Tasty Valentines Sourdough Cookies

These Valentines Cookies made from sourdough discard turn your leftover starter into soft, tasty bites loaded with chocolate chips and colorful sprinkles. They’re great for sharing or enjoying on your own.

I started baking these to use sourdough discard and was surprised how the tang made the cookies taste even sweeter. Now they’re my favorite to make for Valentines and casual snack times.

Needed Ingredients

• Flour: two cups of all-purpose to build the cookie’s structure, unbleached works best
• Sourdough discard: one cup adds moisture and a mild tang, fresh discard after feeding tastes best
• Butter: half a cup unsalted and softened for creamy texture
• Granulated sugar: one cup balances sweetness and adds a little crunch
• Egg: one large to bind everything and keep cookies soft
• Vanilla extract: one teaspoon for warm flavor notes
• Baking soda: half a teaspoon helps give a light lift
• Salt: quarter teaspoon to boost overall flavor
• Chocolate chips: half a cup for those gooey chocolate spots
• Sprinkles: half a cup for color and playful texture

Step-by-Step Instructions

Set Oven Temp:

Heat your oven to 350 degrees Fahrenheit and line a baking tray with parchment paper so cookies don’t stick and bake evenly

Mix Butter And Sugar:

Take softened butter and sugar in a big bowl. Beat or stir until fluffy and pale. This adds air, making for tender, soft cookies

Add Egg And Vanilla:

Pour in the egg and vanilla, then mix until smooth and nicely combined ready for the sourdough discard

Stir In Sourdough Discard:

Slowly add the sourdough discard and mix gently into the batter until it’s even and moist with that subtle tang

Prep Dry Mix:

Whisk together flour, baking soda, and salt in a separate bowl so everything’s evenly spread out before adding to wet stuff

Combine Dry And Wet:

Add the dry ingredients little by little to the wet mix and stir just until it all holds together. Don’t overmix or the cookies might get tough

Fold In Extras:

Carefully fold in the chocolate chips and sprinkles so every bite has a little sweet surprise and color

Scoop And Bake:

Spoon rounded dough balls onto the baking sheet leaving space for spreading about two inches apart. Bake for 10 to 12 minutes til edges turn golden and centers set

Cool Them Down:

Let the cookies chill on the sheet for a few minutes so they firm up, then move to a wire rack to cool fully for best texture

Baking these on Valentines with friends always brought smiles and showed how simple ingredients can do magic.

Storage Pointers

Keep your cookies fresh by storing them in an airtight container at room temp for up to five days
Want them to last longer? Freeze them wrapped individually in plastic, then pop into a sealed bag. They'll keep for around three months
When ready to eat, just let them thaw at room temp or warm quickly in the oven to get that soft, fresh-baked feel again

Ingredient Swaps

Try white chocolate or butterscotch chips instead of regular chocolate for different sweet flavors
Pick sprinkles that fit the theme or mood to make the cookies your own
Add a teaspoon of cinnamon or orange zest to the dough to give it a cozy twist

Tasty Pairings

Grab a cold glass of milk for the classic combo
Pair with chai tea or something spiced with cinnamon to match the cookie’s tangy sweetness
If you’re in the mood for grown-up flavors, go with a creamy vanilla latte or a light Pinot Noir wine

These cookies bring a gentle tang and tender crumb to familiar chocolate chip treats. Letting the dough rest before baking can sharpen the flavors. Sharing warm cookies like these is a sweet little way to spread love that always works.

Frequently Asked Cooking Questions

→ Why do these cookies need sourdough discard?

The sourdough discard keeps the dough moist and adds a subtle tang that really boosts the flavor without being too bold.

→ Can I swap out the chocolate chips for something else?

Absolutely, you can use nuts, dried fruits, or white chocolate chunks to mix things up with different textures and tastes.

→ How can I keep these cookies fresh the longest?

Keep them in an airtight box at room temp and they’ll stay soft and tasty for up to a week.

→ What helps these cookies bake evenly?

Make sure to space the dough balls around 2 inches apart on a lined tray so heat can get between them and they don’t merge.

→ Is it okay to make the dough before baking day?

Yes, you can pop the dough in the fridge for a day before baking. Just give it a bit to warm up so it scoops easier.