4th of July Sourdough Sugar Cookies
These 4th of July Sourdough Sugar Cookies are soft, chewy, and packed with festive red, white, and blue M&M's and sprinkles, making them the perfect patriotic treat for summer celebrations.
Equipment
- 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)
Ingredients
Wet Ingredients
- 226 grams (2 sticks) unsalted butter (softened )
- 250 grams sugar
- 2 large egg yolks
- 100 grams sourdough discard (no more than a week old & room temperature)
- 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
- 100 grams red, white, and blue M&M's
- 40 grams patriotic sprinkles
Instructions
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In a large mixing bowl cream together the softened butter and sugar until fluffy (2-3 minutes).
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Next, beat in the yolks, vanilla extract, and sourdough discard until combined.
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To a separate bowl whisk together flour, baking soda, cream of tartar, salt, and cornstarch.
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Add the dry mixture to the wet and mix just a bit, then add the sprinkles and M&Ms. Mix until a dough is formed.
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Cover with plastic wrap and place in the refrigerator for 1 hour (you can refrigerate the dough for up to 24 hours).
Shape and bake 4th of July sourdough sugar cookies
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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.
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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.
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Press a few M&Ms into the cookie dough ball as this will make them more visible once baked.
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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).
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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.
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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 or it may need a few extra.
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Upon removing them from the oven let them rest on the pan for 5 minutes before placing on a cooling rack.
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Storage: Store in an airtight container at room temperature for up to 5 days. Layer with parchment paper to keep them from sticking together.
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Freezing: 4th of July sourdough sugar cookies freeze well for up to 2 months. Thaw in the fridge overnight or at room temperature.
Notes
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.
