These soft sourdough sugar cookies are lightly sweet, tender, and incredibly easy to make. They use sourdough starter to add depth of flavor and a better texture — without tasting sour. This makes them perfect for everyday baking, holidays, or whenever you want a simple homemade treat.

If you’re looking for a reliable sourdough sugar cookie recipe in grams, this one is beginner-friendly, made with pantry staples, and requires no chill time.

Whether you enjoy them plain, rolled in sugar, or topped with frosting, these cookies are a great way to use up sourdough starter while baking something the whole family will love.

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Table of Contents

Why You’ll Love These Sourdough Sugar Cookies

Soft and tender texture
No chill time required
Made with simple ingredients
Perfect for adding different toppings, frosting, or enjoying plain

What Does Sourdough Add to Sugar Cookies?

Depth of flavor
Slight chewiness
Better texture without being dense

These cookies do not taste sour, making them great for kids and classic cookie lovers.

Ingredients (Metric)

250 g all-purpose flour
5 g baking powder (1 teaspoon)
2 g salt (¼ teaspoon)
115 g unsalted butter, softened
120 g sugar
1 large egg (about 50 g)
5 ml vanilla extract (1 teaspoon)
60 g active sourdough starter (100% hydration)

How to Make Sourdough Sugar Cookies

Preheat oven to 175°C (350°F). Line a baking sheet with parchment paper.
In a bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, cream butter and sugar until light and fluffy.
Add egg, vanilla, and sourdough starter. Mix until smooth.
Gradually mix in dry ingredients until a soft dough forms.
Scoop dough into 20–25 g portions, roll into balls, and roll in sugar if desired. Place on baking sheet and flatten slightly.
Bake for 10–12 minutes, until edges are set and lightly golden.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Tips for Perfect Sugar Cookies

Use active starter for best texture
Do not overbake — cookies firm as they cool
Chill dough for 30 minutes if cookies spread too much
For softer cookies, bake closer to 10 minutes

Storage

Store at room temperature in an airtight container for 3–4 days
Freeze baked cookies for up to 2 months

FAQ: Sourdough Sugar Cookies

Do sourdough sugar cookies taste sour?

No. These cookies have a classic sugar cookie flavor with no sour taste at all.

Can I frost these cookies?

Yes! These cookies are perfect for buttercream, cream cheese frosting, or royal icing.

Can I make these cookies ahead of time?

Yes. You can bake them 1–2 days in advance or freeze them until ready to serve.

Why are my cookies spreading too much?

This can happen if the butter is too soft. Chilling the dough for 30 minutes helps.

More Sourdough Desserts You’ll Love

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Sourdough Sugar Cookies

These soft sourdough sugar cookies are lightly sweet, tender, and easy to make with simple pantry ingredients. Using sourdough starter adds extra flavor and a slightly chewy texture without tasting sour. Perfect for beginners, these cookies require no chill time, can be enjoyed plain or with frosting, and make a delicious treat for everyday baking or special occasions.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 12

Total Time 27

Course Dessert

Cuisine American

Servings 18 cookies

Ingredients

250 g all-purpose flour
5 g baking powder 1 tsp
2 g salt ¼ tsp
115 g unsalted butter softened
120 g granulated sugar
1 large egg ≈50 g
5 ml vanilla extract 1 tsp
60 g active sourdough starter 100% hydration

Instructions

Preheat oven to 175°C (350°F). Line a baking sheet with parchment paper.
Whisk together flour, baking powder, and salt in a medium bowl. Set aside.
250 g all-purpose flour, 5 g baking powder, 2 g salt
In a large bowl, cream butter and sugar until light and fluffy.
115 g unsalted butter, 120 g granulated sugar
Add egg, vanilla, and sourdough starter. Mix until smooth.
1 large egg, 5 ml vanilla extract, 60 g active sourdough starter
Gradually add dry ingredients and mix until soft dough forms.
Scoop dough into 20–25 g portions, roll into balls, and roll in sugar if desired. Flatten slightly and place on the baking sheet.
Bake for 10–12 minutes, until edges are lightly golden.
Cool on baking sheet 5 minutes, then transfer to a wire rack.

Notes

Tips for Success
Use active starter for the best texture.
Do not overbake — cookies firm as they cool.
Chill dough 30 minutes if cookies spread too much.
Bake closer to 10 minutes for extra soft cookies.

Storage
Store at room temperature in an airtight container for 3–4 days.
Freeze baked cookies for up to 2 months.

Notes
These cookies do not taste sour, making them perfect for kids and classic cookie lovers.
Perfect for frosting, rolling in sugar, or enjoying plain.