Soft and Chewy Sourdough Christmas Cookies
These sourdough Christmas cookies are soft, buttery, and packed with warm holiday spice. The sourdough discard gives them a gentle tang that brightens the sweet cream cheese frosting.
The dough comes together in one bowl, chills quickly, and rolls out with hardly any sticking. You can cut out stars, trees, or any shape you like and decorate them with a swoosh of tangy frosting.
What Makes These Cookies Special
I love how the sourdough discard makes the cookies tender without any leftover sour flavor. It just adds a subtle tang that makes the whole thing taste less one-note sweet.
The cream cheese frosting is a perfect match—creamy, slightly sharp, and easy to spread. I’ve made these for holiday cookie swaps and they always disappear fast, even though they’re not overly fancy.
They keep their soft bite for days, so you can bake ahead and still have fresh-tasting cookies on Christmas Eve.
Ingredients
- 1/2 cup unsalted butter, softened: let it sit out for 30 minutes, or microwave in 10-second bursts just until pliable
- 3/4 cup granulated sugar: for sweetness and a slight crisp edge
- 1 large egg: at room temperature, so it blends in smoothly
- 1 teaspoon vanilla extract: use pure vanilla if you have it
- 1/2 cup sourdough discard: unfed, straight from the fridge works fine
- 2 cups all-purpose flour: spooned and leveled, not scooped
- 1/2 teaspoon baking powder: gives just a little lift
- 1/2 teaspoon salt: fine sea salt works best
- 1 teaspoon ground cinnamon: rounds out the warmth
- 1/4 teaspoon ground nutmeg: a light sprinkle; don’t overdo it
- For the frosting:
- 4 ounces cream cheese, softened: full-fat for the creamiest texture
- 1 1/2 cups powdered sugar: sifted if lumpy
- 1 tablespoon milk: any kind, just to thin
- 1/2 teaspoon vanilla extract: rounds out the tang
Variations / Substitutions
- Swap the frosting: use a simple royal icing for a crunchy, glossy finish.
- Citrus version: add 1 teaspoon of lemon zest to the dough in place of the cinnamon for a bright cookie.
- Gluten-free: use a 1:1 gluten-free flour blend instead of the all-purpose flour.
- Dairy-free: swap the butter with vegan butter sticks and use a dairy-free cream cheese; the texture stays soft.
- Classic sugar cookies: if you want that flavor without the sourdough tang, try my Vanilla Sugar Cookies.
How to Make Soft and Chewy Sourdough Christmas Cookies
Step 1: Cream the Butter and Sugar
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. In a large bowl, beat the 1/2 cup softened butter and 3/4 cup granulated sugar with an electric mixer on medium speed for 2 to 3 minutes, until the mixture looks pale and fluffy.
You’ll see the color lighten and the texture turns almost creamy. Scrape down the sides once so everything gets evenly aerated.
Step 2: Add the Wet Ingredients
Crack in the 1 large egg, then pour in the 1 teaspoon vanilla extract and the 1/2 cup sourdough discard. Mix on low until they disappear into the butter mixture, about 30 seconds.
The discard might look a little lumpy at first, but it will blend right in. Stop as soon as you can’t see separate streaks.
Step 3: Form the Dough
Whisk the 2 cups flour, 1/2 teaspoon baking powder, 1/2 teaspoon salt, the 1 teaspoon cinnamon, and 1/4 teaspoon nutmeg together in a separate bowl. Add the dry mix to the wet ingredients in two parts, stirring with a wooden spoon or spatula just until a soft dough forms and no dry white streaks remain. This takes about 1 minute.
The dough will be slightly sticky but manageable. Shape it into a flat disk, wrap it tightly in plastic, and chill for at least 30 minutes (or up to 3 days). Cold dough is much easier to roll and won’t spread in the oven.
