These sourdough sugar cookies are made with whole grain flour and simple ingredients for a soft, lightly sweet cookie that’s perfect for rolling, cutting, and decorating.
These sourdough sugar cookies are made with whole grain flour and simple ingredients for a soft, lightly sweet cookie that’s perfect for rolling, cutting, and decorating.
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The Perfect Recipe for Christmas Time
This Christmas season is so full for us. We welcomed our third baby, Emily, at home in August and this will be our first Christmas as a family of 5!
I finally feel like the recipes I’m making are getting eaten. That might sound ridiculous, but with just two adults and some very small children, you end up with a lot of leftovers.
Now that we have 2 adults plus 2 children who actually eat a full plate (and require dessert!), I am thrilled that recipes like these sourdough sugar cookies are finally getting devoured in no time.
What I love about these cookies is you can prep them in advance by making the dough and storing it in the fridge (the more time for it to ferment, the better!).
But if you want to really save yourself time during the Christmas season, you can actually bake and frost these cookies, and then store then in the freezer. Then, put them in the fridge to thaw out before you’re ready for them. Just a little something to make your holiday a little less busy 🙂
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Why We Love Sourdough Sugar Cookies with Freshly Milled Flour
Classic Recipe with Better Ingredients
These sourdough sugar cookies are simple to make with healthier ingredients like sourdough starter, whole grain flour, and honey, instead of heavily refined alternatives.
Perfect for Decorating
These cookies roll out super easily, hold their shape, and pair really well with homemade meringue powder frosting. They are perfect for Christmas cookie decorating, birthdays, and family baking days.
Freezer-Friendly Cookie Recipe
This dough can be made ahead and kept in the refrigerator for up to 3 days, which makes baking easier during busy weeks. The cookies also freeze well even after being baked and frosted, so you can thaw them out right before you’re ready to serve so you can relax a bit more during the holidays 🙂
Tips for Making Whole Grain Sugar Cookies
Be sure to let the dough chill in the fridge for at least an hour before rolling to help it hold shape and cut cleanly without sticking.
If you love the lemon flavor in sugar cookies like I do, feel free to add extra lemon juice or zest to this recipe!
Pull the cookies out of the oven when the edges are just starting to set, and the middle still looks a little squishy. They’ll continue to firm up after taking them out of the oven and start to cool.
More Cookie Recipes from the Homestead
Whole Grain Pumpkin Coconut Chocolate Chip Cookies
Sourdough Einkorn Gingerbread Cookies
Sourdough Sugar Cookies with Einkorn Flour
Einkorn Brown Butter Chocolate Chip Cookies
Iced Pumpkin Cookies with Sourdough Discard
Ingredient Spotlight
Sourdough Starter
Sourdough starter adds great flavor and health benefits of fermented grain. You can use your starter and make these whole grain sourdough sugar cookies right away, or let the dough sit overnight for added health benefit.
Freshly Milled Whole Grain Flour
Freshly milled flour gives these cookies a soft, hearty texture and a rich flavor that you just don’t get in regular sugar cookies. It also keeps more of the grain’s natural nutrients intact, making these sugar cookies a healthier treat compared to most other desserts.
Honey
Honey adds gentle sweetness and moisture while complementing the whole grain flour. It also helps keep the cookie soft and tender after baking.
Tools Needed
Large mixing bowl
Handheld beaters or stand up mixer
Baking trays
Parchment paper
Cookie cutters or biscuit cutter
Sourdough Whole Grain Sugar Cookie Ingredients
1/4 cup sourdough starter
1 stick (1/2 cup) butter, softened to room temp
3/4 cup white sugar
2 egg, room temp
2 tsp vanilla extract
1/8 cup honey (optional)
Zest of 1 organic lemon (optional)
1/2 tsp baking powder
1/2 tsp salt
2 1/4 cups freshly milled whole grain flour (about 1 3/4 cups hard white wheat berries)
Extra flour (for rolling the dough out)
How to Make Sourdough Whole Grain Sugar Cookies
In a large mixing bowl or stand up mixer, add the sourdough starter, butter, sugar, egg, vanilla, honey, and lemon. Mix until just combined.
