Iced Sourdough Oatmeal Cookies
Soft, chewy, and perfectly glazed, these Iced Sourdough Oatmeal Cookies bring together the comforting tang of sourdough with the hearty texture of oats. A touch of vanilla glaze adds the finishing sweetness, making them ideal for cozy mornings or thoughtful holiday gifts.
Equipment
- Mixing bowls (2)
- Electric mixer or whisk
- Measuring cups and spoons
- Cookie scoop
- Baking sheets
- Parchment paper
- Wire cooling rack
Ingredients
- 1 cup sourdough starter discard unfed
- 1 cup old-fashioned oats
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ cup unsalted butter softened
- ½ cup brown sugar packed
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the Icing:
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a bowl, whisk flour, baking soda, salt, and cinnamon.
- In a separate bowl, cream butter, brown sugar, and granulated sugar until fluffy.
- Add the egg, vanilla, and sourdough discard. Mix until smooth.
- Gradually stir in dry ingredients, then fold in oats until evenly combined.
- Chill dough for 30 minutes to enhance texture and prevent spreading.
- Scoop tablespoon-sized portions onto baking sheets, spacing 2 inches apart.
- Bake for 12-14 minutes, until edges are golden and centers are soft.
- Let cookies cool completely on a wire rack.
- Whisk icing ingredients until smooth and drizzle over cooled cookies.
- Allow icing to set for 20 minutes before serving or storing.
Notes
Nutritional Info (Per Cookie, Approximate):
- Calories: 155
- Carbohydrates: 21g
- Protein: 2g
- Fat: 7g
- Sugar: 10g
- Fiber: 1g
- Sodium: 85mg
