Looking for a simple, beginner-friendly way to use up your sourdough starter discard? These soft and chewy sourdough discard sugar cookies are the perfect solution. Made with pantry staples and your leftover starter, this easy recipe transforms discard into a sweet, tender treat the whole family will love.

The sourdough adds a subtle tang, rich flavor, and extra moisture—bringing a delicious twist to a classic cookie. Even better? These cookies freeze beautifully and thaw just as soft, making them perfect for batch baking or saving for later.

Ingredients:

• 1 cup butter - room temperature
• 1 1/2 cups sugar
• 2 large eggs
• 2/3 cup sourdough discard
• 2 teaspoons vanilla
• 4 1/2 - 4 3/4 cups flour (I use the Great Plains Strong Bakers Flour
• 1 1/4 teaspoon baking soda
• 1 teaspoon fine sea salt
• 1/2 - 3/4 cup of long crunchy Jimmy Sprinkles, plus more for dipping
  
  

Instructions:

1. Cream the butter and sugar
   In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter and sugar together on medium speed for 2–3 minutes, until light and fluffy
   

2. Add eggs, vanilla, and discard
   Mix in the eggs one at a time, making sure each is fully incorporated before adding the next. Add the vanilla and sourdough discard, and mix until combined. Scrape down the sides of the bowl to ensure everything is fully incorporated.

3. Add The Dry Ingredients
   Add in the Flour (starting with the 4.5 Cups first), baking soda and salt.   Mix until the dough starts to come together.
   
   
4. Add the Sprinkles!
   Just before the dough is fully mixed, add your sprinkles (I like to use Jimmies for the crunchy texture) and allow it to finish mixing until just incorporated.  
   
   
5. Chill Your Dough
   Dump your dough onto plastic wrap and roll up - chill your dough in the fridge for at least 1 hour (or up to a few days for a deeper fermented flavor).
   
   
6. Shape and Bake
   When ready to bake, preheat oven to 350°F (175°C). Scoop the dough using a tablespoon to form evenly sized balls. Pour some extra sprinkles onto a plate. Take each dough ball and gently press the top into the sprinkles. Then, using the palm of your hand, lightly flatten the dough ball to about 1/2 inch thick—this helps the sprinkles stick and shapes the cookies for even baking.
   
   
7. Bake and Cool
   Transfer to a parchment paper lined baking sheet and bake for 12-15 minutes, or until the edges are just turning golden. Let cool on the pan for 10 minutes before transferring to a wire rack.