdiscardcookies, Sourdough cookies, Sourdough discard recipes

Servings: cookies

Calories: 137kcal

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

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.

This is lightly sweet shortbread cookies if you need sweeter version increase 2-3 teaspoon sugar or add another ¼ cup powder sugar.