Sourdough Samoa Cookies -A Classic Favorite

If you love Girl Scout cookies and hate wasting sourdough discard, this Sourdough Samoa Cookies recipe is about to become your new obsession. These chewy, caramel-drizzled cookies feature all the goodness of traditional Samoa Girl Scout cookie recipes—crisp shortbread, gooey caramel, toasted coconut, and a rich chocolate finish—but with the added depth of tangy sourdough in the base. The result? A cookie that’s slightly tangy, deeply flavorful, and completely irresistible.

Perfect for home bakers who love creative twists on classics, these cookies are the ultimate way to elevate your cookie game while making good use of your sourdough discard. Whether you’re looking for a fun weekend bake, a unique gift idea, or a delicious way to upgrade your cookie jar, this recipe delivers bold flavor and nostalgic charm with every bite.

Let’s dive into how to make this genius combo of copycat Samoa cookies and sourdough baking magic.

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Why You’ll Love These Sourdough Butterscotch Coconut Cookies

These aren’t your average cookies. What sets Sourdough Samoa Cookies apart is the harmony of flavors and textures. The sourdough base gives the cookie a tender chew and just a hint of tang that balances the sweetness of the caramel and chocolate. Add the nutty richness of toasted coconut, and you’ve got a gourmet cookie that feels bakery-level—without the bakery price.

And yes, they look stunning too. Just like the original Homemade Samoa Cookies Girl Scouts are famous for, these cookies are ring-shaped with a generous topping of golden coconut, drizzled with silky chocolate.

Other reasons to love them:

• They use your sourdough discard, reducing food waste.
• They’re a fun baking project with an epic reward.
• They freeze beautifully for holiday prep or gifting.
• They’re fully customizable with your favorite mix-ins and drizzles.

Ingredients for Sourdough Samoa Cookies

Here’s what you’ll need to bring these cookies to life:

For the Cookie Base

• 1 cup unsalted butter, softened
• ½ cup granulated sugar
• ½ cup sourdough discard (unfed)
• 1 egg yolk
• 1 tsp vanilla extract
• 2¼ cups all-purpose flour
• ½ tsp salt

For the Topping

• 2½ cups sweetened shredded coconut
• 1 (11 oz) bag of soft caramels (or about 40 unwrapped)
• 3 tbsp heavy cream
• ½ tsp sea salt
• 1 cup semi-sweet chocolate chips or melting wafers

This combination keeps the flavor classic while enhancing texture with sourdough and richness from caramel and coconut.

Kitchen Tools You’ll Need

Before you get started, gather the following:

• Mixing bowls
• Hand or stand mixer
• Baking sheets
• Parchment paper
• Cookie cutter or donut cutter
• Saucepan (for caramel)
• Rubber spatula
• Fork or piping bag for chocolate drizzle
• Wire cooling rack

These tools will make prep and assembly much easier, especially when handling sticky toppings.

Step-by-Step Guide to Making Sourdough Samoa Cookies

Step 1: Make the Cookie Dough

In a mixing bowl, cream together the softened butter and sugar until light and fluffy. Mix in the sourdough discard, egg yolk, and vanilla extract until smooth.

Gradually add the flour and salt, mixing until a soft dough forms. The dough should be pliable but not sticky. Wrap it in plastic and chill for at least 30 minutes to make rolling easier.

Step 2: Toast the Coconut

While the dough chills, preheat your oven to 350°F (175°C). Spread the shredded coconut on a baking sheet and toast for 6–8 minutes, stirring once halfway through, until lightly golden and fragrant. Set aside to cool.

Step 3: Cut and Bake the Cookies

Roll out the chilled dough on a lightly floured surface to about ¼-inch thickness. Use a round cutter (and a smaller cutter to make a hole in the center) to create the signature Samoa cookie shape.

Place cookies on a parchment-lined baking sheet and bake for 10–12 minutes, or until edges are lightly golden. Cool completely on a wire rack.

Step 4: Prepare the Caramel Topping

Melt the caramels with the heavy cream and a pinch of sea salt in a saucepan over low heat, stirring frequently until smooth.

Mix in the toasted coconut until fully coated. Let it cool slightly, then spoon the mixture onto each cookie, pressing gently to adhere.

Step 5: Dip and Drizzle with Chocolate

Melt the chocolate chips in the microwave or a double boiler. Dip the bottom of each cookie into the chocolate and place on parchment paper to set.

Drizzle the tops with more chocolate using a fork or piping bag for the signature striped look.

Let cookies cool completely until the chocolate is firm before serving or storing.

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How to Use Sourdough Discard in Cookies

Sourdough discard isn’t just for bread—it adds moisture, complexity, and a slight tang to cookies too. In this recipe, it enhances the dough’s depth of flavor while helping maintain a soft, tender bite.

