Basic Sourdough Cookies

This humble, soft cookie is tasty, slightly tangy, and versatile.

Not sure about yours, but my sourdough is really going rather well in the warmer temperatures.  One day this past week I had plenty of bread already and was looking for something different to make with sourdough, and tried these cookies.  They were a success, so much so that I made another, slightly varied batch the next day.


Basic Sourdough Cookies


  • 1/2 cup (or 1 stick) butter
  • 1 cup brown sugar
  • 1 cup sourdough starter
  • 1 egg
  • 1 tsp vanilla extract
  • 1 3/4 – 2 cups flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 cup salt

These are the basic ingredients, and the cookies are very tasty just like this.  For variations, add any of the following or experiment with what you like best:

  • chocolate chips
  • raisins
  • walnuts
  • coconut flakes
  • pecans


Cream sugar with butter, sourdough starter, egg and vanilla extract, in that order.  In a separate bowl, sift together the dry ingredients (minimum amount of flour, baking powder and baking soda, salt).

Mix the dry ingredients into the wet ingredients, then adjust the amount of flour necessary depending on how liquid your sourdough starter is, and how absorbent your flour, making a somewhat spongy dough.

Preheat oven to 350ºF and grease two baking sheets.

Drop dough by the teaspoon on the greased baking sheets, leaving a bit of space so the cookies can rise.  Bake for about 10 minutes.  Remove from baking sheet onto a rack and let cool.

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Basic Sourdough Cookies with Chocolate Chips

Corn Crumbles

Recipes in children’s novels: Always worth a try!

This recipe comes from one of the books we picked up for the girls at a library sale.  The girls love the book AND the cookies!

Corn Crumbles


  • 8 Tbl (or one stick) soft butter
  • 2/3 cup sugar
  • zest of 1 lemon
  • 1 egg, beaten
  • 3/4 cup cornmeal (fine or coarse, it doesn’t matter)
  • 1 1/4 cup flour
  • 1/4 tsp salt



  1. In a large bowl, cream butter, sugar, and lemon zest.
  2. Add beaten egg, beat well.
  3. Add cornmeal and salt.  Then add flour, as much as is needed to make the dough dry enough to roll it out.
  4. Preheat oven to 350º F.
  5. Roll dough out, about 1/4 inch thick.  Cut out shapes and place on a lightly greased baking sheet.
  6. Bake for about 15 minutes until the crumbles are golden brown.
  7. Let cool on a rack.

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These are rather crunchy and very good for dipping.  Enjoy!

Kitchen Sink Cookies

If you cannot decide whether to make chocolate chip cookies, or oatmeal cookies, or almond cookies or coconut cookies, make these. No decision necessary.

Everything but the kitchen sink – these cookies got it!  They are basically gussied up chocolate chip cookies.

Kitchen Sink Cookies

* makes between 40 and 60 cookies *


  • 1 cup slivered almonds
  • 1 1/2 cups flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup (2 sticks) butter, room temperature
  • 3/4 cup light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 1/2 tsp vanilla extract
  • 2 cups old-fashioned oats
  • 1 cup shredded coconut
  • 1 bag of chocolate chips (12 oz)


Spread almonds on a baking sheet and toast in the oven at 350ºF until lightly golden brown.  This will take about 8 minutes; stir twice during this time.  Can also be done in a dry skillet on the stove top.  Let cool.

In a bowl, mix flower, baking powder, baking soda and salt.  In another. large bowl, beat together butter and the two kinds of sugar.  Add the eggs one at a time, the the vanilla, mixing well in between.  Add the flour mixture, mix until blended.  Add oats and coconut, mix until blended.  Add toasted almonds and chocolate chips and mix until blended.

Preheat the oven to 375ºF.

Drop heaping tablespoons of dough onto a baking sheet, leaving about 1 inch of room in between.  If you want crispier cookies, flatten the heaps.

Bake for about 10 minutes, a minute longer to make them crispier.

