Sourdough Sugar Cookies

Sourdough Sugar Cookies are the perfect treat for Santa. These cookies are a spin-off of traditional, Sugar Cut-Out Cookies with a twist of new and improved ingredients. Sourdough Sugar Cookies are thick, chewy, and flavorful and have the perfect balance of sweet and savory.

The Inspiration

The original recipe that inspired Sourdough Sugar Cookies came from my Aunt Sherry. Several years ago, she took a Sugar Cut-Out Cookie and Decorating class to learn how to make these stunning cookies that left you wondering if they were professional or homemade. For perspective, she took this class for fun and transferred her knowledge into creating 500 cookies for my cousin’s wedding. Yes, you read that correctly, 500 Sugar Cut-Out Cookies!

Creating Allergy-Friendly Sugar Cookies

Her original recipe is phenomenal as is (if you do not have food allergies). However, since discovering the major issue of not being able to eat eggs (and other ingredients), I’ve adapted some of the ingredients to fit the needs of my own food allergies. Therefore, instead of using eggs in the Sourdough Sugar Cookies, I substitute this for Unsweetened Applesauce.

In addition, I excluded the Cream of Tartar because it’s an egg product. It also isn’t necessary for the taste and structure of these cookies. Furthermore, instead of using heavy cream as the original recipe calls for, I substituted this for Oatly Oat Milk. Oat Milk has a thick texture like heavy cream, whole milk, etc., but it has a nutty-oat flavor and dairy-free alternative.

Finally, eggless Royal Icing was made using the recipe from The Hidden Veggies Vegan Royal Icing. This hypoallergenic icing holds a similar texture and brightness as traditional icing and is perfect for those in the food allergy world. Check out her recipe below!

Sourdough Sugar Cookie Ingredients

• Unsalted Butter, Room Temperature
• Granulated Sugar
• Unsweetened Applesauce
• Mexican Vanilla
• Sourdough Starter
• Organic, All Purpose Flour
• Baking Powder (eliminate if you want a flatter cookie)
• Oat Milk
• Salt

Crafting the Perfect Dough

1. First, in a Kitchen Aid Stand Mixer with a paddle attachment, cream the butter and sugar together.
2. Next, add the applesauce, Sourdough Starter, vanilla, and Oat Milk to the cream and butter mixture. Mix until combined.
3. Then, add the baking soda and salt to the mixture.
4. Next, add the flour, one cup at-a-time, until just combined.
5. Then, once the dough has come together, turn off the stand mixer, form the dough into a ball, and refrigerate for 30 minutes in plastic wrap.

Cream the Butter and Sugar

Add the Sourdough Starter

Add the Flour

Cookie-Cutter Cookies

1. After the dough has rested in the refrigerator, preheat the oven to 350 degrees Fahrenheit.
2. Next, take the dough out of the refrigerator and place it on a lightly floured surface.
3. Then, roll the dough out to 1-inch thickness. Use your favorite cookie cutters to cut out cookie shapes. When you’re down to scraps, reform the dough into a ball, roll the dough out, and repeat the process of cutting out cookies.

Roll out the Dough

Baking the Sourdough Sugar Cookies

1. Then, place the cutout cookies on a parchment-lined baking sheet and bake in the preheated oven for 9-11 minutes.
2. Finally, remove the cookies to a wire, cooling rack, and let them cool completely prior to icing and decorating.

Cooling Sourdough Sugar Cookies

Sourdough Sugar Cookie Dough Variation

From the inspiration for the Gingerbread Mug Cookies came Sourdough Mug Cookies.

In order to make this style of cookie –

1. First, follow the same steps to refrigerate, and roll out the dough.
2. Next, use the Mug Cookie Cutters when cutting shapes.
3. Then, bake the cookies for 8-11 minutes (depending on the thickness of the cookie).
4. Next, allow the cookies to cool completely prior to decorating or icing them (if you choose).
5. Finally, serve these cookies on the lip of a mug alongside your favorite hot beverage. Enjoy!

Vegan Royal Icing

Royal Icing is the traditional icing for Cut-Out Sugar Cookies, Gingerbread Cookies, Gingerbread Houses, and more! However, when you have an egg allergy, creating Royal Icing is a bit challenging. Recently, as I was searching for Vegan Royal Icing recipes, I came across a specific one that caught my attention for simplicity, beauty, and taste.

This is the recipe I am sharing today. Please note, this is not my own recipe. I have made some adjustments based on my own taste and allergies, but this recipe does come from another food blogger. Thus, thank you, Monica, from The Hidden Veggies Vegan Royal Icing, for your recipe.

