Baking with sourdough starter isn't just for bread—it can add a unique tang and texture to your cookies, making each bite delightfully different. From my experience, incorporating sourdough discard into cookie recipes not only reduces waste but also enriches the flavor profile with subtle depth. When making sourdough cookies like S’mores or Red Velvet, I find that balancing the ingredients is key to maintaining softness while achieving that slight chewiness that sourdough imparts. Using sourdough discard as a partial flour substitute can add moisture and complexity without overwhelming the classic cookie taste. Also, experimenting with toppings and mix-ins like chocolate chips or marshmallows complements the sourdough's natural tang, creating a perfect harmony of flavors. If you’re new to sourdough baking, starting with desserts like cookies can be approachable and rewarding. Sharing trays of homemade sourdough cookies with friends and family is incredibly satisfying, and the variety of flavors—from classic Chocolate Chip to indulgent Red Velvet—means there's something everyone will love. Plus, it’s a great way to use your sourdough discard creatively and reduce kitchen waste while enjoying tasty treats.