Sourdough shortbread cookies are a delightful fusion of buttery flavor and the subtle tang of sourdough discard. They’re perfect Christmas cookies, but their tender texture and sweet flavor make them a year-round favorite. Whether you’re a sourdough geek looking for a new sourdough cookie recipe or simply love buttery shortbread cookies, this simple recipe will charm your taste buds.
I love shortbread, it's probably my favorite holiday cookie. Move over sugar cookies and gingerbread cookies, I'm a shortbread fan!
I've experimented with different einkorn sourdough shortbread cookies before and never quite found the right recipe. This year I decided to experiment a little and both my husband and I were delighted when this einkon sourdough shortbread was finalized.
You will find that it has the potential to be a family favorite each year!
Ingredients
- Softened unsalted butter
- Truvia or Gentle Sweet
- Vanilla extract - check out this vanilla recipe!
- Einkorn sourdough discard
- Salt
- All-purpose einkorn flour
- Semi-sweet chocolate (melted in a double boiler; optional) (I like to use Bake Believe for a sugar-free alternative)
See the recipe card for quantities.
Instructions
In the bowl of a stand mixer or using a hand mixer, cream butter with Truvia until light and fluffy. Add vanilla extract and sourdough discard, mixing until combined.
Add vanilla extract and sourdough discard, mixing until combined.
Gradually add the all-purpose flour and salt to the wet ingredients. Use flour sparingly if the dough feels sticky, adding a little extra flour if necessary.
Roll the shortbread dough into a long rectangle, wrap it in a piece of plastic wrap, and chill for at least 1 hour.
Preheat your oven to 350°F. Line a baking tray with a sheet of parchment paper. Cut the rectangle dough brick into 24 cookies at about ½ inch thick.
Place cookies on the prepared baking sheet and bake for 12-15 minutes or until the edges are a crisp golden brown.
Transfer cookies to a wire rack or cooling rack.
Once cooled drizzle melted chocolate across the cookies.
To achieve tender cookies with crisp golden edges, use room-temperature butter and avoid overmixing the dough. A short chill time in the refrigerator ensures easier handling and a stronger sourdough flavor.
Note - If you are following the Trim Healthy Mama lifestyle, make sure to cold ferment these in the refrigerator for at least 14 hours.
Variations
- Sourdough thumbprint cookies: Add a dollop of jam to the center before baking.
- Lavender shortbread cookies: Mix a hint of culinary lavender into the dough for a floral twist.
- Orange shortbread cookies: Add lemon zest or orange zest for a citrusy flavor.
- Sourdough chocolate chip cookies: Fold in chocolate chips for a chunkier texture.
- Sourdough sugar cookies: Sprinkle with sugar before baking for a festive sparkle.
Equipment
- Hand mixer or stand mixer: This is used to cream the butter and mix the dough.
- Sharp knife: For clean, even cuts if not using cookie cutters.
- Baking tray and parchment paper: Keeps cookies from sticking.
- Silicon baking mat (optional): Great for keeping baking trays clean and cookies easily removed.
- Wire rack: For cooling the cookies evenly.
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Storage
Store your sourdough shortbread cookies in an airtight container at room temperature for up to one week. For longer storage, freeze them in a freezer-safe bag or container. Allow frozen cookies to thaw at room temperature before enjoying.
FAQ
What makes shortbread cookies crispy? Using cold ingredients, avoiding a leavening agent like baking powder, and baking until golden brown contributes to crispy shortbread cookies.
Can I use sourdough discard for this recipe? Absolutely! Sourdough discard shortbread cookies are a great way to use extra sourdough discard while adding a hint of tang.
How do I prevent cookies from spreading? Chill the shortbread dough before baking and ensure your baking tray is not warm when placing the cookies.
Can I add flavors to the dough? Yes! Lemon zest, vanilla extract, or a hint of orange zest flavor are all excellent options.
Related
Looking for other recipes like this? Try these:
Sourdough shortbread cookies are a sweet treat for the holiday season or any time you crave buttery cookies. With simple ingredients, pantry staple ingredients, and different ways to customize, this recipe is a must-try for sourdough geeks and cookie lovers alike. Pair these perfect cookies with a cup of tea for a cozy indulgence. Share your creations on social media or bake a batch as gifts for loved ones during the holiday season!
Sourdough Shortbread Cookies
Ingredients
- 3 sticks softened unsalted butter
- 1 ½ cups Truvia or Gentle Sweet
- 3 teaspoons vanilla extract
- ½ cup einkorn sourdough discard
- 1 teaspoon salt
- 3 ½ cups all-purpose einkorn flour
- 1 cup semi-sweet chocolate (melted in a double boiler; optional)
Instructions
- In the bowl of a stand mixer or using a hand mixer, cream butter with Truvia until light and fluffy.
- Add vanilla extract and sourdough discard, mixing until combined.
- Gradually add the all-purpose flour and salt to the wet ingredients. Use flour sparingly if the dough feels sticky, adding a little extra flour if necessary.
- Roll the shortbread dough into a long rectangle, wrap it in a piece of plastic wrap, and chill for at least 1 hour.
- Preheat your oven to 350°F. Line a baking tray with a sheet of parchment paper.
- Cut the rectangle dough brick into 24 cookies at about ½ inch thick.
- Place cookies on the prepared baking sheet and bake for 12-15 minutes or until the edges are a crisp golden brown.
- Transfer cookies to a wire rack or cooling rack. Once cooled drizzle melted chocolate across the cookies.
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