Sourdough Maple Sugar Cookies

Sourdough maple sugar cookies are the ultimate fall season delight. These cookies not only capture the warm, comforting flavors of autumn with their rich maple sweetness but also provide a great solution for utilizing your sourdough discard.

The addition of sourdough discard gives these cookies a unique depth of flavor and divine texture. Each bite is like a cozy hug, making them the ideal treat for crisp fall evenings, alongside a steaming cup of tea or a mug of spiced cider. Enjoy the taste of the season with every bite of these delectable cookies!

Why you’ll love these sourdough maple sugar cookies

• Flavor. If you love everything maple, you’ll find yourself coming back to these cookies often. Not only is the dough infused with pure maple syrup, but so is the delectable icing!
• Texture. The sourdough starter gives this cookie a divine texture that is so soft and quite literally melts in your mouth, it is hard to only have one 🙂 It is also a wonderful way to use up some sourdough discard!
• Versatile. Once you make the cookie dough, you can refrigerate it for up to 24 hours. While this recipe simply calls for scooping out about 1-inch dough balls, feel free to get creative when baking. You can roll out the dough and cut out fun shapes like maple leaves to really bring in the holiday spirit. Additionally, the icing is optional! You can skip it completely and dust the cookies with powdered sugar or just leave them plain. The cookie by itself is still just as good, trust me!
• Easiness. These cookies call for 9 simple ingredients that you probably already have in your kitchen. There is no fancy equipment or technique needed. Simply mix the dough, bake, and enjoy!

How to make sourdough maple sugar cookies

Ingredients & Equipment

• 8 tablespoons of unsalted butter, softened
• 1 cup of sugar
• 1/2 cup of sourdough starter (discard or fed brought to room temperature)
• 1 egg
• 1 teaspoon vanilla extract
• 1/4 cup of pure maple syrup
• 3 cups of all-purpose flour
• 1/2 teaspoon of baking soda
• 1/2 teaspoon of salt

For the maple glaze:

• 1 cup of sifted powdered sugar
• 2 tablespoons of maple syrup
• 1-2 tablespoons of milk for desired consistency
• optional: cinnamon for dusting over the cookies

You will need:

• Measuring cups and spoons
• Mixing bowls
• Electric mixer or a silicone spatula
• Baking sheet
• Parchment paper

Instructions

• In a large mixing bowl cream together the softened butter and sugar until fluffy.
• Next, add the sourdough starter, egg, vanilla extract, and maple syrup, and mix until everything is combined.
• In a separate bowl whisk together the flour, baking soda, and salt.

• Gradually add the dry ingredients to the wet ingredients until a dough forms.
• 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.

Shape & Bake

• Once the dough is ready, preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
• Using an ice cream or melon scooper, scoop out 1-2 inch dough balls and arrange on the baking sheet about 1 inch apart.
• Next, using the bottom of a spoon or your palm flatten the cookies a bit, keeping them about 1/2 an inch thick.
• Bake for 10-12 minutes or until the edges start to brown.
• Allow the cookies to rest for 2 minutes on the baking sheet before transferring them to a cooling rack.

Make the Glaze

• Make sure the cookies are completely cooled before glazing them or it will fall right off.
• To make the glaze, sift the powdered sugar into a mixing bowl.
• Next, add the maple syrup and whisk together until combined.
• If the glaze is too thick add 1 tablespoon of milk at a time to achieve the desired consistency.
• To effortlessly glaze the cookies, simply place them face down in the glaze and allow any excess glaze to fall off before placing them on parchment paper to dry a bit.
• Optional: dust with some cinnamon if desired.
• These cookies can last 5-7 days in an air-tight container at room temperature. To avoid them sticking together, consider putting parchment paper between the layers of cookies.
• Enjoy!