Sourdough Lemon Crinkle Cookies Recipe
Introduction
Sourdough Lemon Crinkle Cookies are a delightful twist on classic crinkle cookies, featuring a tangy lemon flavor and a soft, chewy texture. These cookies are a perfect way to use your sourdough discard while creating a bright, refreshing treat.
Ingredients
- 1 cup sourdough discard
- 1 ½ cups all-purpose flour
- Zest of 1 lemon
- 1 cup sugar
Instructions
- Step 1: In a mixing bowl, combine the sourdough discard, flour, lemon zest, and sugar. Stir until a dough forms and all ingredients are well incorporated.
- Step 2: Preheat your oven to 350°F (175°C). Shape the dough into small balls and place them on a baking sheet lined with parchment paper. Bake until the cookies develop a crinkled top and are set, about 12–15 minutes.
Tips & Variations
- For extra lemon flavor, add a tablespoon of fresh lemon juice to the dough.
- Roll the dough balls in powdered sugar before baking to enhance the crinkle effect.
- If you prefer a softer cookie, reduce baking time slightly and check for doneness early.
Storage
Store the cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cookies in a sealed bag for up to 1 month. To reheat, warm in an oven at 300°F (150°C) for 5 minutes or enjoy them at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use active sourdough starter instead of discard?
It’s best to use discard, which is unfed starter, to avoid over-fermenting the dough. Using active starter may affect the texture and flavor.
How do I know when the cookies are done baking?
Look for a crinkled surface and edges that are just set. The cookies should feel firm to the touch but still soft inside.
PrintSourdough Lemon Crinkle Cookies Recipe
Sourdough Lemon Crinkle Cookies are delightfully tangy and soft cookies featuring a unique twist of using sourdough discard for extra flavor and texture. These lemon-infused treats bake into perfectly crinkled shapes with a sweet citrus aroma that brightens your baking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Main Ingredients
- 1 cup sourdough discard (unfed)
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 large lemon (zested and juiced)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 large egg
Instructions
- Prepare the Dough: In a large mixing bowl, combine the softened butter and granulated sugar. Cream them together until light and fluffy. Add the egg and mix well. Incorporate the sourdough discard, lemon zest, and lemon juice, blending thoroughly. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined to form a soft dough.
- Shape the Cookies: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Using a spoon or cookie scoop, scoop dough portions and roll them into balls. Place the balls on the baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake to Crinkled Perfection: Bake the cookies in the preheated oven for 12-15 minutes, or until the cookies develop characteristic crinkles on the surface and edges are lightly golden. Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Using sourdough discard adds a subtle tang and moisture to the cookies but can be omitted or replaced with yogurt if unavailable.
- If desired, dust the cookies with powdered sugar once cooled for extra sweetness and visual appeal.
- Ensure the lemon zest is grated finely to avoid bitter pith in the cookies.
- Store cookies in an airtight container at room temperature for up to 5 days.
Keywords: sourdough discard cookies, lemon crinkle cookies, sourdough lemon cookies, citrus cookies, crinkle cookies dessert
