Tag: sourdough

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! Ingredients: 8 tablespoons unsalted butter (room temp) ¾ coconut sugar 1 large egg (room temp) 1 teaspoon 

Sourdough Donuts

Sourdough Donuts

I tried a couple recipes and tweaked them to make a “cleaner” version, using cleaner ingredients etc. I use coconut sugar in the donuts vs regular granulated and I use organic ingredients, such as flour etc. Donut Ingredients: Glaze Ingredients: Donut Recipe: Happy Baking! Watch 

Rainbow Sourdough Discard Sugar Cookies

Rainbow Sourdough Discard Sugar Cookies

These Rainbow Sourdough Discard Sugar Cookies are a new favorite in this house!

Ingredients:

8 tablespoons unsalted butter (room temp)

¾ cups granulated raw cane 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

natural plant based dyes

Recipe:

In my kitchen aid mixer I add the butter and sugar until light and fluffy, about 2-3 minutes. 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 to scrape the sides of the bowl in between to be sure it’s all mixing.

Now mix in the flour and salt.

Finally divide your dough into as many balls as you plan to create colors with.

I used powdered plant based natural dyes to color my dough. Tumeric for the yellow, matcha for the green and other fun plant based powders for the others.

Roll the colors in long pieces and lay them together. Flatten with your hand and lightly roll over with the rolling pin.

Cut into strips and place them randomly together. Now push on the sides and roll out one more time with the rolling pin to about 1/4 inches thick. Use parchment paper between your dough and rolling pin to prevent sticking.

Lay each newly made layers of rolled dough on a pan with parchment in-between & covered on top.

Place them 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!

For St. Patrick’s Day I used heart shape cookie cutters and displayed them together making a shamrock design.