Ingredients for Sourdough Sugar Cookies
- Crisco Shortening
- 1 ½ cups granulated sugar
- 2 large eggs
- ½ cup active sourdough starter (fed 4-6 hours prior)
- Lemons
- Vanilla Extract
- All Purpose Flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- Egg Yolks
- Water
- Food Coloring
- White Corn Syrup
- Egg Whites
- Powdered Sugar
- Cream Of Tartar
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How to Make Sourdough Sugar Cookies
- **Cream Together:** In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and 1 ½ cups granulated sugar until light and fluffy.
- **Add Wet Ingredients:** Beat in 2 large eggs, ½ cup active sourdough starter (fed 4-6 hours prior), and 1 teaspoon vanilla extract.
- **Combine Dry Ingredients:** In a separate bowl, whisk together 3 ½ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt.
- **Mix Wet and Dry:** Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- **Chill (Optional):** Cover the dough and chill in the refrigerator for at least 30 minutes. This helps prevent spreading during baking.
- **Roll and Cut:** On a lightly floured surface, roll out the dough to ¼-inch thickness. Use cookie cutters to cut out desired shapes.
- **Bake:** Place cookies on ungreased baking sheets. Bake at 350°F (175°C) for 8-10 minutes, or until very lightly browned around the edges.
- **Cool:** Remove cookies from oven and immediately transfer to a wire rack to cool completely.
- **Egg Yolk Paint:** In a small bowl, whisk together 2 egg yolks, 1 tablespoon water, a few drops of food coloring, and 1 teaspoon light corn syrup. Divide into small jars if using multiple colors.
- **Paint Cookies:** Once cookies are completely cool, use a clean paintbrush to paint designs onto the cookies.
- **Prepare Icing:** In a separate bowl, beat together your chosen icing ingredients (recipe not provided, use your favorite) with an electric mixer on high speed for 7-10 minutes until light and fluffy.
- **Decorate:** Once the egg yolk paint is dry, decorate the cookies with icing using piping bags or a knife.
- **Dry and Enjoy:** Allow icing to dry completely before stacking or storing. The cookies are now ready to hang on your Christmas tree or to be enjoyed!
Nutrition Information (Approximate per serving)
Sodium
47 g
Sugar
1005g
Fat
102g
Carbs
133g
