Recipes for Cookies and Muffins Made with Sourdough Discard

Image Credit: Make It Dough

Sourdough Molasses Cookies

Prep Time 15 mins
Cook Time 10 mins
Servings 22 cookies
Calories 141 cal


baking sheet
small cookie scoop
stand mixer or hand mixer

INGREDIENTS – Cookie Dough

  • 113 grams unsalted butter softened [1/2 cup]
  • 113 grams organic cane sugar [1/2 cup]
  • 113 grams organic dark brown sugar [1/2 cup]
  • 85 grams organic blackstrap molasses [1/4 cup]
  • 1 teaspoon organic vanilla extract
  • 57 grams sourdough discard [1/4 cup]
  • 255 grams organic all purpose flour [2 cup]
  • ¾ teaspoon Chinese five spice
  • ½ teaspoon fine sea salt
  • ½ teaspoon baking soda


  • 57 grams organic cane sugar [1/2 cup]


  • Cream the butter and sugars: Using a hand mixer or a stand mixer fitted with a paddle attachment, cream the butter, cane sugar, dark brown sugar, molasses, and vanilla extract. Mix on low until combined, then speed mixer up to medium and continue to cream the butter mixture for 5 minutes, until it is noticeably lighter in color.
  • Make the dough: Add the sourdough discard, flour, Chinese five spice, baking soda, and salt in that order. Mix on low until combined into a stiff dough.
  • Prep: Line one baking sheet with parchment paper. Pour the cane sugar for the topping into a bowl. Set aside.
  • Portion out your cookie dough: Using your hands, or a 1 ½ tablespoon cookie scoop, form or scoop the dough into 22 balls and roll them in the cane sugar. Place on the prepared baking sheet.
  • Chill dough: Refrigerate the baking sheet for at least 1 hour, or you can refrigerate overnight.
  • Prepare for baking: Preheat the oven to 375°F. Line another baking sheet with parchment paper. Transfer half the cookie dough balls onto the second baking sheet, and space them all at least 1-inch apart.
  • Bake: Bake for 10 to 12 minutes, or until the cookies look puffed and dry around the edges. Allow to cool completely on the baking sheets.
  • Enjoy and store: These cookies are best enjoyed once they are fully cooled and are even better a few days after being baked. Store in an airtight container for up to 7 days.
  • High Altitude: Bake at 375°F for 8 to 10 minutes, or until the cookies look puffed and dry around the edges.

A woman holding a platter of sourdough blueberry muffins.Image Credit: Little Spoon Farm

PREP TIME:20minutes 
COOK TIME:30minutes 
Servings: 12

Author: Amy Duska


  • 12 count muffin tin



  • 2 cups (240 g) all purpose flour
  • 1 cup (200 g) granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 tablespoon corn starch
  • zest of half a lemon
  • 1 cups (150 g) blueberries (fresh or frozen)


  • 3 tablespoons (45 g) butter ( melted)
  • ½ cup (100 g) granulated sugar
  • ½ cup (60 g) all purpose flour


  • Crumb topping: Place the melted butter, flour and sugar in a bowl and use a fork to mix until it becomes a coarse crumble. Set aside.
  • Preheat the oven to 350°F (176°C). Line a 12 count muffin tin with paper liners or grease generously to prevent sticking.
  • Dry ingredients: In a large mixing bowl combine the flour, sugar, baking soda, baking powder, corn starch, lemon zest and salt with a fork. Add the blueberries and toss the mixture to coat. Set aside.
  • Wet ingredients: In a medium mixing bowl, whisk all the wet ingredients until smooth. Pour the wet ingredients into the dry ingredients and stir until just combined. (If the batter is too stiff, add 1-2 tablespoons of water or milk to help thin it down.)
  • Divide the batter evenly into 12 muffins and sprinkle the top with the crumble topping. Make sure to press the crumble, gently, on the top of the batter.