Hi! I’m back!! This time with a recipe that I adapted to be my own version. I love these cookies so so much. Here’s the recipe minus my life story… #iykyk
This post has affiliate links- any purchase made through those links gives me a commission.
Last thing before recipe and directions… If you make these be sure to tag me or send me a message on Instagram @hal.and.pals -I cannot wait to see your creations 🙂
P.S. this is an unpopular opinion but- I don’t think it’s important to mix ingredients in a certain order for most things. So when I say just throw it all in the mixer, that’s exactly what I did!
Sourdough Discard Raspberry Sugar Cookies: The Recipe
- 1 cup Butter
- 2 1/2 cups Sugar
- 1 Duck Egg
- 1 cup Inactive Sourdough Discard
- 4 teaspoons Vanilla
- 1 teaspoon Salt
- 4 cups All Purpose Flour
- 10-12 drops Raspberry Flavoring (my favorite is by Flavor Frenzy)
- Small side bowl of sugar
How to:
- Set your sticks of butter out on the counter the morning or night before you want to make cookies. You want it softish to work with
- Put it all in your mixer and let it mix! I use a KitchenAid stand mixer and this attachment piece for cookies.
- Once it’s all mixed, dump it out into some cling wrap in a ball type shape. Cover in cling wrap.
- Put your dough in the fridge and let it chill for 1-2 hours.
- Preheat your oven to 350°F and grab your dough out of the fridge.
- Grease your cooking sheets. I use olive oil because I think it’s the easiest to work with but use your preferred “grease”.
- If you want to do sugar cookie balls then follow this step, if you want to use cookie cutters jump to the next step! Grab a small amount of dough and roll it into a ball between your hands. You’re aiming for the size of a gumball. Now use your bowl of sugar that you set aside and roll the ball in it before placing on the cooking sheets. Now that you have a sugar covered ball of dough, flatten it! I use 3 fingers and just push them down.
- Wanting to use cookie cutters, here ya go! Roll your dough out in sections about 1/8-1/4 inch thick. The thicker they are the longer they take to bake! Dust your cookie cutters with flour to make the cutting easier and not have your dough stick to them. Cut ’em, place ’em on your cooking sheets, dust with sugar (from your sugar bowl that was set aside), and into the oven they go.
- Remember your bake times vary by thickness of the cookies so the best I can tell you for timing is: around 10 minutes keep an eye on them. You want them to bake until they are almost golden but still white. I like mine to have golden edges but still soft in the middle.
- Once baked, set on a cooling rack and allow to cool before enjoying… Orrrrrrrrr make my icing recipe and ice your cookies!
My super easy icing recipe- it’s literally 3 or 4 ingredients!
- 1 cup Powdered Sugar
- 2 tablespoons Water
- 1 tablespoon Cornstarch
- 4-5 drops Flavoring (I used raspberry again)
Mix it all together thoroughly! Let it chill in the fridge for a bit while your cookies are cooling. I dip my cookies to coat them and then let them sit to “dry”.
I hope you make these delicious beauties and maybe share them with a friend… I’m not sure mine will make it out the door to a friend’s house 😉
Don’t forget to tag me or send me a message when you make these!
You can use code hal.and.pals on Flavor Frenzy’s website for a discount!
Hallie Dantzler 