If you’ve ever looked at your jar of sourdough discard and wondered, “Can this become dessert magic?”, you’re in the right place. These Sourdough Red Velvet Cookies are soft, fudgy, lightly tangy, and topped with a dreamy cream cheese frosting that melts right into every bite. They’re the kind of cookies that disappear fast, spark compliments instantly, and make you feel like a baking genius without much effort.
Let’s be honest, red velvet already feels indulgent. Add sourdough discard and cream cheese frosting, and suddenly you’re playing in bakery-level territory… from your own kitchen. If you’re in the mood for variety, explore ideas from Sourdough Cookies Recipes to Try This Year and experiment with textures and mix-ins.
Table of Contents
Why Use Sourdough Discard in Cookies
Sourdough discard often gets tossed, but it’s a hidden gem in baking. In cookies, it:
- Adds moisture without extra fat
- Improves texture
- Enhances flavor complexity
- Reduces food waste (win-win!)
You don’t need active starter, discard straight from the fridge works perfectly.
The sourdough discard introduces moisture and depth, cutting through the sweetness and making every bite more complex. It’s what separates these cookies from the classic red velvet varieties like Red Velvet Cake with Cream Cheese Frosting or Red Velvet Snowball Cookies. The result is a slightly tangy, fudgy texture that keeps the cookies soft for days.
Key Ingredients Explained
Sourdough Discard
This is the star ingredient. It keeps the cookies soft and gives them that signature depth.
If you’ve made Sourdough Discard Espresso Chocolate Cookies before, you already know how discard can deepen chocolate flavor. The same principle applies here, only this time, it’s wrapped in the elegance of red velvet.
Cocoa Powder
Just a small amount, enough to give red velvet its classic flavor without turning it into a chocolate cookie.
Red Food Coloring
Optional, but iconic. It gives that bold red velvet look that makes these cookies visually irresistible.
Cream Cheese
The frosting hero. Slightly tangy, ultra-creamy, and the perfect contrast to the cookie base.
How to Get Soft and Chewy Cookies Every Time
- Don’t overbake, edges should be set, centers soft
- Use room-temperature ingredients
- Measure flour correctly
- Chill dough briefly if your kitchen is warm
Soft cookies are all about restraint.
These sourdough red velvet cookies remind me a bit of my favorite Sourdough Red Velvet Cupcakes, but in cookie form, they’re chewy, flavorful, and incredibly easy to make. And if you’ve got extra discard on hand, you’ll love exploring these Best Sourdough Dessert Recipes to Try.
Cream Cheese Frosting: The Perfect Match
This frosting is smooth, lightly sweet, and just tangy enough. It spreads easily and sets softly, making it ideal for Sourdough Red Velvet Cookies rather than stiff cakes.
Pro tip: Frost once cookies are fully cool to avoid melting.
Decorating Ideas for Sourdough Red Velvet Cookies
Want bakery vibes?
- Pink or red sprinkles
- White chocolate curls
- Crushed freeze-dried raspberries
- Heart-shaped sprinkles for Valentine’s Day
Presentation matters, and these cookies love attention.
Common Mistakes to Avoid
- Overmixing the dough
- Baking too long
- Frosting warm cookies
- Using overly sour discard
Keep it gentle and balanced.
Baker’s Note
For even richer flavor, let the dough rest overnight in the refrigerator before baking. The tangy sourdough will develop more depth, and the cookies will bake up thicker and chewier. Store frosted cookies in an airtight container for up to 4 days, if they last that long!
Storage and Shelf Life
Store frosted cookies:
- In an airtight container
- In the fridge for up to 5 days
Bring to room temperature before serving for best texture.
Freezing and Make-Ahead Tips
- Freeze unfrosted cookies up to 2 months
- Freeze frosting separately
- Assemble fresh for best results
Perfect for holidays and events.
Variations and Flavor Twists
Try:
- White chocolate chips in the dough
- Orange zest for a citrus twist
- Chocolate ganache drizzle instead of frosting
- Mini sandwich cookies with frosting in between
This recipe is flexible and forgiving.
