Sourdough Earth Month Cookies

Sourdough Earth Month Cookies

These sourdough Earth Sugar Cookies are so fun!

Last year I made a similar recipe, this year we added blue with blue spirulina and it came out perfect!


8 tablespoons unsalted butter (room temp)

¾ coconut sugar

1 large egg (room temp)

1 teaspoon vanilla extract

¼ cup sourdough discard (room temp)

2 ½ cups organic all-purpose flour

½ teaspoon fine sea salt

1-2 teaspoons Navitas Organics Matcha Powder

2+ teaspoons of Blue Spirulina

Earth Cookie Cutter

Plant Based Dye Options


In my kitchen aid mixer I add the butter and sugar until light and fluffy, about 2-3 minutes. If your butter isn’t room temp, I just chop it up & whip it in the mixer until it’s soft then add my sugar. Use a spatula to scrape the sides of the bowl in between to be sure it’s all mixing. Note: If your butter isn’t room temp, it’s okay. I just cut it into pieces and mix for 3-4 minutes prior to adding the sugar to soften/warm it up. Next mix in the egg and vanilla extract. Now add the sourdough starter discard and mix. Again use a spatula or spoon to scrape the sides of the bowl in between to be sure it’s all mixing. Now mix in the flour & salt. Remove half and set aside. Add matcha and mix. Remove the matcha and set aside, put back in the other half and add 2 teaspoons of blue spirulina & mix. Now create 2 balls and roll them out one at a time with the rolling pin to about 1/2+ inch thick. Break the pieces up and piece them together & finish rolling out to about 1/4+ inches thick. Use parchment paper between your dough and rolling pin (if needed) to prevent sticking. Lay the newly made layer of rolled dough on a pan with parchment covered on top. Place in the fridge for 1+ hours. Remove from the fridge and cut with cookie cutters. Squish remaining edges back together and roll back out flat and continue until you have used all of your dough. Bake on 350 for 10 minutes, let rest on the pan for 5-10 minutes before moving to a cooling rack. Enjoy!

These don’t last long in our house! We store them in an airtight container in the counter. They haven’t ever lasted longer than 4 days in our house. Let me know what you think of this recipe.

XO Eryka & Izzy

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