In the world of baking, there's a realm where the unexpected becomes a delightful reality.
Imagine sinking your teeth into a cookie that boasts a tanginess and a hint of sourdough's distinctive character as well as the comforting familiarity of a classic treat.
These sourdough cookies are a culinary fusion that defies convention and sparks the imagination.
So let's make some delicious treats that push the boundaries of flavor and make every bite a satisfying affair.
- 1 cup active sourdough starter, fed and bubbly
- ½ cup unsalted butter, softened
- 1 cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- Add-ins of choice (chocolate chips, dried fruits, nuts, etc)
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- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the active sourdough starter, softened butter, and brown sugar. Give it a good stir.
- Add the egg and vanilla extract to the bowl.
- Mix until everything is incorporated and has formed into a smooth batter.
- Gradually incorporate all-purpose flour, baking soda, and salt into your wet mixture until the dough becomes pliable.
- Mix in the chosen add-ins.
- On a parchment-lined baking sheet, drop spoonfuls of dough, leaving some space between each.
- Slide the baking sheet into the oven and let them bake for about 10-12 minutes, or until the cookies are golden around the edges.
- Once the cookies are baked, take them out of the oven and let them cool on the baking sheet for a few minutes, allowing them to set.
- Transfer the freshly baked sourdough cookies onto a wire rack to cool before enjoying.
Do sourdough cookies taste overly sour?
Sourdough cookies strike a balance between the tanginess of the sourdough starter and the sweetness of the other ingredients. The result is usually a subtle tang that adds complexity to the overall flavor, rather than overwhelming sourness.
How do I know if my sourdough starter is active?
An active sourdough starter is one that has doubled in size after feeding. It should be bubbly and have a slightly sweet, tangy smell. If it's not quite there yet, give it another feeding before using it in the recipe.
What can I use as add-ins for the cookies?
You have endless options! Classic choices include chocolate chips, nuts (such as walnuts or pecans), and dried fruits (like raisins or cranberries). Feel free to get creative as coconut flakes, chopped candies, or even a sprinkle of sea salt can work wonders.
Can I freeze sourdough cookie dough for future use?
Absolutely! Portion the dough into individual cookie-sized balls, freeze them on a baking sheet until solid, then transfer to a freezer-safe bag or container. When you're ready to bake, just place the frozen dough balls on a baking sheet and add a couple of extra minutes to the baking time.
How do I store sourdough cookies to keep them fresh?
Once completely cooled, store your sourdough cookies in an airtight container at room temperature. Adding a slice of bread to the container can help in maintaining the moisture as well.