Step 4: Roll and Cut the Dough
Place the chilled dough on a sheet of parchment paper. Lay a second piece of parchment on top. Roll it out to an even 1/4-inch thickness. Peel off the top parchment and cut out shapes using your favorite cookie cutters.
Transfer the cutouts to the lined baking sheets, leaving an inch between them. Gather and re-roll scraps once; overworking makes the next batch a little tougher. If the dough gets soft while cutting, slide the sheet into the fridge for 10 minutes.
Step 5: Bake the Cookies
Slide one tray onto the middle rack and bake for 10 to 12 minutes at 350°F (175°C), until the edges are just set and the centers look slightly underdone. The cookies will continue to firm up as they cool.
Let them rest on the hot sheet for 2 minutes, then transfer to a wire rack to cool completely before frosting. They should be pale with barely golden bottoms.
Step 6: Frost and Decorate the Cookies
While the cookies cool, beat the cream cheese in a medium bowl until smooth. Add the 1 1/2 cups powdered sugar, 1 tablespoon milk, and 1/2 teaspoon vanilla extract and mix until creamy and spreadable. Add a tiny splash more milk if it feels too thick.
Once the cookies are fully cooled, spread a generous layer of frosting over each one and top with sprinkles if you like. Serve them on a platter while the frosting is still soft.
Tips for Perfect Sourdough Christmas Cookies
- Roll the dough between parchment sheets to avoid adding extra flour, which can make the cookies tough.
- Dip your cookie cutters in powdered sugar instead of flour; it helps the dough release cleanly and won’t leave white patches on the baked cookie.
- Make sure the cream cheese is fully softened (room temperature) before mixing the frosting; cold cream cheese will leave lumps.
- If you like a stronger sourdough twang, use discard that’s been sitting in the fridge for a week; fresh discard will be milder.
- Keep the frosted cookies in a single layer in the storage container so the frosting doesn’t get squished.
Bake times by dough thickness:
| Dough Thickness | Bake Time at 350°F (175°C) |
|---|---|
| 1/4 inch (6mm) | 10 to 12 minutes |
| 1/2 inch (12mm) | 12 to 14 minutes |
Storing and Keeping Cookies Fresh
- Refrigerate: arrange frosted cookies in an airtight container with sheets of parchment between layers. They’ll keep in the fridge for up to 5 days and the frosting will stay firm.
- Freeze: freeze unfrosted cookies in a freezer bag for up to 2 months. Thaw at room temperature and frost before serving.
Frequently Asked Questions
Can I omit the spices and make plain sugar cookies?
Yes, leave out the cinnamon and nutmeg. Increase the vanilla to 2 teaspoons for a classic sugar cookie flavor that still has that subtle sourdough tang.
My sourdough discard is very watery. How do I adjust the dough?
If your discard is thin, add 1 extra tablespoon of flour after the initial mix to bring the dough together. It should be soft but not sticky.
Can I use a cookie press with this dough?
This dough is too thick for a press. It works best rolled and cut into shapes. For a press-friendly cookie, you’d need a softer, butterier dough.
Why is my cream cheese frosting too runny?
You likely need more powdered sugar. Beat in an extra 2 tablespoons at a time until it reaches a thick, spreadable consistency.
Soft and Chewy Sourdough Christmas Cookies Recipe
Ingredients
Method
- Preheat oven to 350°F (175°C) and line baking sheets with parchment. Beat butter and sugar with a mixer until pale and fluffy, 2 to 3 minutes.
- Mix in egg, vanilla, and sourdough discard on low until combined.
- Whisk flour, baking powder, salt, cinnamon, and nutmeg. Stir into wet mixture just until a soft dough forms. Wrap and chill at least 30 minutes.
- Roll chilled dough between parchment sheets to 1/4-inch thickness. Cut shapes and place on sheets.
- Bake 10 to 12 minutes, until edges are set. Cool on a rack completely.
- For frosting, beat cream cheese until smooth, then mix in powdered sugar, milk, and vanilla. Spread on cooled cookies and decorate.
