My Top 5 Sourdough Cookie Recipes by Make It Dough (2024)

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Don't throw away your sourdough discard! Use it to make delicious Sourdough Discard Cookie Recipes. There are so many ways to use sourdough starter than just baking bread. From chewy chocolate chip cookies to crispy biscotti you'll love the flavor and character it adds to cookies.


My Top 5 Sourdough Cookie Recipes by Make It Dough (1)

The first recipe I ever developed was my Sourdough Oatmeal Cookies, so sourdough cookie recipes will always have a special place in my heart.

Why you’ll love these recipes

You can use up a lot of sourdough starter: If you don’t bake bread very often, cookies are a delicious way to use up excess sourdough starter.

Sourdough discard adds a delicious tang: The natural acidity of sourdough complement the rich buttery notes and the sugary sweetness of cookies.It also adds a nuanced flavor that you simply can't get otherwise.

Adds moisture to dough: Water that’s locked in sourdough discard keeps cookies moist and tasting fresh for days longer.

Can I add sourdough discard to any cookie recipe?

Adding sourdough discard to cookie dough isn’t as simple as simply chucking a cup of it into your favorite recipe. Sourdough contains a lot of water, and this added moisture can adversely affect the texture and flavor of cookies, causing them to either harden or spread.

Balancing the ratio of ingredients is especially important for cookies. It’s best not to experiment and to use recipes that have been specifically formulated, tried and tested using sourdough discard.

My Top 5 Sourdough Cookie Recipes by Make It Dough (2)

My Top 10 Sourdough Cookie Recipes:

This list has been updated based on the most viewed and loved recipes on Make It Dough!

Soft and Fudgy Sourdough Discard Chocolate Cookies

Soft and fudgy, these Sourdough Chocolate Cookies are made with three types of chocolate. Sourdough discard adds a delicious tang that perfectly balances the rich flavor of chocolate.

Sourdough Discard Chocolate Cookies

Sourdough Discard Crinkle Cookies

Crinkle cookies were my absolute favorite growing up. I've always been an absolute chocolate fiend, so I could never get enough of these rich and fudgy treats. When I set out to recreate a sourdough version of these cookies, I knew I wanted them to have a really soft, and chewy middle. Adding discard to

Sourdough Discard Crinkle Cookies

Chewy Sourdough Discard Oatmeal Cookies

These Sourdough Oatmeal Cookies are crispy on the outside and chewy on the inside with a great flavor thanks to browned butter and sourdough discard.

Sourdough Oatmeal Cookies

Sourdough Pumpkin Cookies

These Sourdough Pumpkin Cookies are soft, chewy, with a delicious earthy flavor thanks to the addition of pumpkin puree! A quick one-bowl recipe that tastes even better a few days after they are baked.

Sourdough Pumpkin Cookies

Chewy Sourdough Molasses Cookies

Molasses and sourdough are a match made in cookie heaven! You’ll love the taste and texture of these Sourdough Molasses Cookies. Perfectly spiced, seriously chewy with a crunchy, crackly top, these cookies develop an even more delicious texture days after being baked

Chewy Sourdough Molasses Cookies

Brown Butter Sourdough Chocolate Chip Cookies

These Sourdough Chocolate Chip Cookies are truly chewy (not crisp or gooey) with a rich nutty, toffee-like flavor thanks to the addition of browned butter and dark brown sugar. Incorporating a little bit of sourdough discard to these chocolate chip cookies adds a delicious tang that makes these cookies truly unique.

Sourdough Chocolate Chip Cookies

Sourdough Biscotti

Don’t throw away your excess starter, use it to make these Sourdough Biscotti. Crisp and wonderfully crunchy, these biscotti are delicious and taste delightful with a cup of coffee. These twice-baked cookies are easy to make and are the best excuse to eat dessert for breakfast!

Sourdough Biscotti

Sourdough Banana Cookies

Just like the edge of a loaf of banana bread, these Sourdough Banana Cookies are chewy, caramelized and slightly crisp. This no-frills eggless cookie uses overripe bananas and sourdough discard so you can feel good about using ingredients you may otherwise throw away.

Sourdough Banana Cookies

Sourdough Oatmeal Raisin Cookies

Chewy, sweet, loaded with oatmeal and raisins with just a hint of cinnamon, I’m a bit biased but I think these Sourdough Oatmeal Raisin Cookies are the perfect cookie. This one bowl recipe is simple to make and takes less than an hour from start to finish.

Sourdough Oatmeal Raisin Cookies

Sourdough Lemon Cookie Pies

Tangy, sweet and loaded with bold lemon flavor, you’ll love these Sourdough Lemon Cookies Pies. Two soft, chewy cookies with a fresh lemon filling sandwiched in the middle, you’ll love these bright zesty treats.

Sourdough Lemon Cookie Pies

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Sourdough Cookie FAQs

What is sourdough discard?

Sourdough discard is any portion of your starter that is removed during the feeding process or any part that is not used to make bread. You can use it in other bakes and dishes or store it in the refrigerator for future use.

What are sourdough discard recipes?

Sourdough discard recipes can be savory dishes and desserts that do not use sourdough for its leavening abilities. These can be breads that combine commercial yeast and sourdough discard, or that use chemical leaveners like baking powder or baking soda.

Why did my cookies spread?

Sourdough adds additional moisture to cookies which can cause them to spread. The sourdough cookie recipes on this blog are formulated to compensate for this. It’s important to maintain the proportions of ingredients in any recipe and weighing your ingredients maximizes your chances of success.

Will my sourdough cookies taste sour?