Let cookies cool on the baking sheet for a little, like you would with ordinary chocolate chip cookies, then move them unto a cooling rack.  Let cool completely.  These cookies are actually better when they are cold, and even better the next day.


Orange Oatmeal Cookies

Here is a wonderful variant of the good ol’ oatmeal cookie.

Sunflower seeds are a good source of vitamins and minerals and add an extra crunch to these delicious morsels.

Orange Oatmeal Cookies


  • 1 1/2 cups rolled oats (135gr)
  • 3/4 cups sunflower seeds (130gr)
  • 3/4 cup flour (90gr)
  • 1/2 tsp baking powder (2gr)
  • 10 tbl butter (140gr)
  • zest of 1 orange
  • 2 tbl orange juice (60ml)
  • 3/4 cup light brown sugar (150gr)
  • 2 tbl maple syrup or honey (60ml)


In a big bowl, mix oats, sunflower seeds, flour and baking powder until well combined.

In a saucepan, heat butter, sugar, orange zest, orange juice and maple syrup or honey over low heat, stirring constantly until butter and sugar are melted.

Pour butter mix over the dry ingredients and mix well.

Grease baking sheet(s) or line with parchment paper.  Preheat oven to 350ºF (that’s 175ºC).

Place heaping teaspoons of dough on the baking sheet, leaving ample space between the cookies.

Bake 7-10 minutes, depending on how big your cookies are.  Let cool on the baking sheet for a short time, then transfer to a cooling rack to harden and crisp.



Lemon Crinkle Cookies

Lemon cake in cookie format!

Have you tried our Chocolate Crinkle Cookie recipe?  These are Crinkle cookies as well, but this time with a taste of sunshine.  It’s a shortbread dough, so make it ahead of time and put it in the fridge for at least an hour, preferably over night.

Lemon Crinkle Cookies

Makes 30-40 cookies


  • 2 cups flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup (1 stick) butter
  • 1 cup granulated sugar
  • 1 tbsp lemon zest
  • 3 eggs
  • 3 tbsp lemon juice
  • 1 tsp vanilla extract
  • powdered sugar to roll cookies in

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Mix flour, baking powder and salt in a bowl, set aside.

In another bowl, mix together butter, sugar and lemon zest until creamy.  Add eggs one by one, mixing in between.  Then add lemon juice and vanilla extract, mix.

Add flour mixture and combine until just blended.  The dough will be sticky and does not form into a ball, so just cover the bowl and put it in the fridge for at least an hour.

When the dough has rested long enough, preheat the oven to 350ºF.

Line 2 baking sheets with parchment (or not – I don’t line mine).  Scoop about 1 tbsp of dough per cookie out of the bowl, roll into a ball in the palms of your hands, roll in powdered sugar and set on the baking sheet, about 2 inches apart.  Press slightly on the dough balls to flatten them.

Bake for 10-13 minutes in the oven.  If you are baking two baking sheets at the same time, rotate the baking sheets about halfway through the baking time.  The cookies are done when the tops are beginning to look cracked and puffed, and the edges are slightly browned.

Remove from baking sheet and let cool on a rack.  Enjoy!



Danish Butter Cookies

First time we used a piping bag. Fun!

Danish Butter Cookies


  • 1 cup unsalted butter at room temperature
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons vanilla extract
  • 1 egg
  • 2 cups flour
  • Granulated sugar for sprinkling


  1. In a large bowl, beat the butter and sugar until combined and fluffy.  Then add the salt, vanilla and egg, and beat until combined.  Gradually add the flour and mix until the flour is incorporated.  The dough will be thick.
  2. Preheat the oven to 350 degrees F.  Have two baking sheets handy.  You can line them with parchment if you prefer.
  3. Transfer the dough to a decorating bag fitted with a large open star tip.  Pipe the dough into 2-inch circles on baking sheets. Sprinkle with sugar.
  4. Bake, one baking sheet at a time, until light golden brown, around 10 minutes, depending on your oven.
  5. Let the cookies cool for a moment, then transfer them to a cooling rack in a timely fashion.
  6. Let cool completely before storing.


