If you love baking with sourdough, you’ve probably made plenty of bread, bagels, or pancakes with your starter. But did you know you can also make cookies with sourdough starter? This sourdough cookies recipe is the perfect way to use up extra discard or active starter while creating soft, chewy, and flavorful cookies.
The slight tang of sourdough adds depth to traditional cookie flavors, making them richer and more complex. Whether you prefer chocolate chip, oatmeal, or spiced cookies, sourdough starter can take them to the next level. In this article, you’ll learn everything you need to know to make the best sourdough cookies recipe at home—from ingredients and instructions to variations, storage, and tips.
Why Make Cookies with Sourdough?
Before jumping into the sourdough cookies recipe, let’s talk about why this idea is so special.
- Reduces Waste: Instead of tossing extra sourdough discard, you can use it in cookies.
- Unique Flavor: The mild tang balances sweetness and creates a bakery-style depth.
- Better Texture: Sourdough cookies tend to be soft and chewy, with a slight crisp edge.
- Gut-Friendly: While not fully fermented like sourdough bread, starter adds natural enzymes that can be easier on digestion.
- Versatility: Works with many cookie bases—chocolate chip, oatmeal, sugar, peanut butter, or spiced molasses.
Ingredients for Sourdough Cookies Recipe
This recipe makes about 2 dozen cookies, depending on size.
Dry Ingredients:
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
Wet Ingredients:
- ½ cup unsalted butter, softened
- ½ cup brown sugar, packed
- ½ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup sourdough starter (active or discard, at room temperature)
Add-ins:
- 1 ½ cups chocolate chips (or chunks)
- 1 cup chopped nuts (optional)
Step-by-Step Instructions
Follow these steps for a foolproof sourdough cookies recipe:
1. Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
2. Cream Butter and Sugars
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2 minutes).
3. Add Egg and Vanilla
Beat in the egg and vanilla extract until fully combined.
4. Incorporate Sourdough Starter
Mix in the sourdough starter. Don’t worry if the texture looks slightly different—it will smooth out once you add the flour.
5. Combine Wet and Dry Ingredients
Slowly add the dry mixture to the wet ingredients, stirring until just combined. Do not overmix.
6. Fold in Chocolate Chips
Add the chocolate chips (and nuts, if using) and gently fold them into the dough.
7. Chill the Dough
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (or up to 24 hours). Chilling helps the flavors develop and prevents spreading.
8. Bake
Preheat oven to 350°F (175°C). Scoop cookie dough balls onto a parchment-lined baking sheet, leaving space between each. Bake for 10–12 minutes or until golden brown around the edges but soft in the center.
9. Cool and Enjoy
Let cookies cool on the sheet for 5 minutes before transferring to a wire rack. Enjoy warm or store for later.
Tips for Perfect Sourdough Cookies
- Use discard or active starter: Both work well, but discard gives a stronger tang.
- Don’t skip chilling: Resting the dough enhances flavor and texture.
- Adjust sweetness: If your sourdough is very tangy, add 2–3 tbsp extra sugar.
- Experiment with flours: Substitute part of the flour with whole wheat or rye for a rustic twist.
- Make ahead: Dough can be frozen in scoops and baked later.
Variations on the Classic Sourdough Cookies Recipe
One of the best things about this recipe is how adaptable it is. Here are some delicious variations:
- Sourdough Oatmeal Cookies: Replace 1 cup of flour with rolled oats. Add raisins or cranberries.
- Sourdough Peanut Butter Cookies: Add ½ cup creamy peanut butter to the wet ingredients.
- Sourdough Molasses Cookies: Add 2 tbsp molasses and 1 tsp ground ginger for a warm, spiced cookie.
- Sourdough Sugar Cookies: Leave out the chocolate chips and use a sprinkle of sanding sugar on top.
- Double Chocolate Sourdough Cookies: Add ¼ cup cocoa powder and extra chocolate chunks.
Storing and Freezing Sourdough Cookies
- Room Temperature: Store in an airtight container for up to 5 days.
- Refrigerator: Keeps for about 1 week without losing freshness.
- Freezer: Store baked cookies for up to 3 months. Thaw at room temperature or warm in the oven.
- Freeze Dough: Scoop dough into balls, freeze on a tray, then transfer to a bag. Bake directly from frozen, adding 2 extra minutes.
Frequently Asked Questions
1. Can I use sourdough discard straight from the fridge?
Yes! Just let it come to room temperature before mixing for best results.
2. Will the cookies taste sour?
Not overly—the sourdough adds a mild tang, but the sweetness balances it.
3. Do I need to adjust liquid if my starter is runny?
If your starter is very liquid, add 1–2 extra tablespoons of flour.
4. Can I make these cookies vegan?
Yes, substitute butter with coconut oil or vegan butter and replace the egg with a flax egg.
Why You’ll Love This Sourdough Cookies Recipe
This sourdough cookies recipe is more than just a creative way to use discard. It’s a chewy, soft, and flavorful cookie with a bakery-style finish. Perfect for beginner bakers and sourdough enthusiasts alike, these cookies are versatile, forgiving, and always a hit with family and friends.
So next time you feed your sourdough starter, don’t throw away that extra discard—turn it into a batch of cookies instead. Your taste buds (and your kitchen) will thank you.
Final Thoughts
The beauty of this sourdough cookies recipe is that it transforms something simple—sourdough starter—into a sweet treat you’ll want to make again and again. Whether you stick with classic chocolate chip or experiment with oatmeal, peanut butter, or spiced versions, sourdough gives your cookies an unforgettable depth of flavor.
Grab your sourdough starter, preheat your oven, and treat yourself to a warm, chewy cookie with a tangy twist. Once you try them, you’ll never look at discard the same way again.