The Best Cut Out Sourdough Sugar Cookies

These Sourdough sugar cookies are a delightful twist to the classic sugar cookie. They are fully fermented giving you all the benefits sourdough has to offer! And when it comes to holiday baking, sugar cookies are known to be a loved tradition so I know you will love adding these cookies to your holiday baking. 

Similar to most of you, Christmas isn’t Christmas without decorating sugar cookies. And this tradition has become even more joyful with my own children. 

The joy that decorating cookies brings is one of my favorite cherished memories both as a child and a parent. So I knew that I needed to create a beloved sourdough sugar cookie recipe that I could pass down to my kids and their future families. 

After much tweaking, I’m proud to say my kids have not tired of my countless attempts to make this recipe just right. They got more excited with each new attempt to get the perfect cookie because they knew they could decorate and enjoy the less than perfect cookies in between. 

Within my recipe I share my tips and tricks that will help you make these sugar cookies a success within your own kitchen. 

This doughs texture holds its rolled out shape making it easy to work with and the baked cookies hold a texture that’s both soft, buttery, crunchy and delicious. These are the perfect addition to your holiday baking and they will be your family’s new tradition that you’ll want to make year after year together. 

And no need to limit these cookies to just Christmas. You can enjoy these for any holiday because who doesn’t love decorated sugar cookies year round?

I hope you and your family too will enjoy this recipe year after year. So dust off your rolling pin and enjoy the delightful twist these cut out sourdough sugar cookies bring!

And if you’re looking for a simple frosting recipe for your decorating, keep reading and check out my post below. I have two options for you, and both are so yummy!

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Still Need a Sourdough Starter?

Before we get started you will need a sourdough starter. If you do not have one yet, here is a Day by Day Guide to help you make your own Sourdough Starter. Or if you have any questions about your sourdough starter I have a great guide that helps answer any questions that may leave you confused called “I have a Sourdough Starter, Now What?” If you’d like to learn more about the benefits of sourdough, check out my “Why Sourdough?“

Ingredients the make The Best Cut Out Sourdough Sugar Cookies

• Sourdough Starter
• All Purpose Flour
• Softened Butter
• Sugar
• Egg
• Vanilla Extract
• Almond Extract
• Baking Soda
• Unrefined Salt

How to make The Best Cut Out Sourdough Sugar Cookies

• Using either a stand or hand mixer mix sourdough starter, flour, butter, sugar, egg, vanilla and almond extract, baking soda and salt all together. NOTE: Mixture will appear very dry so if it doesn’t clump together with the mixer, squeeze dough together with your hands and knead it until it forms a cohesive dough ball. *Picture below shows dough ball cut in half after fermentation*

• Rest dough in tightly covered bowl or plastic wrap on counter for 4-12 hours. *It can ferment in the fridge for a cold ferment but must be brought to room temperature before rolling it out.

• Important: before rolling dough out for the cookies, knead dough briefly. *Sourdough expands during the fermentation process so pushing the dough back together to soften helps roll the dough evenly without it trying to push back. *See picture above for the difference in kneading the dough and not kneading the dough*

• Roll dough out with a rolling pin onto a greased or lightly floured surface until it’s 1/4 inch thick. (or if you prefer them to be more crunchy, roll to 1/8 inch thick)

• Cut out cookies with cookie cutters. Move to a greased cookie sheet.

• Bake at 350 degrees F for 10-12 minutes. *Watch them closely because when the edges brown, they’re done!
• Cool completely on wire rack before frosting. See post below for our favorite icing recipes. Enjoy 🙂

Can I cold proof these Sourdough Sugar Cookies in the fridge?

Yes. absolutely! You can do this two ways:

1. Option 1: Mix the dough and form it into a ball. Wrap tightly and place into the fridge for up to 3 days. This is a cold, slow ferment that is hands off and allows you the flexibility to have your dough ready when you are. Making ahead is always a nice option, which is a big reason I love to cold proof my sourdough.
2. Option 2: Mix the dough and form it into a ball. Wrap it tightly and ferment on the counter for as little as 4 hours and up to 12 hours. Then place dough into the fridge for up to 3 days. Again, like the first option, you have the flexibility to use your dough when needed but also gives you the fermented sourdough benefits of a long fermentation.