Sourdough discard adds a delicious tang that balances the sugary sweetness of cookies. The intensity of this flavor depends on the unique acidity of your sourdough discard. If you’ve been keeping your discard in the fridge for a long time, then it will impart a more pronounced flavor in your bakes.

You may also like:

  • Soft and Chewy Sourdough Discard Sugar Cookies
  • Sourdough Discard Chocolate Shortbread Cookies
  • Chewy Cranberry Oatmeal Sourdough Cookies
  • Ube White Chocolate Macadamia Nut Sourdough Cookies

« Sourdough Chocolate Chip Muffins

Sourdough Discard Cranberry Muffins »

Reader Interactions

Did you make this recipe? Do you have questions? Let me know below!

My Top 5 Sourdough Cookie Recipes by Make It Dough (2024)


What is the secret to good sourdough bread? ›

Top 10 Tips & Tricks for Making Sourdough
  • Use your sourdough starter at its peak. ...
  • Moisten the surface of the dough before baking for more rise. ...
  • Handle with care: be gentle with your dough. ...
  • Use sifted flour to make your sourdough less dense. ...
  • Soak your flour beforehand for a lighter loaf. ...
  • Just add water for softer sourdough.

What happens if you put too much sourdough starter in your dough? ›

If you have too much starter compared to the additional flour and water you're adding, your hungry starter consumes all the nutrients and then it's not as bubbly.

How to make cookie dough better? ›

No one will even suspect they're store-bought (and we won't tell anyone!).
  1. Add brown sugar. ...
  2. Experiment with extracts. ...
  3. Mix in different candies and snacks. ...
  4. Add espresso or coffee grounds. ...
  5. Deepen the flavors by refrigerating the dough. ...
  6. Salt before baking the cookies. ...
  7. Reduce baking time for extra soft cookies.

Does sourdough starter make dough rise? ›

Think of sourdough starter as a natural leavener, and in many cases, a way to cultivate the wild yeast that exists naturally in flour and in the air, and convert it to something that you can use to make bread (or whatever else) rise.

What is the best flour for sourdough bread? ›

Whole wheat flour is an excellent choice for creating a sourdough starter due to its nutrient-rich composition and potential for fostering a robust microbial community. However, it's important to note that the quality of whole wheat flour can vary between brands.

What does baking soda do to sourdough? ›

Baking soda or bicarbonate of soda can be used in sourdough bread to create a less sour loaf. Added after bulk fermentation, but before shaping, it can help to create a lighter, more fluffy loaf of sourdough.

Why discard half of sourdough starter? ›

If you don't get rid of the excess, eventually you'll have more starter than your feedings can sustain. After a few days, your daily 1/4 cup flour and water won't be enough to sustain your entire jar of starter, and your starter will be slow and sluggish, not much better than discard itself.

Do you discard starter every time you feed it? ›

It would be best if you discarded some portion of your starter each time you feed it unless you want to continue to let it grow. Eventually, you need to discard the used “food” (flour and water) that's been used to sustain your starter during the last fermentation period.

What does overworked sourdough look like? ›

Summary: Over-proofed dough is very soft, when you pull at it, it falls apart easily, it's sticky, it smells sour/acidic and can have a crêpey look/feel. If you've shaped it, it will deflate when you poke at it. While shaping the dough skin can “shred” apart and it will lose it's integrity easily.

What makes cookie dough taste better? ›

Some premade cookie dough can have a processed, almost chemical-like aftertaste, but you can mask it by adding extra flavor extracts to your dough. You can use a splash of vanilla extract or try other variations, like almond extract or mint extract, to change up the flavors of your cookies.

Is it better to flatten cookie dough before baking? ›

Flattening the cookie dough provides more surface area that comes into contact with the ice bath, shortening the time it takes to chill. Then submerge the dough in the ice water and let it chill. After 20 minutes the dough will be completely chilled and ready for baking.

Can you let sourdough rise overnight on counter? ›

Turn the dough over so it has more of a smooth ball shape. Then cover it back up, and leave it on your counter until morning(Or for at least 9-10 hours)! By the next morning, your bread should have risen significantly. It usually doubles in size, if your sourdough starter was active enough!

How old is the oldest sourdough starter? ›

In 2020, Seamus Blackley, the creator of Xbox and a seasoned baker himself, baked sourdough bread from dormant yeast samples that are 4,500 years old, according to the Atlas Obscura website.

Does sourdough starter get better with age? ›

While the age of your starter won't make your bread any better — turns out, only good sourdough practices can do that — it's a link in the long legacy of sourdough, one of the oldest forms of baking that exists. Whether your starter is a week or a decade old, you can become part of that lineage as well.

What makes sourdough bread more flavorful? ›

There are two main acids produced in a sourdough culture: lactic acid and acetic acid. Acetic acid, or vinegar, is the acid that gives sourdough much of its tang. Giving acetic acid-producing organisms optimal conditions to thrive and multiply will produce a more tangy finished product.

How can I make my sourdough rise better? ›

So don't leave your dough in a warm oven, on a radiator or in sunlight. It will likely be too warm and will dry out your dough too. Instead, find a cosy spot, with no drafts, for your dough to rise. And, if your sourdough starter is struggling to get going, consider finding it a warmer spot too.

What is the best proofing time for sourdough bread? ›

In my experience, the shortest final proof (at room temperature) that I prefer to do is one hour. The longest final proof (at room temperature) is about 3 hours. When going past 2-3 hours in a final proof, the crumb tends to get very gassy and opens up large gas bubbles with a longer countertop proof.

How to get good crust on sourdough bread? ›

Creating the perfect steamy, hot environment is essential to getting a rich, dark sourdough crust. As a home baker, using a Dutch Oven is the easiest and most consistent way to create the steamy environment needed to bake great sourdough bread.


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