Sourdough Sugar Cookies

A great sugar cookie recipe to keep in your back pocket. Same recipe, different cookie cutter shapes to go with each holiday.

Method

1. Weigh and mix together the Red Fife whole grain flour, salt and baking powder together in a bowl. Set aside.

   Using an electric mixer, cream softened butter and sugar until smooth and creamy, about 4-5 minutes. Scrape down the sides of the bowl as needed.

2. Weigh and mix together the eggs, sourdough discard and vanilla extract in a suitable bowl.

   With the mixer running on medium speed, Slowly Start adding the liquids to the mixer in 3 steps. Stop the mixer and scrape down the bowl after each addition. Mixture should be light and fluffy.

   Stop the mixer, add the dry ingredients. Mix on lowest speed until all ingredients have been fully incorporated.

   Flatten, Wrap and chill the dough in the refrigerator for at least 1 hour.

3. Remove chilled dough from the refrigerator. Allow to sit at room temperature for a few minutes.

   Meanwhile, preheat the oven to 350*F (176*C) and line a baking sheet with parchment paper.

4. Lightly dust your work surface with flour. Use a rolling pin to roll out the dough to ¼ - ½ inch thick, based on preference (Thinner will result in crispier cookies, thicker will be softer).

   Cut dough into desired shapes using cookie cutters of your choice.

5. Place cookies on a parchment lined baking sheet approx 1 inch apart.

   Bake cookies in the preheated oven for approximately 8 - 12 minutes. Cooking times will vary based on cookie thickness and oven accuracy. Cookies are ready when the edges are set, lightly browned and the inner remains light in color. If your oven has hot spots, rotate the pan halfway through baking.

6. Carefully transfer the cookies to a wire rack and allow to cool completely, cookies will firm up as they cool.

   Once cookies are completely cool, decorate cookies as desired with icing, sprinkles, etc.