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Iced Oatmeal Sourdough Discard Cookies

Delightful fusion of flavors and textures, these iced oatmeal cookies make perfect use of sourdough discard and are easy to prepare for bakers of all levels.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 30 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the cookie base
  • 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 each egg yolk (about 20 grams) Introduces richness that makes the cookie batter smooth and luxurious.
  • 100 grams sourdough discard (scant 1/2 cup) 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.
For the icing
  • 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.
  • 1 pinch of salt Complements the sweetness of the icing perfectly.

Method
 

Preparation
  1. Preheat your oven to 375ºF convection and prepare two baking sheets lined with parchment paper.
  2. In a large mixing bowl, cream the butter until light and fluffy, about 1 minute. Mix in brown sugar and granulated sugar until combined.
  3. Add the sourdough discard and egg yolk, mixing until smooth. Then, stir in molasses and vanilla extract.
  4. In a separate bowl, pulse oats in a blender until coarse, then whisk together with flour, baking soda, salt, cinnamon, and cloves.
  5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  6. Scoop the dough into balls, placing about 15 cookies on each baking sheet.
Baking
  1. Bake in the preheated oven for about 9-10 minutes until puffed and lightly crisp at the edges.
  2. For non-convection ovens, bake at 400ºF for about 10 minutes after preheating for 20 minutes.
Cooling and Icing
  1. Allow cookies to cool on the baking sheet for about 5 minutes, then prepare the icing.
  2. Dip the top of each cooled cookie into the icing and let excess drip off before placing them to harden on parchment paper.

Notes

For extra flair, consider mixing in cinnamon chips or chopped nuts. You can add food coloring to the icing for special occasions. Sourdough discard enhances the flavor significantly.