Sourdough Shortbread Cookies
These Sourdough Shortbread Cookies are made with browned butter and brown sugar for extra flavor. They are buttery and the perfect combination of crispy and crumbly.
Servings: 24 Cookies
Calories: 138kcal
Ingredients
- 1 cup unsalted butter browned and cooled
- ½ cup light or dark brown sugar
- ½ cup sourdough discard
- 1 ½ teaspoon vanilla extract
- 2 ½ cup all-purpose flour
- ¼ teaspoon kosher salt
Instructions
- Slice the 1 cup unsalted butter into pieces and melt it in a light-colored skillet over medium heat stirring or whisking constantly. Continue stirring/whisking for about 5-7 minutes, the foam will begin to subside and the melted butter will darken to a deep amber color.
- Remove the browned butter from the heat, and pour it into a bowl. Allow the butter to cool to room temperature and solidify.
- Preheat the oven to 350°F (180°C). Add the butter and ½ cup light or dark brown sugar to a bowl and cream together with a mixer.
- Add the ½ cup sourdough discard and 1 ½ teaspoon vanilla extract and mix until combined. Scrape down the sides of the bowl.
- Add the 2 ½ cup all-purpose flour and ¼ teaspoon kosher salt and mix to combine. The dough will look crumbly but will come together as you press it into the pan.
- Line a 9x9 metal baking pan with a parchment paper sling to make lifting the cookies out of the pan easier. Spray the pan with a little nonstick cooking spray to hold the parchment paper in place. Pour the cookie dough into the pan.
- Place a piece of parchment paper over the top of the dough and use a flat-bottomed glass to smooth the dough.
- Cut the dough into rectangles. I cut mine into rows of 8 by 3 creating 24 cookies and use a fork to dock each cookie.
- Bake for 28 to 32 minutes. Remove them from the oven when they just start to color you want the cookies to still be pale not golden brown. Let the pan of shortbread cool for 5 minutes and then cut them again.
- Let them cool for an additional 10 minutes before lifting the cookies from the pan and placing them on a wire cooling rack to cool completely.
- (Optional) Melt ¼ cup of chocolate chips in the microwave on 50% power for 30 to 60 seconds. Place the melted chocolate in a pastry bag or zip-top bag. Cut the corner of the bag off and drizzle the cookies with the melted chocolate.
Notes
Storage: Baked cookies can be stored in an airtight container at room temperature for up to 2 weeks.
Tips
- Use a kitchen scale to weigh your ingredients rather than the cup measurements. In baking accuracy matters.
- Baking times for all recipes are only suggestions. The actual baking time will vary depending on your oven.
- Remove the sourdough shortbread cookies from the oven when they just start to color you want the cookies to still be pale not golden brown.
Nutrition
Serving: 1 | Calories: 138kcal | Carbohydrates: 15g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 27mg | Potassium: 23mg | Fiber: 0.4g | Sugar: 5g | Vitamin A: 236IU | Calcium: 8mg | Iron: 1mg
