Sourdough Sugar Cookies

Makes 10-12 cookies

1 stick unsalted butter (softened)

½ cup organic cane sugar

½ cup sourdough discard (aka right out of the fridge, doesn't have to be fed)

1 tsp vanilla extract

1.5 cups all purpose flour

1 egg yolk

1. Mix the butter and sugar together with a hand mixer, or stand mixer until well combined.

2. Add the rest of the ingredients to the butter/sugar mixture and mix until combined and looks like a cookie dough.

3. Put dough in a ball and wrap with plastic wrap (so no air can sneak in and cause it to get dry) and place in fridge for 24 hours to develop some extra flavor (or even longer if you’d like- maybe up to 72 hours.)

4. When ready to bake (24-72 hours later)- preheat oven to 400 + prepare baking sheet with parchment paper, or spray with oil spray. With dough still in plastic wrap, roll into a log (it should still be pretty easy to mold) and then stick in freezer for 20 minutes.

5. Take plastic wrap off and with a sharp knife, cut into the log about ¼ inch slice cookies (about the size of your pinky nail).

6. Place cookies on prepared baking sheet about 2 inches apart (they shouldn’t spread too much!)

7. Bake for 15 minutes at 400, or until the bottoms develop some golden brown coloring. The possibilities for these are endless- you could sprinkle a little salt on them right out of the oven and eat for a light cookie snack, dress them up with your favorite icing (in the above picture I used Ermine frosting!), or even eat them for breakfast with butter and jam!

My daughter sprinkling up some cookies.