Sourdough Strawberry Sugar Cookies
Soft, chewy, bakery-style sugar cookies made with sourdough discard and strawberry powder for a sweet fruity flavor and beautiful pink color. These cookies have crisp sugary edges and tender centers, making them perfect for holidays, parties, or everyday baking.
Equipment
- Mixing bowls
- Hand mixer or stand mixer
- Measuring cups and spoons
- Rubber Spatula
- Baking sheet
- Parchment paper
- Cookie scoop or spoon
- Cooling rack
Ingredients
- 2 ¼ cups all-purpose flour
- ½ cup freeze-dried strawberry powder
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup sourdough discard
- ¼ cup granulated sugar for rolling
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, strawberry powder, baking soda, baking powder, and salt.
- In a large bowl, beat softened butter and sugar until light and fluffy.
- Add egg, vanilla extract, and sourdough discard. Mix until smooth.
- Gradually add the dry ingredients to the wet ingredients and mix until a soft dough forms.
- Cover the dough and chill for 30 minutes.
- Scoop dough into equal balls and roll each ball in granulated sugar.
- Place cookies on the prepared baking sheet, leaving space between each one.
- Bake for 10 to 12 minutes until edges are set and tops are slightly crackled.
- Let cookies cool on the baking sheet for 5 minutes.
- Transfer to a cooling rack and cool completely.
Notes
Nutritional Info (Per Cookie Approx.)
- Calories 165
- Carbohydrates 23g
- Protein 2g
- Fat 7g
- Saturated Fat 4g
- Sugar 12g
- Sodium 85mg
