Valentine’s Day Sourdough Discard Sugar Cookies
These Valentine’s Day Sourdough Discard Sugar Cookies are soft, buttery, and lightly tangy, with a naturally pink frosting made from beet and lemon juice. The sourdough discard adds subtle flavor and texture while the icing and sprinkles make them festive and sweet, perfect for gifting or sharing with someone special.
Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- ½ cup sourdough starter discard or active
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon lemon juice
- ¼ cup beet juice
- 2 cups powdered sugar
- 2 tablespoons milk
- Sprinkles optional
Instructions
- In a large bowl, cream butter and sugar with a mixer until light and fluffy.
- Add egg, sourdough starter, and vanilla extract; mix until smooth.
- In another bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to the wet mixture, stirring until a soft dough forms.
- Divide dough in half, flatten into disks, wrap in plastic, and chill for at least 2 hours.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Roll chilled dough to ¼-inch thickness on a floured surface. Cut out heart shapes with a cookie cutter.
- Place cookies 1 inch apart on prepared sheets.
- Bake for 8-10 minutes or until edges turn golden.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
- In a bowl, whisk powdered sugar, beet juice, lemon juice, and 2 tablespoons milk until smooth. Add more milk if needed for consistency.
- Spread or drizzle icing on cooled cookies and decorate with sprinkles before icing sets.
Notes
Nutritional Information (per cookie):
- Calories: 160 kcal
- Fat: 7g
- Carbohydrates: 22g
- Protein: 2g
- Sugar: 12g