Chewy Raisin Bran Cereal Cookie

Is it cold yet where you’re at? These cookies are great dipped in hot cocoa.

Very tasty morsels, these.

Chewy Raisin Bran Cereal Cookies


• 1 cup brown sugar
• ½ cup softened butter (1 stick)
• 1 egg
• ½ tsp vanilla extract
• ¼ cup milk
• ½ tsp salt
• ½ tsp ground cinnamon
• ½ tsp baking soda
• 1¼ cups flour
• 2 cups Raisin Bran cereal


In a medium sized bowl, cream butter and sugar until fluffy and well combined.  Add egg, vanilla, milk, salt, cinnamon and baking soda, and mix until well blended.  Slowly add flour and mix again until well blended.  Add raisin bran cereal and mix by hand until the cereal is evenly coated and blended.  The consistency of the batter should be much like that of chocolate-chip cookies.

Preheat the oven to 375° F.

Drop dough onto a baking sheet with a tablespoon.  Leave room between cookies  so they can expand.

Bake for approximately 8-10 minutes.  Let rest for 1 minute on baking sheet, then transfer to a rack for cooling.  I don’t know how well they store because they never last long here…


Fall Crispy Rice Treats

3 ingredients + 1 make for a tasty and easy no-bake fall treat.

Fall Crispy Rice Treats

Makes about 24 squares


  • 1 stick of butter (1/2 cup)
  • 1 bag of mini marshmallows (10oz)
  • 6 cups of rice crispy cereal
  • Fall-colored sprinkles

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Butter a 9×12″ baking dish.  Cut a piece of wax paper big enough to cover the pan, set aside.

Melt the stick of butter slowly over low heat, do not brown.

Add mini marshmallows.  Stir constantly until the marshmallows are dissolved and begin to darken slightly.

Take off the heat and add the crispy rich cereal.  Stir until the cereal is well coated.

Pour into the prepared pan.  Cover with wax paper, press down with your hands.

Take off wax paper, sprinkle with fall sprinkles.

Cover again with wax paper and press sprinkles down gently.

Cool in fridge, freezer or somewhere else cold.

Cut into squares and enjoy.

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Chocolate-Crinkle Cookies

Extra-fudgy on the inside, coated in powdered sugar on the outside, and cracked on the top: These cookies satisfy even a big chocolate craving.

These are delicious!

Chocolate-Crinkle Cookies


  • 1/2 cup powdered sugar, sifted
  • 1 2/3 cups of flour
  • 1/2 cup unsweetened cocoa powder, sifted
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup (or 1 stick) unsalted butter at room temperature
  • 1 1/2 cup granulated sugar
  • 2 large eggs
  • 1/2 tsp vanilla extract



Sift powdered sugar into a bowl, set aside.

Whisk together flour, salt and cocoa powder.  In a different bowl, mix together butter and sugar.  Then beat in eggs, one at  time, and add vanilla.

Preheat oven to 350º F.

Roll small portions of dough in your hand into balls of desired size.  Roll balls in powdered sugar and set on greased or lined baking sheet.

Bake for 10-12 minutes until cracked and puffed.  Let cool on the baking sheet for a moment before placing on a rack to cool completely.


Peanut Butter Balls

This is another kind of no-bake cookie!

Here is another recipe from the children’s cookbook Grandma picked up for us at a local Amish store.  It reminds us of peanut butter log.

Try these (comparatively) healthy summer treats you do not have to bake!

Peanut Butter Balls


  • 1/2 cup of peanut butter
  • 2 tablespoons of honey
  • 3/4 cup of oatmeal
  • 1/2 cup of raisins



  • Mix ingredients in order given.
  • Pack into little balls and put on wax paper.
  • Stick in the fridge to harden.


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