Sourdough Lemon Crinkle Cookies
Just like sourdough chocolate crinkle cookies, these sourdough lemon crinkle cookies are soft, chewy, and easy to make with sourdough discard. They’re bursting with tangy lemon flavor and absolutely delicious!
Carmyn's notes
Say hello to my new seasonal obsession: sourdough lemon crinkle cookies! They're the sunny, zesty twist on our classic chocolate crinkle favorites and honestly, I'm so in love. They're light, lemony, and seriously easy to whip up!
For foolproof sourdough lemon crinkle cookies, here are some pro tips to keep in mind:
Room Temp Ingredients: Let your egg and sourdough discard come to room temp before mixing. This helps the dough mix up nice and smooth.
Go Fresh with Lemon: Freshly squeezed lemon juice makes all the difference! It’s brighter and tastier than the bottled stuff.
Chill the Dough: Pop the dough in the fridge for at least 2 hours (or overnight). It’s easier to roll and gives you that classic crinkle look.
Sugar Coat Last Minute: Roll the dough in powdered sugar right before baking so it stays on the surface and cracks beautifully.
Be Generous: Coat those dough balls well. More sugar means a better crinkle!
Happy baking! xx
Ingredients & Equipment Needed
- Dry Ingredients: You'll need all-purpose flour, baking powder, and salt.
- Wet Ingredients: You'll need sourdough discard, butter, granulated sugar, one egg, vanilla extract, fresh lemon juice and lemon zest.
- Rolling: You'll need about ¼ cup or more of powdered sugar to roll the cookie dough in to get that classic crinkle cookie look.
How to Make Sourdough Lemon Crinkle Cookies
Step 1
Whisk together all-purpose flour, baking powder, and salt in a bowl and set aside.
Step 2
In a large mixing bowl, whisk together sourdough discard, butter, granulated sugar, egg, vanilla extract, and lemon juice plus their zest.
Step 3
Add the wet mixture to the flour mixture and mix with a baking spatula. The dough will be thick. Cover the bowl tightly with plastic wrap and chill in the fridge for at least 2 hours.
Do not skip chilling the dough. It is mandatory for the next steps.
Step 4
Preheat oven to 350°F (177°C). Line baking sheets with parchment paper and set aside. Add the powdered sugar to a plate.
Using a medium cookie scoop, scoop and roll the dough into balls using your hands (about 1.5-2 tablespoons of dough or about 30 grams each).
Roll each ball very generously in the powdered sugar. Place 2 inches apart on the baking sheets.
Step 5
Bake the cookies for 11-12 minutes
Step 6
Let them cool slightly on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
How to Store
How to Store: Baked cookies can be stored in an airtight container at room temperature for up to 7 days. To help maintain their freshness and softness, place a small piece of white bread in the container.
How to Freeze: Leftover baked cookies can also be frozen for up to 3 months. Let them cool completely, then wrap each one in plastic wrap and store them in a freezer-safe bag.
Unbaked Cookie Dough: Unbaked cookie dough can be stored in the refrigerator, tightly covered, for up to 7 days. For longer storage, freeze the dough for up to 3 months.
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Sourdough Lemon Crinkle Cookies
Before You Begin
INGREDIENTS
Dry Ingredients
- 2 cups + 2 tablespoons (270 g) all-purpose flour
- 1 teaspoon (4 g) baking powder
- ½ teaspoon (3 g) fine sea salt
Wet Ingredients
- ¼ cup (50 g) sourdough discard
- 4 tablespoons (56 g) melted butter
- 1 cup (200 g) granulated sugar
- 1 egg
- ½ teaspoon (2 g) vanilla extract
- 3 tablespoons lemon juice + zest (3 small lemons)
Rolling
- ¼ cup (30 g) powdered sugar (you may need more)
INSTRUCTIONS
- In a bowl, whisk together 2 cups + 2 tablespoons (270 g) all-purpose flour, 1 teaspoon (4 g) baking powder, and ½ teaspoon (3 g) fine sea salt and set aside.
- In a large mixing bowl, whisk together ¼ cup (50 g) sourdough discard, 4 tablespoons (56 g) melted butter, 1 cup (200 g) granulated sugar, 1 egg, ½ teaspoon (2 g) vanilla extract, and 3 tablespoons lemon juice + zest of all the lemons.
- Add the wet mixture to the flour mixture and mix with a baking spatula. The dough will be thick. Cover the bowl tightly with plastic wrap and chill in the fridge for at least 2 hours. Do not skip chilling the dough. It is mandatory for the next steps.
- Preheat your oven to 350°F (177°C). Line baking sheets with parchment paper and set aside. Add ¼ cup (30 g) powdered sugar to a plate.
- Using a cookie scoop, scoop and roll the dough into balls using your hands (about 1.5-2 tablespoons of dough or about 30 grams each). Roll each ball very generously in the powdered sugar. Place 2 inches apart on the baking sheets.
- Bake the cookies for 11-12 minutes. Let them cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
I have made the recipe for discard lemon crinkle they are divine, But I changed one thing, I use a frozen lemon and gated the whole thing seed , peel the whole thing and put it in the dough much more lemon favor. I will make them again with a whole lemon 🍋🍋🍋
I love lemon and these cookies were delicious. I added dried lavender to ours. I also long-ferment the dough so it is easier for me to digest. I do find that I have to double the bake time to 22 minutes because of this.
Love these cookies! They disappear quickly. I added a couple of drops of food grade lemon and orange oil and they were amazing! Trying a batch with Meyer lemon and coconut extract this time around. 🫶