Why You’ll Love This Sourdough Sugar Cookies Recipe
If you’re looking for a unique twist on classic cookies, you’ll love this sourdough sugar cookies recipe. The tangy flavor from the sourdough starter adds depth that you won’t find in traditional cookies.
Plus, the texture is delightfully chewy on the inside while being slightly crisp on the edges. I’ve found that they’re perfect for decorating, making them not only delicious but also fun to personalize for any occasion.
Trust me, once you try these, you’ll never go back to regular sugar cookies. They’ve quickly become a favorite in my household, and I can’t wait for you to enjoy them too!
Ingredients of Sourdough Sugar Cookies
When it comes to baking, having the right ingredients is essential, especially for a delightful treat like sourdough sugar cookies. These cookies aren’t your run-of-the-mill sweet snacks; they come with a tangy twist thanks to the sourdough starter that makes them stand out.
Trust me, once you gather these ingredients, you’ll be one step closer to whipping up a batch that’s sure to impress family and friends. So, let’s take a look at what you’ll need to make these scrumptious cookies.
Ingredients:
- 1 cup Crisco shortening
- 1 1/2 cups sugar
- 3 large eggs
- 1/2 cup sourdough starter
- 1 1/2 teaspoons lemon or almond extract
- 1 teaspoon vanilla extract
- 4 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 3-4 large egg yolks (for painting)
- 5 teaspoons water (for painting)
- Food coloring (for painting)
- 1 tablespoon white corn syrup (for painting)
- 3 large egg whites (for icing, at room temperature)
- 1 lb powdered sugar (for icing)
- 1/2 teaspoon cream of tartar (for icing)
Now, before you rush off to the store, let’s chat about a few things to keep in mind while picking out these ingredients.
First off, if you’re not a fan of Crisco shortening, you can always substitute it with butter, but beware that it might change the texture a bit.
Also, if you’re unsure about the sourdough starter, make sure it’s bubbly and active; otherwise, it won’t give that lovely tangy flavor we’re after.
And hey, feel free to get creative with the flavor extracts. Lemon and almond are just suggestions—vanilla is classic, but you could always experiment with something like orange or even a splash of coconut for a tropical vibe.
Just remember, have fun with it! After all, baking is as much about enjoying the process as it’s about the end result.
How to Make Sourdough Sugar Cookies
Making sourdough sugar cookies is a delightful adventure in the kitchen, and trust me, it’s worth every moment. To kick things off, grab that trusty mixing bowl and cream together 1 cup of Crisco shortening and 1 1/2 cups of sugar. You’re aiming for a light and fluffy mixture, so don’t rush this step—give it a good 2-3 minutes.
Then, crack in 3 large eggs, pour in 1/2 cup of your bubbly sourdough starter, and add your flavorings: 1 1/2 teaspoons of lemon or almond extract and 1 teaspoon of vanilla extract. Mix it all together until everything is well blended, and your kitchen starts to smell like a bakery.
Now for the flour power! In a separate bowl, whisk together 4 1/2 cups of all-purpose flour, 1 teaspoon of salt, and 1/2 teaspoon of baking soda. Gradually stir this dry mixture into your wet mixture until it’s just combined.
At this point, you might want to chill the dough for a bit if you’ve got the time—maybe an hour in the fridge? It helps with rolling out later, but if you’re feeling impatient (like I often do), you can skip this part.
Once you’re ready, roll out the dough to about 1/4-inch thick on a lightly floured surface. Use your favorite cookie cutters to create fun shapes. Place them on an ungreased cookie sheet and bake at 350°F until they’re just lightly browned. You’ll want to keep an eye on them—nobody likes a burnt cookie.
Once they’re out of the oven and have cooled on a rack, it’s time to get artsy. For the egg-yolk paint, blend together 3-4 large egg yolks, 5 teaspoons of water, a dash of food coloring, and 1 tablespoon of white corn syrup to add a touch of sweetness. Use a clean paintbrush to apply this colorful mix to your cooled cookies.
And let’s not forget the icing: beat 3 large egg whites, 1 lb of powdered sugar, and 1/2 teaspoon of cream of tartar together until it’s thick and glossy—about 7-10 minutes. This icing will dry hard, making your decorated cookies stackable, which is a win for storage.
Sourdough Sugar Cookies Substitutions & Variations
While experimenting with sourdough sugar cookies, I love discovering substitutions and variations that can elevate this classic treat.
For a twist, try using brown sugar instead of granulated sugar for a deeper flavor. You can also swap out the Crisco for butter, giving your cookies a richer taste.
If you’re looking for a gluten-free option, almond flour works well, though you may need to adjust the liquid.
For a fun flavor, add spices like cinnamon or nutmeg. Don’t forget to experiment with different extracts—like coconut or orange—for unique profiles that’ll impress your friends and family!
Happy baking!
Additional Tips & Notes
To guarantee your sourdough sugar cookies turn out perfectly, I recommend measuring your ingredients carefully and keeping your dough chilled before rolling it out.
If the dough feels too sticky, add a little more flour, but be cautious not to overdo it. For added flavor, consider experimenting with different extracts or citrus zest.
When baking, watch the cookies closely; they can go from perfect to overdone quickly.
Finally, let your cookies cool completely before decorating. This prevents the icing from melting.
Enjoy the process, and don’t hesitate to make these cookies your own with personalized touches!