Name: No Roll Sourdough Sugar Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 113 grams unsalted butter (softened, about 1/2 cup) (Creamy and rich, it will provide a luxurious base for your cookies.); 140 grams granulated sugar (about 2/3 cup) (The sweet foundation that complements the sourdough's tang.); 40 grams powdered sugar (about 1/3 cup) (Adds an airy sweetness to contrast beautifully with the granulated sugar.); 70 grams vegetable oil (about 1/3 cup) (Ensures moisture and tenderness in every bite.); 1 large egg (about 50 grams) (Binds the ingredients, adding richness and structure.); 20 grams sour cream (about 1 tablespoon) (Infuses a slight tang and keeps cookies soft.); 2 grams vanilla extract (about 1/2 teaspoon) (Provides a warm, aromatic sweetness.); 2 grams almond extract (about 1/2 teaspoon) (Enhances the flavor profile with a subtle nuttiness.); 70 grams sourdough discard (A deliciously tangy component that makes these cookies unique.); 400 grams all-purpose flour (about 3 cups) (The main structure component, giving the cookies their beloved texture.); 3 grams salt (approximately 1/2 teaspoon) (Balances sweetness with a hint of savory.); 1 gram baking soda (about 1/4 teaspoon) (Helps cookies rise slightly.); 1 gram baking powder (about 1/4 teaspoon) (Ensures a light, fluffy texture.); to taste granulated sugar for pressing (For a beautiful, sparkly finish.); 85 grams unsalted butter (softened, about 6 tablespoons) (To create a rich, creamy frosting.); 20 grams sour cream (about 1 tablespoon) (Adds tang and promotes a silky texture.); 2 grams vanilla extract (about 1/2 teaspoon) (To enhance flavor.); 2 grams almond extract (about 1/2 teaspoon) (Imparts a tasty nutty aroma.); pinch of salt (To elevate sweetness.); 350 grams powdered sugar (about 3 cups) (The base for a sweet, thick frosting.); 10-30 grams heavy cream (Adjust for desired consistency.)

No Roll Sourdough Sugar Cookies are a delightful treat that captures the essence of comfort and nostalgia with every bite. These cookies are soft, fluffy, and bursting with a subtle tang from sourdough which beautifully complements the sweetness of sugar. Making them is a breeze, thanks to the simplified method that eliminates rolling and cutting, making this recipe a perfect family-friendly choice. Whether you’re baking for a special occasion or simply indulging in a sweet moment at home, No Roll Sourdough Sugar Cookies will fill your heart with warmth and your home with inviting aromas. Follow this step-by-step guide to creating these delicious treats, and enjoy the satisfaction of baking from scratch!

Ingredients

To create these scrumptious No Roll Sourdough Sugar Cookies, gather the following ingredients:

113 grams unsalted butter (softened, about 1/2 cup): Creamy and rich, it will provide a luxurious base for your cookies.
140 grams granulated sugar (about 2/3 cup): The sweet foundation that complements the sourdough’s tang.
40 grams powdered sugar (about 1/3 cup): Adds an airy sweetness to contrast beautifully with the granulated sugar.
70 grams vegetable oil (about 1/3 cup): Ensures moisture and tenderness in every bite.
1 large egg (about 50 grams): Binds the ingredients, adding richness and structure.
20 grams sour cream (about 1 tablespoon): Infuses a slight tang and keeps cookies soft.
2 grams vanilla extract (about 1/2 teaspoon): Provides a warm, aromatic sweetness.
2 grams almond extract (about 1/2 teaspoon): Enhances the flavor profile with a subtle nuttiness.
70 grams sourdough discard: A deliciously tangy component that makes these cookies unique (see note).
400 grams all-purpose flour (about 3 cups): The main structure component, giving the cookies their beloved texture.
3 grams salt (approximately 1/2 teaspoon): Balances sweetness with a hint of savory.
1 gram baking soda (about 1/4 teaspoon): Helps cookies rise slightly.
1 gram baking powder (about 1/4 teaspoon): Ensures a light, fluffy texture.
Granulated sugar for pressing: For a beautiful, sparkly finish.

For the frosting:

85 grams unsalted butter (softened, about 6 tablespoons): To create a rich, creamy frosting.
20 grams sour cream (about 1 tablespoon): Adds tang and promotes a silky texture.
2 grams vanilla extract (about 1/2 teaspoon): To enhance flavor.
2 grams almond extract (about 1/2 teaspoon): Imparts a tasty nutty aroma.
Pinch of salt: To elevate sweetness.
350 grams powdered sugar (about 3 cups): The base for a sweet, thick frosting.
10-30 grams heavy cream: Adjust for desired consistency (see note).

