Step 7: Flatten Slightly
Using the bottom of a glass or a fork, gently flatten each cookie.
These cookies do not spread dramatically during baking.
Step 8: Bake
Bake for:
10–12 minutes
or until:
- Edges are lightly golden
- Centers are set
Avoid overbaking.
The cookies continue to firm up as they cool.
Step 9: Cool
Allow cookies to cool on the baking sheet for:
- 5 minutes
Transfer to a cooling rack.
Cool completely before storing.
Texture and Flavor
These cookies have:
- Rich buttery flavor
- Slightly crisp edges
- Tender center
- Light sweetness
- Delicate crumb
The sourdough contributes subtle complexity without overwhelming the butter flavor.
Tips for Success
Use Softened Butter
Soft butter creams more easily and creates a smoother dough.
Avoid melted butter.
Measure Flour Correctly
Too much flour can make cookies dry.
Spoon flour into measuring cups and level it off.
Chill the Dough
This step improves texture and helps maintain shape.
Don’t Overbake
Remove cookies when the edges are just beginning to turn golden.
Use Active or Discard Starter
Both work well, although discard is most commonly used.
Long Fermented Option
For additional sourdough flavor:
After mixing the dough:
- Cover tightly.
- Refrigerate for 12–24 hours.
- Bake as directed.
This develops a deeper flavor and may improve digestibility.
Flavor Variations
Lemon Butter Cookies
Add:
- 1 tablespoon lemon zest
for bright citrus flavor.
Cinnamon Sugar Cookies
Add:
- 1 teaspoon cinnamon
Roll dough balls in cinnamon sugar before baking.
Chocolate Chip Butter Cookies
Fold in:
- ½ cup mini chocolate chips
for a richer treat.
