Soft Sourdough Sugar Cookies for Cookie Cutters (with Easy Egg-White Royal Icing)

 

If you’re looking for soft sourdough sugar cookies that actually hold their shape, this recipe is for you. These roll out sourdough sugar cookies are perfect for Christmas cookie cutters, decorating with kids, and gifting during the holidays.

Paired with a simple royal icing made without meringue powder, this recipe is approachable, festive, and made with pantry staples you likely already have.

Why You’ll Love These Cookie-Cutter Sourdough Cookies

• Designed specifically for cookie cutters
• No spreading or puffing
• Soft centers with clean, crisp edges
• Uses sourdough discard or active starter
• Easy to decorate and stack for gifting

Soft Roll Out Sourdough Sugar Cookies

Ingredients

Wet Ingredients

• ¾ cup unsalted butter, softened (12 tablespoons)
• ¾ cup sugar
• 1 large egg
• ⅓ cup sourdough starter (active or discard)
• 1 teaspoon vanilla extract

Dry Ingredients

• 2 ¾ cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt

(Optional: ½ teaspoon cinnamon or nutmeg for light holiday flavor)

How to Make Cookie-Cutter Sourdough Sugar Cookies

1. Cream the Butter and Sugar

Beat butter and sugar together until light and fluffy, about 2–3 minutes.

2. Add the Wet Ingredients

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

3. Add the Dry Ingredients

Whisk flour, baking soda, and salt in a separate bowl. Add to the wet ingredients and mix just until combined.

4. Chill the Dough

Divide dough in half, flatten into discs, and wrap tightly in plastic wrap or parchment paper. Chill for at least 2 hours or overnight.

Rolling and Cutting the Cookies

1. Roll dough between parchment paper to ¼-inch thickness
2. Chill rolled dough for 20–30 minutes
3. Cut shapes using cookie cutters
4. Transfer to parchment-lined baking sheets

Bake

Bake at 350°F (175°C) for 8–10 minutes, until edges are set but tops remain pale.

Let cool on the pan for 5 minutes, then transfer to a cooling rack.

Royal Icing Without Meringue Powder (Egg White Method)

This egg-white royal icing dries smooth and firm, making it perfect for decorating sourdough sugar cookies.

Ingredients

• 2 cups powdered sugar, sifted
• 1 large egg white (about 2 tablespoons)
• ½ teaspoon vanilla extract (optional)

How to Make Royal Icing with Egg Whites

1. Whisk egg white until frothy
2. Gradually add powdered sugar
3. Mix 3–5 minutes until thick, glossy, and smooth

Adjust Consistency

• Add a few drops of water to thin
• Add powdered sugar to thicken

Decorating Tips

• Use thick icing for outlines
• Thin icing slightly for flooding
• Allow cookies to dry 6–12 hours before stacking
• Gel food coloring works best

⚠️ Safety Note: Use pasteurized eggs when serving to children or pregnant/breastfeeding moms.

Storage and Make-Ahead Tips

Cookies

• Store in an airtight container 3–4 days
• Freeze baked cookies up to 3 months
• Freeze dough up to 2 months

Icing

• Store icing airtight up to 2 days
• Stir gently before reuse

Frequently Asked Questions

Do sourdough sugar cookies taste sour?

No, the starter adds softness, not tang.

Can I decorate these ahead of time?

Yes. Decorated cookies hold well for several days once fully dry.

Can I skip the icing?

Absolutely. These cookies are delicious plain or lightly dusted with powdered sugar.

These cookie-cutter sourdough sugar cookies are soft, reliable, and festive, everything you want in a holiday baking recipe. With an easy egg white royal icing, you don’t need special ingredients to create beautiful Christmas cookies your family will love.