Ran out of chocolate chips but still craving cookies? Same. These chewy Chocolate Chipless Sourdough Sugar Cookies (or, as Seb brilliantly put it… "cookies") are everything you want from a classic bake - crisp edges, soft centres and that irresistible chewy texture. If you're after chewy sourdough cookies, this is your answer - simple, nostalgic and surprisingly difficult to stop at just one.
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The idea came from one of those very real baking moments: I wanted cookies, didn't have chocolate, and refused to leave the house. The result? A delicious sugar cookie with a slight tang from sourdough starter discard, and honestly… I haven't missed the chocolate since (well, it's kind of lie..., but I sometimes run out).
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Water in Sourdough Discard and Cookies
Traditional cookies don't usually include added water or milk - they rely on fat, sugar and eggs for structure and texture. But once you introduce sourdough starter discard, you're adding something that's roughly 50% water.
That extra liquid can easily lead to thinner cookies, excessive spread or a cakier texture - not exactly what we're after when we want soft, chewy cookies.
So here's how we fix it:
- Brown the butter → this allows some of the moisture to evaporate, intensifying flavour and balancing hydration
- Use only an egg yolk → avoids adding extra water from egg whites while keeping richness
- Chill the dough → gives the flour time to hydrate and the dough to firm up
The result? Proper sourdough sugar cookies with crisp edges and soft centres.
Ingredient Notes
Here are all the simple ingredients you'll need to make these sourdough cookies:
- Unsalted butter. We brown it for flavour and to reduce moisture. It gives these cookies a deep, nutty base.
- White sugar & brown sugar. The combination creates the perfect balance - white sugar for crisp edges and brown sugar for softness and chew.
- Egg yolk. Adds richness without excess moisture. A key player in achieving that chewy texture.
- Sourdough starter discard. Use your sourdough discard straight from the fridge or at room temperature. It adds a subtle tang and is a great way to reduce waste. Since the cookie dough doesn't go through a long fermentation process, you may also use active starter.
- Plain / all-purpose flour. Standard flour works perfectly here - no need for anything fancy.
- Baking soda & salt. Essential for spread and flavour balance.
- Nutmeg (optional). A tiny pinch adds warmth and depth. Subtle, but worth it. Alternatively, you can add a little vanilla extract or vanilla bean paste.
Variations
This is your base sourdough sugar cookie recipe - and a very good one at that. Think of it as a blank canvas for all your cookie experiments.
You can easily turn these into:
- Sourdough chocolate chip cookies (if your cupboard magically refills)
- Cranberry White Chocolate Sourdough Cookies
- Mix in nuts for crunch
- How about sourdough chocolate chip and pretzel cookies?
- Add a pinch of cinnamon or cardamom
- Add citrus zest for a fresher twist
- Go all out with our pecan, caramel and chocolate chip loaded Sourdough Turtle Cookies! Or try a simpler Butter Pecan Sourdough Cookie version.
It's a delicious way to create multiple sourdough cookie recipes from one reliable base.
Need A Seasonal Twist?
Ask AI for simple flavour ideas based on this recipe, from festive spice to bright citrus, while keeping the same chewy sourdough cookie method.
Step-By-Step Method
1. Brown the butter. Melt the unsalted butter over medium heat until it foams, then turns golden and smells nutty. Leave it to cool slightly.
2. Mix sugars and butter. In a large mixing bowl, combine brown sugar and white sugar. Pour over the browned butter and beat with an electric mixer or hand mixer for about 2 minutes. The mixture will still feel slightly grainy.
3. Add egg yolk. Mix in the egg yolk and whisk for another 2 minutes until slightly thickened.
4. Add sourdough discard. Stir in the sourdough starter discard using a whisk. Avoid high-speed mixing here to prevent gluten development.
