Sourdough Drop Cookies

Here’s proof that sourdough starter belongs in your cookie jar, not just your bread basket.

These drop cookies use whole wheat pastry flour and brown sugar for a chewy, slightly nutty base, while the sourdough starter adds moisture and a whisper of tang that keeps them from being one-note sweet.

Nutmeg is the spice doing the quiet work here, warming up each bite without screaming for attention.

Raisins (or chopped prunes, if you’re feeling bold) and nuts round things out with chew and crunch. Drop them by teaspoons and they bake up in under 10 minutes.

Chef Tips

• Dissolve the baking soda directly in the sourdough starter before adding it. This neutralizes some of the acidity and gives the cookies a better rise.
• Brown sugar keeps these chewy. If you swap in honey, reduce the amount slightly since honey is sweeter and adds more moisture.
• Pull them from the oven when they still look slightly underdone in the center. They firm up as they cool.
• Whole wheat pastry flour is key for the tender texture. Regular whole wheat flour makes them denser and drier.