Iced Oatmeal Sourdough Discard Cookies are not just cookies; they’re a delightful fusion of flavors and textures that will bring a wave of nostalgia to anyone who takes a bite. These easy-to-make treats are perfect for satisfying your sweet tooth while simultaneously making use of sourdough discard. The creamy icing on top beautifully contrasts the soft, chewy cookie base, making every bite a comforting indulgence. Plus, the step-by-step recipe makes it simple for bakers of all levels to whip them up. Gather your ingredients and let’s get baking!
Ingredients
To create these delicious cookies, you’ll need a simple yet rich array of ingredients:
- 226 grams unsalted butter (softened, about 1 cup): This creamy base gives the cookies their melt-in-your-mouth texture.
- 150 grams brown sugar (about 3/4 cup): Adds deep caramel notes that enhance the overall flavor profile.
- 70 grams granulated sugar (about 1/3 cup): Balances the browning sugar with a bit of sweetness.
- 1 egg yolk (about 20 grams): Introduces richness that makes the cookie batter smooth and luxurious.
- 100 grams sourdough discard (scant 1/2 cup, see recipe notes): Utilizes that sourdough starter you’ve been nurturing, adding depth and tang.
- 25 grams molasses (about 1 heaping tablespoon): Imparts a warm, rich taste with lovely dark undertones.
- 4 grams vanilla extract (about 1 teaspoon): A staple flavor that elevates the sweetness.
- 175 grams all-purpose flour (about 1 1/4 cups): Forms the backbone of the cookie structure.
- 250 grams oats (about 2 cups, pulsed in a blender): They add a charming chewiness and heartiness to each bite.
- 5 grams baking soda (about 1 teaspoon): Essential for that perfect rise and texture.
- 4 grams salt (about 1/2 teaspoon): Enhances all the other flavors beautifully.
- 3 grams ground cinnamon (about 1 teaspoon): Brings warmth and aroma that fits perfectly into any comfort cookie.
- 1 gram ground cloves (about 1/2 teaspoon): Adds a subtle, aromatic spice to the mix.
- 150 grams powdered sugar (about 1 1/4 cups): For making the sweet, creamy icing that tops these cookies.
- 30 grams milk (about 2 tablespoons): Helps achieve the right consistency in your icing.
- 4 grams vanilla extract or vanilla bean paste (about 1 teaspoon): Further enriches the icing flavor.
- Pinch of salt: Complements the sweetness of the icing perfectly.
Step-by-Step Directions
Begin your Iced Oatmeal Sourdough Discard Cookies by preheating your oven to 375ºF convection. Prepare two baking sheets lined with parchment paper to avoid any sticky situations with your cookies.
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Cream the Butter and Sugars: In a large mixing bowl, add your softened butter. Using a hand mixer or a stand mixer, beat until it reaches a light and fluffy consistency, which usually takes about a minute. Then, mix in the brown sugar and granulated sugar until the combination is smooth and fluffy.
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Add the Wet Ingredients: Next, incorporate your sourdough discard and egg yolk into the bowl. Whip these together until they’ve combined into a light and airy mixture. Follow with molasses and vanilla extract, mixing again until everything is thoroughly incorporated and smooth.
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Prep the Dry Ingredients: In a separate medium bowl, pulse your oats in a blender until they reach a coarse texture. Combine these oats with all-purpose flour, baking soda, salt, cinnamon, and ground cloves. Whisk the dry ingredients together until evenly blended.
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Combine Wet and Dry Mixtures: Gradually add the dry mixture to the butter mixture. Mix until just combined, ensuring you do not overmix.
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Shape the Cookies: Scoop the dough into balls, placing about 15 cookies on each parchment-lined baking sheet, spacing them adequately apart.
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Bake: Bake your cookies in the preheated oven for about 9-10 minutes until puffed, with the edges being lightly crisp. For those without a convection oven, bake at 400ºF for about 10 minutes after preheating for 20 minutes. If they need some shaping, you can gently use a round biscuit cutter to create perfect circles while they’re still warm.
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Cool and Ice: Allow your freshly baked cookies to cool on the baking sheet for about 5 minutes for them to set. Once cooled completely, prepare the icing and dip the top of each cookie into it for about a second, letting the excess drip off before placing them back onto the parchment paper to harden.
Tips & Tricks
For extra flair, consider mixing in some cinnamon chips or chopped nuts into your dough for added texture and flavor. If you’re looking to make the icing a bit more playful, add a splash of food coloring to match any occasion. Also, don’t forget that the sourdough discard deeply enhances the flavor — a perfect use for what would otherwise go to waste!
Serving Suggestions & Pairings
These cookies are a delightful addition to any dessert table or tea party! Pair them with a glass of ice-cold milk, a nice cup of coffee, or a cozy tea for the ultimate treat. Perfect as a snack during movie nights or as a sweet surprise in lunch boxes, they are versatile enough to fit any occasion.
Nutritional Information
Each cookie contains approximately 150 calories. They are a moderate source of carbohydrates, sugars, and fats, providing energy that can fit into a balanced diet when enjoyed in moderation. As with all treats, balance is key!
Storing Tips & Variations
Store your cookies in an airtight container at room temperature for up to five days, or freeze them for longer storage. To reheat, warm in the oven for a few minutes for that fresh-baked feel. Variations could include adding chocolate chips, dried fruits, or even swapping molasses for honey for a different sweetness.
Conclusion
It’s time to give these Iced Oatmeal Sourdough Discard Cookies a try! Not only are they simple and satisfying to make, but they also allow you to minimize waste while enjoying a delightful treat. Don’t hesitate to share your experiences and variations; I’d love to hear how you enjoyed or customized this recipe!
FAQs
1. Can I use whole wheat flour instead of all-purpose flour?
Absolutely! Whole wheat flour can be used for a heartier texture, although it may give your cookies a slightly denser feel.
2. What can I use instead of sourdough discard?
If you don’t have sourdough discard handy, you could try using plain yogurt or even applesauce for moisture and a hint of tang.
3. How do I know when my cookies are done baking?
Look for cookies that have puffed up and have lightly browned edges. A gentle touch should leave an impression, but they shouldn’t be doughy.
4. Are these cookies suitable for freezing?
Yes, they freeze well! Just be sure to let them cool completely before placing them in an airtight container or freezer bag.
5. Can I make the cookie dough ahead of time?
Certainly! You can prepare the dough and refrigerate it for up to 3 days before baking. This also allows the flavors to deepen!
Iced Oatmeal Sourdough Discard Cookies
Ingredients
Method
- Preheat your oven to 375ºF convection and prepare two baking sheets lined with parchment paper.
- In a large mixing bowl, cream the butter until light and fluffy, about 1 minute. Mix in brown sugar and granulated sugar until combined.
- Add the sourdough discard and egg yolk, mixing until smooth. Then, stir in molasses and vanilla extract.
- In a separate bowl, pulse oats in a blender until coarse, then whisk together with flour, baking soda, salt, cinnamon, and cloves.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Scoop the dough into balls, placing about 15 cookies on each baking sheet.
- Bake in the preheated oven for about 9-10 minutes until puffed and lightly crisp at the edges.
- For non-convection ovens, bake at 400ºF for about 10 minutes after preheating for 20 minutes.
- Allow cookies to cool on the baking sheet for about 5 minutes, then prepare the icing.
- Dip the top of each cooled cookie into the icing and let excess drip off before placing them to harden on parchment paper.
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