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.
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.
Notes
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.
Nutrition
Serving: 43gCalories: 155kcalCarbohydrates: 21gProtein: 2gFat: 8g
Tried this recipe?Let us know how it was!