Ever crave a cookie that tastes bakery-level amazing but still uses up the sourdough discard sitting in your fridge? If so, these White Choc and Cranberry Discard Cookies are about to become your new go-to bake. Soft, chewy, and studded with creamy white chocolate and tart cranberries, they strike the perfect balance of sweet, tangy, and festive no special occasion required.
Beyond their incredible flavour, these cookies are a brilliant way to put leftover sourdough discard to good use. Instead of tossing it out, you’re giving it a delicious second life; reducing waste, adding subtle depth to your bakes, and getting more mileage out of your starter. Sourdough desserts are a quiet little win for both your pantry and your taste buds, and this recipe proves just how versatile your discard can be.
Ingredients
- 140g unsalted butter, softened
- 80g (1/3 cup packed) brown sugar
- 60g caster sugar (1/4 cup)
- 1 large egg
- 2 tsp vanilla extract
- 100g sourdough discard (unfed)
- 1.5 cups (250g) all-purpose flour
- 1 tsp bicarb soda
- ½ tsp salt
- ¾ cup (130g) white chocolate chips, plus extra for topping
- 1 cup (120g) dried cranberries, plus extra for topping
Instructions
In a small bowl, whisk the cold egg with a fork or small whisk until smooth and slightly frothy. This helps it mix evenly with the butter and sugar.
In a large bowl, beat the softened butter, brown sugar, and granulated sugar until creamy (~2–3 minutes).
Mix in the whisked egg, vanilla, and sourdough discard until smooth.
In a separate bowl, whisk together flour, bicarb soda, and salt. Slowly mix into the wet ingredients until just combined.
Fold in the white chocolate chips and cranberries by hand. Cover dough and chill for 30 minutes to 2 hours. Chilling helps prevent spreading.
Preheat the oven to 180°C. Line a baking tray with baking paper or silicone mats.
Using a cookie scoop or tablespoon, scoop approx 1.5 tbsp dough per cookie and roll into balls. Place spaced apart on the baking trays. Press extra chocolate chips and cranberries on top right before baking.
Bake for 11-12 minutes, until the edges are lightly golden and the centers are soft.
Let cookies cool on the tray for 5 minutes, then transfer to a wire rack.
Store in an airtight container at room temperature for up to 1 week.
One bite into these cookies and the mix of creamy white chocolate, tangy cranberry, and soft sourdough richness hits you all at once, in the best way. So go on, grab that discard and whip up a batch. You’re just a few steps away from a tray of irresistible cookies you’ll want to make again and again. And when you do bake them, tag us @youkneadsourdough we’d love to see your creations!
