11 Sourdough Christmas Cookies Tangy Twist Treats

Sourdough Snickerdoodles

Sourdough Snickerdoodles are a delightful twist on the classic snickerdoodle cookie, utilizing sourdough starter for a touch of tang and added depth of flavor. These soft, chewy cookies are rolled in cinnamon sugar, making them a perfect treat to enjoy during the holiday season or any time of year. They balance the sweetness of sugar with the tanginess of sourdough, resulting in a unique and satisfying dessert.

Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line two large baking sheets with parchment paper to prevent the cookies from sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, cream of tartar, and salt. Set this mixture aside.
3. Cream Butter and Sugar: In a large mixing bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer until the mixture is light and fluffy (about 2-3 minutes). This provides the cookies with a nice texture.
4. Incorporate Sourdough and Eggs: Add the sourdough starter, eggs, and vanilla extract to the creamed butter and sugar. Beat on medium speed until well combined.
5. Combine Wet and Dry Ingredients: Gradually fold in the dry ingredients (the flour mixture) into the wet mixture using a rubber spatula or wooden spoon. Be careful not to overmix; just stir until everything is combined and no dry flour is visible.
6. Prepare Cinnamon Sugar: In a small bowl, combine the ground cinnamon and the additional sugar (3 tablespoons). This will be used to roll the cookies.
7. Shape the Cookies: Using a cookie scoop or your hands, form dough balls about 1.5 inches in diameter. Roll each ball in the cinnamon sugar mixture until fully coated.
8. Arrange on Baking Sheet: Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart, as they will spread during baking.
9. Bake: Bake the cookies in the preheated oven for 10-12 minutes or until the edges are lightly browned but the centers still appear soft.
10. Cool: Remove the cookies from the oven and allow them to cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely.
11. Enjoy: Once cooled, enjoy your delicious Sourdough Snickerdoodles with a glass of milk or your favorite beverage! Store any leftovers in an airtight container to keep them fresh.

Sale

Fullstar The Original Pro Chopper - Vegetable Chopper and Spiralizer, Food Chopper with Container,...

• The Original Pro Chopper - Our superstar veggie slicer has been creating waves on TikTok! Simple to use,...
• Easy Meal Prep with Rust-Resistant Blades - Our vegetable chopper is perfect for anyone who wants to eat...
• 5-Star Design - The soft-grip TPU handle ensures controlled chopping, while the non-skid rubber base...

$49.99 −$20.00 $29.99

Buy on Amazon

Gingerbread Sourdough Cookies

Gingerbread Sourdough Cookies are a festive delight that brings the classic flavors of gingerbread together with the tangy notes of sourdough. These cookies are chewy and full of warm spices, making them a perfect addition to your holiday baking lineup. The use of sourdough starter adds a unique depth to the flavor, guaranteeing that each bite is as satisfying as it is delicious.

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line two large baking sheets with parchment paper to keep the cookies from sticking.
2. Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, brown sugar, granulated sugar, ground cinnamon, ground ginger, nutmeg, cloves, baking soda, and salt. Confirm that all the spices are evenly distributed.
3. Cream Butter and Dry Ingredients: In a large mixing bowl, cream together the softened unsalted butter and the dry ingredient mixture using an electric mixer on medium speed until light and fluffy (about 2-3 minutes).
4. Incorporate Sourdough and Eggs: Add the active sourdough starter, egg, and vanilla extract to the creamed mixture. Beat until everything is well combined, and the batter is smooth.
5. Combine Wet and Dry Ingredients: Gradually fold the flour mixture into the wet ingredients using a rubber spatula or wooden spoon. Mix just until incorporated; do not overmix, as this can make the cookies tough.
6. Chill the Dough (Optional): If the dough is too soft to handle, you may cover it and refrigerate it for about 30 minutes to make it easier to scoop.
7. Shape the Cookies: Using a cookie scoop or spoon, portion out dough balls about 1-2 tablespoons in size and roll them into balls. Place them on the prepared baking sheets, spacing them 2 inches apart as they will spread while baking.
8. Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still slightly soft.
9. Cool: Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. Then transfer them to wire racks to cool completely.
10. Prepare Icing (Optional): If desired, whisk together powdered sugar and milk to create a simple icing. Adjust the consistency by adding more sugar or milk as needed. Drizzle or pipe the icing onto cooled cookies for a festive touch.

