Is your sourdough starter in overdrive? Don’t chuck it out, use it up with this master recipe for sourdough cookies.
These cookies are:
- So easy to throw together;
- Use up excess sourdough starter;
- Are a perfect project for little bakers;
- A master recipe you can tweak with different flavours;
- Completely egg-free;
- Oh, and they’re delicious!
If you’re a sourdough baker you’ll know that every now and again you end up with more starter than you can handle. Which is where sourdough “discard” recipes come in. We sure love us some sourdough pasta, crumpets or crackers to use up extra starter. But nothing beats these sourdough cookies for maximum ease and brownie points!
This recipe is also completely egg-free and you could even make it vegan by substituting your favourite dairy-free butter alternative for the butter (although they may end up more crispy and less rich without the butter fat).
These cookies come out thick and chewy in the middle with crispy edges and a crinkly rustic top which we consider cookie perfection. If you like them crispy all the way through, you can also just add a few minutes on to the baking time.
Choose your own flavours
You can tweak this basic recipe super easily to make use of the ingredients in your pantry or include your favourite flavours. We’ve included two of our favourite flavour combos below.
Macadamia and wattleseed cookies are a real bushfood treat. And we also have our go-to double chocolate combo for when you need to eat your feelings. But really, any nut, dried fruit or spice could work – the pantry is your oyster! Go forth and experiment.
Get kids baking
This recipe uses the “drop cookie” technique, which means it’s perfect for little fingers. The cookies require no fiddly shaping. You just drop tablespoons of the mix on baking sheets and go.
But best of all, they need no rolling or pre-chilling. So you can pop them straight in the oven once the kids are licking the beaters. And you’ll be eating cookies before you know it. Tall glasses of milk are not optional.
Baking cookies is our go-to winter school holiday boredom buster. And you get bonus afternoon tea!
Sourdough Cookies Recipe
Makes 16 cookies
- 100g sourdough starter discard (at 100% hydration)
- 110g unsalted butter at room temperature
- 75g rapadura sugar
- 75g raw caster sugar (or any caster sugar)
- 125g plain flour
- 1/2 tsp baking powder
- 1/4 tsp bicarbonate soda
- Generous pinch of salt
- Macadamia and wattleseed – 150g chopped macadamia nuts, 1 tbsp wattleseed powder.
- Double chocolate – 150g chocolate buttons, 2 tbsp cocoa powder.
- Or choose equivalent amounts of your own favourite nuts, dried fruits, essences and spices.
- Preheat oven to 180 degrees celcius.
- Cream butter and sugar with electric beaters until smooth.
- Add sourdough starter and beat until well combined.
- Sift in dry ingredients.
- Fold together until just combined.
- Add nuts/choc/chips and powders to flavour.
- Fold once again until combined.
- Line two baking sheets with silicone baking sheets or DIY Greaseproof Paper.
- Drop tablespoons of cookie dough onto baking sheets, spacing them at least 10cm apart.
- Bake in oven for 16 minutes, rotating trays halfway through the bake time.
- Leave for five minutes on trays to crisp up
- Allow to cool fully on wire racks
Got even more sourdough starter? Fear not! Our sourdough cookies recipe is easy to double, or even triple and it freezes well. And we don’t know anyone who’d say “no” to a jarful of fresh cookies, so make a heap and share.