If you love Southern-style cookies, then wait until you get your hands on this delicious and ridiculously easy Sourdough Toss Cookie recipe. A sourdough cookie isn't much different from a regular cookie, except for the extra-smooth exterior, with a subtle but delicious sourdough mixture that's quite addictive. Once you've baked your first batch, you may find it hard to keep your hands off them!
Table of Contents
- 250 g throw in the sourdough starter
- ¼ cup of buttermilk
- 85 g unsalted butter
- 218 g all purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon of baking soda
- 1 spoon salt
- Preheat the oven to 450 degrees Fahrenheit. Meanwhile, butter the bottom of a 10-inch cast iron skillet.
- In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt. Make sure your ingredients are cold so the cookies turn out crispy and fried.
- Add cubed cold butter to the flour mixture and fold in until there are clumps of floured butter.
- Add the sourdough and buttermilk, mixing with a fork until a stiff dough forms. If the dough seems dry, just add a little more buttermilk until you've reached the perfect cookie dough consistency.
- Use your hands to knead and fold the dough into the bowl to incorporate any remaining dry crumbs.
- Transfer the dough to a work surface and press the dough into a 1-inch-thick circle
- Use a cookie cutter to cut the dough into 2 ½ inch circles. Dust your rolling pin in a little flour and press it into your dough, then freeze it without twisting it. Place your shaped cookies in the prepared cast iron pan.
- Each piece of dough can be pressed and shaped together, then rolled and cut to make more cookies.
- Brush the tops of these cookies with melted butter or milk.
- Bake for about 15 minutes, or until the top is a nice golden brown.
- Take them out of the oven and immediately brush them with melted butter and then serve them warm.
- Cooking time: 15 min
- Category: bread
- Kitchen: US
Take a look at the ingredient details below:
Ingredients
- throw in the sourdough starter – gives a wonderful sweet taste to your recipes.
- buttermilk – for super soft and fluffy cookies, always choose buttermilk. The acid in the buttermilk reacts with the baking powder, creating pillowy soft cookies that are incredibly addictive.
- unsalted butter – provides an abundance of smooth layers, delivering delicious flavors. Remember to use cold butter for this recipe. (I have a recipe with homemade butterby the way!)
- all purpose flour – provides the perfect amount of protein for these cookies to maintain their fluffy texture.
- baking powder – this is the main drying agent that reacts with the buttermilk and helps soften the dough.
- baking soda – this helps your sourdough cookies maintain a gorgeous color and balance out the acidic flavors during baking.
- sugar – a must for sweetness
- salt – improves the taste of butter and sourdough.
Tips for making the best sourdough cookies
While sourdough cookies can be an easy recipe to bake, there are some tips and tricks to ensure an even easier and more successful bake.
These tips have worked for me, and I hope they will work for you too!
- If you want your sourdough cookies to turn out long and extra smooth, then remember that keep all your ingredients chilly. For best results, use frozen butter and refrigerate the melted butter an hour before preparing and baking. The cold butter will stand up to the intense heat of the oven and melt right into your cookie dough, creating those divine layers and perfect height!
- Don't use your hands too much to cook the dough, as the heat from your hands will melt the butter.
- Dip the cookie cutter in a little flour for each cookie cut. Press the dough straight down and don't twist it when you remove the cookie cutter because you will seal the edges of the cookie dough and not rise or have layers.
- As the oven heats up, put your cookies in the fridge so that everything remains extremely cold.
What is the best flour for sourdough cookies?
When baking cookies you want to choose the best flour for sourdough cookies, and in this case, you will need flour with a lower protein content.
In general, all-purpose flour has a protein content of 12%. However, you can easily choose lower ones, with White Lily (9% protein content) or Gold Medal (10.5% protein content).
What should we serve with sourdough cookies?
Sour Dough Cookies can be served with almost anything. While their heavenly flavor can taste impeccable when eaten on its own, there are even better ways to enjoy this easy and delicious snack.
Some of my favorite accompaniments are described below:
Breakfast sandwich with biscuits
biscuit sandwich for breakfast? You can enjoy your sourdough breakfast biscuits with fried, scrambled or poached eggs. I like to go for scrambled eggs with a pale center so that it flows nicely throughout the cookies.
- Cut your cookie in half and carefully place the eggs on one halved portion.
- Top this with some chopped chives, salt, pepper and a sprinkle of chili flakes for a bite-sized breakfast sandwich – trust me, every bite just gets better!
I have a breakfast sandwich with sourdough recipe!
Jammy cookies
I know jam is one of the simplest spreads, but hear me out.
Take your jam of choice (I like to use raspberry jam) and spread the jam thickly over one halved biscuit, then seal this closed with the other half.
The crisp, crumbly texture, followed by the salty, tossed cookie flavor, is enhanced beautifully by the jam. You'll have all kinds of flavors exploding in your mouth and you'll definitely be back for another!
Cookies spread with butter
While butter may belong to bread, there's no reason why it shouldn't be introduced to buttermilk biscuits. These delicious cookies have an element of butter in them, so when topped with extra butter, the results are amazing!
I like to halve and toast my cookies for a minute before adding a small dollop of butter to these warmed cookies.
Honey cookies
When you combine honey with cookies, you'll get yourself a quick satiety treat.
Simply drizzle a small amount of honey over your smooth cookies and enjoy its deliciously sweet depth.
What is Sourbough Discard?
Basically, a sourdough toss is a portion of an uncooked sourdough starter that is tossed in before any meal. You can choose to discard the leftovers entirely or keep them in a separate jar to enjoy sourdough tossing recipe.
The benefits of sourdough
Sourdough bread is often considered more nutritious than regular bread, mainly because of the sourdough starter which is fermented before it is ready to be baked. The fermentation process is what helps the mixture produce good bacteria and wild yeasts, providing incredible health benefits.
Some of these benefits include:
- Better digestion: The fermentation process makes it easier for your stomach to digest sourdough bread or any other sourdough recipe. Those who consume sourdough frequently are less likely to experience bloating, indigestion and other gut-related problems.
- It helps in losing weight: Sourdough can aid weight loss due to its high prebiotic content compared to regular bread, enabling your digestive system to absorb all the nutrients, which regulate glucose and metabolism.
- Lowers the blood sugar level: Sourdough is fermented in a way that destroys the bad starch within it. Consequently, it reduces the risk of increased blood sugar.
More recipes for sourdough
If you love sourdough cookies, then it's time to make a list of the most incredible and delicious sourdough recipes. You can choose to use a sourdough mix or a baked sourdough starter for any of the recipe ideas below, however, keep in mind that this may affect baking and eating times!
Sour Dough Throw in Cookies
These delicious, sourdough cookies are truly the best cookies I've ever made, and if you find yourself agreeing with that statement, then you need to try these incredible sourdough tossing recipe.
Sourdough Toss Cookies – Frequently Asked Questions
Does Tossing Help Cookies Rise?
Since the leavening is inactive, it will not contribute to the rise of the cookies in this recipe. This calls for elements like baking soda and baking powder to help dry out the dough.
What happens if you bake sourdough?
Sourdough leavening is commonly used in recipes without the need for additional flour. This means it can be baked right away. The discarded starter flour is already fermented, thus giving your recipe a sour taste.
Is it healthy to eat sourdough?
Sourdough dressing offers several health benefits, making it an incredibly healthy component in any sourdough recipe. It is packed with vitamin B, omega 3 and probiotics.
Does sourdough spoil?
At room temperature, sourdough proofing should last for 1-2 days, anything beyond that will intensify the acidity levels in the mixture, making it impossible to use in sweet recipes.