These Gingerbread Sourdough Cookies are sure to be a hit during the holiday season, combining the beloved tastes of gingerbread with the unique flavor of sourdough! Enjoy with a glass of milk or your favorite warm beverage.

Geedel Rotary Cheese Grater, Kitchen Mandoline Vegetable Slicer with 3 Interchangeable Blades, Easy...

• Makes Everything Simple : Just forget your bagged cheese! Only turn the handle for several times and get...
• Premium Material : All parts of the rotary cheese grater are made of food grade ABS material, no BPA. The...
• Three Option Grater : The parmesan cheese grater finishes food preparation with slicing, shredding and...

$24.97

Buy on Amazon

Cranberry Orange Sourdough Cookies

Cranberry Orange Sourdough Cookies are a delightful holiday treat that marries the tartness of cranberries with the bright, zesty flavor of oranges. These cookies are soft, chewy, and bursting with fruity goodness, making them an excellent addition to your festive baking tray. The sourdough starter imparts a subtle tang that elevates the flavors and adds a unique twist to traditional cookie recipes.

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, granulated sugar, brown sugar, baking soda, baking powder, salt, and ground cinnamon. Whisk together to guarantee that all the dry ingredients are evenly mixed.
3. Cream the Butter: In a large mixing bowl, cream the softened unsalted butter using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
4. Add Sourdough and Egg: To the creamed butter, add the active sourdough starter, egg, vanilla extract, and orange zest. Beat until well combined and the mixture is smooth.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, using a spatula or spoon to gently fold until just incorporated. Be careful not to overmix; you want to maintain the soft texture of the dough.
6. Incorporate Cranberries: Gently fold in the dried cranberries into the cookie dough until evenly distributed.
7. Shape the Cookies: Using a cookie scoop or spoon, portion out the dough into balls roughly 1-2 tablespoons in size. Place them on the prepared baking sheets, spaced about 2 inches apart.
8. Bake the Cookies: Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden but the centers remain soft and chewy.
9. Cool: Remove from the oven and allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely.

Enjoy your Cranberry Orange Sourdough Cookies as a delightful treat during the holiday season!

Chef Preserve Compact Vacuum Sealer for Food (Vacuum Sealer Machine + 30 Reusable Vacuum Bags)...

• 💰 REDUCE WASTE AND SAVE MONEY: Chef Preserve keeps FOOD FRESH 5 TIMES LONGER than non-vacuum storage...
• ✅ POWERFUL, QUICK & EASY TO USE: Simply press the button to start. The device vacuum seals a bag in 5...
• ♻️ REUSABLE & RESEALABLE BAGS: Chef Preserve comes with dishwasher, freezer, refrigerator, and...

$99.00

Buy on Amazon

Sourdough Shortbread With Peppermint

Sourdough Shortbread with Peppermint is a festive twist on the classic buttery shortbread cookie that adds a revitalizing peppermint flavor, perfect for the holiday season. These cookies are rich, crumbly, and melt in your mouth, with the tang of sourdough enhancing the overall taste while providing a unique twist to traditional shortbread. The incorporation of peppermint extract and crushed candy canes makes them a delightful treat for your holiday cookie platter or as gifts for loved ones.

