Sourdough Sugar Cookies

Ingredients

• 1 cup unsalted butter, room temperature

• 1 1/2 cups granulated sugar

• 2 eggs

• 1/2 cup sourdough discard

• 2 teaspoons almond extract or vanilla extract

• 4 1/2 cups all purpose flour

• 1 teaspoon baking soda

• 1 teaspoon salt

Royal icing

• 1/2 cup of butter softened

• 1 1/2-2 cups of powder sugar

• 1 TBS. of milk or half and half

• 1 tsp. of almond extract or clear vanilla

Instructions

1. Preheat oven to 350 Farenheit.

2. Cream butter and granulated sugar together for a few minutes until light and fluffy.

3. Add the eggs in one at a time and mix until well.

4. Add almond extract or vanilla. Add sourdough discard and mix until just combined. Scrape down the sides a few times. Don’t over-mix!

5. In a separate bowl, combine the flour, baking soda and salt.

6. Add the dry ingredients to the wet ingredients about 1/3 at a time, and mix until just incorporated. Don’t overtax.

7. Divide the dough into two discs, and wrap with plastic wrap. Place the dough in the refrigerator for at least an hour or for 3 days for long fermentation (if you like a more sour flavor).

8. On a lightly floured surface, roll out to 1/4” inch thickness between two pieces of parchment paper.

9. Use cookie cutters to cut out shapes.

10. Bake for 8-10 minutes or until the edges start to golden.

11. Allow to cool completely before icing.

How To Make Frosting:

1. In a large bowl add the butter. Mix until its light and fluffy.

2. Slowly add half of the powder sugar.

3. Add the milk and mix well.

4. Add the rest of the powder sugar until you get desired consistency.

5. Next, add the flavor and put into separate bowls ( I recommend 3-4 different colors)

6. Color the frosting and place in different zip lock bags (or frosting bag). Cut a small corner of the bag and begin decorating.

*Store on the counter for up to 4 days or freeze (before frosting in airtight container) for 1 month.

Happy Baking,

Gracey Cakes