Sourdough Discard Brown Butter Sugar Cookies
These sourdough discard brown butter sugar cookies are incredibly soft and chewy. With a deep nutty (toffee-like) flavor from brown butter and delicate citrus notes, these sourdough sugar cookies are deliciously sweet. A creative way to use up your sourdough discard.
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Why you will love these sourdough discard sugar cookies:
- Super soft and chewy – They melt in your mouth.
- Rich brown butter flavor – Nutty and caramelized.
- A hint of sourdough tang – Adds depth without overpowering.
- A fresh citrusy note – A touch of orange zest for a lively aroma.
- Easy to make – No complicated steps or crazy ingredients!
What is a sugar cookies?
A sugar cookie is a simple and sweet cookie with a buttery crumb and vanilla notes. They are often decorated with icing or additional sugar. Sugar cookies can be formed by hand and rolled into balls or they can be rolled out and cut into shapes. Sugar cookies are easy to make and very popular all over the world.
Ingredients needed:
- Sourdough discard: straight from the fridge. Just avoid using discard with hooch as it will affect the taste and texture of the cookies.
- Sugar: unrefined granulated sugar would be the best.
- Butter: browning the butter will take the cookies to the next level. It adds a nutty, toffee like flavor to the cookies.
- Egg yolks: will bring the cookie dough together and help keep the cookies nice and chewy.
- Orange zest: or lemon if you prefer. It will bring these cookies to life, so I highly recommend it.
- Vanilla extract: pairs beautifully with all the flavors in the cookies.
- Baking powder: make the cookies soft and fluffy.
- Baking soda: keeps the cookies soft and chewy.
- A pinch of salt: perfectly balances to sweetness of the cookies.
How to make the sourdough discard sugar cookies
Brown the butter
Add orange zest
Add sugar
Add egg yolks
Add flour
Add baking soda, baking powder, and salt
Mix the dough with a spatula
Shape the cookies into balls
Brown the butter. Heat butter in a sauce pan over low heat. Stir until golden brown and smelling nutty. At first it will be frothy on top but as it browns you will see larger bubbles popping on the surface. Let it cool down for a few minutes..
Add the wet ingredients. Start by adding orange zest to the brown butter while it is still warm as it will help release the fragrant oils. Then add the sugar and mix really well. Once the brown butter has cooled down you can add the egg yolks, vanilla extract, and sourdough discard.
Add dry ingredients. Stir in flour, baking powder, baking soda, and salt. Mix until just combined. Use a spatula and don’t overmix.
Chill the dough. Cover and refrigerate for 20 to 30 minutes while you preheat the oven to 350°F (175°C). This helps the cookies not to spread while baking so you can have tall and thick cookies.
Scoop and bake. Weight the dough and divide by 24 to get equal size cookies (mine were approx. 41g each). This is optional but will help. Shape the dough pieces into balls with your palms. Line a cookie sheet with parchment paper and add the cookie dough balls. You need to space them out but they will not spread as much as a thin cookie. I put 9 cookies on one baking sheet. You can sprinkle extra sugar on top if you wish. Bake for 10-12 minutes until edges are set. Be aware that the cookies will continue to cook in the centre after you take them out of the oven. You don’t need to overbake them if you like chewy cookies.
NOTE: I baked these cookies in three batches. While one batch was baking, the next batch went back in the fridge to keep the dough cold.
Cool and enjoy. Let them rest on the tray for a few minutes before transferring to a rack.
How to store the cookies
These sourdough sugar cookies can be stored in an airtight container for up to a week (but they will get softer and lose the crunch of the sides) or freeze in a zip lock bag for up to a month.
Tips for the best cookies
- Don’t skip chilling the dough. It will prevent the cookies from spreading and keep them nice and tall.
- Get a good quality butter for the best flavor.
- Sprinkle some extra sugar on top right before baking for a satisfying crunch.
Try more sourdough discard cookie recipes
Sourdough Discard Brown Butter Sugar Cookies
Equipment
- 1 Cookie Sheet
Ingredients
- 1 cup sourdough discard approx. 250g
- 1 cup granulated sugar (I used organic unrefined) approx. 200g
- 1 cup unsalted butter (browned and cooled) approx. 227g
- 2 egg yolks
- 2 1/2 cups all-purpose flour (I used organic unbleached) approx. 300g
- zest from 1 orange (or lemon) optional but recommended
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda (bicarbonate of soda)
- a pinch of salt
Instructions
- Brown the butter. Heat butter in a sauce pan over low heat. Stir until golden brown and smelling nutty. At first it will be frothy on top but as it browns you will see larger bubbles popping on the surface. Let it cool down for a few minutes..1 cup unsalted butter (browned and cooled)
- Add the wet ingredients. Start by adding orange zest to the brown butter while it is still warm as it will help release the fragrant oils. Then add the sugar and mix really well. Once the brown butter has cooled down you can add the egg yolks, vanilla extract, and sourdough discard.1 cup sourdough discard, 1 cup granulated sugar (I used organic unrefined), 2 egg yolks, zest from 1 orange (or lemon), 1 tsp vanilla extract
- Add dry ingredients. Stir in flour, baking powder, baking soda, and salt. Mix until just combined. Use a spatula and don’t overmix.2 1/2 cups all-purpose flour (I used organic unbleached), 1 tsp baking powder, 1/2 tsp baking soda (bicarbonate of soda), a pinch of salt
- Chill the dough. Cover and refrigerate for 20 to 30 minutes while you preheat the oven to 350°F (175°C). This helps the cookies not to spread while baking so you can have tall and thick cookies.
- Scoop and bake. Weight the dough and divide by 24 to get equal size cookies (mine were approx. 41g each). This is optional but will help. Shape the dough pieces into ball with your palms. Line a cookie sheet with parchment paper and add the cookie dough balls. You need to space them out but they will not spread as much as a thin cookie. I put 9 cookies on one baking sheet. You can sprinkle extra sugar on top if you wish. Bake for 10-12 minutes until edges are set. Be aware that the cookies will continue to cook in the centre after you take them out of the oven. You don't need to overbake them if you like chewy cookies.
- Cool and enjoy. Let them rest on the tray for a few minutes before transferring to a rack.
