Buttery, crunchy and delicious, you’ll be making this sourdough shortbread cookies recipe on repeat! Made with pantry staples and sourdough discard, it’s a simple, sweet treat that is great all year round!
Table of Contents
- What is shortbread?
- Why you’ll love this recipe:
- Tips to make the best sourdough shortbread cookie:
- FAQ
- Ingredients:
- Tools you may need:
- How to make sourdough shortbread cookies
- The best way to enjoy sourdough shortbread cookies
- How to store your sourdough shortbread cookies
- More farmhouse cookie recipes to add to your arsenal!
- Discard Sourdough Shortbread Cookies Recipe
Unlike a loaf of sourdough bread, I usually do not keep cookies or sweet treats on hand. So, when I do make a new cookie recipe, I have a line of eager taste tasters ready to step up for the job!
Everyone at the farmhouse loved these sourdough shortbread cookies, especially when dipped in a little semi-sweet chocolate.
I have to say, these cookies are becoming one of my favorite dessert recipes. Plus, it is a great way to use up sourdough discard. I love the extra tang of the sourdough flavor in these.
Now, you may be thinking, “aren’t these Christmas cookies?” They are quite popular around the holidays. Personally, though, I think shortbread is simply too good to only enjoy in one season! After you try this recipe, I have a feeling you’ll agree.
All you need to make shortbread cookies is a few pantry staple ingredients — butter, sugar, flour, salt, vanilla, and, of course, the sourdough discard. So, you most likely have everything you need to make these on hand!
Although these cookies are made with simple ingredients, they can be tricky to get just right. Practice makes perfect on this recipe! Grab an apron and get your stand mixer out. You won’t regret taking a few minutes to whip these up.
I hope you enjoy them as much as my family does.
What is shortbread?
Shortbread rose to fame in Scotland. Overseas, you’ll hear shortbread referred to as a biscuit. Of course, here in the U.S. we call them cookies.
Shortbread cookies are made with butter, sugar, and flour. There is also no leavening agent, such as baking soda or baking powder.
Traditionally, these cookies are not made with sourdough. However, I love the extra flavor discard gives these cookies. Everything is better made with sourdough, right?
Why you’ll love this recipe:
Simple ingredients: You probably already have everything you need to make these buttery shortbread cookies in your pantry! Butter, sugar, and flour are the stars of this recipe.
Delicious: I love the taste of shortbread. It’s hard not to love a cookie that is described as “buttery.” Plus, the hint of sourdough flavor takes these over the top. I also like to dip half of mine in chocolate for an added treat!
Health benefits: You can long ferment this dough in the fridge for up to three days. The longer fermentation process allows for easier digestion.
Tips to make the best sourdough shortbread cookie:
- For long fermentation, allow the cookie dough to stay in the refrigerator for 12 hours or up to three days. The longer the fermentation the more broken down (and digestible) the grains are.
- Use homemade vanilla extract for an even richer flavor. If you’ve never made your own vanilla before, I highly recommend it! It’s super easy and really does pack more flavor than store bought. Learn how I make my own vanilla extract here.
- Don’t have a sourdough starter yet? If you are new to the world of sourdough, learn how to make a sourdough starter here and how to maintain one here.
FAQ
Should you chill shortbread dough before baking?
Most shortbread recipes will likely call for the dough to be chilled. I like to refrigerate the shortbread dough as well for about an hour before I shape into cookies and bake. The reasoning behind this is to harden the butter inside the dough, which keeps the cookies from over spreading while baking. I also think you end up with more tender cookies.
What are common mistakes when making shortbread?
One mistake is melting your butter. Use softened, room temperature butter for the best cookie texture.
You also want to avoid overworking the dough or making the cookies too thick. I have found ½ inch thickness works great!
As with most recipes, especially those that appear to be super simple, it takes time to get it down just right and to make them how your taste buds prefer them!
What is the difference between shortbread cookies and sugar cookies?
Shortbread tends to be a denser cookie because there is no leavening agent – no baking powder or baking soda. Sugar cookies, like my recipe here, are softer and normally used for decorating.
Should shortbread be crunchy or soft?
Shortbread cookies have a buttery texture (hence, why they are so good!). So, they shouldn’t be overly hard, but they will have a signature crunch when you bite into them.
Why do people eat shortbread at Christmas?
Shortbread is commonly made around Christmas time. This dates back to the cookie’s Scottish roots. It was usually only made for special occasions, such as holidays or weddings.
Ingredients:
Unsalted butter – Be sure to use unsalted so you can better control the saltiness flavor. I also prefer to use a good grass fed butter (usually homemade if we have enough milk from our cow). Butter is the star ingredient of shortbread, so don’t skimp on quality!
Granulated sugar
Vanilla extract – I like to use my homemade vanilla. Learn how to make it here.
Sourdough discard
Salt – sea salt is best!
All purpose flour
Semi-sweet chocolate (optional) – You could also use dark or milk chocolate, pending your taste preference.
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Tools you may need:
Sharp knife or bench scraper
Plastic wrap
Parchment paper
Measuring cups and spoons or a kitchen scale
How to make sourdough shortbread cookies
Mix ingredients
Cream butter and sugar together in the bowl of a stand mixer.
Once combined, add in the vanilla, salt, and sourdough starter. Mix until the ingredients are well combined.
Scrape down the bowl to make sure everything gets incorporated evenly. Slowly add flour while beating on low speed.