Step-by-Step Directions

Begin by preheating your oven to 325ºF for convection baking (or 350ºF for standard mode). Prepare two baking sheets by lining them with parchment paper for easy cleanup.
In a stand mixer (or a large bowl with a hand mixer), add the softened unsalted butter, granulated sugar, and powdered sugar. Mix on medium speed until the mixture is well combined.
Next, incorporate the vegetable oil and blend until smooth, then add the egg. Beat the mixture for about 1-2 minutes until it appears light and fluffy, scraping the sides of the bowl as needed for even mixing.
Add the sour cream, sourdough discard, vanilla extract, and almond extract, mixing until everything is well integrated.
In a separate small bowl, whisk together the flour, salt, baking powder, and baking soda until combined. Slowly add this dry mixture to the bowl with the wet ingredients, mixing just until incorporated. The dough will be soft yet not sticky, so avoid over-mixing.
Using a 1.5 tablespoon cookie scoop, portion out the cookie dough and roll each scoop into a ball. Place them on the prepared baking sheets, spacing them well apart.
To flatten the cookies, spray the bottom of a small glass with some cooking spray. Dip it into granulated sugar and press it down onto each cookie dough ball gently, flattening them slightly.
Bake the cookies for 8 minutes at 325ºF convection or for 10 minutes in a regular heated oven at 350ºF. Keep an eye on them; remove the cookies when the edges just begin to turn golden to ensure a chewy texture.
Let the cookies rest on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
For the frosting, mix the softened butter in a bowl until light and fluffy (about two minutes). Gradually add sour cream, vanilla extract, almond extract, and a pinch of salt, combining well.
Gradually mix in the powdered sugar along with 10 grams of heavy cream. Whip the mixture until creamy and thick. If it’s too thick, add a splash more of heavy cream or a bit of milk to loosen it.
If desired, add a few drops of food coloring to your frosting and then frost the cooled cookies. Enjoy every delightful bite!

Tips & Tricks

Ensure your butter is softened but not melted; this creates a creamy texture for mixing.
Chill the dough for 30 minutes if your kitchen is warm to prevent spreading during baking.
Experiment with different extracts, like lemon or orange, for a unique twist on flavor.
Store any leftover frosting in the fridge for up to a week; just rebeat it before using.

Serving Suggestions & Pairings

These No Roll Sourdough Sugar Cookies are perfect for any occasion! Serve them at birthday parties, family gatherings, or holiday celebrations. Pair them with a warm cup of tea or coffee for a delightful afternoon treat. They also make wonderful gifts wrapped in clear cellophane, tied with colorful ribbon.

Nutritional Information

These cookies contain approximately 120 calories per cookie, with a balance of carbohydrates and fats. Each cookie has about 6 grams of fat, 18 grams of carbohydrates, and 1 gram of protein. Remember to enjoy these cookies as a part of a balanced diet!

Storing Tips & Variations

Store these cookies in an airtight container at room temperature for up to a week. For longer storage, freeze the cookie dough balls before baking; you can bake them directly from the freezer—just add a couple of extra minutes to the baking time.

Feel free to vary the flavors or sprinkle some chocolate chips or nuts into the dough for a homemade masterpiece!

Conclusion

No Roll Sourdough Sugar Cookies are a wonderfully easy and satisfying recipe that brings joy to the kitchen. With their soft texture and delightful tang, they are bound to become a family favorite. I encourage you to try out this recipe and share your experience – whether it’s perfecting your frosting technique or exploring different variations, the joy of baking is infectious! Share your thoughts and your cookie creations in the comments below.

FAQs

1. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute a portion of all-purpose flour with whole wheat flour. However, the texture may differ slightly, becoming denser.

2. Can I use cake flour for these cookies?
Cake flour can be used, but it may make the cookies more tender. Adjust the baking time as needed.

3. How should I store leftover cookies?
Store leftover cookies in an airtight container at room temperature or in the fridge for up to a week.

4. What can I use if I don’t have sour cream?
Greek yogurt can be a great substitute for sour cream, keeping the moisture and flavor similar.

5. How can I make these cookies gluten-free?
To make these cookies gluten-free, use a gluten-free all-purpose flour blend. Be sure to check the blend includes a binding agent!