How to Make Sourdough Sugar Cookies | Perfect for Decorating

Last updated on February 7th, 2025 at 11:12 pm

These sourdough sugar cookies are crisp, buttery, and perfect for decorating. Made with sourdough discard, they have a subtle tang that enhances their flavor. Whether you’re baking for the holidays, decorating with kids, or just craving a classic treat, this sourdough sugar cookie recipe is easy to follow and will become a favourite!

Why You’ll Love These Sourdough Sugar Cookies

These sourdough sugar cookies offer the perfect balance of flavour, texture, and versatility. If you’re looking for the best sourdough sugar cookie recipe, this one is simple, reliable, and packed with flavour.

• Perfect for Decorating – These cookies hold their shape beautifully when rolled and cut, making them ideal for royal icing, sprinkles, or festive designs.
• Delicate Crisp Texture – Unlike soft sugar cookies, these have a light, crisp bite while still being tender enough to enjoy plain or decorated.
• Subtle Sourdough Flavour – The addition of sourdough discard adds depth and complexity to the flavour without making them sour. It gives just a hint of tang that enhances the sweetness.
• No Waste Baking – If you maintain a sourdough starter, this recipe is a delicious way to use up discard, reducing food waste while making something tasty.
• Great for Any Occasion – While they’re perfect for Christmas, Easter, or special celebrations, these cookies are great year-round—whether you decorate them or enjoy them plain with tea or coffee.
• Make-Ahead Friendly – The dough chills well and can be frozen, making it easy to prep in advance for stress-free baking.

Ingredients You’ll Need

For the Sourdough Sugar Cookies:

For the Royal Icing:

Step-by-Step Guide: How to Make the Best Sourdough Sugar Cookies at Home

How to Prepare Sourdough Discard for Sugar Cookies

What is Sourdough Discard?

Sourdough discard is the portion of starter that you remove before feeding your sourdough. While it’s often seen as waste, it’s actually a versatile ingredient that can add flavour, texture, and a slight tang to baked goods like cookies, pancakes, crackers, and even brownies. Since it’s not actively fermenting like a fresh starter, it won’t contribute to rising in yeast-leavened breads but works beautifully in recipes that don’t require extra lift.

Why Use Sourdough Discard in Sugar Cookies?

• Adding sourdough discard to sugar cookies brings depth of flavour, a light crispness, and a slightly more complex taste than traditional sugar cookies. It also reduces food waste, making it a great way to use up extra starter between feedings.

How to Prepare Your Sourdough Discard for This Recipe

• Fresh vs. Aged Discard: Fresh discard (from the last 1-2 feedings) will have a milder, less tangy flavour, while older discard (several days or a week old) will have a stronger, more pronounced sourdough taste. Either works in this recipe, but fresher discard will give a more neutral sugar cookie flavour.

• Use room temperature discard: Cold discard straight from the fridge can make mixing more difficult and affect the final texture. Let it sit out for 20-30 minutes before using.

Mixing the Dough for the Perfect Texture

Properly mixing your dough ensures that your sourdough sugar cookies have the right balance of crispness and tenderness while holding their shape for decorating. Follow these steps to get the best results:

1. Whisk the Dry Ingredients – In a medium bowl, whisk together the AP flour, white spelt (or AP substitute), baking soda, and salt. This helps distribute the leavening and salt evenly throughout the dough.
2. Cream the Butter and Sugar – In a separate mixing bowl, beat room-temperature butter and sugar together until light and fluffy. This step creates tiny air pockets that improve texture.
3. Incorporate the Egg – Add the egg and beat until fully combined. This helps bind the dough and provides structure.
4. Mix in the Sourdough Discard – Stir in the room-temperature, well-mixed sourdough discard until just combined. Don’t overmix at this stage.
5. Add Dry Ingredients to Wet – Gradually fold the flour mixture into the wet ingredients, mixing just until the dough comes together. Overmixing can lead to tough cookies.
6. Divide and Chill the Dough – Divide the dough into two equal discs, wrap in plastic, and chill for at least 1-2 hours (or overnight). Chilling firms up the butter and helps prevent spreading during baking.

Rolling and Cutting the Dough Evenly

For cookies that hold their shape and bake evenly, rolling and cutting them properly is key:

1. Work on a Cool Surface – A lightly floured countertop or rolling mat works best.
2. Roll Between Parchment Paper – To avoid sticking and minimize the need for excess flour (which can toughen the cookies), roll the dough between two sheets of parchment paper.
3. Aim for ¼-inch Thickness – Thicker cookies hold their shape better when decorating, while thinner ones crisp up more. Use ¼-inch guides or a rolling pin with thickness rings for precision.
4. Chill Again Before Cutting – If the dough has softened, pop it in the fridge for 15-20 minutes before cutting. This prevents stretching and makes cleaner cuts.
5. Use Sharp Cutters – Press straight down with a sharp cookie cutter for clean edges. Avoid twisting, as this can distort the shape.
6. Re-roll Scraps Gently – Gather scraps, press them together lightly, and re-roll. Try to re-roll only once to avoid overworking the dough.

