Sourdough Shortbread Cookies
These easy sourdough shortbread cookies are the perfect afternoon treat. Whether you’re looking for a way to use up extra sourdough discard or just want a cozy cookie to go with your afternoon cup of tea, this recipe is a must-try.
What is shortbread?
Shortbread is a traditional Scottish, crumbly, melt-in-your-mouth cookie made with sugar, butter, and flour. It is made with sugar, butter, and flour. Because we enjoy the flavor of sourdough, we’ve developed a recipe for sourdough shortbread cookies. The key to achieving the perfect texture is to rub the flour into the butter!
It is also an important part of other popular recipes like sourdough lemon bars, millionaire shortbread, and as a crust for no-bake cheesecake recipes!
Why you will love these discard cookies
- They are super easy to make!
- You can freeze the dough, so you always have some on hand for unexpected visitors or when you’re in the mood for something sweet.
- This recipe is the perfect base for variations! Try adding different types of citrus or other flavorings to the dough.
- Sourdough shortbread cookies are perfect for Christmas and other special occasions! This is one of our favorite recipes for our holiday baking.
- These cookies are also perfect to serve as a morning treat with a cup of coffee!
Ingredient notes
Sourdough discard: Sourdough shortbread cookies do not need to rise, making them perfect for using your discard! You can also use an active starter if that’s what you have, but we have tested these cookies specifically as a discard recipe. Sourdough discard is the part you take out when you feed your starter.
Flour: To make shortbread, use flour with lower protein content, as you want it to be crumbly. All-purpose flour will work, but for an extra sandy and crisp texture, you can replace 1/8 of the all-purpose flour with rice flour.
Butter: For the best sourdough shortbread cookies, it is important to use a good quality butter. I like to use a European-style butter like Kerrygold to give the cookies their signature buttery flavor.
Variation
Cardamom shortbread: A touch of cinnamon, cardamom, or nutmeg adds warmth, especially during the colder months. Start with adding one teaspoon and adjust to taste.
Lemon: Grate in a little lemon or orange zest to brighten the flavor. It adds a soft, fragrant note that pairs beautifully with the buttery richness of the dough.
Berries: For a subtle fruity twist, add a few freeze-dried raspberries or strawberries into the dough. They add a pop of color and a gentle tartness that complements the buttery dough beautifully. You can also crumble them finely and mix them into the dough for a delicate berry flavor throughout.
Chocolate: To make these feel a little extra special, dip the cooled cookies in melted chocolate and set them on a sheet of parchment to harden. Use a good-quality chocolate you truly enjoy. Once the chocolate has set, they're lovely served with coffee or packaged up as a simple, homemade gift. We also have a recipe for chocolate chip sourdough cookies.
How to make sourdough shortbread cookies
To achieve the buttery-soft texture, start by creaming the butter and sugar. You can do this by hand, but I like to use a stand mixer with a whisk attachment for this step.
Once your butter is light and fluffy, it's time to add the sourdough discard. Mix until the mixture is smooth, then add the flour. I prefer to incorporate the flour using a spoon, but you can definitely continue using your stand mixer if you'd like.
If you want to make square or round cookies, I recommend shaping your dough into a log and wrapping it in plastic wrap before letting the dough rest in the fridge for at least half an hour. This will set the butter and make it easier to cut the cookies.
Cut your sourdough shortbread cookies about 1/2 inch (1 cm) thick and place them on your lined baking tray. Prick a few holes in your cookies with a fork and bake them in a preheated oven until golden.
Allow the cookies to cool completely on a cooling rack before serving. If you’d like to dip them in chocolate, wait until they are cooled. Start by melting two-thirds of the chocolate. Once it is melted, add the remaining chocolate and stir until the mixture is smooth. Dip your cookies into the melted chocolate and place them on a piece of parchment paper until the chocolate hardens.
Our tips for the best sourdough shortbread cookies
- Let your ingredients come to room temperature before you begin. This makes incorporating everything a lot easier!
- Never use melted butter. For the best texture, use butter that is soft but still holds its shape.
- It takes practice to get the texture and thickness just right, so don’t give up if the first few attempts aren’t perfect! You will get there.
Frequently asked questions
The key to the best sourdough shortbread cookies is using softened but not melted butter, rubbing in the flour, and never overworking the dough!
Shortbread is traditionally shaped in wedges (petticoat tails), round biscuits, and long, rectangular-shaped cookies.
No, traditional shortbread isn’t dipped in chocolate, but it is delicious.
Storage
To keep sourdough shortbread cookies fresh, store them in an airtight container. They will stay good for about five to seven days, although in my house, they rarely last that long! If you want to freeze them, you can do so. When frozen, they will last for three to six months.
More of our favorite recipes for sourdough cookies
Sourdough Shortbread Cookies
Ingredients
- 2 sticks unsalted butter
- 1 cup sugar
- 1/2 cup sourdough discard
- 2 1/2 cup flour
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Cream the butter and sugar in a large bowl until it is light and fluffy. This can take up to 10 minutes in a stand mixer on medium speed.
- Add the salt, vanilla, and discard, and mix until combined.
- Turn down the speed and carefully add the flour.
- Knead the dough on a well-floured work surface to a smooth dough, shape the dough into a rectangular log, wrap it in plastic wrap, and let it rest in the fridge for at least 30 minutes.
- Preheat your oven to 350 °F (180 °C) and take the dough out of the fridge.
- Cut the dough into 20 1/2 inch thick cookies and place them on a lined baking tray.
- Bake your cookies for 10 minutes in the center of the oven and let them cool on a cooling rack before serving.
These look like the kind of cookies I’d love to keep in a jar for slow afternoons. Plus, your recipe breakdown is clear and easy to follow even for a beginner like me. I will definitely try this!