Ahh sourdough. We love it, don’t we? I know I sure do, but sometimes coming up with *another* discard recipe is a bit overwhelming.
I have made this recipe a few times now and a few different ways (mostly just based on what ingredients I had and what we were out of). Each time it’s turned out lovey! And my toddlers (my most honest critics) agree.
I’m not in to reading a novel to get to the recipe. I’m sure you know why you need these ingredients so let’s just hop to it.
- 1/2 cup sourdough discard
- 1/2 cup butter (or yogurt works fine too!)
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/2 teaspoon lemon juice (it replaces the cream of tarter in other recipes)
- 1 tablespoon cinnamon
- 2 cups flour of choice (I love a sprouted whole wheat that is glysophate free but use what you have.)
We will keep it pretty simple.
Step 1: Mix the wet ingredients
Start by creaming the butter (or yogurt) and sugars until smooth. Then add in the sourdough discard, egg, and vanilla.
Step 2: Mix the dry ingredients into the wet
Mix the dry ingredients in. Now is the time I like to add a little extra cinnamon to the mix. I also add the lemon juice at this time even though it’s a liquid.
Step 3: Get ready to bake
Preheat the over to 350 degrees F. Mold the dough into balls and rolling in cinnamon sugar. Place on a cookie sheet. These don’t spread much, so it’s ok to put them closer together than you’d do other cookies. Bake for 15-20 minutes or until slightly firm.
Looking for more sourdough ideas? Check out this one for Maple Pecan Donuts!