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Sourdough Discard Shortbread Cookies

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Sourdough Discard Shortbread Cookies are tender, buttery, and lightly crisp cookies with a subtle citrus flavor from orange zest. The sourdough discard adds a gentle tang, creating a more complex taste, while a dip in dark chocolate and a sprinkle of orange sugar make them an elegant treat for any occasion.

  • Total Time: 1 hour 35 minutes
  • Yield: undefined

Ingredients

For the Cookies:

  • ¾ cup unsalted butter, softened
  • ⅔ cup granulated sugar
  • 133 grams sourdough discard (about ½ cup), unfed and at room temperature
  • 1 tablespoon orange zest
  • 1 teaspoon vanilla extract
  • 2 ¼ cups all-purpose flour
  • ½ teaspoon kosher salt

For the Topping:

  • 34 ounces dark chocolate, chopped or chocolate chips
  • 2 tablespoons granulated sugar
  • ½ teaspoon orange zest

Instructions

  1. Cream the softened butter and granulated sugar together in a large bowl or stand mixer for 2–3 minutes until light and fluffy.
  2. Add sourdough discard, orange zest, and vanilla extract; mix until fully combined.
  3. Add flour and salt; mix on low until incorporated, then increase speed slightly until a soft dough forms.
  4. Transfer dough to a work surface, divide into two portions, shape each into a log or rectangle (~2 inches wide and 1 inch thick), wrap in plastic, and refrigerate at least 1 hour.
  5. Preheat oven to 350°F (180°C) and line two baking sheets with parchment paper.
  6. Slice chilled dough into ¼-inch thick cookies and place on prepared sheets, leaving 2 inches between cookies.
  7. Bake one tray at a time for 12–14 minutes until bottoms are lightly golden; cool on a wire rack.
  8. Mix granulated sugar with orange zest for the topping.
  9. Melt dark chocolate over low heat until smooth. Dip one end of each cooled cookie into chocolate and place on parchment.
  10. While chocolate is warm, sprinkle orange sugar over the dipped portion. Let chocolate set completely before serving.

Notes

  • For a lemon version, replace orange zest with fresh lemon zest.
  • Use milk or white chocolate instead of dark for a sweeter or creamier finish.
  • Add finely chopped nuts (almonds, pistachios) to the dough for extra texture.
  • Drizzle extra melted chocolate on top for a decorative appearance.
  • Dough can be refrigerated up to 2 days or frozen up to 2 months.
  • Author: Amelia
  • Prep Time: 20 minutes
  • Cook Time: 12–14 minutes
  • Category: undefined
  • Method: Baking
  • Cuisine: Baking / Cookies

Nutrition

  • Serving Size: undefined
  • Calories: undefined
  • Sugar: undefined
  • Sodium: undefined
  • Fat: undefined
  • Saturated Fat: undefined
  • Unsaturated Fat: undefined
  • Trans Fat: undefined
  • Carbohydrates: undefined
  • Fiber: undefined
  • Protein: undefined
  • Cholesterol: undefined