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

Recipe Summary

prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
12
Yield:
2 dozen cookies
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease or a baking sheet or line with parchment paper.

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  • Cream the sugar and butter in a large bowl. Beat in sourdough starter and egg. Stir in the flour, baking powder, vanilla extract, salt, and baking soda until smooth. Drop dough by teaspoonfuls onto the prepared baking sheets.

  • Bake in the preheated oven until edges are golden, 10 to 12 minutes.

Nutrition Facts

236 calories; protein 3.9g 8% DV; carbohydrates 36.7g 12% DV; fat 8.4g 13% DV; cholesterol 36mg 12% DV; sodium 366.8mg 15% DV. Full Nutrition

Reviews (44)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/14/2007
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. Read More
(18)

Most helpful critical review

Rating: 2 stars
04/27/2006
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. Read More
(11)
47 Ratings
  • 5 star values: 23
  • 4 star values: 18
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
12/13/2007
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. Read More
(18)
Rating: 5 stars
02/18/2010
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. Read More
(14)
Rating: 2 stars
04/27/2006
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. Read More
(11)
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Rating: 4 stars
07/14/2003
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. Read More
(10)
Rating: 5 stars
10/21/2011
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, although I think they would be pretty good without add-ins, too. One thing I really liked is that, due to the sourdough starter, the cookies rise nicely, consistently, and don't fall. My starter was not sweet and made from whole wheat flour, and it worked fine. Read More
(7)
Rating: 4 stars
02/16/2010
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. Read More
(7)
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Rating: 4 stars
12/19/2011
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. Read More
(6)
Rating: 4 stars
01/27/2010
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. Read More
(5)
Rating: 5 stars
05/07/2003
This recipe is easy and delicious! I am thrilled. I can't wait to try this with cocoa powder in the mix for a chocolate version or with add-ins like milk chocolate chips!!! Read More
(3)