Sourdough Shortbread Cookies
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.
Servings 30 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.