These buttery, melt-in-your-mouth Sourdough Shortbread Cookies have a crisp yet tender texture with just the right amount of sweetness. Perfect for Valentine’s Day, anniversaries, or any special occasion, these cookies are simple yet elegant.
The subtle tang from sourdough starter adds depth of flavor without overpowering, making them a unique twist on classic shortbread. Plus, they’re a great way to use up extra sourdough starter while baking something delicious.
Whether enjoyed with tea, coffee, or on their own, these cookies are an irresistible treat that will quickly become a favorite in your baking rotation!
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Why Use Sourdough Starter in Shortbread?
Sourdough starter (active or discard) adds a slight depth of flavor without making the cookies sour. It enhances the texture, making the cookies extra tender and buttery. 
Ingredients
• Unsalted butter – Provides richness, flavor, and a tender, melt-in-your-mouth texture.
• Powdered sugar – Adds sweetness and gives the cookies a delicate, smooth texture.
• Sourdough starter – Enhances flavor with a subtle tang and improves the cookie’s tenderness.
• Vanilla extract – Adds warmth and depth of flavor to balance the buttery richness.
• All-purpose flour – Forms the structure of the cookies, keeping them crisp and tender.
• Salt – Enhances flavors and balances sweetness.
Tools needed:
- Mixing bowl
- Hand or stand mixer (optional)
- Measuring cups and spoons
- Kitchen scale
- Spatula
- Rolling pin
- Parchment paper or silicone baking mat
- Cookie cutter any shape
- Baking sheet
- Cooling rack
How to Make sourdough Shortbread Cookies
Step 1: Make the Shortbread Dough
1. In a mixing bowl, cream together the softened butter and powdered sugar until light and fluffy. 
2. Mix in the sourdough starter and vanilla extract until smooth.
3. Add the flour and salt, stirring until a soft dough forms. If the dough feels sticky, chill it in the fridge for 15–20 minutes. 
Step 2: Shape and Bake
1. Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper or a silicone baking mat.
2. Roll out the dough to about ¼-inch thickness on a lightly floured surface.
3. Use a heart-shaped cookie cutter (or any shape you like) to cut out cookies and place them on the prepared baking sheet.
4. Bake for 12–15 minutes, or until the edges just start to turn golden.
5. Let the cookies cool completely before serving. 
Tips for the Best Shortbread Cookies
• Use high-quality butter for the richest flavor.
• Chill the dough if it becomes too soft while rolling.
• Use my homemade cream cheese frosting for a beautiful cookie. Add a tiny bit of red food coloring to get a pink frosting. 
• For extra crunch, sprinkle a little coarse sugar on top before baking.
• Store in an airtight container for up to a week—these cookies actually taste better the next day!
If you tried this recipe and love it, please come back and give it a review or a comment. Tag me on IG @shakanranch
Sourdough Shortbread Cookies
Ingredients
- 1 cup 226g unsalted butter, softened
- 80 g ⅔ cup powdered sugar
- 50 g about 3 tablespoons sourdough starter (discard or active)
- 1 teaspoon vanilla extract
- 2 cups 240g all-purpose flour
- ¼ teaspoon salt
Instructions
Step 1: Make the Shortbread Dough
- In a mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.1 cup 226g unsalted butter, softened, 80 g ⅔ cup powdered sugar
- Mix in the sourdough starter and vanilla extract until smooth.50 g about 3 tablespoons sourdough starter (discard or active), 1 teaspoon vanilla extract
- Add the flour and salt, stirring until a soft dough forms. If the dough feels sticky, chill it in the fridge for 15–20 minutes.2 cups 240g all-purpose flour, ¼ teaspoon salt
Step 2: Shape and Bake
- Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper or a silicone baking mat.
- Roll out the dough to about ¼-inch thickness on a lightly floured surface.
- Use a heart-shaped cookie cutter (or any shape you like) to cut out cookies and place them on the prepared baking sheet.
- Bake for 12–15 minutes, or until the edges just start to turn golden.
- Let the cookies cool completely before serving.
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