Next add the baking powder, salt, and freshly milled whole grain flour. Combine on medium-low speed until just combined, being careful not to over mix.
Transfer the dough to a clean countertop surface and shape it into a tight ball with your hands. Wrap the dough in plastic wrap or a large plastic bag and place it in the fridge for at least 1 hour. You can also keep it in the fridge for up to 3 days.
Next, preheat the oven to 350 degrees and line two baking trays with parchment paper.
Bring the dough out onto a clean countertop surface sprinkled with flour. Roll the dough out to about 1/4 inch thick. Cut with cookie cutters or biscuit cutter.
Bake for 11-12 minutes, or until cookies are just starting to harden. They should still be slightly squishy to the touch. Cookies will continue to cook on the pan after you take them out.
Let cool completely before frosting. Enjoy!
Royal Icing with Homemade Meringue Recipe
How to Make Royal Icing with Homemade Meringue
Add the royal icing ingredients into a stand-up mixer with a whisk attachment. Combine on medium speed for 4-6 minutes, scraping down the sides occasionally with a spatula, until a consistent icing forms.
Spread on cooled cookies and enjoy.
FAQs
Do Sourdough Sugar Cookies Taste Sour?
No, I don’t really notice a sourdough taste in these cookies at all.
What frosting works best for sourdough sugar cookies?
Homemade meringue powder frosting is ideal because it sets well and is easy to decorate with. And, it has added protein from the egg white!
Can I make these cookies with store-bought whole wheat flour?
You can, but freshly milled flour will give the best flavor and a more nutrient-dense result since the whole grain is used while the bran and germ are still intact.
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More Christmas Recipes from the Homestead
Einkorn Sourdough Cinnamon Raisin Bread
Sourdough Whole Grain Blueberry Cobbler
Sourdough Whole Grain Sugar Cookies
Whole grain sourdough sugar cookies are a from scratch, healthy treat that yield a chewy, deliciously frosted cookie for any festive time of year.
Ingredients
- 1/4 cup sourdough starter
- 1 stick (1/2 cup) butter, softened to room temp
- 3/4 cup white sugar
- 2 egg, room temp
- 2 tsp vanilla extract
- 1/8 cup honey (optional)
- Zest of 1 organic lemon (optional)
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 1/4 cups freshly milled whole grain flour (about 1 3/4 cups hard white wheat berries)
- Extra flour (for rolling the dough out)
Instructions
- In a large mixing bowl or stand up mixer, add the sourdough starter, butter, sugar, egg, vanilla, honey, and lemon. Mix until just combined.
- Next add the baking powder, salt, and freshly milled whole grain flour. Combine on medium-low speed until just combined, being careful not to over mix.
- Transfer the dough to a clean countertop surface and shape it into a tight ball with your hands. Wrap the dough in plastic wrap or a large plastic bag and place it in the fridge for at least 1 hour. You can also keep it in the fridge for up to 3 days.
- Next, preheat the oven to 350 degrees and line two baking trays with parchment paper.
- Bring the dough out onto a clean countertop surface sprinkled with flour. Roll the dough out to about 1/4 inch thick. Cut with cookie cutters or biscuit cutter.
- Bake for 11-12 minutes, or until cookies are just starting to harden. They should still be slightly squishy to the touch. Cookies will continue to cook on the pan after you take them out.
- Let cool completely before frosting. Enjoy!
Notes
ROYAL ICING WITH HOMEMADE MERINGUE RECIPE
3 cups powdered sugar
4-6 tbsp room temp water
3 tbsp homemade meringue powder
HOW TO MAKE ROYAL ICING WITH HOMEMADE MERINGUE
Add the royal icing ingredients into a stand-up mixer with a whisk attachment. Combine on medium speed for 4-6 minutes, scraping down the sides occasionally with a spatula, until a consistent icing forms.
Spread on cooled cookies and enjoy.
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