Red Velvet Sandwich Cookies with White Chocolate Buttercream Frosting
These Red Velvet Cookies are soft, rich, and deeply red with a tender crumb that practically melts in your mouth. Sandwiched together with a smooth white chocolate buttercream frosting, they strike the perfect balance between chocolatey sweetness and creamy indulgence. Each bite delivers a bakery-style experience, making them ideal for special occasions, holidays, or anytime you want a dessert that looks impressive but is surprisingly easy to make at home.
What You Need to Do to Make Them
- Prepare the red velvet cookie dough by creaming butter and sugar, then mixing in eggs, cocoa powder, and red food coloring
- Portion the dough into evenly sized rounds and bake until the cookies are set but still soft in the center
- Allow the cookies to cool completely to prevent the filling from melting
- Melt 4 oz white chocolate gently and let it cool slightly
- Beat ½ cup butter until fluffy, then add in ½ teaspoon vanilla extract and ¾ cup powdered sugar. Mix in the the melted white chocolate until the buttercream is smooth and creamy.
- Spread or pipe the white chocolate buttercream onto the flat side of one cookie
- Top with another cookie to form a sandwich
- Chill briefly if needed to help the filling set before serving
Serving Ideas and Occasions
Perfect for:
- Valentine’s Day
- Holidays
- Baby showers
- Bake sales
- Afternoon coffee breaks
They feel special without being complicated. These cookies pair beautifully with a hot drink and make a stunning addition to holiday dessert tables. If you’re into festive bakes, check out the Red Velvet Bundt Cake with Cream Cheese Glaze for more inspiration.
Sourdough Red Velvet Cookies with Cream Cheese Frosting
Equipment
- Mixing bowls
- Hand mixer or stand mixer
- Baking sheet
- Parchment paper
- Cooling rack
- Spatula
Ingredients
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 1 large egg room temperature
- ¼ cup sourdough discard
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
- 1 ¼ cups all-purpose flour
- 2 tablespoons cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Cream Cheese Frosting
- 4 oz cream cheese softened
- 2 tablespoons unsalted butter softened
- ¾ cup powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream the butter and granulated sugar together until light and fluffy.
- Mix in the egg, sourdough discard, vanilla extract, and red food coloring until smooth.
- In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Scoop dough onto the prepared baking sheet, spacing cookies evenly apart.
- Bake for 13-15 minutes until the edges are set and centers are soft. Allow cookies to cool completely before frosting.
- Beat cream cheese and butter until smooth. Add powdered sugar and vanilla extract and mix until creamy.
- Frost cooled cookies and serve.
Notes
- Calories: 210
- Carbohydrates: 26g
- Protein: 3g
- Fat: 11g
- Saturated Fat: 6g
- Sugar: 17g
FAQs
Can I make sourdough red velvet cookies without cream cheese frosting?
Absolutely! These cookies taste amazing even without the frosting. You can skip it for a simpler treat or drizzle a light vanilla glaze instead.
How long can sourdough cookies stay fresh?
These cookies stay soft and moist for up to four days in an airtight container. If you prefer them chilled, store them in the fridge for up to a week. You can also freeze the unbaked dough for later, perfect for making quick batches when you need a fresh cookie fix.
Can I make them without food coloring?
Yes. They’ll taste the same, just without the red color.
Can I use active sourdough starter instead of discard?
Yes, but with one small tweak. Active starter is wetter than discard, so reduce the liquid ingredients slightly to balance the dough. Both work beautifully and give your cookies that subtle tangy flavor you won’t find in regular red velvet recipes.
Can I make gluten-free red velvet cookies?
With a 1:1 gluten-free flour blend, yes, results may vary slightly.
These Sourdough Red Velvet Cookies are proof that sourdough discard deserves a place in dessert, not just bread. Soft, vibrant, lightly tangy, and crowned with cream cheese frosting, they’re the kind of treat that feels nostalgic and modern at the same time.
Once you try them, you’ll start saving discard just for cookies like these.
