Sourdough Discard Birthday Cake Cookies
Servings: 14 Cookies
Soft, chewy cookies made with sourdough discard, white chocolate chips, and sprinkles—perfectly sweet with a nostalgic birthday cake flavor.
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Equipment
- 1 Food Scale or Measuring cups
- 1 Stand or hand mixer
- 1 Cookie Sheet
- 1-2 Sheets of parchment paper
Ingredients
- 113g or ½ cup Unsalted butter softened
- 150g or ¾ cup Granulated sugar
- 50g or ¼ cup Brown sugar
- 60g or ¼ cup Sourdough Discard
- 1 Large egg
- 1 tsp Vanilla extract
- ½ tsp Almond extract optional but gives birthday cake flavor
- 220g or 1 ¾ cups All-purpose flour
- ¾ tsp Baking powder
- ½ tsp Baking soda
- ½ tsp Salt
- 90g or ½ cup White chocolate chips
- 40g or ¼ cup Rainbow sprinkles
Instructions
- In a 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.
- Fold in 90g (½ cup) white chocolate chips and 40g (¼ cup) rainbow sprinkles.
- Scoop dough into 14 evenly sized balls (about 2 tablespoons each). Chill the dough balls for 30 minutes to 1 hour (up to 24hrs).
- 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 under baked.
- 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
Note: 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. I bake at 375 for about 12 minutes.
