Description
Indulge in the zesty delight of Sourdough Lemon Crinkle Cookies, where each bite offers a perfect balance of soft, chewy lemony goodness and a crisp, crinkly exterior. These cookies are not only a fantastic way to use sourdough discard, but they also amplify your dessert table with their refreshing citrus flavor—ideal for warm weather gatherings or an afternoon treat. Easy to make with accessible ingredients and straightforward steps, these cookies promise to be a crowd-pleaser at any occasion. Elevate your baking game and impress friends and family with these irresistible cookies!
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ½ cup unsalted butter (room temperature)
- 1 cup granulated sugar
- ½ cup sourdough starter
- 1 egg yolk
- 3 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- Optional: yellow food coloring, for added brightness
- 1 cup powdered sugar (for coating)
Instructions
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Cream butter and granulated sugar in a stand mixer until light and fluffy (2–3 minutes).
- Mix in sourdough starter, egg yolk, lemon juice, lemon zest, vanilla extract, and optional food coloring until combined.
- Gradually incorporate the dry ingredients until just mixed; do not overmix.
- Cover the dough with plastic wrap and chill for at least 2 hours or up to 3 days.
- Preheat oven to 350°F (175°C). Scoop chilled dough into balls and roll in powdered sugar before placing on a lined baking sheet.
- Bake for about 10–12 minutes or until the edges are slightly golden.
- Prep Time: 20 minutes
- Cook Time: 10–12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (25g)
- Calories: 108
- Sugar: 10g
- Sodium: 53mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: <1g
- Protein: 1g
- Cholesterol: 15mg