Can I use sourdough to make cookies?

Absolutely and it's one of the best things you can do with your discard. Sourdough starter adds a subtle tang, improves chew, and deepens the overall flavor of cookies in a way that regular recipes just can't replicate. Both active starter and discard work well, though discard is more predictable and the go-to choice for most cookie recipes.

Can I eat raw sourdough cookie dough?

It's best to avoid eating raw cookie dough, sourdough, or otherwise. Raw eggs carry a risk of salmonella, and raw flour can harbor harmful bacteria like E. coli. The sourdough fermentation process doesn't eliminate these risks. If you want to snack on dough safely, use heat-treated flour and swap the eggs for a safe alternative like pasteurized egg products.

Does the discard need to be active or fed recently?

Nope. This recipe gets its rise from baking soda, so discard straight from the fridge, even if it's been sitting for a week or two, works just fine.

Can I use this as a base for other cookie flavors?

Yes, that's exactly what it's designed for. Once you've got the basic dough down, you can fold in nuts, dried fruit, spices, or different kinds of chips to make it your own.

Sourdough Cookies Are Better Than Regular Ones (Here's Why and How to Make Them)

Ingredients

Ingredient	Amount
Unsalted butter, room temperature	1 cup (2 sticks / 226g)
Granulated sugar	¾ cup (150g)
Brown sugar, packed	¾ cup (165g)
Large eggs	2
Vanilla extract	1 teaspoon
Sourdough discard	½ cup (about 120g)
All-purpose flour	2¼ cups (about 280g)
Baking soda	1 teaspoon
Fine sea salt	1 teaspoon

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Instructions

Cream butter and sugars: Beat butter, granulated sugar, and brown sugar until pale and fluffy, 2–3 minutes.
Mix in wet ingredients: Add eggs one at a time, then vanilla and sourdough discard — the dough may look curdled, which is normal.
Combine dry ingredients: Whisk together flour, baking soda, and salt separately.
Bring it together: Gradually add the flour mixture to the wet ingredients, mixing just until no dry streaks remain.
Add mix-ins (optional): Fold in any add-ins with a spatula, or skip for a simple cookie.
Chill: Refrigerate at least 30 minutes, or overnight for better flavor.
Preheat and portion: Heat oven to 375°F and scoop dough into 2-tablespoon balls, spaced 2 inches apart.
Bake: Bake 10–12 minutes until edges are golden; cool on the sheet 5 minutes before transferring.

Notes

Chill longer if you can. Anywhere from 30 minutes to 72 hours works well, and the longer you go, the less the cookies spread and the deeper the flavor gets.

Author: Natasha Krajnc