Let’s be real: that jar of sourdough discard in your fridge isn’t just leftovers—it’s a mood. It’s the culinary equivalent of your grandma side-eyeing you for wasting food. But hey, life happens. Between Zoom meetings, laundry mountain, and your 14th rewatch of The Office, baking a fresh loaf feels as achievable as climbing Everest. Enter Sourdough Discard Blueberry Cookies: your redemption arc in cookie form.
These aren’t just cookies. They’re a soft, chewy rebellion against food waste, bursting with juicy blueberries and that subtle tang only sourdough can deliver. Perfect for breakfast (don’t @ me), a 3 p.m. slump, or bribing your toddler to eat something that isn’t goldfish crackers. Best part? They’re idiot-proof. Forget to chill the dough? Burn a batch? Been there. Let’s turn that fridge guilt into something delicious.
Ingredients
(Casual, like we’re texting.)
The Essentials:
- Sourdough Discard: ½ cup (straight from the fridge, no need to coddle it).
- Flour: 1½ cups all-purpose (or whole wheat for “I’m healthy” lies).
- Butter: ½ cup softened (or coconut oil if dairy-free is your jam).
- Sugar: ⅔ cup brown sugar (for chew) + 2 tbsp honey (optional, but adds hygge vibes).
- Egg: 1 large (or flax egg: 1 tbsp flax + 3 tbsp water—stir and ignore for 5 mins).
- Blueberries: 1 cup fresh or frozen (toss in flour like you’re breading chicken).
Flavor Jazz:
- Vanilla: 1 tsp (imitation is fine—we’re not Ina Garten).
- Lemon Zest: 1 tsp (brightens the tang like a TikTok filter).
- Cinnamon: ½ tsp (optional, but feels like a hug).
The Science Bits:
- Baking Soda: ½ tsp (reacts with sourdough’s acidity for lift).
- Salt: ¼ tsp (because even cookies need balance).
Tools You’ll Need
(No fancy gear—promise.)
- Mixing Bowls: One for wet stuff, one for dry.
- Spatula: Silicone is MVP for scraping every last bit of dough.
- Baking Sheet: Line it with parchment (or foil in a pinch).
- Cookie Scoop: Optional, but ensures uniform cookies (or use a spoon and embrace chaos).
Confession: I once used a margarine lid as a cookie scoop. It worked. No regrets.
Prep Work (10 Minutes of Zen)
(Anticipate chaos: “Prep now, panic later.”)
- Blueberries: Toss in 1 tsp flour (prevents sinking—learned this after a cookie tragedy).
- Butter: Soften it. Too impatient? Microwave in 5-second bursts (but don’t melt it—trust me).
- Discard: Stir if it’s separated, but don’t feed it. This isn’t a bonding moment.
Let’s Bake (Chaos Optional)
(Friendly nudges: “You’ve got this.”)
1. Cream Butter & Sugar:
- Beat butter + brown sugar until fluffy (2–3 mins). Too lazy? Melted butter works, but cookies will spread like gossip.
2. Wet Ingredients:
- Mix in egg, discard, vanilla, and lemon zest. If it looks curdled, don’t panic—it’ll come together.
3. Dry Ingredients:
- Whisk flour, baking soda, salt, cinnamon. Add gradually—no one wants a flour tornado.
4. Fold in Blueberries:
- Gently stir (frozen berries bleed less, FYI).
5. Scoop & Bake:
- Drop 2-tbsp blobs onto the sheet. Bake at 375°F for 10–12 mins. Edges golden, centers soft = perfection.
6. Cool:
- Let sit 5 mins on the sheet (they’ll firm up—patience, Padawan).
Make It Your Own
(Flexibility: “Your kitchen, your rules.”)
Add-Ins:
- White Chocolate Chips: ½ cup for sweet contrast.
- Lemon Glaze: 1 cup powdered sugar + 2 tbsp lemon juice (drizzle artfully… or sloppily).
- Nuts: Toasted pecans for crunch (or hide them from nut-haters).
Dietary Tweaks:
- Gluten-Free: 1:1 GF flour + ½ tsp xanthan gum (sourdough’s tang hides GF chalkiness).
- Vegan: Coconut oil + flax egg (bonus points for coconut sugar).
Seasonal Swaps:
- Summer: Raspberries or chopped peaches.
- Fall: Diced apples + extra cinnamon.
- Winter: Cranberries + orange zest (festive AF).
Read Here : https://flavourfolk.com/skillet-lemon-herb-chicken-with-crispy-potatoes/
Pro Tips (Learned the Hard Way)
(Empathetic fixes: “I’ve been there.”)
- Dough Too Sticky? Add 1–2 tbsp flour (discard hydration is a wild card).
- Cookies Spreading? Chill dough 30 mins (or blame your butter).
- Blueberry Bleeding? Use frozen + toss in flour (fresh ones are traitors).
- Too Tangy? Add 1 tbsp honey to sweeten the deal.
Serving & Storage
(Real talk: “Cookies deserve love, even stale.”)
- Pairings:
- Morning: Coffee or a matcha latte (because cookies for breakfast is self-care).
- Dessert: Crumble over vanilla ice cream (next-level decadence).
- Storage:
- Room Temp: Airtight container for 3 days (if they survive your family).
- Freeze: Dough balls or baked cookies for 3 months (thaw while you binge Netflix).
FAQs (Because We’ve All Got Questions)
- Can I use active starter?
Yes, but discard adds better tang. Active starter = fluffier texture (your call). - No brown sugar?
Use coconut sugar or white sugar + 1 tsp molasses (DIY hack). - Why are my cookies flat?
Overmixed dough, warm butter, or under-measured flour (we’ve all been there). - Can I skip blueberries?
Sure—try chocolate chips, raisins, or gasp—no fruit at all. - Can I double the batch?
Do it. Freeze dough for future emergencies (read: Tuesday).
Conclusion
Let’s face it: Sourdough discard is the kitchen equivalent of that unread email haunting your inbox. But these cookies? They’re your “reply all” moment—turning guilt into something sweet, sustainable, and secretly impressive.
So next time that jar of starter whispers “use me… or else,” wink at it, preheat your oven, and whip up a batch. Burn a tray? Who cares. Forget the lemon zest? It’s fine. Baking isn’t about perfection; it’s about turning chaos into comfort, one cookie at a time.
Now go forth, crumb warrior. Your discard destiny—and a plate of tangy, juicy cookies—awaits.
