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!
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 all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon fine sea salt and set aside.
- In a large mixing bowl, whisk together ¼ cup sourdough discard, 4 tablespoons melted butter, 1 cup granulated sugar, 1 egg, ½ teaspoon 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 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.
Notes
Use Room Temperature Ingredients: Ensure your egg and sourdough discard are at room temperature before mixing. This helps the dough come together smoothly and creates a more even texture.
Use Fresh Lemon Juice: Opt for freshly squeezed lemon juice rather than the bottled kind. Fresh juice provides a brighter, more vibrant flavor while bottled lemon juice will altar the taste.
Chill the Dough: Chilling the dough is essential for achieving that classic crinkle effect. Let it rest in the fridge for at least 2 hours, or overnight, to make it easier to handle and roll into balls.
Coat Right Before Baking: Roll the cookie dough balls in sugar just before baking. If done too early, the powdered sugar may absorb into the dough, diminishing the crinkled appearance. Coating them right before baking keeps the sugar on the surface, allowing it to crack beautifully as the cookies bake.
Apply a Generous Coating: Be generous with the powdered sugar. Make sure each dough ball is fully coated. A thick layer enhances the dramatic, crackly look as the cookies rise and spread.
How to Store Baked Cookies: 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 Baked Cookies: 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.
How to Store 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.
Nutrition
Serving: 1cookieCalories: 119kcalCarbohydrates: 22gProtein: 2gFat: 3g