Best 2 Sweet Sourdough Cookies Recipes

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In the realm of sweet treats, sourdough cookies stand out as a unique and flavorful delight. These cookies, crafted with a sourdough starter, possess a distinctive tanginess that perfectly complements their sweetness. Whether you're a seasoned baker or just starting out in the kitchen, embarking on a culinary journey to create the ultimate sweet sourdough cookie is an adventure worth taking. With a careful selection of ingredients, attention to technique, and a sprinkle of creativity, you can transform simple pantry staples into a batch of irresistibly delicious cookies that will tantalize taste buds and leave you craving more.

Here are our top 2 tried and tested recipes!

SWEET SOURDOUGH COOKIES



Sweet Sourdough Cookies image

These are soft sugar-type cookies made with sourdough starter to give them a little extra tang.

Provided by Debbie

Categories     Desserts     Cookies     Sugar Cookies

Time 20m

Yield 12

Number Of Ingredients 9

1 cup white sugar
½ cup butter, softened
1 cup sourdough starter
1 egg
1 ¾ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon vanilla extract
1 teaspoon salt
¼ teaspoon baking soda

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease or a baking sheet or line with parchment paper.
  • Cream the sugar and butter in a large bowl. Beat in sourdough starter and egg. Stir in the flour, baking powder, vanilla extract, salt, and baking soda until smooth. Drop dough by teaspoonfuls onto the prepared baking sheets.
  • Bake in the preheated oven until edges are golden, 10 to 12 minutes.

Nutrition Facts : Calories 236 calories, Carbohydrate 36.7 g, Cholesterol 36 mg, Fat 8.4 g, Fiber 0.9 g, Protein 3.9 g, SaturatedFat 5 g, Sodium 366.8 mg, Sugar 17.2 g

SWEET SOURDOUGH



Sweet sourdough image

Enjoy baking sourdough bread? Try this enriched sourdough, which you can make into a brioche loaf or use to make other sweet sourdough bakes

Provided by Barney Desmazery

Categories     Side dish

Time 1h10m

Yield Makes 2 tin loaves or 1 large plaited loaf

Number Of Ingredients 6

200g active sourdough starter (see recipe below)
3 eggs, beaten
125ml milk
500g strong white bread flour, plus extra for dusting
60g golden caster sugar or light brown sugar
100g unsalted butter, softened

Steps:

  • First, make sure your sourdough starter is active and bubbly. If it isn't, feed it again and set aside. You can check it's ready by putting a tsp of the starter in warm water - if it floats, it's ready to use. Tip the starter, most of the egg (reserving a little if you want to glaze it later), 1 heaped tsp salt and all the other ingredients except the butter, into a bowl. Mix with your hands to form a rough dough, making sure all the flour from around the bowl is mixed in. You can do this in a tabletop mixer with a dough hook, if you prefer. Leave the dough covered with a damp cloth for 30 mins.
  • Tip the dough onto a clean surface and knead for 15-20 mins by hand, or 5-8 mins in a mixer with a dough hook on a medium speed, until springy and glossy. Use your hands to work the butter into the dough - this will take about 5 mins. At first, it will look like it's not coming together, but keep working the dough through your fingers and it will become smooth and glossy. Form the dough into a ball and put back in the bowl. Cover and leave in a warm place for 2-3 hrs until nearly doubled in size. Your dough is now ready to use to make enriched breads, from cinnamon rolls and babka to sweet buns and doughnuts.
  • To make two tin loaves, tip the dough onto a floured work surface and knead briefly, then spilt into two. Shape the dough into two rounds, then leave for 10 mins. Form the rounds into rough oblongs, then sit them in two 900g loaf tins. Leave the loaves out for another 2-3 hrs or in the fridge overnight until the dough has doubled in size again. For a plaited loaf, place the dough in the fridge for an hour to stiffen, then split into three, roll out into equal sized lengths of dough and neatly plait together. Lift the plaited loaf onto a lined baking tray, cover and leave at room temperature for another 2-3 hrs or in the fridge overnight, until the dough has doubled in size.
  • To bake, heat the oven to 200C/180C fan/gas 6. Brush the top of the loaves with the reserved beaten egg and bake for 30-35 mins until golden brown. Leave the loaves in the tins to cool a little, before transferring to a cooling rack.

Nutrition Facts : Calories 173 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.34 milligram of sodium

Tips:

  • Use fresh sourdough starter: This will ensure that your cookies have a light and fluffy texture.
  • Don't overmix the dough: Overmixing will make the cookies tough.
  • Chill the dough before baking: This will help the cookies hold their shape.
  • Bake the cookies at a high temperature: This will give them a crispy exterior and a soft interior.
  • Let the cookies cool completely before eating: This will allow the flavors to develop.

Conclusion:

Sweet sourdough cookies are a delicious and easy-to-make treat. They are perfect for any occasion and can be enjoyed by people of all ages. With a few simple tips, you can make sure that your cookies turn out perfect every time. So next time you're looking for a sweet treat, give sweet sourdough cookies a try!

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