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Nutrition Facts

Serving Size 1 dozen cookies 627g

Recipe makes 3 dozen cookies)

The following items or measurements are not included below:

sourdough starter

1 1/2 teaspoons lemons

Calories 2433
Calories from Fat 718 (29%)
Amount Per Serving %DV
Total Fat 79.9g 122%
Saturated Fat 20.6g 102%
Monounsaturated Fat 33.2g
Polyunsaturated Fat 20.5g
Trans Fat 0.0g
Cholesterol 421mg 140%
Sodium 1128mg 47%
Potassium 429mg 12%
Total Carbohydrate 401.0g 133%
Dietary Fiber 5.1g 20%
Sugars 251.3g
Protein 32.0g 63%

how is this calculated?

Sourdough Sugar Cookies

Recipe #50811 | 1½ hours | 30 min prep | add private note

By: Renate
Jan 12, 2003

These sourdough cookies cookies have replaced standard sugar cookies. I make them now for the children to decorate' and to hang on their Christmas tree.

3 -4 dozen cookies (change servings and units)

Ingredients

Cookies

Egg Yolk Paint

Icing

Directions

  1. 1
    Cookies: Cream together shortening and sugar.
  2. 2
    Add eggs, sourdough starter, and flavorings;.
  3. 3
    mix well.
  4. 4
    Stir flour mixture into starter mixture until well blended.
  5. 5
    Chill dough, if desired.
  6. 6
    Roll out dough 1/4-inch thick and cut with cookie cutters.
  7. 7
    Place on ungreased cookie sheet.
  8. 8
    Bake at 350° until very lightly browned.
  9. 9
    Remove immediately from oven and transfer cookies to cooling rack.
  10. 10
    When cool, paint with egg yolk paint.
  11. 11
    Use clean paint brush.
  12. 12
    Decorate with icing.
  13. 13
    Egg-Yolk Paint: Blend together egg yolks, water, desired good coloring and corn syrup to sweeten.
  14. 14
    If you want to use more than one color, divide into small jars before adding color.
  15. 15
    Icing: Combine ingredients.
  16. 16
    Beat with electric mixer at high speed for 7-10 minutes--Icing is now ready to use.
  17. 17
    Keep bowl covered with damp cloth to prevent drying.
  18. 18
    Icing will dry very hard and cookies are stackable.

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Featured Reviews for This Recipe

From: susie1973

On Nov 6, 2009

Very good. I used this recipe to make some Halloween cookies and everybody, adult or kid, liked them.

0 people found this review helpful

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  • From: znglass

    On Feb 17, 2005

    This is a very good sugar cookie, I must say. And I love being able to use a little of my sourdough starter in it. I have just made a huge batch of these for a church benefit, and I have frosted them with Kahlua Cream Cheese frosting and topped each off with a single chocolate-covered espresso bean. Sublime. Thanks for the recipe!

    2 people found this review helpful

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    From: KennKonn

    On Feb 12, 2008

    Oh Yum. Tinted these pink for Valentines day and the kids loved them. Soft and light. Easy to roll and cut out too. Definate keeper. Will use at ST. Patty's day and Easter. Love the sourdough. Update: Made again for Valentines day again this year. Currently on batch number three because they are soooo good. I tinted 1/2 the last batch pink and decorated for my daughter's kindergarten Valentines day party. I made according to recipe but used a butter cream icing to decorate. I use double strength Vanilla but still used a tsp, I love the hint of almond flavor that shows through. I did chill them overnight and baked them off this morning. These are a favorite to everyone who tastes one. I have passed the recipe on to several people. Thank you so very much for my favorite sugar cookie.

    1 person found this review helpful

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  • Read all 3 reviews

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