When using the cold proof options, continue with the rest of the steps in the recipe after the cold ferment.

Especially the step after fermentation where I recommend kneading the dough, before rolling it out.

No matter how long your ferment, this step is vital when it comes to rolling out your dough before cutting it out–so don’t skip over it!

My Best Tips for Success:

• These cookies can be both fermented and not fermented. You can mix up the batter and roll out the dough and bake immediately if you would like. But I love all the benefits sourdough has to offer by allowing the grains to break down and pre-digest. Because of this, I recommend fermenting these cookies to gain the full benefits sourdough has to offer. Plus you’re able to share that these cookies are ACTUALLY fermented sourdough! Because people will never know the difference, they’re that good!
• The most important of steps! Before rolling dough out, knead dough briefly. Sourdough expands during the fermentation process so pushing the airy dough back together to soften helps make the dough more pliable allowing it to roll more smoothly and evenly without it trying to push back on you and the rolling pin.
• A message for those who are gluten sensitive: be sure to use a greased surface, or sprouted flour surface when rolling out the dough before using cookie cutters, instead of adding straight all purpose flour. This is because the all purpose flour added will not be fermented and may be sensitive to those who aren’t as tolerant to gluten, missing the mark on these being actual sourdough. Which is why I offer the two options of greasing your surface and flouring your surface 🙂
• Do you prefer a soft or crunchy cookie? This is dependent on your cookies thickness. For a soft cookie, roll the dough out to 1/4 inch thick. For a crunchy cookie, roll the dough out to 1/8 inch thick and bake another minute or two longer. Both are equally delicious. Are you team soft cookie or crunchy cookie? *See below, the cookies was rolled out to 1/4 inch thick*

FROSTING RECIPE TWO WAYS:

If you’re like me and love options, this is for you! I have two frosting recipes to share. One is a royal icing that will harden on top of your cookie making them easy to stack and transport. And the best part? It’s made without meringue powder!

The second recipe is a powdered sugar frosting that is easy to spread for kids, and oh so delicious. This frosting will not harden all the way, making it easy to bite into and enjoy that soft buttery frosting, which is more similar to a buttercream frosting!

Royal Icing: (Will fully harden)

• 3 cups powdered sugar
• 2 egg whites
• 1 tsp Vanilla
• 1 tsp Almond Extract (optional)

Add egg whites to a bowl. Using a stand or hand mixer on high speed with whisk attachment, mix egg whites on high for 1-2 minutes until egg whites foam and soft peaks form (Do not overmix). Adding in a 1/2 cup at a time, mix in powdered sugar and finish by adding in vanilla and almond extracts. The icing will appear smooth, glossy and thick.

You can now divide into separate bowls and add food coloring to the icing. Then add to a piping bag with a tip and pipe your icing onto your cookies.

Simple Frosting Recipe: (will not fully harden)

• 3 cups powdered sugar
• 2 Tbsp Softened Butter
• 3-4 Tbsp Heavy Cream, Half and Half or Milk
• 1 tsp Vanilla Extract
• 1 tsp Almond Extract (optional)

Using a stand or hand mixer mix powdered sugar, softened butter, heavy cream, vanilla and almond extracts all together carefully. Add more cream/milk depending on the consistency you prefer for your frosting. The more cream/milk, the thinner the frosting will get.

Divide the frosting into smaller bowls and add in your favorite food coloring colors before decorating. This frosting is so light and easy to frost the cookies with a butter knife making it fun and easy for young kids. And the flavor and taste is finger licking good!

Need more sourdough cookie inspiration?

Try my Soft Sourdough Chocolate Chip Cookie recipe. These chocolate chip cookies are actually fermented giving you all the benefits fermented grains have to offer your body.

They’re so delicious, people never even know they are sourdough.

Bonus: the post offers a variety of different sourdough cookie variations too like spiced gingerbread, oatmeal raisin, monster cookie and even baking a large skillet cookie!

So be sure to give these cookies a try next!

Let’s make The Best Cut Out Sourdough Sugar Cookies

Links:

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Hand Mixer

Favorite Rolling Pin

Cookie Cutters

Piping Bag and Tips

Wire Rack

Favorite Natural Food Coloring