Sourdough Discard Birthday Cake Cookies

There’s something special about turning what’s usually tossed away — your sourdough discard — into something sweet, chewy, and delightfully festive. These Sourdough Discard Birthday Cake Cookies are a fun and delicious way to reduce waste while baking up something that tastes like a celebration in every bite.

With their soft centers, crisp edges, and bursts of colorful sprinkles, these cookies bring joy to any day — not just birthdays. The mild tang from the sourdough discard balances the sweetness perfectly, adding a subtle depth of flavor that sets them apart from your typical sugar cookies.

Whether you’re a seasoned sourdough baker looking for new ways to use your discard, or just love cookies that look as good as they taste, this recipe will quickly become a favorite. Grab your mixing bowl — it’s time to celebrate sustainably!

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Cooking Time & Serving

• Prep Time: 15 minutes
• Chill Time: 30 minutes (optional for thicker cookies)
• Bake Time: 10–12 minutes
• Total Time: 55 minutes
• Servings: Makes about 20 cookies

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Ingredients

Dry Ingredients:

• 2 ¼ cups (280 g) all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt

Wet Ingredients:

• ½ cup (115 g) unsalted butter, softened
• ½ cup (100 g) granulated sugar
• ½ cup (100 g) brown sugar, packed
• ½ cup (120 g) sourdough discard (unfed)
• 1 large egg
• 2 teaspoons vanilla extract
• ½ teaspoon almond extract (optional, for that “birthday cake” flavor)

Add-ins:

• ½ cup (90 g) white chocolate chips
• ¼ cup (40 g) rainbow sprinkles (plus extra for topping)

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How to Make Sourdough Discard Birthday Cake Cookies

1. Preheat the Oven:
   Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Mix Dry Ingredients:
   In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
3. Cream Butter and Sugars:
   In a large mixing bowl, beat the butter, granulated sugar, and brown sugar together until light and fluffy — about 2 minutes.
4. Add Wet Ingredients:
   Mix in the egg, vanilla extract, almond extract (if using), and sourdough discard until smooth and well combined.
5. Combine Mixtures:
   Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
6. Add Mix-Ins:
   Fold in the white chocolate chips and rainbow sprinkles.
7. Chill the Dough (Optional):
   For thicker cookies, refrigerate the dough for 30 minutes.
8. Bake:
   Scoop tablespoon-sized portions of dough onto prepared baking sheets, spacing them about 2 inches apart.
   Bake for 10–12 minutes, until the edges are lightly golden but the centers are still soft.
9. Cool and Enjoy:
   Allow cookies to cool on the pan for 5 minutes before transferring to a wire rack.

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Notes

• Sourdough Discard: Use unfed discard straight from the fridge. The flavor adds a subtle tang but won’t make your cookies sour.
• Sprinkles: Use “jimmies” type sprinkles — nonpareils can bleed color.
• Storage: Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
• Dough Freezing Tip: Scoop and freeze individual dough balls for easy, fresh-baked cookies anytime.

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FAQs

1. Can I use active sourdough starter instead of discard?

Yes, but it may slightly alter the texture. Discard is thicker and less active, making it ideal for cookies.

2. Can I make these gluten-free?

Yes! Substitute with a 1:1 gluten-free all-purpose flour blend.

3. Can I skip chilling the dough?

You can, but chilling helps control spread and enhances flavor.

4. What can I use instead of white chocolate chips?

Try milk chocolate, semi-sweet chips, or even chopped candy pieces.

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Nutrition Facts