Sourdough Lemon Crinkle Cookies Recipe
Introduction
Sourdough Lemon Crinkle Cookies are a delightful twist on classic crinkle cookies, combining tangy lemon flavor with the subtle depth of sourdough discard. These cookies have a soft, chewy texture with a beautifully crinkled surface that’s sure to impress.
Ingredients
- 1 cup sourdough discard
- 1 ½ cups all-purpose flour
- Zest of 1 lemon
- ¾ cup granulated sugar
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Step 2: 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 3: Scoop dough onto the prepared baking sheet, spacing cookies about 2 inches apart.
- Step 4: Bake for 12–15 minutes or until the cookies develop a crinkled surface and are lightly golden around the edges.
- Step 5: Remove from oven and allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.
Tips & Variations
- For an extra burst of citrus, add a tablespoon of lemon juice to the dough along with the zest.
- Try rolling the dough balls in powdered sugar before baking for a more pronounced crinkle effect.
- Substitute half the all-purpose flour with whole wheat flour for a nuttier flavor and heartier texture.
Storage
Store cookies in an airtight container at room temperature for up to 4 days. To keep them fresh longer, freeze in a sealed bag for up to 2 months. Reheat briefly in a warm oven or microwave to restore softness.
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 sourdough discard because it has less rising power and won’t alter the cookie’s texture. Active starter could make the dough too wet or cause unexpected fermentation.
How do I know when the cookies are done baking?
Look for a crinkled surface and lightly golden edges. The cookies should feel set but still soft when touched; they will firm up slightly as they cool.
PrintSourdough Lemon Crinkle Cookies Recipe
These Sourdough Lemon Crinkle Cookies are a delightful twist on classic lemon cookies, incorporating tangy sourdough discard for a unique depth of flavor and tender texture. Baked to perfection with a crinkly, crackled top, these cookies offer a perfect balance of sweet and citrusy notes that make them a refreshing treat for any occasion.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cookies
- 1 cup sourdough discard (unfed)
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 1 large egg
- Zest of 2 lemons
- 2 tablespoons fresh lemon juice
- ½ teaspoon vanilla extract
- Additional granulated sugar for rolling
Instructions
- Mix the Dough: In a medium bowl, whisk together the flour, baking soda, and salt. In a separate large bowl, cream the softened butter and sugar until light and fluffy. Beat in the egg, sourdough discard, lemon zest, lemon juice, and vanilla extract until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until a uniform dough forms.
- Shape and Coat: Preheat your oven to 350°F (175°C). Using a tablespoon or cookie scoop, portion out the dough and roll each piece into a ball. Roll the dough balls generously in granulated sugar to give a sparkly, crinkled surface after baking.
- Bake the Cookies: Place the sugar-coated dough balls onto a baking sheet lined with parchment paper, spacing them about 2 inches apart. Bake in the preheated oven for 12-15 minutes or until the cookies are cracked on top and lightly golden around the edges. The centers should be set but still soft.
- Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy these cookies with a cup of tea or as a zesty dessert anytime.
Notes
- Ensure your sourdough discard is unfed and at room temperature for best results.
- Adjust baking time slightly for softer or crisper cookies.
- Lemon zest provides more flavor than lemon juice; do not omit.
- These cookies can be stored in an airtight container at room temperature for up to 4 days.
Keywords: sourdough discard cookies, lemon crinkle cookies, easy lemon cookies, sourdough baking, citrus cookies, crinkle cookies
