Soft and Chewy Sourdough Discard Sugar Cookies

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Ingredients
Instructions
  1. Preheat the oven to 350 F. Line 3 baking sheets with parchment paper.
  2. Combine the butter and sugar in a large bowl. Mix until no lumps remain.
  3. Add the egg yolks one at a time. Stir in the sourdough discard and vanilla until fully incorporated.
  4. Fold the dry ingredients in until no traces of flour remain.
  5. Divide the dough into 18 large even portions (about 3 tablespoons each). Roll the dough in cane sugar and arrange them on your prepared baking sheet.
  6. Arrange 6 portions of dough on each baking sheet, ensuring they are evenly spaced. Avoid overcrowding the cookies.
  7. Bake for 12 to 14 minutes or until the edges begin to brown. Bake on the middle rack and only 1 sheet at a time.
  8. Let the cookies cool and set completely on the hot baking sheet for 5 minutes before moving them to a wire rack.
  9. Store in an airtight container at room temperature for up to 5 days.
Recipe Notes

The recipe emphasizes the importance of butter temperature for achieving a chewy texture. It also notes that both active starter and discard can be used, and provides tips for softening butter and preventing cookies from spreading. It also mentions variations like adding zest, rosewater, or cinnamon sugar.

User Feedback

The comments show positive feedback, with one user praising the cookies as the best they've ever eaten. There's also a comment about a potential issue with the butter amount and another mentioning a beer-like taste, possibly due to the sourdough discard.