Sourdough Sugar Cookies · Crust & Crumb Academy

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Sourdough Sugar Cookies

These sugar cookies are FABULOUS!!! They have cream cheese in the recipe and at first glance I thought it would make these cookies have an undesirable tang. Boy oh boy was I wrong! It’s just enough to keep you coming back for one more cookie!🤣🤣🤣

Ingredients

Dough

3 cups (360g) King Arthur Unbleached All-Purpose Flour

1 teaspoon baking powder

1/4 teaspoon baking soda

3/4 teaspoon table salt

16 tablespoons (227g) unsalted butter

1 1/4 cups (248g) granulated sugar

2 ounces (57g) cream cheese

1 teaspoon King Arthur Pure Vanilla Extract

1/4 teaspoon almond extract

1 large egg

1/2 cup (113g) sourdough starter, unfed/discard*

*Adding cream cheese will yield a puffy, cake-like cookie; for flatter/crunchier cookies, leave it out.

Topping

3/4 cup (149g) sugar, for dredging

Preheat the oven to 375°F. Lightly grease two baking sheets or line with parchment.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, cream together the butter, sugar, and cream cheese (if you're using it) until light and fluffy.

Beat in the vanilla and almond extracts, and the egg; scrape the sides and bottom of the bowl.

Add the flour mixture, and mix at low to medium speed until the mixture is evenly moistened.

Place the 3/4 cup (149g) sugar in a large plastic bag, or in a shallow pan. Scoop the dough by tablespoonfuls into the sugar, rolling them in the pan or gently shaking them in the bag to coat them with the sugar.

Place on the prepared baking sheets, leaving 2" between them. Using a flat-bottomed glass, flatten the cookies to about 1/4" thick.

Bake the sugar cookies for 10 to 12 minutes — 10 minutes for softer cookies, 12 minutes for crunchier. The edges of the cookies will just barely begin to brown.

Remove the sugar cookies from the oven and cool on the pan for 5 minutes, before transferring to a rack to finish cooling completely.

Bakers Tips:

For rollout cookies, include the cream cheese, and make the dough with 3 1/2 cups (420g) flour; place the dough in a plastic bag, flatten it into a disk, and chill for 1 hour before rolling it out and cutting. Bake the cookies for 8 minutes, until golden brown at the edges. The recipe will make 6 dozen 2" cookies.

If you like a slightly chewier cookie, add 2 tablespoons (39g) corn syrup to the dough. The cookies will spread a little more.

For Gluten Free Cookies:

https://www.kingarthurbaking.com/recipes/gluten-free-cream-cheese-sugar-cookies-recipe

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