Sourdough Shortbread Cookies are a delicious twist on traditional shortbread, adding a subtle tang from the sourdough starter. These cookies are buttery, crumbly, and slightly tangy, making them a perfect treat with tea or coffee. They’re easy to make and perfect for using up extra sourdough starter!
Here’s a simple recipe for Sourdough Shortbread Cookies:
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar
- 1/2 cup sourdough starter (discard or fed starter works)
- 2 cups all-purpose flour
- 1/2 teaspoon vanilla extract (optional)
- 1/4 teaspoon salt
- Sugar, for rolling (optional)
Instructions:
Step 1: Prepare the Dough
- Cream the butter and sugar: In a large mixing bowl, beat together the softened butter and powdered sugar using an electric mixer or stand mixer until the mixture is light and fluffy (about 3-4 minutes).
- Add the sourdough starter: Mix in the sourdough starter and vanilla extract (if using) until fully combined. The dough should have a soft, slightly sticky consistency.
- Add the dry ingredients: Gradually add the flour and salt to the dough, mixing until just combined. Be careful not to overmix. The dough should form into a soft, thick dough.
Step 2: Chill the Dough
- Chill the dough: Wrap the dough in plastic wrap or place it in an airtight container. Refrigerate for at least 30 minutes to help the dough firm up, which will make it easier to roll out and cut into shapes.
Step 3: Roll and Shape the Cookies
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- Roll out the dough: On a lightly floured surface, roll out the dough to about 1/4-inch thickness.
- Cut the cookies: Use a cookie cutter to cut out your desired shapes, such as circles, squares, or holiday-themed shapes. You can also use a knife to cut the dough into squares if you prefer.
- Optional sugar coating: If you like, you can sprinkle the cut-out cookies with a little sugar for a sparkling effect.
Step 4: Bake the Cookies
- Bake: Place the shaped cookies onto the prepared baking sheet, spacing them about 1 inch apart. Bake in the preheated oven for about 12-15 minutes, or until the edges are lightly golden brown.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Step 5: Serve
- Enjoy: Once the cookies are cooled, enjoy them with a cup of tea or coffee. These cookies have a slightly tangy flavor from the sourdough starter, making them a unique treat!
Tips:
- Use discard starter: If you have sourdough discard, this recipe is a great way to use it up. Both fed and unfed sourdough starter work well in this recipe.
- Make ahead: The dough can be made in advance and stored in the refrigerator for up to 3 days. You can also freeze the dough for up to 3 months. Just allow it to thaw in the fridge before rolling out.
- Customize the flavor: Add a little lemon zest, cinnamon, or almond extract for a fun twist on flavor.
- Storage: Store the cooled cookies in an airtight container at room temperature for up to 1 week.
These Sourdough Shortbread Cookies are buttery, slightly tangy, and perfect for any occasion. The sourdough starter gives them a unique flavor that sets them apart from traditional shortbread cookies. Enjoy baking!