Sourdough Sugar Cookies Recipe

Sourdough sugar cookies are delightful and a great use of your friendship starter.  Sometimes you have just a little left over and it is a waste to throw it out.  Now you can make these cookies instead.  It is a wonderful and delicious way to use your sourdough starter!

You can also add many things to the Sourdough sugar cookies such as, chocolate chips, butterscotch chips, or nuts.  This recipe was shared with me by Michele Stephens of Newberg, Oregon.  Learn how to make and use Sourdough Starter.


sourdough sugar cookies


More favorite Cookie Recipes and Secrets To Making Perfect Cookies.  Also learn How To Have A Successful Holiday Cookie Exchange or Cookie Swap.




Sourdough Sugar Cookies Recipe:

Sourdough Sugar Cookie Recipe

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: 3 to 5 dozen depending on size


1 cup vegetable shortening
2 cups granulated sugar
1 1/2 teaspoons lemon extract or almond extract
1 teaspoon pure vanilla extract
1/2 cup sourdough starter*
4 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
Lemon-Milk Frosting (see recipe below)

* If you do not presently have a sourdough starter, either make your own sourdough starter or purchase Packaged Sourdough Starter Mix by mail-order.



In a large bowl, cream vegetable shortening and sugar.  Beat in eggs, lemon or almond extract, and vanilla extract until mixture is fluffy.  Stir in sourdough starter; set aside.

In a medium bowl, stir together flour, baking soda, and salt; stir into sourdough mixture.  Refrigerate dough, covered, at least 1 hour or overnight.

Preheat oven to 350 degrees F.  

On a lightly floured board, roll dough to 1/4-inch thick; cut into desired shapes with cookie cutters.  Place 1 inch apart onto ungreased cookie sheets.

Bake 8 to 10 minutes or until very lightly browned on the bottoms.  Remove from oven and cool on wire racks.  When cool, frost with Lemon-Milk Frosting and decorate as desired.

Lemon-Milk Frosting:

2 cups powdered (confectioners) sugar
2 tablespoons freshly-squeezed lemon juice
2 tablespoons milk

In a small bowl, combine powdered sugar, lemon extract, and enough milk to make frosting easy to spread.  Tint, if desired, with a few drops of food coloring.

NOTE:  Depending on the size of your cookies, you might need to double the frosting recipe.



Comments and Reviews

8 Responses to “Sourdough Sugar Cookies Recipe”

  1. Chrys

    I cannot wait to make these! Have you ever frozen them for later? Did they turn out well?


  2. Lisa Compton

    can dough be frozen?

    • Linda Stradley

      I don’t see any reason that it could not be frozen. Bring the dough to room temperature before rolling out.

  3. Brenda

    Are these sugar cookies meant to be hard or soft? I recently made them and they taste delicious! Mine were crunchy and not even lightly browned and still crunchy. Are they meant to be that way?

    • Whats Cooking America

      Yes these cookies are meant to be crisp aT 1/4 inch thick. If you would like them softer, then roll the dough to a thicker consistency and adjust the baking time for a couple minutes longer until lightly browned.

  4. Phyllis Hartman

    Is the sourdough fed or unfed?

    • Whats Cooking America

      When I decide I want to use my starter, I then remove it from the refrigerator and let it come to room temperature (usually I let it sit overnight on the counter). I then feed it with one (1) cup flour and one (1) cup warm water (105 to 115 degrees F.). I let this sit eight (8) hours or preferably overnight. It is now ready to use in your sourdough recipes.

  5. Lauren

    Made these for Christmas and they were well received! The dough is flavorful and forgiving–highly recommend. One note: it rises/spreads a lot! Both in the fridge and in the oven, so be sure so space them well. Thanks for the recipe! I’m always looking for ways to use up my discard.


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