Refrigerate
Make your dough into a brick shape that measures approximately 12” long by 3.5” wide by 1” high. Cut the brick in half, and wrap it in plastic wrap. Refrigerate the bricks of dough for at least one hour.
For long fermentation, allow the cookie dough to stay in the refrigerator for 12 hours or up to three days.
Preheat your oven to 350° F a few minutes before getting your dough out of the fridge.
Bake
Cut the dough into 24 cookies, each 1/2” thick. Make sure to not make these too thick. Otherwise, it will be hard to get them to bake completely through without becoming too crunchy on the outside.
Place each cookie 1” apart on a parchment paper lined cookie sheet.
Bake for 10 minutes at 350° F. The cookies should be nice and golden brown.
Allow the cookies to cool on a cooling rack before enjoying.
Dip in chocolate (optional)
You can enjoy shortbread cookies all on their own, or you can dip one corner in melted chocolate.
To do so, melt chocolate (you can using baking chocolate or chocolate chips) in a double broiler. Dip the corner of each cookie in the melted chocolate.
Allow the chocolate dipped cookies to cool and harden on a wire rack before enjoying.
The best way to enjoy sourdough shortbread cookies
Shortbread cookies are a great treat on their own, but we do have a few ways we like to enjoy them here at the farmhouse.
- With a hot cup of coffee or even iced on a hot day! This is my favorite way to enjoy them. It’s the perfect afternoon pick me up for a long day.
- The kids like to dip them in a glass of cold milk for a comforting dessert.
- Of course, on a hot day, the kids also like to enjoy them with a scoop or two of raw milk ice cream.
How to store your sourdough shortbread cookies
Keep your cookies in an airtight container for about a week or refrigerate to keep fresh for a few more days. You can also make these ahead and freeze for about 3 months.
More farmhouse cookie recipes to add to your arsenal!
- Sourdough Oatmeal Cookies
- Sourdough Chocolate Chip Cookies
- Einkorn Chocolate Chip Cookies
- Sourdough Sugar Cookies
- Sourdough Peanut Butter Cookies
If you try this recipe and love it, I would love it if you gave it 5 stars! Thank you! Tag me on Instagram @farmhouseonboone.
Discard Sourdough Shortbread Cookies
Ingredients
- 3 sticks unsalted butter, softened (339 grams)
- 1 cup granulated sugar, 200 grams
- 2 teaspoons vanilla extract
- 1/2 cup sourdough discard
- 1 teaspoon salt, 7 grams
- 3 1/2 cups all purpose flour, 490 grams
- 8 ounces semi-sweet chocolate, melted in a double broiler (Optional)
Instructions
- Cream sugar and butter in the bowl of a stand mixer.
- Add in vanilla, salt and sourdough starter and mix until well combined.
- Scrape down the bowl and add flour while beating on low.
- Make into a brick shape that measures approximately 12” long by 3.5” wide by 1” high.
- Cut the brick in half, wrap in plastic and refrigerate for at least one hour.
- Preheat oven to 350°
- Cut into 24 cookies each 1/2” thick.
- Place 1” apart on parchment lined baking sheet.
- Bake for 10 minutes.
- Allow to cool.
- Dip the corner of each cookie in melted chocolate (optional)
Notes
- For long fermentation, allow the cookie dough to stay in the refrigerator for 12 hours or up to three days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Absolutely fantastic cookies!
So glad you enjoyed them.
Would this work as the base layer in a dessert? I’m thinking shortbread in the bottom of a round pan, then layer on caramel + top with chocolate.
I’m vegan and used Miyoko’s unsalted non-dairy butter as a substitute and WOW WOW WOW. The results were incredible and my husband has requested I never make these again because they are impossible to resist and we ate the whole lot in less than 24 hours by ourselves. Truly a gem of a recipe and will now be a family staple.
I’ve tried this with both Becel and President’s Choice (Canadian brand) plant-based butters and have had similar success! 🙂
Thank you for posting such amazing cookie recipes. Shortbread has to be one of my favorite cookies. I have actually reduced the sugar to 2/3 cup or less, and my family still enjoys them. Since I make them with the chocolate on top, we find the cookies to be sweet enough. Thank you again for posting recipes that are tasty and not overly complicated.
Delicious, will definately be making these again!
Could this recipe be used for a base/crust to lemon bars or pecan bars?
I would think so!
Hello! I saw that you could make them ahead and freeze them for a few months, but I’m wondering if you could make the dough ahead and freeze it before cooking? Long ferment the bricks, freeze them, and when ready, just take the brick out of the freezer, let it thaw, slice and bake? I love the idea of baking with sourdough, but sometimes the long ferment times make it tricky to have easily digestible treats when one is short on time. Thank you!
Yes! I actually have a blog post about it.
I absolutely loved this recipe!! I added 3/4 cup dried cranberries and the zest of 2 oranges for a cranberry orange version and it was a huge crowd pleaser! Long fermented for 3 days in the fridge before baking. They come out a bit chewier and less dry than normal shortbread cookies which I really liked! Not too sweet and the discard adds a fun tang that went really well with the cranberry and orange!
Awesome! thanks for sharing!
I love your recipes – thank you❤️
So glad you enjoy them.
I started with active starter and let it ferment 3 days. My daughter isn’t bothered by the gluten if I long ferment. I cut my cookies 1/4” thick as they were too doughy tasting if cut thicker. We prefer them crisper and even a bit browned around the edges. The flavor of these cookies is wonderful. I dipped one end in chocolate and they will be on our Christmas cookie trays! Delicious recipe. Thanks so much!