why make this recipe
Sourdough shortbread cookies are a delightful treat that combines the rich flavors of butter and sugar with the unique tang of sourdough. They are simple to make and provide an excellent way to use up leftover sourdough starter. These cookies are not only delicious but also offer a unique twist on traditional shortbread. Perfect for snacking, gifting, or serving at tea time, they are sure to please everyone.
how to make Simple Sourdough Shortbread Cookies
Ingredients :
- 1 cup unsalted butter
- ⅔ cup granulated sugar
- ⅓ cup sourdough starter (active starter or unfed discard from the fridge)
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 2¼ cup all-purpose flour
- 3 tablespoons granulated sugar
Directions :
- In the bowl of a stand mixer using the paddle attachment, cream the butter and sugar on medium speed until light and fluffy.
- Add the sourdough starter, salt, and vanilla extract. Continue mixing until fully combined.
- Set the stand mixer to low speed and slowly add the flour. Mix until just combined; be careful not to overmix.
- Transfer the dough to a clean work surface. Use your hands to shape and roll the dough into a log, about 14 inches long, ensuring it is smooth with few wrinkles.
- Pour the remaining 3 tablespoons of granulated sugar on the work surface along the long side of the dough log. Roll the dough in the sugar to coat it completely.
- Cut the dough in half and wrap each piece in plastic wrap. Chill in the refrigerator for 1 hour or for up to 48 hours for a longer ferment.
When Ready to Bake
- Preheat your oven to 350°F (175°C).
- Unwrap the dough and slice it into even pieces (about ¼ inch thick).
- Place the cookie slices on a baking sheet lined with parchment paper.
- Bake for 12-15 minutes until the edges are just starting to turn golden.
- Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
how to serve Simple Sourdough Shortbread Cookies
These cookies are delicious on their own or paired with a cup of tea or coffee. You can also serve them with fresh fruits, ice cream, or a dollop of whipped cream for a fancy dessert.
how to store Simple Sourdough Shortbread Cookies
Store the cooled cookies in an airtight container at room temperature. They will stay fresh for up to one week. You can also freeze the cookies for up to three months. Just ensure they are well-wrapped to prevent freezer burn.
tips to make Simple Sourdough Shortbread Cookies
- Make sure your butter is at room temperature for easier creaming.
- You can adjust the sweetness by adding more or less sugar according to your taste.
- For extra flavor, consider adding lemon zest or chopped herbs to the dough.
variation
You can add chocolate chips, nuts, or dried fruit to the dough for added flavor and texture. Another option is to dip the finished cookies in chocolate for a sweet indulgence.
FAQs
Can I use any type of sourdough starter? Yes, you can use either an active starter or unfed discard from the fridge. Both work great in this recipe.
How thick should I slice the cookies? Aim for about ¼ inch thick slices to ensure even baking and a good balance of crispiness.
Can I make these cookies gluten-free? Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Just make sure it has a binding agent like xanthan gum for the best results.
Sourdough Shortbread Cookies
Ingredients
For the Dough
- 1 cup unsalted butter At room temperature for easier creaming.
- ⅔ cup granulated sugar Plus 3 tablespoons for coating.
- ⅓ cup sourdough starter Active starter or unfed discard.
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 2¼ cup all-purpose flour Substitute with gluten-free blend if needed.
Method
Preparation
- In the bowl of a stand mixer using the paddle attachment, cream the butter and sugar on medium speed until light and fluffy.
- Add the sourdough starter, salt, and vanilla extract, and continue mixing until fully combined.
- Set the mixer to low speed and slowly add the flour, mixing until just combined; avoid overmixing.
- Transfer the dough to a clean surface, shape into a log about 14 inches long, and coat in the remaining granulated sugar.
- Cut the dough in half, wrap in plastic wrap, and chill in the refrigerator for 1 hour or up to 48 hours.
Baking
- Preheat your oven to 350°F (175°C).
- Unwrap the dough and slice it into ¼ inch thick pieces.
- Place the slices on a baking sheet lined with parchment paper.
- Bake for 12-15 minutes until the edges are just starting to turn golden.
- Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack.