These sourdough sugar cookies are everything you want in a classic cookie… soft and chewy in the center with a delicate, slightly crisp edge, and absolutely not bready at all!

The sourdough adds subtle depth of flavor without overpowering the sweetness, making them perfectly balanced and irresistibly nostalgic. Whether rolled in sugar or frosted with sprinkles, these cookies bake up beautifully every time and are perfect for everyday treats or special celebrations.

Why I love this recipe

• Perfect texture: soft and chewy centers with a lightly crisp edge… no cakey or bready bite.

• Simple ingredients: pantry staples you likely already have.

• Versatile finish: roll in sugar for a classic look or frost and decorate for celebrations.

• Make-ahead friendly: the dough chills beautifully for baking later.
  

If you love these, check out my Amish Friendship Maple Sugar Cookies (sourdough option included)!

Ingredients You’ll Need

Cookie Dough (pantry staples + stars of the show)

• Unsalted butter — for richness, flavor, and that tender, chewy crumb.
• Sugar — sweetens the cookies and helps create lightly crisp edges.
• Egg yolks (2) — add richness and keep the centers ultra soft and chewy.
• Sourdough discard — brings subtle depth of flavor without making the cookies bready.
• Vanilla extract — rounds out the flavor with classic cookie warmth.

Dry ingredients:

• All-purpose flour — gives the cookies structure.
• Baking soda + cream of tartar — the leavening combo that helps create soft centers and gentle spread.
• Salt — balances sweetness and enhances flavor.
• Cornstarch — keeps the texture tender and prevents cakiness.

Creamy Buttercream Frosting (optional)

• Butter — the base of a smooth, spreadable frosting.
• Powdered sugar — sweetens and thickens the frosting beautifully.
• Heavy cream — makes the frosting light, silky, and easy to swirl.
• Vanilla extract — adds warmth and depth.
• Salt — keeps the frosting from tasting overly sweet.

Frequently Asked Questions

Can I long ferment the dough? Yes! After mixing, cover the dough tightly and refrigerate for up to 24 hours. When you’re ready to bake, let the dough sit at room temperature for about 10–15 minutes just until it’s scoopable, then portion and bake as directed.

What can I use instead of cream of tartar?

• Use baking powder instead: Replace the baking soda + cream of tartar with 2 teaspoons baking powder total. Texture will be very similar.

Can I make the dough ahead? Yes! The dough keeps well in the fridge for up to 24 hours, or you can scoop it, freeze the balls, and bake straight from frozen (add 1–2 minutes to bake time).

Can I skip the frosting? Absolutely, these are delicious rolled in sugar on their own, but the buttercream makes them extra festive for holidays or parties. These cookies work beautifully as roll-and-cut shapes too!

How to make soft sourdough sugar cookies: step-by-step

Can I long ferment the dough? Yes! After mixing, cover the dough tightly and refrigerate for up to 24 hours. When you’re ready to bake, let the dough sit at room temperature for about 10–15 minutes just until it’s scoopable, then portion and bake as directed.

Ingredients

Wet Ingredients:

• 226 grams unsalted butter, softened (2 sticks)
• 250 grams sugar
• 2 large egg yolks
• 100 grams sourdough discard (no more than a week old & room temp)
• 2 teaspoons vanilla extract

Dry Ingredients:

• 320 grams all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon cream of tartar
• 1/2 teaspoon fine sea salt
• 8 grams (1 tablespoon) cornstarch

For the buttercream frosting (optional)

• 113 grams (8 tablespoons) unsalted butter (very soft)
• 180 grams (1 & 1/2 cups) powdered sugar (sifted)
• 15-20 (1-2 tablespoons) heavy cream
• 5 grams (1 teaspoon) vanilla extract
• pinch of salt (to cut the sweetness)

You will need:

• Mixing bowls
• Measuring cups and spoons
• Food scale
• Large baking sheet
• Parchment paper or silicone mats
• Hand or stand mixer
• Portion scoop (optional but handy)

Instructions

• In a large mixing bowl cream together the softened butter and sugar until fluffy (2-3 minutes).

• Next, beat in the yolks, vanilla extract, and sourdough discard until combined.

• To a seperate bowl whisk together flour, baking soda, cream of tartar, salt, and cornstarch.

• Add the dry mixture to the wet and mix until a dough is formed.

• Cover with plastic wrap and place in the refrigerator for 1 hour (you can refrigerate the dough for up to 24 hours.

TIP: If you would like to roll the dough out and use cookie cutters you can separate the dough into 2 even balls, create a disc shape, wrap it in plastic wrap, and place it into the refrigerator. Bake time will be around 10-12 minutes.

Shape & bake the soft sourdough sugar cookies

• Once the dough is ready, preheat the oven to 350 degrees F and line a baking sheet with parchment paper.

If the dough has been refrigerated for longer than 1 hour let it rest for 15-20 minutes to take the chill off.

• I like to weigh each cookie to ensure they’re exactly 60 grams, but you can also use a large cookie scoop—about 2 ounces—to portion them out evenly.
  
• Pro tip: Gently roll each dough portion by hand to create perfectly round cookies.

• If you’re skipping the frosting, roll each dough ball in sugar before baking for a sparkly finish.

• Align about 6-8 cookies on your baking sheet (making sure they are spaced about 2 inches apart) and bake for 15 minutes. If making smaller cookies, adjust the time accordingly (they may only need 8-10 minutes).

• Remove the cookies from the oven and firmly tap the tray on the counter to create those signature bakery-style cracks. This step is optional, but it adds a beautiful finish to the cookies.

• Place the cookies back in the oven for 3-5 more minutes to ensure they are done baking. Every oven is different, so yours might only need the initial 15 minutes.

• Upon removing them from the oven let them rest on the pan for 5 minutes before placing on a cooling rack.

How to make the buttercream frosting

• In a medium bowl, cream the softened butter until smooth (2-3 minutes).

• Add the powdered sugar, salt, and vanilla extract and mix on low until incorporated, then increase speed and beat until smooth.

• Add 1 tablespoon of heavy cream and beat another 1-2 minutes until light. If it is too stiff, add more cream 1 tablespoon at a time. If it is too soft, add up to 40 grams more powdered sugar. If using food coloring, add it during this step.

• Taste and adjust salt if needed (this keeps it from being too sweet).

• Once the sourdough sugar cookies are completely cooled, frost each cookie generously and top with festive sprinkles if desired!

Storage Instructions

• Unfrosted cookies: Store in an airtight container at room temperature for up to 5 days. Layer with parchment paper to keep them from sticking together.

• Frosted cookies: Store in a single layer in an airtight container in the refrigerator for up to 5 days. Let come to room temperature before serving for the best texture and flavor.

• Freezing: Both frosted and unfrosted cookies freeze well for up to 2 months. Thaw in the fridge overnight (for frosted cookies) or at room temperature (for unfrosted).

More sourdough dessert recipes

• Sourdough Discard Cinnamon Roll Muffins
• Fudgy Sourdough Discard Brownies
• Sourdough Donut Muffins
• Amish Friendship Chocolate Chip Cookies (sourdough option included)