Frosted Sourdough Sugar Cookies
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.
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.