Sourdough Frosted Sugar Cookies
These soft sourdough frosted sugar cookies are tender, lightly tangy, and topped with a smooth, sweet frosting—perfect for sharing or simple everyday treats.
Calories:
Ingredients
- ¼ cup butter salted (room temperature)
- ½ cup cane sugar
- 1 egg room temperature
- ¼ cup sour cream
- ¼ cup sourdough discard
- ¼ tsp baking powder
- ¼ tsp baking soda
- ½ tbsp cornstarch
- ½ tsp vanilla extract
- 1¼ cups all-purpose flour
For the Frosting:
- ¼ cup butter salted (room temperature)
- 2 tbsp milk
- 1 cup powdered sugar
- ½ tsp vanilla extract
- Natural food coloring optional
- Sprinkles optional
Instructions
- Set out the butter and egg about 1 hour before baking so everything blends smoothly.
- Beat butter and sugar on low to medium speed until pale and fluffy, about 1 minute.
- Mix in the egg, then add sour cream, sourdough discard, vanilla, baking powder, baking soda, and cornstarch. Blend until smooth, even if it looks slightly curdled at first.
- Add flour and mix just until combined. The dough will be soft and a bit sticky; add a little flour if needed.
- Cover and chill for 1 hour (or freeze for 30 minutes) to firm up the dough.
- Preheat oven to 375°F (190°C). Roll dough to ½ inch thick, cut into rounds, and place on a lined baking sheet about 1 inch apart.
- Bake for 12–14 minutes until set with a soft, pale top. Avoid overbaking.
- Beat butter, milk, powdered sugar, and vanilla until creamy. Adjust with more sugar or milk as needed.
- Transfer cookies to a rack to cool completely, then frost and decorate as desired.