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.