A Note on Transferring Dough for Chilling

Roll the Dough Up on the Pin – If your dough is soft or delicate, an easy way to move it without stretching or tearing is to roll it up onto a rolling pin. This allows you to transfer it to a tray for chilling before cutting. 📸 See the last image in the gallery!

Baking Time and Temperature for Best Results

Getting the perfect texture for sourdough sugar cookies comes down to proper baking technique. Follow these baking tips to achieve evenly golden, crisp, and delicious sourdough sugar cookies every time.

1. Preheat the Oven to 350°F (175°C) – Make sure your oven is fully preheated before baking to ensure even cooking.
2. Use a Parchment-Lined Baking Sheet – This prevents sticking and promotes even browning. Avoid greasing the pan, as it can cause spreading.
3. Space Cookies Evenly – Leave about 1 inch between cookies on the baking sheet to allow for slight expansion.
4. Bake for 8-10 Minutes – Look for lightly golden edges while the center remains pale. Keep a close eye, as thinner cookies bake faster.
5. Cool on the Baking Sheet First – Let cookies cool for 5 minutes on the tray before transferring them to a wire rack. This helps them set and prevents breakage.
6. Let Cookies Fully Cool Before Decorating – Warm cookies can cause icing to melt and run. Make sure they are completely cool before decorating.

Why These Steps Matter:

• Chilling prevents spreading and makes handling easier.
• Rolling evenly ensures uniform baking and better decorating results.
• Proper baking time gives crisp edges without overbaking.

How to Decorate Sourdough Sugar Cookies Like a Pro

The Best Icing for Decorating Sugar Cookies

For crisp, beautifully decorated cookies, royal icing is the best choice. It dries firm and smooth, making it perfect for detailed piping, flooding, and layering decorations.

How to Make Royal Icing:

1. For flooding (smooth base layer), thin it out by adding water 1 tablespoon at a time until it flows smoothly but holds its shape.
2. Combine icing sugar, meringue powder, and water in a large mixing bowl.
3. Mix on high speed for 2 minutes until smooth and slightly thick.
4. Adjust the consistency if needed.
5. For piping details, keep the icing thick.

Tips for Piping and Designing Your Cookies

Decorating sugar cookies can be as simple or intricate as you’d like. Here are some key tips to help you get clean, professional-looking designs:

• Use Different Icing Consistencies – Thick icing works for outlines and fine details, while thinner icing is ideal for flooding large areas.
• Outline First, Then Flood – Pipe a thin border around your cookie before filling in the center with flood icing. This keeps edges crisp and prevents overflow.
• Let Layers Dry Before Adding Details – If you’re layering designs (like polka dots, lettering, or intricate patterns), allow the base icing to dry for at least 30 minutes to 1 hour before adding details.
• Use a Toothpick for Smoothing – If you see air bubbles in your flooded icing, pop them with a toothpick for a flawless finish.
• Practice on Parchment Paper – Before decorating your cookies, practice piping on parchment paper to get a feel for the icing consistency and flow.
• Let the Icing Fully Dry Before Storing – Royal icing can take 4-6 hours to dry completely. For the best results, let decorated cookies sit overnight before stacking them.

Best Ways to Store Sugar Cookies

Proper storage keeps your sourdough sugar cookies fresh, crisp, and ready to enjoy for days. Whether you’re making these ahead for a holiday party or saving leftovers, here’s how to store them properly. Here’s how to store them depending on your timeline:

For Freshly Baked (Undecorated) Cookies:

• Store in an airtight container at room temperature for up to 1 week.
• Keep them in a cool, dry place to maintain their texture.

For Decorated Cookies with Royal Icing:

• Let the icing dry completely before stacking or storing.
• Layer cookies between sheets of parchment paper in an airtight container to prevent smudging.
• Store at room temperature for up to 2 weeks.

For Long-Term Storage:

• If you need to keep them for more than a couple of weeks, freezing is the best option.

Can You Freeze Sourdough Sugar Cookies

Yes! Freezing sugar cookies is a great way to prep ahead for holidays, events, or last-minute treats. Here’s how:

Freezing the Dough:

1. Wrap dough discs tightly in plastic wrap, then place in an airtight bag or container.
2. Freeze for up to 3 months.
3. When ready to use, thaw in the fridge overnight before rolling and cutting.

Freezing Undecorated Cookies:

1. Bake cookies as usual and let them cool completely.
2. Stack them in an airtight container, separating layers with parchment paper.
3. Freeze for up to 3 months.
4. Thaw at room temperature before decorating.

Freezing Decorated Cookies:

1. Let the royal icing dry fully (at least 6-8 hours) before freezing.
2. Place cookies in a single layer in an airtight container, using parchment between layers.
3. Freeze for up to 2 months.
4. To thaw, remove from the freezer and let sit at room temperature before opening the container—this prevents condensation from ruining the icing.

Sourdough Sugar Cookies Final Thoughts

We love making these sourdough sugar cookies for the holidays—whether it’s Christmas, Easter, or special occasions, they’re always a hit. This sourdough sugar cookie recipe is one we return to again and again, and we hope it becomes a favourite in your kitchen too!. But honestly, they’re a solid, no-fail cookie for any time of year. The light, crisp texture and subtle sourdough tang make them unique yet familiar, perfect for decorating or enjoying as-is.

