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.
Nutrition
Serving: 1gCalories: 120kcalCarbohydrates: 12gProtein: 1gFat: 8gSaturated Fat: 5gSodium: 50mgSugar: 5g
Notes
These cookies can be served alone or with tea, coffee, fresh fruits, or whipped cream. Store in an airtight container for up to one week or freeze for three months.
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