Sourdough Discard Sugar Cookies (No eggs, Vegan)
These sourdough discard sugar cookies are perfectly sweet vs tangy, with a soft and chewy texture and they have a delicious buttery flavor that no one can resist! They are easy, vegan, egg-free and such an amazing way to use your extra sourdough discard. Perfect sourdough cookie recipe to make during the holiday season or for birthday parties!
Servings: 25 cookies
Calories: 103kcal
Equipment
- Mixing bowl
- Kitchen scale (or measuring cups)
- Measuring spoons
- Baking sheet (+ parchment paper)
- Cookie cutter (optional)
Ingredients
- 115 g vegan butter (115g = ½ cup)
- 170 g white sugar or cane sugar (170g = ¾ cup)
- 130 g sourdough discard (130g = ½ cup)
- 1 teaspoon vanilla extract
- 305 all-purpose flour (305g = 2¼ cup)
- ½ teaspoon salt
Instructions
- In a large mixing bowl, add the room temperature butter and sugar and use electric beaters to combine until uniform and creamy. Then, add the sourdough discard and vanilla and keep whisking/stirring until combined.
- Add the flour and salt and mix until mostly combined (DO NOT OVERMIX). Finish mixing the dough using a spatula and use your hands to form a large ball of dough right in the bowl. Transfer the dough to a clean surface and divide the ball of dough into 2, then reshape into smaller balls.
- Transfer one of the balls over a large piece of parchment paper, then use a rolling pin to roll until about ¼-⅓ inch thick (or about ½ cm). Transfer the second ball over a second piece of parchment paper, and repeat the rolling process. Stack both rolled doughs over each other (place a layer of plastic cling in between so they don't stick together) and transfer to a baking sheet. Cover well and place in the fridge to chill for 1-2 hours.
- Preheat the oven to 350ºF.
- Remove the dough from the fridge and take off the top sheet. Use a cookie cutter to shape the rolled dough left on the baking sheet. Disperse the cookies and remove the retail (combine the extra dough, roll again, chill for 10-15 min and repeat to make more cookies). Bake for 8-10 minutes (the cookies should not brown, watch closely and take out of the oven if the edges start to color). Do the same steps with the second rolled dough. You should be able to make about 25 cookies, although this will vary depending on your cookie cutter.
- Let the cookies cool down on a cooling rack and decorate them with your favorite frosting or dip in melted chocolate.
Video
Notes
- I highly recommend weighing the ingredients instead of using cups. If you don't have a kitchen scale, then use the scoop and level method to measure the ingredients, otherwise you risk adding too much flour and having dry or tough cookies.
- Use room temperature ingredients! Take the vegan butter and your sourdough discard out of the fridge about one hour before baking. Softened butter is easier to handle, which will help create a uniform texture when mixed with the sugar.
- Don't overmix the dough, this will avoid having tough cookies.
- It is important not to overcook the cookies for the best texture (slightly underdone is even better!). You barely want any coloration on the cookies, so watch them carefully and take them out if they start to brown.
- The cookie will feel underdone and very soft once just out of the oven. Let them cool down before handling and decorating them.
- Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.
Nutrition
Calories: 103kcal | Carbohydrates: 17g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Sodium: 77mg | Potassium: 15mg | Fiber: 0.4g | Sugar: 7g | Vitamin A: 176IU | Calcium: 2mg | Iron: 1mg