Sourdough cookies, like last week’s sourdough cracker recipe, have two goals: capture some sour flavor and use your starter. Sourdough’s leavening power doesn’t take charge: you’re still relying on baking soda, baking powder, or both to create the cookies’ shape. That puts them in the same category as Sourdough Pancakes, Sourdough Waffles, and quick breads.
But unlike those baked goods, putting sourdough starter in cookies bumps up against some problems. Most cookies have a low hydration level—they have little or no added liquid. The “wet” ingredients they do have usually contain fats, proteins, and other elements that balance the cookie recipe. This week, I focus on things I’ve learned about baking cookies with sourdough and the best recipes to use with your starter.
Learn to make sourdough cookies