Instructions:

1. Preheat the Oven: Start by preheating your oven to 325°F (160°C) and line a baking sheet with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, powdered sugar, and salt until well combined. Set aside.
3. Cream the Butter: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter on medium speed until it’s light and fluffy, approximately 2-3 minutes.
4. Add Sourdough and Flavorings: To the creamed butter, add the active sourdough starter, vanilla extract, and peppermint extract. Beat on low speed until all the ingredients are thoroughly mixed.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture. Use a spatula or wooden spoon to gently fold until the dough comes together. The mixture should be crumbly yet cohesive.
6. Incorporate Crushed Candy Canes: Gently fold in the crushed candy canes until evenly distributed in the dough.
7. Shape the Cookies: Turn the dough out onto a lightly floured surface and press it into a flat disc, about ½ inch thick. You can cut the dough into squares or use cookie cutters for festive shapes.
8. Prepare for Baking: Place the shaped cookies onto the lined baking sheet, ensuring they are spaced apart. If desired, sprinkle a little extra crushed candy canes on top for decoration.
9. Bake the Cookies: Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden, but the centers still look soft.
10. Cool: Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.

Enjoy your delicious Sourdough Shortbread with Peppermint, perfect for sharing during the holiday season!

Sale

Crock-Pot 7 Quart Oval Manual Slow Cooker, Stainless Steel (SCV700-S-BR), Versatile Cookware for...

• Generous Capacity: 7-quart slow cooker that comfortably serves 9+ people or fits a 7-pound roast
• Cooking Flexibility: High or low slow cooking settings, with convenient warm function for ideal serving...
• Convenient: Set it and forget it feature enables you to cook while at work or performing daily tasks

$59.99 −$24.00 $35.99

Buy on Amazon

Chocolate Chip Sourdough Cookies

Chocolate Chip Sourdough Cookies are a delightful twist on the classic chocolate chip cookie, infused with the tangy flavor of sourdough. These cookies offer a perfect balance of sweetness and richness, thanks to the buttery dough and melty chocolate chips. The addition of the sourdough starter not only enhances the flavor but also gives the cookies a unique texture – chewy on the inside and slightly crispy on the edges. They’re perfect for holiday baking or an everyday treat.

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking soda, and salt until well combined. Set the dry mixture aside.
3. Cream the Butter and Sugars: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter with the brown sugar and granulated sugar until the mixture is light and fluffy, around 2-3 minutes.
4. Add Sourdough Starter and Eggs: To the creamed mixture, add the active sourdough starter and vanilla extract. Then, crack in the two large eggs. Beat on medium speed until all ingredients are fully incorporated and the mixture is smooth.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture. Stir with a spatula or wooden spoon until just combined, being careful not to overmix.
6. Incorporate Chocolate Chips: Gently fold in the semi-sweet chocolate chips until they are evenly distributed throughout the cookie dough.
7. Shape the Cookies: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie to allow for spreading.
8. Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers look slightly underbaked. Remove the cookies from the oven and allow them to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
9. Enjoy: Once cooled, enjoy your delicious chocolate chip sourdough cookies with a glass of milk or your favorite beverage!

Sale

Rubbermaid Brilliance Food Storage Containers BPA Free Airtight Lids Ideal for Lunch Meal Prep &...

• 100% Leak-proof: Guaranteed no-spill seal and secure latches
• Crystal-clear Tritan Built: Stain-resistant and odor-resistant material for a clear view of contents
• Lightweight & Sturdy: Easy to carry, yet durable for everyday use

$39.99 −$12.00 $27.99

Buy on Amazon

Spiced Molasses Sourdough Cookies

Spiced Molasses Sourdough Cookies are a warm and comforting holiday treat that beautifully blends the rich flavors of molasses with the distinctive tang of sourdough. These cookies are spiced with classic holiday spices like cinnamon and ginger, resulting in a chewy texture with a deep, aromatic flavor. Perfect for sharing with family and friends during the festive season, these cookies are guaranteed to be a hit at any gathering.

Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Prepare two baking sheets by lining them with parchment paper.
2. Mix Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, ground cinnamon, ground ginger, ground cloves, baking soda, and salt. Confirm these dry ingredients are well incorporated, and then set aside.
3. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter with the brown sugar and granulated sugar. Beat the mixture on medium speed until it becomes light and fluffy, approximately 2-3 minutes.
4. Add Molasses and Sourdough Starter: Once the butter and sugars are well combined, mix in the molasses and the active sourdough starter. Beat until the ingredients are thoroughly blended.
5. Incorporate Egg: Crack the large egg into the mixture and beat until it is fully incorporated, resulting in a smooth batter.
6. Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet mixture. Stir using a spatula or wooden spoon until everything is just combined, making sure not to overmix.
7. Scoop the Dough: Using a cookie scoop or a tablespoon, drop rounded balls of dough onto the prepared baking sheets. Leave about 2 inches of space between each cookie to accommodate spreading during baking.
8. Bake the Cookies: Place the baking sheets in the preheated oven and bake the cookies for 10-12 minutes. Look for the edges to be set and lightly golden, while the centers may still appear slightly underbaked.
9. Cool and Enjoy: Once baked, remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your Spiced Molasses Sourdough Cookies with a glass of milk or your favorite holiday beverage!

Etekcity Food Kitchen Scale, Digital Grams and Ounces for Weight Loss, Baking, Cooking, Keto and...

• 𝗘𝗳𝗳𝗼𝗿𝘁𝗹𝗲𝘀𝘀 𝗪𝗲𝗶𝗴𝗵𝗶𝗻𝗴: Supports 5 units...
• 𝗣𝗿𝗲𝗰𝗶𝘀𝗲 𝗥𝗲𝘀𝘂𝗹𝘁𝘀: Accurately weighs up to 11 lb/5 kg with 1 g...
• 𝗦𝗶𝗺𝗽𝗹𝗲 & 𝗖𝗼𝗺𝗽𝗮𝗰𝘁: The small and sleek scale is a perfect fit for...

$13.99

Buy on Amazon

Sourdough Pumpkin Spice Cookies

Sourdough Pumpkin Spice Cookies are a delightful fall treat that combines the comforting flavors of pumpkin and spices with the unique tang of sourdough. These soft and chewy cookies are perfect for celebrating the season, ideal for festive gatherings, or simply enjoying with a warm cup of coffee or tea. With the warm notes of cinnamon, nutmeg, and pumpkin, they are sure to become a seasonal favorite.

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Mix Dry Ingredients: In a medium mixing bowl, sift together the all-purpose flour, ground cinnamon, ground nutmeg, ground ginger, baking soda, baking powder, and salt. Whisk these ingredients until well combined and set the bowl aside.
3. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter along with the brown sugar and granulated sugar. Beat the mixture on medium speed until it becomes light in color and fluffy, which should take about 2-3 minutes.
4. Add Pumpkin and Sourdough: Once the butter and sugars are well combined, mix in the pumpkin puree and active sourdough starter. Beat the mixture until everything is well blended.
5. Incorporate Egg and Vanilla: Crack the large egg into the mixture and add the vanilla extract. Beat until fully integrated, creating a smooth batter.
6. Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients in the large mixing bowl. Stir gently using a spatula or wooden spoon until the mixture is just combined—avoid overmixing for the best texture.
7. Scoop the Dough: Using a cookie scoop or a tablespoon, drop rounded balls of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie as they will spread during baking.
8. Bake the Cookies: Put the baking sheets into the preheated oven and bake the cookies for 10-12 minutes, or until the edges are set and the centers look soft and slightly underdone.
9. Cool and Serve: Once baked, remove the cookies from the oven and allow them to cool on the baking sheets for about 5 minutes. Then, gently transfer the cookies to a wire rack to cool completely before serving. Enjoy your delicious Sourdough Pumpkin Spice Cookies!

Sale

Alpha Grillers Meat Thermometer Digital - Instant Read Food Thermometer for Cooking and Grilling...

• Instant Read Food Thermometer | Our instant read thermometer features a temperature probe and advanced,...
• Multi-Use | From bbq thermometer to baking thermometer, our digital food thermometer for cooking is...
• Easy-Read Digital Thermometer For Cooking | Large instant thermometer dial with bright blue backlight...

