Sweet Sourdough Cookies

Sweet Sourdough Cookies

28

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

servings 236 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 236 kcal
  • 12%
  • Fat:
  • 8.4 g
  • 13%
  • Carbs:
  • 36.7g
  • 12%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 367 mg
  • 15%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

28
  1. 29 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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.

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 ...

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.

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.

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. ...

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 bak...

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. a...

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 aga...

What a GREAT way to use sourdough starter (I can't bear to throw it out)! I added about 1/2 cup each of chocolate chips, currants, and oatmeal to the recipe, and they turned out nicely, althoug...

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...