Discover the magic of turning something as simple and often discarded as sourdough discard into a delightful treat with this Sourdough Discard Shortbread Cookies Recipe. These cookies are buttery, tender, and carry a lovely hint of orange zest that brightens each bite. Plus, the dark chocolate topping adds a rich, slightly bitter contrast that will have you coming back for more. If you’ve ever wondered what to do with your sourdough discard, this recipe is a wonderfully delicious answer that feels like sharing a secret with a close friend.

Ingredients You’ll Need

A close-up of a steel mixing bowl attached to a dark blue stand mixer, filled with pale yellow, creamy batter with a smooth and slightly fluffy texture, partially stuck to the sides and base of the bowl. A white paddle attachment with some batter clinging to it is lifted above the bowl, showing the thick and soft consistency of the mixture. The surface beneath the mixer features a white marbled texture, adding a clean and bright background to the scene. Photo taken with an iphone --ar 4:5 --v 7

These ingredients come together with ease but play essential roles in creating the ideal texture, flavor, and appearance of the cookies. Each component brings something special — from the creamy richness of butter, the subtle tang of sourdough discard, to the fragrant brightness of orange zest.

¾ cup unsalted butter, softened: Provides that classic rich, melt-in-your-mouth texture that shortbread is loved for.
⅔ cup granulated sugar: Sweetens gently while helping to create the cookie’s tender crumb.
133 grams (about ½ cup) sourdough discard unfed, at room temperature: Adds depth and subtle tang, enhancing flavor and keeping the cookies moist.
1 Tablespoon orange zest: Infuses the dough with a bright citrus aroma that complements both the butter and chocolate.
1 teaspoon vanilla extract: Enhances and rounds out the overall flavor profile with subtle warmth.
2 ¼ cups all-purpose flour: The backbone of the dough, creating structure and that satisfyingly crumbly texture.
½ teaspoon kosher salt: Balances sweetness and amplifies all the flavors.
3-4 ounces dark chocolate, chopped (or chips): For a luscious, slightly bitter topping that contrasts perfectly with the sweet cookie base.
2 Tablespoons granulated sugar: Sprinkled on top for a delicate crunch and extra sweetness.
½ teaspoon orange zest: Added to the topping to echo the citrus notes in the dough and brighten the chocolate.

How to Make Sourdough Discard Shortbread Cookies Recipe

Step 1: Cream the Butter and Sugar

Start by beating the softened unsalted butter and granulated sugar together until the mixture becomes light and fluffy. This step is crucial because it introduces air into the dough, contributing to the tender texture of the shortbread cookies.

Step 2: Incorporate the Sourdough Discard, Orange Zest, and Vanilla

Add the sourdough discard, orange zest, and vanilla extract to the creamed mixture. Mixing these in now ensures the citrusy aroma and subtle tang take center stage in every bite without overpowering the buttery sweetness.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour and kosher salt. This guarantees even distribution of salt and prevents lumps, helping your dough have a balanced flavor and smooth consistency.

Step 4: Mix Dry Ingredients into Wet Ingredients

Gradually add the flour mixture into the wet ingredients, stirring gently until just combined. Avoid overmixing here — you want to keep the dough tender and crumbly, which is the signature of perfect shortbread.

Step 5: Shape and Chill the Dough

Shape the dough into a disc, wrap it in plastic, and refrigerate for at least 30 minutes. This chilling step firms up the butter, making the dough easier to roll and helping the cookies keep their shape during baking.

Step 6: Prepare for Baking and Apply Topping

Roll out the chilled dough to about ¼ inch thick and cut into desired shapes. Place them on a lined baking sheet. Sprinkle with the chopped dark chocolate, granulated sugar, and orange zest mixture, pressing lightly so the topping adheres without melting immediately in the oven.

Step 7: Bake Until Golden

Bake the cookies at 325°F (163°C) for about 18-22 minutes, or until the edges turn a light golden brown. The slower bake at a slightly lower temperature ensures the cookie dries out just enough to maintain the crumbly shortbread texture while gently melting the chocolate topping.

How to Serve Sourdough Discard Shortbread Cookies Recipe

Garnishes

To elevate these cookies, consider dusting them lightly with powdered sugar just before serving or adding a small twist of fresh orange peel on the side. These simple garnishes not only look beautiful but amplify the citrus notes and invite your guests to savor each bite.

Side Dishes

These shortbread cookies pair marvelously with a warm cup of Earl Grey tea or a rich, frothy cappuccino. The mild bitterness of the beverages contrasts nicely with the subtly sweet and citrusy cookies, creating a well-rounded flavor experience.

Creative Ways to Present

For a charming gift or party platter, arrange the Sourdough Discard Shortbread Cookies Recipe in a circle on a decorative plate, placing small sprigs of fresh rosemary or mint between them. You can also drizzle a little melted white chocolate over the top for an elegant finish that’s as pretty as it is delicious.

Make Ahead and Storage

Storing Leftovers

Store any leftover cookies in an airtight container at room temperature to maintain their crunch and freshness. They typically keep beautifully for up to a week, making them a fantastic option for prepping ahead or enjoying through the week.

Freezing

These cookies freeze well, which is a great way to extend their shelf life. Place them in a single layer on a baking sheet and freeze until solid, then transfer to a zip-top bag or airtight container. When you’re ready for a treat, thaw them at room temperature for about 30 minutes.

Reheating

If you prefer your shortbread slightly warm, pop cookies in a low oven (about 300°F or 150°C) for 5-7 minutes to refresh their texture and gently melt the chocolate topping again. Just be careful not to overheat, or you might lose that signature crumbly texture.

FAQs

Can I use fed sourdough starter instead of discard?

Using fed sourdough starter instead of discard will increase the leavening power and moisture, which can alter the texture and rise of these shortbread cookies. The discard is preferred because it adds flavor without affecting the structure.

How important is it to use unsalted butter?

Unsalted butter gives you full control over the salt level in the recipe. Using salted butter can make the cookies too salty, so sticking with unsalted ensures perfect balance with the added kosher salt.

Can I substitute orange zest with lemon zest?

Absolutely! Lemon zest offers a slightly different but equally lovely citrus brightness, and it works wonderfully if you prefer that flavor or want a variation on the original recipe.

Is it necessary to chill the dough?

Chilling the dough helps the cookies keep their shape and improves texture, but if you’re in a rush, you can bake them immediately. Just be prepared for a slightly softer dough that might spread more.

Can I make these cookies vegan?

While this Sourdough Discard Shortbread Cookies Recipe relies on butter, you could experiment with vegan butter substitutes, but results may vary in texture and flavor. It’s best to use a high-quality vegan butter for the closest match.

Final Thoughts

There’s something truly special about transforming sourdough discard into a batch of buttery, zesty, and chocolaty shortbread cookies. This Sourdough Discard Shortbread Cookies Recipe is not only a brilliant way to reduce waste but also a delightful treat that brings warmth and joy to any gathering. I can’t recommend giving it a try enough — I promise these cookies will quickly become one of your favorite sweet traditions.