$19.99 −$6.41 $13.58

Buy on Amazon

Eggnog Sourdough Cookies

Eggnog Sourdough Cookies are a festive holiday treat that perfectly encapsulates the essence of the season. These cookies bring together the creamy and aromatic flavors of eggnog with the tangy notes of sourdough, creating a soft and chewy texture that is perfect for holiday gatherings, cookie exchanges, or simply indulging with a glass of eggnog. The blend of spices and the rich flavor make these cookies a delightful addition to your holiday cookie platter.

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Mix Dry Ingredients: In a medium mixing bowl, sift together the all-purpose flour, ground nutmeg, ground cinnamon, baking powder, baking soda, and salt. Whisk these ingredients well and set the bowl aside.
3. Cream Butter and Sugars: In a large mixing bowl, cream the softened unsalted butter, brown sugar, and granulated sugar together using an electric mixer. Beat on medium speed for about 2-3 minutes until the mixture is light and fluffy.
4. Add Eggnog and Sourdough: Add the cup of eggnog and active sourdough starter to the creamed mixture. Mix until everything is fully combined; the batter should be smooth.
5. Incorporate Egg and Vanilla: Crack the large egg into the bowl and add the vanilla extract. Beat the mixture until it’s fully blended into a homogenous batter.
6. Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients in the large mixing bowl. Stir gently using a spatula or wooden spoon until just combined. Be careful not to overmix; the dough should remain tender.
7. Scoop the Dough: Using a cookie scoop or a tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are slightly golden. The centers may look soft, but they will firm up as they cool.
9. Cool the Cookies: Once baked, remove the cookies from the oven and allow them to cool on the baking sheets for about 5 minutes before transferring to a wire rack to cool completely.

Enjoy the delightful flavors of these Eggnog Sourdough Cookies, sharing them with family and friends during the holidays!

Sale

Home Hero 54-Piece Stainless Steel Kitchen Utensils Set - Heat-Resistant Nonstick Silicone &...

• Versatile 54-Piece Collection: Elevate your kitchen with the Home Hero 54-Piece Kitchen Utensil Set, a...
• Durable and Long-Lasting: Crafted from premium stainless steel, these kitchen utensils are designed to...
• Perfect Holiday Gift: Delight your loved ones with this kitchen utensils gift set this festive season....

$87.99 −$20.01 $67.98

Buy on Amazon

Pecan Pie Sourdough Cookies

Pecan Pie Sourdough Cookies are a delectable twist on the classic pecan pie, perfect for the holidays or any time you crave a rich, nutty treat. These cookies combine the traditional flavors of buttery pecans, brown sugar, and the delightful tang of sourdough, resulting in a chewy, flavorful cookie that offers the comfort of pecan pie in handheld form. With hints of vanilla and a soft texture, these cookies are sure to be a hit at your festive gatherings.

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C) and line two baking sheets with parchment paper to prepare for baking.
2. Mix Dry Ingredients: In a medium mixing bowl, combine the all-purpose flour, baking soda, and salt. Whisk these dry ingredients until well-blended and set aside.
3. Cream the Butter and Sugars: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter, brown sugar, and granulated sugar together. Beat on medium speed for about 2-3 minutes until the mixture is light and fluffy.
4. Incorporate the Egg and Vanilla: Add the egg and vanilla extract to the butter-sugar mixture. Mix well until everything is fully combined.
5. Add Sourdough Starter and Corn Syrup: Stir in the active sourdough starter and corn syrup until the batter is smooth and homogeneous.
6. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients in the large mixing bowl. Gently fold the flour mixture in using a spatula or wooden spoon until just combined. Be careful not to overmix to keep the cookies tender.
7. Fold in Chopped Pecans: Once the dough is formed, gently fold in the chopped pecans, ensuring they are evenly distributed throughout the dough.
8. Scoop the Dough: Using a cookie scoop or a tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart as they will spread while baking.
9. Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes or until the edges are lightly golden and the centers appear set.
10. Cool the Cookies: Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. Then, transfer them to a wire rack to cool completely.
11. Serve and Enjoy: Savor your Pecan Pie Sourdough Cookies warm or store them in an airtight container for later enjoyment.

Owala FreeSip Insulated Stainless Steel Water Bottle with Straw, BPA-Free Sports Water Bottle, Great...

