Soft Sourdough Discard Christmas Cookies
Servings: 16 Cookies
Soft, chewy cookies made with sourdough discard and festive sprinkles—perfectly sweet with that classic Christmas cookie flavor.
Print Recipe
Equipment
- 1 Kitchen Scale or measuring cups and spoons
- 1 Stand mixer or hand mixer
- 1 Mixing Bowl if using hand mixer
- 1–2 Sheets of parchment paper
Ingredients
- 113 g or ½ cup Unsalted butter softened
- 150 g or ¾ cup Granulated sugar
- 50 g or ¼ cup Brown sugar
- 60 g or ¼ cup Sourdough discard
- 1 Large egg
- 1 tsp Vanilla extract
- ½ tsp Almond extract optional
- 220 g or 1 ¾ cups All-purpose flour
- ¾ tsp Baking powder
- ½ tsp Baking soda
- ½ tsp Salt
- 50 g or ¼ cup Christmas sprinkles plus, some extra for the top of cookies
- 85 g or ½ cup White chocolate chips optional
Instructions
- In a stand mixer or large mixing bowl, cream 113g (½ cup) softened butter, 150g (¾ cup) granulated sugar, and 50g (¼ cup) brown sugar together until light and fluffy (2–3 minutes).
- Add in 60g (¼ cup) sourdough discard, 1 large egg, 1 tsp vanilla extract, and ½ tsp almond extract. Mix until well combined.
- In a separate bowl, whisk together 220g (1 ¾ cups) all-purpose flour, ¾ tsp baking powder, ½ tsp baking soda, and ½ tsp salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. If the dough feels too sticky or wet, add a bit more flour, one tablespoon (8–10g) at a time until you get a soft and scoopable dough.
- Fold in 85g (½ cup) white chocolate chips (optional) and 50g (¼ cup) red and green Christmas sprinkles.
- Scoop dough into 14-16 evenly sized balls (about 2 tablespoons or 40g each). Chill the dough balls for 30 minutes to 1 hour (up to 24 hours).
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Place chilled dough balls on a lined baking sheet and bake for 10–12 minutes, or until edges are set and centers are slightly underbaked.
- Add extra sprinkles and white chocolate chips on top of the cookies fresh out of the oven. Then, let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
If your dough feels wet or sticky after mixing, add a bit more flour, one tablespoon at a time. Sourdough discard can vary in hydration, so depending on how wet yours is, you may need a little extra flour to get a soft, scoopable dough.
Dough balls can be frozen and baked straight from the freezer—bake at 375°F (190°C) for about 12 minutes.