If you enjoyed this recipe, try more of my sourdough discard bakes:

• Sourdough Chocolate Cupcakes – Rich, moist, and packed with chocolate flavor.
• Sourdough Pop-Tarts – Buttery, flaky pastry with a nostalgic twist.
• Fudgy Sourdough Brownies – Ultra-chocolatey and chewy with a hint of tang.
• Sourdough Discard Crackers – The easiest way to turn discard into a crispy, savory snack.
• Sourdough Discard Pancakes – Fluffy, tangy, and perfect for weekend brunch.

Happy baking! I’d love to hear how these sourdough sugar cookies turn out for you—leave a comment below or tag me on social media.

Want to see more baking tips and recipes in action? Check out my YouTube channel, where I share step-by-step tutorials on sourdough, artisan bread, and pastry techniques.

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The Best Sourdough Sugar Cookies | Perfect for Decorating

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• Author: MJD
• Total Time: 2 hours
• Yield: 24–30 cookies 1x

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Description

These sourdough sugar cookies are crisp, buttery, and perfect for decorating. Made with sourdough discard, they have a subtle tang that enhances their flavor. Whether you’re baking for the holidays, decorating with kids, or just craving a classic treat, this sourdough sugar cookie recipe is easy to follow and will become a favourite!

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Ingredients

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Sourdough Sugar Cookies – Ingredients

• 276g All-Purpose Flour
• 3g Baking Soda
• 3g Salt
• 55g Sourdough Discard
• 138g Butter (Room Temp)
• 138g Sugar
• 50g Eggs

Royal Icing – Ingredients (Grams Only)

• 480g Icing Sugar
• 150g Water
• 30g Meringue Powder

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Instructions

For the  Sourdough Sugar Cookie Dough:

1. Whisk the Dry Ingredients – In a medium bowl, whisk together the AP flour, white spelt (or AP substitute), baking soda, and salt. This helps distribute the leavening and salt evenly throughout the dough.
2. Cream the Butter and Sugar – In a separate mixing bowl, beat room-temperature butter and sugar together until light and fluffy. This step creates tiny air pockets that improve texture.
3. Incorporate the Egg – Add the egg and beat until fully combined. This helps bind the dough and provides structure.
4. Mix in the Sourdough Discard – Stir in the room-temperature, well-mixed sourdough discard until just combined. Don’t overmix at this stage
5. Add Dry Ingredients to Wet – Gradually fold the flour mixture into the wet ingredients, mixing just until the dough comes together. Overmixing can lead to tough cookies.
6. Divide and Chill the Dough – Divide the dough into two equal discs, wrap in plastic, and chill for at least 1-2 hours (or overnight). Chilling firms up the butter and helps prevent spreading during baking.Rolling and Cutting your Dough:

Rolling and Cutting Your Dough:

1. Work on a Cool Surface – A lightly floured countertop or rolling mat works best
2. Roll Between Parchment Paper – To avoid sticking and minimize the need for excess flour (which can toughen the cookies), roll the dough between two sheets of parchment paper.
3. Aim for ¼-inch Thickness – Thicker cookies hold their shape better when decorating, while thinner ones crisp up more. Use ¼-inch guides or a rolling pin with thickness rings for precision.
4. Chill Again Before Cutting – If the dough has softened, pop it in the fridge for 15-20 minutes before cutting. This prevents stretching and makes cleaner cuts.
5. Use Sharp Cutters – Press straight down with a sharp cookie cutter for clean edges. Avoid twisting, as this can distort the shape.

Baking Your Cookies:

1. Preheat the Oven to 350°F (175°C) – Make sure your oven is fully preheated before baking to ensure even cooking.
2. Use a Parchment-Lined Baking Sheet – This prevents sticking and promotes even browning. Avoid greasing the pan, as it can cause spreading.
3. Space Cookies Evenly – Leave about 1 inch between cookies on the baking sheet to allow for slight expansion.
4. Bake for 8-10 Minutes – Look for lightly golden edges while the center remains pale. Keep a close eye, as thinner cookies bake faster.
5. Cool on the Baking Sheet First – Let cookies cool for 5 minutes on the tray before transferring them to a wire rack. This helps them set and prevents breakage.
6. Let Cookies Fully Cool Before Decorating – Warm cookies can cause icing to melt and run. Make sure they are completely cool before decorating.

Notes

• Chilling the dough before cutting helps prevent spreading and makes handling easier.
• To transfer rolled dough to a tray for chilling, gently roll it up onto a rolling pin and move it without stretching or tearing. (See the last image in the gallery for a visual guide.)
• For a stronger sourdough flavour, use aged discard; for a more neutral taste, use fresh discard.
• Royal icing dries firm, making these cookies ideal for decorating and stacking.

• Prep Time: 20 minutes (plus 1-2 hours chilling time)
• Cook Time: 8-10 minutes per batch
• Category: Baking
• Method: Rolling & Baking
• Cuisine: Traditional / Sourdough Baking