These frosted sourdough sugar cookies are warm, cozy, and topped with a creamy, simple frosting. Learn how to make this frosted sourdough sugar cookie recipe that’s beginner-friendly and is a great way to use up sourdough discard.
Why You’ll Love This Recipe
There is nothing better than enjoying soft, sourdough cookies straight out of the oven. The best part is knowing that there are gut-healthy benefits in there from your sourdough discard. A few of my favorite cookies are my sourdough discard pumpkin spice cookies, and my key lime pie cookies. I know you’ll love these frosted sourdough sugar cookies because:
They are so easy to make: This recipe is perfect for beginner sourdough bakers who are looking for creative ways to use up discard. A lot of these ingredients are classics for making cookies so you might already have a lot of these items in your kitchen.
They look impressive and taste delicious. These frosted sourdough sugar cookies are sweet but not overwhelming and have the perfect bready crumb. By adding the simple frosting on top with sprinkles, these cookies will impress your guests and leaving them wanting more.
Tips for the Frosted Sugar Cookies
- Softened butter is best: When you are creaming the butter and sugar together, make sure you are using softened butter. If you only have cold butter, I recommend microwaving it for about 15-20 seconds.
- Use a rolling pin if needed: If your cookies are not spreading in the oven, I would recommend rolling out the next batch with a rolling pin slightly. After they are done baking, you can take a round cookie cutter or the rim of a small glass to cut off the crinkled edges. This is only if you are looking for smooth edges. Make sure you do this while the cookies are still warm.
Tools You May Need
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These are the tools that will be the most helpful for this recipe.
Stand Mixer – You can also use a hand mixer.
Large bowl – For the dry ingredients.
Food scale – for more consistent results
Cookie cutters – for smoother edges
Rolling pin – to flat out the cookies if needed.
Frosted Sugar Cookie Ingredients
The ingredients for these frosted sugar cookies are so simple which means you probably already have these in your fridge and pantry. Here’s what you’ll need.
Dry Ingredients: Gather all-purpose flour, baking soda, and salt.
Wet Ingredients: Gather softened salted butter, granulated sugar, sourdough discard, vanilla extract, and an egg.
Frosting: Gather powdered sugar, milk or water, and food coloring of your choice.
How to Make
In a large bowl, whisk the flour, baking soda, and salt together.
Add softened butter and granulated sugar to the stand mixer. Mix on low-medium speed with a paddle attachment until the sugar is absorbed into the butter, or until most of the butter starts sticking to the sides of the bowl.
Next, add the sourdough discard, vanilla extract, and the egg to the butter-sugar mixture and mix.
On the lowest setting, start slowly adding the dry ingredients to the stand mixture and mix until everything is well combined.
Use a cookie scoop to form the cookie dough balls and chill in the fridge for at least one hour.
Pre-heat your oven to 350 degrees and line your cookie sheet with parchment paper.
Bake your cookies at 350 degrees for 12 – 13 minutes or until the edges are lightly golden brown.
After baking let your cookies cool for at least 5-10 minutes before adding the frosting to the cookies.
Lightly dip the top of the cookie into the frosting to cover the entire surface. You can also use the back of a spoon to smooth out any bumps.
Add sprinkles if desired and allow the frosting to set before storing.
How to Make the Frosting
Add your powdered sugar to your mixer and gradually add milk or water until you get your desired consistency.
If your frosting is too runny add more powdered sugar. If it is too thick, add more milk or water.
Add drops of food coloring until you get your desired shade.
Storage
You can store the baked frosted sourdough sugar cookies in the fridge for up to 3 days in an air tight container.
Freeze: You can also prep the dough ahead of time and freeze the cookie dough balls for up to 3 months. Thaw the cookie dough balls in the fridge overnight before baking.
Frosted Sourdough Sugar Cookies
Equipment
- Stand Mixer You can also use a hand mixer.
- Large Bowl For the dry ingredients.
- Measuring cups
- Measuring spoons
- Food scale For more consistent results
- Cookie sheet
- Parchment paper
- Whisk
- Cookie cutters For smoother edges
- Rolling Pin To flat out the cookies if needed.
- Cookie scoop
Ingredients
Dry Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking soda
- ½ teaspoon Salt
Wet Ingredients
- 2 sticks Softened salted butter
- 1 cup Granulated sugar
- ⅓ cup Sourdough discard
- 1 teaspoon Vanilla extract
- 1 Egg
Frosting Ingredients
- 1 cup Powdered sugar
- 1-2 tbsp milk or water
- 1 drop food coloring
Instructions
- In a large bowl, whisk the flour, baking soda, and salt together.
- Add softened butter and granulated sugar to the stand mixer. Mix on low-medium speed with a paddle attachment until the sugar is absorbed into the butter, or until most of the butter starts sticking to the sides of the bowl.
- Next, add the sourdough discard, vanilla extract, and the egg to the butter-sugar mixture and mix.
- On the lowest setting, start slowly adding the dry ingredients to the stand mixture and mix until everything is well combined.
- Use a cookie scoop to form the cookie dough balls and chill in the fridge for at least one hour.
- Pre-heat your oven to 350 degrees and line your cookie sheet with parchment paper.
- Bake your cookies at 350 degrees for 12 – 13 minutes or until the edges are lightly golden brown.
- After baking let your cookies cool for at least 5-10 minutes before adding the frosting to the cookies.
- Lightly dip the top of the cookie into the frosting to cover the entire surface. You can also use the back of a spoon to smooth out any bumps.
- Add sprinkles if desired and allow the frosting to set before storing.
Notes
Storage
You can store the baked frosted sourdough sugar cookies in the fridge for up to 3 days in an air tight container. Freeze: You can also prep the dough ahead of time and freeze the cookie dough balls for up to 3 months. Thaw the cookie dough balls in the fridge overnight before baking.If you try out this Frosted Sourdough Sugar Cookie recipe please rate the recipe and leave a comment below. This helps other readers decide if this is a great recipe to bake. Also, don’t forget to tag me on Instagram @goldenhourgrains so I can see what you’re baking!
Want More Sourdough Recipes?
Red, White, and Blue Sourdough Muffins
Strawberry Pie with a Sourdough Pie Crust
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