Soft Sourdough Christmas Cookies (Easy, Festive & Fluffy)

 If you’re looking for the perfect holiday cookie that’s soft, cozy, and uses sourdough starter, these Soft Sourdough Christmas Cookies are about to become your new December tradition. They’re lightly spiced, perfectly tender, and an easy way to use up sourdough discard while baking something festive for the whole family.

These cookies taste like a soft sugar cookie crossed with a snickerdoodle. warm, buttery, and melt in your mouth. Plus, they’re simple enough for weeknight baking and special enough for cookie tins, school parties, or Christmas Eve treats.

Why You’ll Love These Sourdough Christmas Cookies

• Soft, pillowy texture (never dry or crumbly)
• Great way to use sourdough discard
• Perfect for Christmas parties or gifting
• Light holiday spice without being overwhelming
• Mixes in one bowl and chills easily
• Kid-friendly and freezer-friendly

Ingredients You’ll Need

Wet Ingredients

• ½ cup unsalted butter, softened
• ½ cup white sugar
• ¼ cup brown sugar
• 1 large egg
• ½ cup sourdough starter (active or discard)
• 1 tsp vanilla extract

Dry Ingredients

• 2 ¼ cups all-purpose flour
• ½ tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 tsp cinnamon
• ¼ tsp nutmeg
• Optional: ¼ tsp ground ginger

Optional Cinnamon Sugar Coating

• ¼ cup sugar
• 1 tsp cinnamon

How to Make Soft Sourdough Christmas Cookies

1. Cream the Butter and Sugar

Beat the softened butter, white sugar, and brown sugar until fluffy — this step helps create that soft texture.

2. Add the Egg, Vanilla, and Starter

Mix in the egg, vanilla extract, and sourdough starter until smooth.

3. Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.

4. Mix Everything Together

Add the dry ingredients to the wet ingredients and mix until just combined. Don’t overmix.

5. Chill the Dough

Refrigerate the dough for at least 1 hour. This helps the cookies stay soft and thick.

6. Roll and Coat

Roll dough into balls using about 1.5 tablespoons of dough each. If you want a festive sparkle, roll each ball in cinnamon sugar.

7. Bake

Bake at 350°F (175°C) for 9–11 minutes.

Remove when the edges are set but the centers still look slightly soft.

8. Cool

Let the cookies cool for 5 minutes on the pan before moving to a rack.

Tips for Perfect Soft Sourdough Cookies

• Don’t overbake. Soft cookies stay pale.
• Chill the dough at least an hour.
• Add 1–2 tablespoons of cornstarch for even softer cookies.
• For thicker cookies, freeze dough balls for 10 minutes before baking.

How to Store and Freeze

Store:

Keep in an airtight container for 3–4 days.

Freeze:

• Freeze baked cookies up to 3 months.
• Freeze unbaked dough balls up to 2 months, bake straight from frozen.

Frequently Asked Questions

Can I make these dairy-free?

Yes! Use vegan butter or coconut oil. Texture stays soft.

Can I use active starter instead of discard?

Absolutely. both work perfectly.

Can I make these ahead for Christmas?

Yes. Chill the dough up to 24 hours or freeze the dough balls.

Do these taste sour?

No. the starter adds softness, not tanginess.

These Soft Sourdough Christmas Cookies are everything you want in a holiday treat, warm, tender, cozy, and simple to make. Whether you’re using up sourdough discard or baking with your kids, this recipe fits perfectly into the magic of the Christmas season.