Sourdough Cookies (Easy Recipe with Dairy Free Option)
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These sourdough cookies are naturally fermented so they are easy to make and easy to digest. They’re also a great way to use up sourdough discard.
Even the kids will enjoy these cookies. (They don’t taste too sour – honest.) The texture is soft and cake-like, with a delicate crumb.
Ideally, the recipe needs to ferment for at least eight hours. This allows the sourdough to work its magic fermenting power on the flour. I usually mix the flour one day and bake the next day. You could mix in the morning and finish later in the day.
Tips on Ingredients
I like granulated cane sugar for baking because it browns more evenly than beet sugar. You can also use brown sugar or maple sugar.
It’s fine to use discard starter or active starter, made with wheat flour or rye flour. I normally use whole wheat flour, but all purpose flour is okay.
If you need to go dairy free, use coconut oil or responsibly raised palm shortening.
Flavor Ideas for Your Sourdough Cookies
My guys like sourdough chocolate chip cookies best, but you can also modify the basic recipe to make:
- oatmeal raisin (add 1/2 cup oatmeal along with the flour)
- cherry chocolate oatmeal (add 1/4 cup dried cherries, 1/4 cup chocolate chunks, and 1/2 cup oatmeal)
- cinnamon apple (add 1/4 cup dried apple bits and 1/2 teaspoon cinnamon)
- white chocolate almond (add 1/4 cup white chocolate chips, 1/4 cup slivered almonds, and 1/4 teaspoon almond extract)
- peanut butter chocolate chip (add 1/4 cup peanut butter and 1/4 cup chocolate chips)
Use your imagination and try different combinations!
Note – if you plan to mix in moist ingredients like peanut butter, make sure your dough is quite stiff before fermenting. Adding oatmeal helps to keep your sourdough cookies from spreading too flat.
Basic Sourdough Cookies
Start with the basic sourdough cookie recipe, then customize it with family favorite ingredients.
Ingredients
- 1/2 cup sourdough starter
- 1/2 cup butter, softened
- 1 to 1-1/3 cups flour
- 2/3 cup granulated cane sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- chocolate chunks, dried fruit, or crispy nuts (optional)
Directions
In a medium sized bowl, combine sourdough starter and butter.
Add one cup of flour. Mix well. Continue adding flour a little at a time, mixing well after each addition, until you get a very stiff dough.
Cover with a kitchen towel and allow to sour at room temperature for 8 or more hours.
The photos below show the basic dough before and after souring. It puffs up a little but, but doesn’t raise like bread.
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Preheat your oven to 375 °F and get your baking sheet ready. Grease the baking sheet or line with parchment paper.
Mix egg, sugar, vanilla, sea salt and baking powder in a separate bowl. (Hold the baking soda for a bit.)
Note – the recipe video shows all the dry ingredients being added at once. This works, but your sourdough cookies are likely to be a bit flatter.
Pour the egg mixture over the top of your soured dough. Blend well (I use my hands).
When dough is well mixed, add chocolate, fruit, etc, blend thoroughly. Lastly, sprinkle the baking soda over the top and mix well.
Drop by spoonfuls onto a cookie sheet. Bake for 10 to 12 minutes, until bottoms are lightly brown and tops are soft set.
Cool completely on a wire rack. Store in an airtight container with wax paper between layers.
Makes around 2-3 dozen cookies, depending on the size.
I usually make a double batch to make sure we have enough.
These sourdough cookies are a little crispier when they first come out of the oven. If you must have a crisp cookie, pop them in the dehydrator for a few hours, or warm in the toaster oven for a few minutes.
Print Friendly Recipe
PrintSourdough Cookies (Easy Recipe with Dairy Free Option)
These sourdough cookies are naturally fermented so they are easy to make and easy to digest. They’re also a great way to use up sourdough discard.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 2 dozen 1x
- Category: Dessert
Ingredients
- 1/2 cup sourdough starter
- 1/2 cup butter, softened or coconut oil
- 1 to 1-1/3 cups flour
- 2/3 cup granulated cane sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- chocolate chunks, dried fruit, or crispy nuts (optional)
Instructions
- In a medium sized bowl, combine sourdough starter and butter.
- Add one cup of flour. Mix well. Continue adding flour a little at a time, mixing well after each addition, until you get a very stiff dough.
- Cover with a kitchen towel and allow to sour at room temperature for 8 or more hours.
- Preheat your oven to 375 °F and get your baking sheet ready. Grease the baking sheet or line with parchment paper.
- Mix egg, sugar, vanilla, sea salt and baking powder in a separate bowl. (Hold the baking soda for a bit.)
- Pour the egg mixture over the top of your soured dough. Blend well (I use my hands).
- When dough is well mixed, add chocolate, fruit, etc, blend thoroughly. Lastly, sprinkle the baking soda over the top and mix well.
- Drop by spoonfuls onto a cookie sheet. Bake for 10 to 12 minutes, until bottoms are lightly brown and tops are soft set.
- Cool completely on a wire rack. Store in an airtight container with wax paper between layers.
- Makes around 2-3 dozen cookies, depending on the size.
Notes
My guys like sourdough chocolate chip cookies best, but you can also modify the basic recipe to make:
- oatmeal raisin (add 1/2 cup oatmeal along with the flour)
- cherry chocolate (add 1/4 cup dried cherries and 1/4 cup chocolate chunks)
- cinnamon apple (add 1/4 cup dried apple bits and 1/2 teaspoon cinnamon)
- white chocolate almond (add 1/4 cup white chocolate chips, 1/4 cup slivered almonds, and 1/4 teaspoon almond extract)
- peanut butter chocolate chip (add 1/4 cup peanut butter and 1/4 cup chocolate chips)
- Use your imagination and try different combinations!
If you plan to mix in moist ingredients like peanut butter, make sure your dough is quite stiff before fermenting. Adding oatmeal helps to keep your sourdough cookies from spreading too flat.
How to Make a Sourdough Starter and More Sourdough Recipes
Using sourdough is a great way to get more nutrition out of your baked goods. You can learn how to make your own sourdough starter in the Easy Sourdough Bread Recipe post.
Other sourdough recipes on this website include:
This recipe is adapted from the Sourdough A to Z e-book. I can’t recommend this book strongly enough.
The book also includes how to start your own sourdough starter, dozens of recipes, gluten free sourdough and so much more. Whatever baked good you are looking for, they probably have a sourdough version in this book.
You can also find even more recipes on the Recipes and Kitchen Tips page.
Last updated in 2020.