Annually, December 4th is #NationalCookieDay, making it time to bake and give cookies. So let’s warm up our ovens and take this national day to a new level using sourdough to make our cookies.
“In the seventeenth century is made its way across the Atlantic into the Americas via the Dutch settlers of the time. Colonial housewives snatched up the concept of the cookie and began producing their own. These simple cookies were most often simply flavored with butter, with some of the more elaborate ones being flavored with rose water, maple syrup or sometimes even beer!”
Naturally, this requires that you make or buy cookies, the Day Calendar folks suggest. “Pick up some cookies at your local bakery,” and remember to share some with family and friends! And don’t we enjoy getting and giving tins of cookies to family and friend all holiday season long.
So, while bakers around the country are warming up their ovens for traditional holiday baking, we think it is time to double your sourdough starter to make sure you have plenty of discard on hand because we want to make this season’s cookie focus, a sourdough one. Join for our Facebook #ChristmasCookieExchange and share your best sourdough bar, drop, filled, pressed, or rolled, sourdough cookie recipes there.
- The day before you plan to make the dough, build up your starter by mixing ¼ cup starter with half a cup (120 grams) filtered water and 3/4 cup (120 grams) flour. Let this sit loosely covered overnight until it is bubbly, thick, and smells sweet (approximately 6-8 hours).
Your start is ready when a teaspoon of it floats in water.
Mix the Dough
- Cream the butter, brown sugar, and granulated sugar until fluffy
- Add eggs, one at a time. Beat well after each addition.
- Mix in the coconut oil, sourdough starter, milk, and vanilla. Scrape down the sides of your bowl as needed.
- In a separate bowl (or sifter), whisk together the flours, baking powder, soda, and salt.
- Add the dry ingredients to the wet mixture half a cup at a time on low speed, but until just combined.
- Fold in the chocolate chips with a spatula or spoon, checking the bottom of the bowl to ensure all the ingredients are mixed in well. (The dough should be soft, but not sticky.)
- Cover the dough and chill for eight or more hours. This dough can be baked cold.
- Preheat your oven to 350° F/175°C. Set the oven rack to the upper third nearer the heat source.
- Line two baking sheets with parchment paper
- Using a cookie scoop or large spoon, divide the dough into about 30 equal portions. Roll each into a rounded ball.
- Place these on the baking sheet, about 2 inches apart.
- Bake one pan at a time for 11-12 minutes. They should be a light, golden brown when done, but do not over bake, as these are meant to be chewy cookie.
Cool the cookies on the baking sheet for 15 minutes to let them set up, then transfer them to a wire rack to finish cooling.
Day 2: PB&J Sourdough Cookies
This recipe tested during the #SourdoughChallenge last Spring follows a very traditional mix with butter, peanut butter and brown sugar, mixed with a sourdough starter to make a puffy cookie that is easily filled with jam after pressing a thumbprint into each warm cookie.
But easily as good, you can push a chocolate kiss, or my favorite, a ROLO Creamy Caramel Chocolate Candy into the warm cookie after baking. Then return the cookies to the cooling, but still warm, oven for five minutes for the best gooey treat ever.
This recipe from Cultures for Health promises this is an “easy soft sugar cookie” which, of course, is “a great way to use up extra or discarded sourdough starter. Add cinnamon or any other spices to the topping, for a variety of flavors,” they suggest, which clearly makes this one a sourdough snickerdoodle recipe.
Sourdough Key Lime Ricotta Cookies: Emile Raffa writes: “My best friend makes the best ricotta cookies. We’ve been eating them since we were kids, sneaking as many as we could from her mom’s Christmas cookie tin. I have adapted her original recipe to make them sourdough-friendly, which happens to be the perfect complement to citrusy lime. The texture is delightfully soft, almost cake-like, and sweetened with a quick-and-easy lime glaze. These cookies make great holiday gifts.”
You can also use this Sourdough brownie recipe to make cookies.