5. Combine dry ingredients. In a medium bowl, mix the dry ingredients: flour, baking soda, salt and nutmeg (if using).
6. Bring it together. Add the dry ingredients to the wet ingredients and mix just until combined. Don't overmix.
7. Chill the dough. Cover with plastic wrap and refrigerate for at least 4 hours.
8. Shape and bake. Preheat the oven to 180°C. Line a cookie sheet or prepared baking sheet with parchment paper. Divide into cookie dough balls and place on the tray, leaving space between them.
9. Bake. Bake for 14-16 minutes until golden brown at the edges and soft in the centre.
10. Create crinkles. Drop the tray from about 20cm height as soon as it comes out of the oven - this gives those signature crinkle cookies.
11. Cool. Leave on the tray for 10 minutes, then transfer to a cooling rack or wire rack.
What Matters? Important Tips
- Don't skip browning the butter. It's not just for flavour - it helps control moisture for best results.
- Chill the dough properly. This prevents spreading and improves texture. Less time = thinner cookies.
- Use a kitchen scale. Consistency is key. Eyeballing flour can lead to dry or flat cookies.
- Avoid overmixing. Too much mixing develops gluten → tougher cookies.
- Watch your bake time. Slightly underbake for soft cookies - they firm up as they cool.
- Spacing matters. These spread, so give them room on your cookie sheet.
Storage
Store your sourdough sugar cookies in an airtight container at room temperature for up to 3 days.
For longer storage:
- Freeze baked cookies in an air-tight container or freezer bag
- Freeze unbaked cookies as dough balls and bake straight from frozen (add 1-2 minutes to baking time)
More Sourdough Discard Cookies
If you're a fellow member of the "I refuse to waste sourdough discard" club, there are plenty more sourdough discard sugar cookie variations and sweet treats to explore next.
Chocolate Chipless Sourdough Cookies (Chewy Sourdough Sugar Cookies)
Equipment
- Small Saucepan
- Large Bowl
- Balloon Whisk
- Wire rack
Ingredients
- 75 g unsalted butter
- 70 g granulated sugar
- 70 g light brown sugar
- 1 egg yolk large
- 80 g sourdough discard 100% hydration
- 130 g plain flour all-purpose flour
- ¼ teaspoon baking soda bicarbonate of soda
- ⅛ teaspoon nutmeg optional
- ¼ teaspoon salt
Instructions
- To make browned butter, place the butter in a small pan and heat it over medium heat. The butter should melt, then foam, and finally brown. Leave the butter to cool down slightly.
- Add both brown and granulated sugar to a large mixing bowl. Pour the browned butter over the sugar, and using a handheld electric mixer, beat the mixture for 2 minutes until the sugar starts dissolving (it will still be grainy, and it's ok).
- Add an egg yolk and whisk again for approx 2 minutes.
- Add the sourdough discard and mix with a balloon whisk until combined (you don't want to use an electric mixer here as it will promote gluten development).
- In a separate bowl, mix flour, baking soda, nutmeg and salt.
- Add the dry ingredients to the wet ingredients and mix just enough to combine.
- Cover the dough and place it in the fridge for 4 hours.
- Preheat the oven to 180°C (350°F). Line a large baking sheet with parchment paper.
- Divide the cookie dough into 6 even pieces (approx 70-72g each) and shape each into a ball.
- Place the balls onto the prepared baking sheet, leaving plenty of space in between them.
- Bake the cookies for 14-16 minutes. The cookies should have browned crispy edges, but the centre should still be a little soft and puffy. As soon as you take the cookies out of the oven, drop the tray from 20cm height onto a kitchen worktop - this creates that signature cracked tops.
- Leave them on the tray for 10 minutes to firm up. Then transfer the cookies onto a cooling rack.
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Liz says
These cookies were soft and delicious!!! I can't wait to make another batch!
Ieva Greber says
That's great! This recipe doubles well as well! 🙂
Toni says
I love how soft and chewy these turn out every time! Such a great way to use up sourdough discard 🍪😊
Lily says
These are perfect when you're craving a homemade treat without a lot of fuss.
Emily says
I'm not sure I've ever had a brown sugar cookie like this without chocolate chips. I didn't miss them these are amazing!