If you’re new to baking with sourdough, discard is the portion of starter removed before feeding. You can store it in the fridge and use it in recipes like pancakes, brownies, and yes—cookies!

You don’t need to adjust rising agents, since cookies don’t rely heavily on yeast. Just substitute discard for some liquid or flour and adjust accordingly, like in this dough.

Flavor Variations and Fun Girl Scout-Inspired Twists

Get creative with your Samoa cookies! Here are a few variations to try:

• Samoa Thumbprint Cookies: Skip the hole, make round cookies, and press a thumbprint in the center. Fill with coconut-caramel and drizzle with chocolate.
• Toast-Yay Girl Scout Cookie Recipe style: Add cinnamon to the cookie base and drizzle with white chocolate instead of semi-sweet.
• Butterscotch coconut cookies: Replace chocolate with butterscotch chips for a nutty-sweet alternative.
• Chocolate shortbread base: Add cocoa powder to the dough for a richer base.

These variations allow you to enjoy different textures and flavor profiles while keeping the Samoa inspiration alive.

Sourdough Cookies vs Traditional Girl Scout Samoa Cookies

While classic Girl Scout Samoa cookies recipes use a shortbread base, this sourdough version introduces a tender, slightly chewy base with more moisture and a tangy finish.

Traditional version:

• Crisp and crumbly
• More processed in taste
• Uniform factory texture

Sourdough version:

• Chewier and richer
• Slight tang adds depth
• Homemade, rustic charm

Think of this as the elevated, small-batch version of your favorite cookie box treat.

How to Store, Freeze, and Reheat Sourdough Cookies

These cookies store and freeze beautifully, making them perfect for holiday prep or gifts.

To store: Keep in an airtight container at room temperature for up to 5 days.

To freeze: Arrange in a single layer on a tray to freeze, then transfer to a freezer-safe container with parchment between layers. They’ll keep for up to 2 months.

To thaw: Let cookies come to room temperature. No reheating necessary unless you want that melted chocolate moment again.

Perfect Pairings for Samoa Cookies

Looking to serve your cookies with a little flair? Try these:

• Glass of cold milk (classic)
• Coconut milk latte or chai tea
• Lemonade for a Girl Scout-inspired twist
• Fresh fruit or whipped cream on the side
• Crumbled over ice cream for a decadent sundae

These cookies also pair well with cozy movie nights or as edible gifts during the holidays.

Common Mistakes to Avoid in Samoa Cookie Baking

• Not chilling the dough: Makes it hard to cut clean shapes and leads to spreading.
• Burning the coconut: It toasts fast—watch it closely!
• Overheating the caramel: Low and slow is the key to smooth, spreadable texture.
• Skipping parchment paper: Makes cleanup much harder with sticky toppings.
• Stacking too soon: Let cookies set completely before layering or storing.

With a little attention to detail, these cookies turn out beautifully every time.

Creative Uses for Leftover Cookie Dough or Toppings

Don’t waste those extra scraps—repurpose them into new treats:

• Samosa Cookie Recipe Twist: Roll leftover dough with spiced sugar and bake like pinwheels.
• Mini cookie bars: Press into a pan, top with coconut-caramel, and cut into bars.
• Stuffed cookie bites: Roll dough around caramel pieces and bake.
• Ice cream sandwiches: Use plain shortbread bases and sandwich with your favorite ice cream.

There are countless ways to keep the Samoa flavor train rolling!

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Frequently Asked Questions About Samoa Girl Scout Cookie Recipes

Can I make this gluten-free?
Yes, use a 1-to-1 gluten-free flour blend and ensure your caramel and chocolate are GF-friendly.

Can I make these dairy-free?
Use plant-based butter and dairy-free caramels (like coconut milk-based options) and vegan chocolate.

Do I have to use sourdough discard?
No, but it adds depth. You can substitute with ¼ cup more flour and a tablespoon of milk or water.

Can I make the dough ahead?
Yes, chill dough for up to 48 hours. Bake and assemble when ready.

Conclusion

These Sourdough Samoa Cookies are the ultimate mashup of nostalgic comfort and smart baking. With gooey caramel, toasted coconut, rich chocolate, and a flavorful sourdough base, every bite hits the perfect balance of sweet, salty, chewy, and crunchy. It’s a homemade treat that rivals the iconic Girl Scout cookie—and gives you the satisfaction of using up your sourdough discard in the most delicious way possible.

Whether you’re baking for the holidays, sharing with friends, or treating yourself, this recipe is one to keep in your cookie rotation. If you loved this twist on a classic, share the recipe, leave a comment with your favorite variation, and subscribe to our blog for more cookie creations, sourdough bakes, and reinvented comfort food favorites.

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