Sweet Sourdough Cookies Recipe - Allrecipes.com
Sweet Sourdough Cookies Recipe

Sweet Sourdough Cookies

Recipe by  

"These are soft sugar-type cookies made with sourdough starter to give them a little extra tang."

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Ingredients Edit and Save

Original recipe makes 2 dozen cookies Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line a baking sheet with parchment paper.
  2. In a large bowl cream the butter or margarine with the sugar. Beat in the egg and the Sweet Sourdough Starter. Stir in the flour, salt, baking soda, baking powder and vanilla. Mix until smooth.
  3. Drop dough by teaspoonfuls onto the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Dec 13, 2007

I used a whole wheat friendship bread starter that I had, and made these cookies vegan. Oil instead of the butter, flax instead of the eggs and I reduced the sugar by 1/4 c since I used a sweet starter. I put in maybe 1/2 c of chips into the batter, but actually like the dough without chocolate in it better. Next time I'd only add some cinnamon to the recipe and keep everything else the same.

 
Most Helpful Critical Review
Apr 27, 2006

These were okay. I found them lacking taste and consistency. The second time I made them I added chocolate chips, and that helped a bit. I don't think that I will be making them again.

 
Jul 13, 2003

These are very light and easy to make. A great way to use up extra sourdough starter. I think they need an "add-in", like chocolate chips, nuts or toffee chips. Very good.

 
Feb 18, 2010

I use the Amish Friendship Starter for this recipe. However, I make them into Snickerdoodles by topping the cookies with a mixture of 2 tablespoons of cinnamon to 1/2 cup sugar before baking. Yum!!!!!!! Adding an extra 1/4 cup of flour to the recipe mixture makes the cookies maintain their shape while baking.

 
Dec 18, 2011

these are good, I tasted the batter and it seemed very bland. added dried wild Maine blueberries, white chocolate chips and coconut and they tasted very good; sort of like a blueberry muffin. alot of versatility is allowed w/this recipe. cake-type texture. makes a big batch.

 
Feb 16, 2010

This is a very wet dough. I had to drop spoons full of the dough into sugar and cinnamon to make snickerdoodles. They spread a lot in the oven so make sure you leave plenty of room on your baking sheet. I am going to try adding a half cup of flour next time.

 
Jan 27, 2010

I made these today and they were quite good. I used butterscotch morsals as an add in and I added more flour as my starter was somewhat wet and the dough was quite soft. I would make them again. I think I will try adding a bit of orange zest and orange extract next time.

 
Jan 31, 2011

My mom always made these for us when we were growing up. She called them half-moons. She would turn them upside down and frost the flat part...half vanilla frosting and half chocolate. They didn't last long!!! Thanks for the recipe!!

 

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Nutrition

  • Calories
  • 236 kcal
  • 12%
  • Carbohydrates
  • 36.7 g
  • 12%
  • Cholesterol
  • 38 mg
  • 13%
  • Fat
  • 8.4 g
  • 13%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 3.9 g
  • 8%
  • Sodium
  • 367 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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