Comments on: Sourdough Starter Discard Sugar Cookies

By: Megan

Megan — Mon, 11 Mar 2024 15:50:36 +0000

In reply to Mark. I recently made the dough a day in advanced and refrigerated. I portioned the cookies first and then refrigerated. The day I wanted to bake them,I pulled the dough a little bit before I wanted to baked and then rolled them in the sugar. People commented that the batch was extra soft

By: Jim S

Jim S — Fri, 08 Mar 2024 13:02:20 +0000

Rebecca,
I like the cookies that I just baked, but somehow had the idea that the recipe was for 2 dozen cookies. I’m sure it was because that was the amount I agreed to make for an occasion. So, the result was large cookies. I had to try one before serving to guests. They do taste good, a combo of sweet and sour from the sourdough discard. I will try this recipe again, with smaller portions for 32 cookies. I don’t make cookies much, but did note some old (my great-grandmother’s) recipe for sugar cookies that she included sour milk or buttermilk in the recipe (and lard of course). But there was some sour in her sugar cookies too.

Jim

By: moncprov

moncprov — Wed, 06 Mar 2024 22:21:20 +0000

Have made this recipe twice in past month. Easy to make and VERY Yummy cookies, liked by all. I reduced the size to 20 grams for second batch – bake for a minute or two less, till edges are barely brownish.
Also made 1/3 batch with about 30 grams of finely chopped candied ginger- will use more next time- a nice ‘mature’ flavor for sugar cookies.
Only problem I had was that 2 sticks melted butted weighed less than 180 grams- so I added another 1/2 stick melted before mixing. seemed fine, not greasy. Maybe next time will skip the weighing after melting.
will also try choped craisins.
Thank you for this recipe.

By: Rachel

Rachel — Sun, 03 Mar 2024 22:52:07 +0000

These are easy to make and so delicious! I rolled them in cinnamon-sugar (4 parts sugar to 1 part cinnamon). I can also confirm that the dough does freeze well; just defrost the cookie dough balls in the fridge overnight and let sit out on the baking sheet while the oven is preheating. If they still feel a little too firm, press down on them with your palm until flattened about halfway to help them spread out while baking.

By: Molly

Molly — Thu, 15 Feb 2024 15:06:28 +0000

I just made these with miyokos vegan cultured cashew butter. It’s the only butter I use. That specific vegan butter browned beautifully! The tangy sourdough flavor really makes these special. Thanks for the amazing recipe.

By: Stephanie Hassibi

Stephanie Hassibi — Sun, 11 Feb 2024 16:23:12 +0000

I just made these. OMG they are fabulous!!!!! I made the first 24 exactly as written, for the last 10, I added a little cinnamon to the extra sugar for rolling & I double rolled the balls in the sugar before baking & I really loved the double rolled cookies with a slight touch of cinnamon. Thank you Maurizio for sharing the recipe, they are a keeper & I will be making these frequently.

By: Delphine Brisepierre

Delphine Brisepierre — Sun, 11 Feb 2024 14:43:11 +0000

In reply to Jade.

My go to for using discard are simple crackers.
200g discard, 2Tbsp melted butter, ~2tsp dried herbs, 1/4 tsp salt, and optionally another 1/4 tsp salt for sprinkling on top.
Mix everything together and spread thin and evenly on a silpat (I use the back of a baking sheet to make this easier.) Bake at 325 for 10m, use a pizza wheel to score the crackers, bake for an additional 20-35m until done.
Easy and delicious!
Some of my favorite spices for this are herbes de Provence, Furikake (use a heaping Tbsp for this), and a Soffritto blend (also 1+Tbsp).

By: Jade

Jade — Fri, 09 Feb 2024 02:51:38 +0000

Just made these tonight! I was nervous about taste, so just made a half batch…. but I’ll be making more.
I have an odd relationship with brown butter.. in some things I love it and in others it’s… an odd flavor. I liked it in these, but, next time I might try some browned and some just melted. On some I rolled in just plain sugar and some cinnamon sugar. My first bite I thought, nope! My starter and discard are pretty sour so it took me a second. But, the crunchy outside and soft inside texture made me try more. Then I found that I couldn’t put them down… addictive!! I wasn’t sure my husband would like the tang, but he loved them!! Score!!!
I can’t wait to try more discard recipes, because I have a huge tub in the fridge filled to the brim of lovely thick, soft & bubbly discard that I’d love to use, not only throw out.
Is discard something you can gift to a friend? Like put a bit in a small jar with directions and recipes maybe? I’m moving and thought it could be fun to share.
Thank you for a great recipe! I can’t wait to try more!!

By: Mariella Bonello

Mariella Bonello — Mon, 29 Jan 2024 04:38:28 +0000

can these be made vegan by using flax meal instead of egg?

By: Delphine Brisepierre

Delphine Brisepierre — Sun, 28 Jan 2024 12:54:15 +0000

There’s an ATK French butter cookie recipe that calls for hard boiled egg yolks pressed through a sieve to reduce the moisture. This might be an interesting (though more complicated) way of increasing room for discard.
I also wonder if refrigerating the browned butter and using it to cream with the sugar the next day would make a difference?