These Sourdough Discard Glazed Oatmeal Cookies are chewy and flavorful. They use leftover sourdough starter to make a tasty treat that you won’t feel guilty about enjoying!
Making these cookies feels like a little adventure in the kitchen. I love the idea of reducing waste while baking something delicious. Plus, who can resist a sweet glaze on top? 🍪
Key Ingredients & Substitutions
Sourdough Discard: Using sourdough discard adds a unique flavor and tender texture to these cookies. If you don’t have any, you can replace it with applesauce or yogurt, though it’ll change the flavor a bit.
Rolled Oats: Old-fashioned rolled oats provide chewiness. Quick oats can work, but they may make the cookies softer. Try using a gluten-free oat option if you’re avoiding gluten.
Flour: All-purpose flour is standard, but you can use whole wheat flour for added fiber. If gluten-free is your goal, almond flour or a GF baking blend can be fun substitutes.
Butter: Unsalted butter allows you to control the salt content. You can use coconut oil or vegan butter for a dairy-free version. Just make sure it’s softened.
Sugars: Brown sugar keeps cookies chewy while granulated sugar adds crispness. You can swap in coconut sugar or honey, but adjust the other liquids if using honey.
What’s the Trick to Getting Perfectly Glazed Cookies?
Creating the perfect glaze can elevate your cookies. The key is to mix the powdered sugar with just enough milk to achieve a smooth, drizzle-like consistency. Start with less milk and add more as needed to avoid making it too runny.
- In a bowl, combine powdered sugar and vanilla extract first to get an even flavor.
- Add milk gradually while whisking until your desired consistency is reached.
- Use a spoon to drizzle the glaze over cooled cookies, or fill a zip-top bag, snip a corner, and pipe it on for a more controlled look.
These steps not only make for a lovely finish but also create a fun presentation! Enjoy your cookie-making adventure!
Sourdough Discard Glazed Oatmeal Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup sourdough discard (unfed)
- 1 cup rolled oats
- ½ cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup brown sugar, packed
- ½ cup granulated sugar
- ½ cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk (or enough to reach desired consistency)
- ½ teaspoon vanilla extract
Time Needed:
This recipe takes about 15 minutes of prep time and 15 minutes to bake, plus extra time for cooling and glazing. In total, you should plan about 1 hour before enjoying these delicious cookies!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 350°F (175°C). While the oven heats up, line a baking sheet with parchment paper to prevent sticking.
2. Mix Dry Ingredients:
In a medium bowl, combine the rolled oats, all-purpose flour, baking soda, ground cinnamon, and salt. Whisk everything together well to ensure even distribution of the ingredients.
3. Cream the Sugars and Butter:
In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened unsalted butter, brown sugar, and granulated sugar. Beat them until the mixture is light and fluffy, which usually takes about 3-4 minutes.
4. Add Egg and Vanilla:
Next, beat in one large egg and 1 teaspoon of vanilla extract to the sugar mixture. Make sure everything is well combined before moving on.
5. Incorporate the Sourdough Discard:
With everything combined, mix in the sourdough discard until just incorporated. Don’t overmix; it’s okay if there are a few small lumps.
6. Combine Wet and Dry Ingredients:
Now, gradually stir the dry ingredient mixture into the wet mixture using a spatula or a wooden spoon. Mix until just combined—be careful not to over-mix!
7. Shape the Cookies:
Using a tablespoon or a cookie scoop, drop rounded amounts of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart. Lightly flatten each ball with the back of a spoon or your fingers, as they won’t spread much during baking.
8. Bake the Cookies:
Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges are golden brown and the centers look set. Keep an eye on them as oven times may vary!
9. Cool the Cookies:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.
10. Make the Glaze:
While the cookies cool, prepare the glaze. In a small bowl, whisk together the powdered sugar, milk, and ½ teaspoon of vanilla extract until the mixture is smooth and has a drizzle-able consistency. Adjust the milk if needed.
11. Glaze and Enjoy:
Once the cookies are completely cooled, drizzle the glaze over the top. Allow the glaze to set for a few minutes before serving.
Enjoy these chewy, tangy, and sweet oatmeal cookies that make great use of your sourdough discard. Happy baking!
Can I Use Fed Sourdough Starter Instead of Discard?
Yes, you can use fed sourdough starter, but keep in mind that it may add a slightly different flavor and moisture level to the cookies. Just ensure it’s at room temperature before mixing it into the batter!
How Can I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, consider freezing them! Wrap them tightly in plastic wrap or place them in a freezer-safe bag, and they can last for about 2 months in the freezer.
Can I Make These Cookies Gluten-Free?
Absolutely! To make gluten-free cookies, simply swap the all-purpose flour with a gluten-free flour blend and ensure your oats are certified gluten-free. This will give you delicious cookies without the gluten!
What Should I Do If My Glaze Is Too Thick?
If your glaze turns out too thick for drizzling, just add a little more milk, one teaspoon at a time, until it reaches your desired consistency. Mixing it well will help create a smooth glaze!