• Powdered Sugar, Sifted
• Agave Nectar
• Oat Milk
• Mexican Vanilla
• Gel Food Coloring

Mixing the Ingredients for the Icing

1. First, sift the powdered sugar into a medium-sized mixing bowl (sifting will make the consistency of the icing smoother).
2. Then, add the water, agave nectar, and vanilla and stir with a fork until it forms a smooth paste.
3. Next, add a few drops of Oat Milk (or water) until you get the right consistency (glue-like for piping).
4. Then, divide the white icing into small, separate bowls, add 2-3 drops of Gel Food Coloring to each one, and stir to create different colors.
5. Finally, put the icing into a piping bag (or a Ziploc bag with a tiny hole in the corner) and pipe it onto your favorite cut-out cookies.

A few helpful tips/tricks Monica includes in her Vegan Royal Icing –

• Ice your cookies using the thicker (created) icing and then thin it out using a drop of water at a time to fill the center of the cookies.
• To thin your icing, add water; to thicken your icing, add powdered sugar.
• When decorating cookies with kids – make a double batch of this icing and fill up snack-sized Ziploc bags with a small hole in the corner.

Baking with Kid(s) Tips!

Recommended Products

Sourdough Sugar Cookies

Yield: 36 Cookies

Prep Time: 30 minutes

Cook Time: 15 minutes

Additional Time: 15 minutes

Total Time: 1 hour

Sourdough Sugar Cookies are the perfect treat for Santa. These cookies are a spin-off of traditional, Sugar Cut-Out Cookies with a twist of new and improved ingredients. Sourdough Sugar Cookies are thick, chewy, and flavorful and have the perfect balance of sweet and savory.

Print

Ingredients

Sourdough Sugar Cookies

• 1 c. Unsalted Butter, Room Temperature
• 1 c. Granulated Sugar
• 1/2 c. Unsweetened Applesauce
• 2 tbsp. Mexican Vanilla
• 1/4 c. Sourdough Starter
• 5 c. Organic, All Purpose Flour
• 1 tsp. Baking Powder (Eliminate if you want a flatter cookie)
• 1/4 c. Oat Milk
• 1/2 tsp. Salt

Vegan Royal Icing

• 2 c. Powdered Sugar, Sifted
• 2 tbsp. Agave Nectar
• 2 tbsp. Oat Milk
• 1/2 tsp. Mexican Vanilla
• 1 - 3 Drops of Gel Food Coloring

Instructions

For the Sourdough Sugar Cookies

1. First, in a Kitchen Aid Stand Mixer with a paddle attachment, cream the butter and sugar together.
2. Next, add the applesauce, Sourdough Starter, vanilla, and Oat Milk to the cream and butter mixture. Mix until combined.
3. Then, add the baking soda and salt to the mixture.
4. Next, add the flour, one cup at-a-time, until just combined.
5. Then, once the dough has come together, turn off the stand mixer, form the dough into a ball, and refrigerate for 30 minutes in plastic wrap.
6. After the dough has rested in the refrigerator, preheat the oven to 350 degrees Fahrenheit.
7. Next, take the dough out of the refrigerator and place it on a lightly floured surface.
8. Then, roll the dough out to 1-inch thickness. Use your favorite cookie cutters to cut out cookie shapes. When you're down to scraps, reform the dough into a ball, roll the dough out, and repeat the process of cutting out cookies.
9. Place the cut-out cookies on a parchment-lined baking sheet and bake in the preheated oven for 9-11 minutes.
10. Remove the cookies to a wire, cooling rack, and let them cool completely prior to icing and decorating.

For the Vegan Royal Icing

1. First, sift the powdered sugar into a medium-sized mixing bowl (sifting will make the consistency of the icing smoother).
2. Then, add the water, agave nectar, and vanilla and stir with a fork until it forms a smooth paste.
3. Next, add a few drops of Oat Milk (or water) until you get the right consistency (glue-like for piping).
4. Then, divide the white icing into small, separate bowls, add 2-3 drops of Gel Food Coloring to each one, and stir to create different colors.
5. Finally, put the icing into a piping bag (or a Ziploc bag with a tiny hole in the corner) and pipe it onto your favorite cut-out cookies.

Notes

• You can also make these into Sourdough Sugar Mug Cookies by using the Mug Cookie Cutters.
• You can freeze these sugar cookies for up to 1 year! Check out the blog post - How to Store Your Holiday Cookies for more details.

Nutrition Information:

Yield: 13 Serving Size: 2
Amount Per Serving: Calories: 461Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 38mgSodium: 131mgCarbohydrates: 76gFiber: 2gSugar: 37gProtein: 5g