• 24-ounce insulated stainless-steel water bottle with a FreeSip spout and push-button lid with lock
• Patented FreeSip spout designed for either sipping upright through the built-in straw or tilting back to...
• Protective push-to-open lid keeps spout clean; convenient carry loop doubles as a lock

$29.99

Buy on Amazon

Sourdough Sugar Cookies With Royal Icing

Sourdough Sugar Cookies with Royal Icing are a delightful and festive treat that combines the tangy flavor of sourdough with the sweetness of traditional sugar cookies. These cookies are perfect for decorating during the holiday season or any special occasion. The royal icing adds an elegant finishing touch, allowing for intricate designs and festive colors to shine on these lovely cookies.

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prepare them for baking cookies.
2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set aside for later use.
3. Cream the Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter and granulated sugar together on medium speed for about 3-4 minutes, until the mixture is light and fluffy.
4. Add Egg, Vanilla, and Sourdough: Beat in the egg, vanilla extract, and sourdough starter to the creamed mixture, mixing until everything is well combined and smooth.
5. Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed until just combined. Be careful not to overmix; you want to maintain the tenderness of the cookies.
6. Chill the Dough: Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes. Chilling helps the cookies maintain their shape while baking.
7. Roll Out the Dough: Once chilled, remove the dough from the fridge and divide it into manageable portions. On a lightly floured surface, roll out one portion to about ¼-inch thickness. Use cookie cutters to cut out desired shapes and transfer them to the prepared baking sheets.
8. Bake the Cookies: Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are lightly golden. Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
9. Make the Royal Icing: In a mixing bowl, combine the powdered sugar, meringue powder, and 5 tablespoons of warm water. Beat on medium speed until the icing is smooth and holds stiff peaks. Add more water if necessary to reach the desired consistency. If coloring the icing, separate it into bowls and add food coloring as desired.
10. Decorate the Cookies: Once the cookies are completely cool, use piping bags or a small offset spatula to decorate them with the royal icing. Allow the icing to dry completely before storing or serving the decorated cookies.

Enjoy your beautifully decorated Sourdough Sugar Cookies with Royal Icing as a special treat at your holiday gatherings!

Chocolate-Dipped Sourdough Cookies

Chocolate-Dipped Sourdough Cookies are a delicious twist on traditional cookies that combine the unique flavor of sourdough with the richness of chocolate. These cookies offer a delightful texture and a satisfying sweetness, making them perfect for the holiday season or any time you want a special treat. The addition of chocolate creates a gourmet touch that will impress friends and family alike.

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside.
3. Cream the Butter and Sugars: In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter, granulated sugar, and brown sugar on medium speed until the mixture is light and fluffy—this should take about 3-4 minutes.
4. Add Egg, Vanilla, and Sourdough: Beat in the large egg, vanilla extract, and sourdough starter into the butter and sugar mixture, mixing until smooth and well combined.
5. Incorporate Dry Ingredients: Gradually mix the dry ingredient mixture into the wet mixture. Stir on low speed until just combined, ensuring not to overmix to preserve the texture of the cookies.
6. Scoop the Dough: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
7. Bake the Cookies: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. They will look slightly underbaked in the center but will set as they cool.
8. Cool the Cookies: Once baked, allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
9. Melt the Chocolate: In a microwave-safe bowl, combine the semi-sweet chocolate chips and coconut oil (or shortening). Microwave in 30-second increments, stirring in between, until the mixture is completely melted and smooth.
10. Dip the Cookies: Once the cookies are fully cooled, dip the bottom half of each cookie into the melted chocolate, allowing any excess chocolate to drip off. Place the dipped cookies back onto the parchment-lined baking sheets.
11. Set the Chocolate: Allow the chocolate to set at room temperature, or refrigerate the cookies for about 15-20 minutes to speed up the process.
12. Enjoy: Once the chocolate is firm, your Chocolate-Dipped Sourdough Cookies are ready to be enjoyed! Store them in an airtight container at room temperature.