Sourdough Discard Shortbread Cookies Recipe
Delightfully buttery and tender Sourdough Discard Shortbread Cookies infused with bright orange zest and topped with rich dark chocolate and a sprinkle of sugar. This recipe creatively uses sourdough discard to add a subtle tang and moisture, creating a perfect balance of sweet and citrusy flavors in every bite.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: About 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Cookies
- ¾ cup unsalted butter, softened
- ⅔ cup granulated sugar
- 133 grams (about ½ cup) sourdough discard, unfed, at room temperature
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- ½ teaspoon kosher salt
For the Topping
- 3-4 ounces dark chocolate, chopped or chips
- 2 tablespoons granulated sugar
- ½ teaspoon orange zest
Instructions
- Prepare the dough: In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy. Gradually add the sourdough discard, orange zest, and vanilla extract, mixing well to combine and create a smooth batter.
- Add dry ingredients: Sift the all-purpose flour and kosher salt together. Slowly mix the dry ingredients into the wet mixture until the dough just comes together. Avoid over mixing to maintain a tender texture.
- Chill the dough: Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes to firm up, making it easier to handle and roll out.
- Roll and cut cookies: On a lightly floured surface, roll out the chilled dough to about ¼ inch thickness. Use cookie cutters or a knife to cut the dough into your desired shapes and transfer them to a parchment-lined baking sheet.
- Bake the cookies: Preheat your oven to 350°F (175°C). Bake the cookies for 12-15 minutes until edges are lightly browned but centers remain pale for a tender shortbread texture. Remove from oven and let cool completely on a wire rack.
- Prepare the topping: Melt the dark chocolate gently using a double boiler or microwave in short bursts, stirring frequently to avoid burning. Drizzle or spread the melted chocolate over the cooled cookies. Sprinkle with granulated sugar and the remaining orange zest for an elegant finish.
- Set and serve: Allow the chocolate topping to set fully at room temperature or in the refrigerator before serving. Store cookies in an airtight container at room temperature for up to a week.
Notes
- Use unfed sourdough discard for best flavor and texture.
- Chilling the dough is essential to prevent spreading during baking and to develop a tender crumb.
- You can substitute dark chocolate with semi-sweet or milk chocolate chips according to preference.
- For added texture, sprinkle a pinch of flaky sea salt on top of the chocolate before it sets.
- These cookies freeze well; store in an airtight container and thaw at room temperature before serving.
