Name: Sourdough Lemon Shortbread Cookies: Bright Bite of Bliss
Prep time: 30 min
Cook time: 15 min
Total time: 75 min
Ingredients: 1 cup Unsalted Butter (softened, or substitute with vegan butter for a dairy-free option.); 3/4 cup Granulated Sugar (can be replaced with coconut sugar for a less processed alternative.); 1 tablespoon Lemon Zest (use zest from a fresh lemon for the best taste.); 3/4 cup Sourdough Starter (can be fed or unfed discard.); 1 teaspoon Vanilla Extract (ensure to use pure vanilla for the best results.); 1/4 teaspoon Salt (use sea salt or kosher salt for flavor depth.); 2 cups All-Purpose Flour (alternatively, gluten-free flour can be used.); 2 tablespoons Lemon Juice (freshly squeezed juice is recommended for maximum flavor.); 1 cup Powdered Sugar (no substitutions are suggested for best results.); 2 tablespoons Melted Butter (can be omitted for a lighter option.); 1/4 cup Granulated Sugar (for coating) (adds sweetness and a crunchy texture to the exterior.)

As I stood in my kitchen, the sunny warmth of spring spilled through the window, and I couldn’t help but crave a treat that echoed the season’s joy. That’s when the idea struck: Sourdough Lemon Shortbread Cookies! These delightful cookies perfectly blend crispy, buttery textures with zesty lemon brightness, making them the ideal companion for a sunny afternoon. Not only are they super easy to whip up with simple pantry staples, but they also offer a wonderful way to make use of sourdough discard. Each bite is a sweet reminder that home-baked treats can be both comforting and refreshing. Are you ready to elevate your cookie game this season? Let’s dive into this recipe that’s bound to capture your heart!

Why are these cookies a must-try?

Unique Flavor: The Sourdough Lemon Shortbread Cookies offer an unexpected twist on a classic treat, combining the rich taste of butter with a refreshing lemon zing.

Easy to Make: With straightforward steps and minimal ingredients, this recipe doesn’t require advanced baking skills, making it perfect for beginners and seasoned bakers alike.

Waste Not, Want Not: This recipe is a fantastic solution for using sourdough discard, allowing you to reduce waste while creating something delightful.

Versatile Treat: These cookies can shine as a sweet snack any time of the day, whether enjoyed with a cup of tea or as a light dessert at gatherings.

Seasonal Delight: Their bright lemon flavor and crisp texture perfectly capture the essence of spring and summer, making them a seasonal favorite you’ll want to bake again and again!

Sourdough Lemon Shortbread Cookies Ingredients

For the Cookies

Unsalted Butter – Adds creaminess and richness to the cookies; substitute with vegan butter for a dairy-free option.
Granulated Sugar – Provides sweetness and helps in browning; can be replaced with coconut sugar for a less processed alternative.
Lemon Zest – Contributes fresh, vibrant citrus flavor; use zest from a fresh lemon for the best taste.
Sourdough Starter – Acts as a base for flavor and texture; can be fed or unfed discard. Essential for incorporating the unique taste of sourdough.
Vanilla Extract – Enhances the overall flavor profile; ensure to use pure vanilla for the best results.
Salt – Balances sweetness and enhances overall taste; use sea salt or kosher salt for flavor depth.
All-Purpose Flour – Provides structure; alternatively, gluten-free flour can be used for a gluten-free version.

For the Glaze

Lemon Juice – Used in the glaze to provide tartness; freshly squeezed juice is recommended for maximum flavor.
Powdered Sugar – Sweetens the glaze and gives it a smooth texture; no substitutions are suggested for best results.
Melted Butter – Incorporates flavor in the glaze; can be omitted for a lighter option.

For Coating

Granulated Sugar (for coating) – Adds sweetness and a crunchy texture to the exterior; don’t skip this for that perfect finish!

Step‑by‑Step Instructions for Sourdough Lemon Shortbread Cookies

Step 1: Cream Ingredients
In a stand mixer, place the softened unsalted butter, granulated sugar, and lemon zest. Beat on medium speed until the mixture is light and fluffy, about 3-5 minutes. This creates a rich base for your Sourdough Lemon Shortbread Cookies that will enhance their buttery flavor and texture.

Step 2: Add Wet Ingredients
Once the butter mixture is fluffy, add in the sourdough starter, salt, and vanilla extract. Mix on low speed until everything is well combined, about 1-2 minutes. This step is crucial for ensuring that the unique sourdough flavor is evenly incorporated into your dough.

Step 3: Combine Dry Ingredients
Gradually add the all-purpose flour to the wet mixture, mixing on low speed until just combined. Be careful not to overmix, which can lead to a tough texture. The dough should be slightly sticky but manageable, reflecting the balanced nature of Sourdough Lemon Shortbread Cookies.

Step 4: Form Dough
Turn the dough out onto a clean surface and shape it into a cylinder about 14 inches long. Roll the dough tightly, ensuring an even thickness. Roll it in granulated sugar, coating it thoroughly to give the cookies a sweet finish and crunchy texture once baked.

Step 5: Chill or Bake
Wrap the dough cylinder in plastic wrap and chill in the refrigerator for at least 30 minutes, or up to 48 hours for deeper flavor development. If you’re eager to bake, let it chill just enough to firm up for easier slicing, as the flavor of these Sourdough Lemon Shortbread Cookies greatly benefits from the chilling process.

Step 6: Preheat Oven
While the dough chills, preheat your oven to 375°F (190°C). This ensures that the oven is at the perfect temperature to achieve a delightful golden finish on your cookies, enhancing their buttery goodness.

Step 7: Slice and Bake
After chilling, unwrap the dough and slice it into 1/3 inch thick pieces. Arrange the slices on a parchment-lined baking sheet, spacing them about an inch apart. Bake for 12-15 minutes until the edges are slightly golden, giving you perfectly baked Sourdough Lemon Shortbread Cookies.

Step 8: Cool Cookies
Allow the cookies to cool on the baking sheet for about 5 minutes. This step is essential to let them set and firm up slightly before transferring to a wire rack. Cooling ensures they maintain their shape and texture for delightful enjoyment later.

Step 9: Prepare Glaze
While the cookies cool, whisk together melted butter, powdered sugar, lemon juice, and lemon zest in a bowl until smooth. This glaze will add a sweet-tart finish to your Sourdough Lemon Shortbread Cookies, elevating their flavor profile.

Step 10: Glaze Cookies
Dip half of each cooled cookie into the glaze, allowing the excess to drip off before placing them back on the wire rack. Let them set at room temperature so the glaze can firm up beautifully, creating that perfect finishing touch on your delightful cookies.

How to Store and Freeze Sourdough Lemon Shortbread Cookies

Airtight Container: Store your Sourdough Lemon Shortbread Cookies in an airtight container at room temperature for up to one week to maintain their freshness and crisp texture.

Refrigerator: If your home is particularly warm, you can refrigerate the cookies for added freshness, but they should be enjoyed within four days for the best texture.

Freezer: For longer storage, freeze the cookies in a single layer on a baking sheet before transferring them to a freezer bag or container. They can be frozen for up to three months.

Dough Freezing: If you prefer to bake fresh cookies later, wrap the formed dough tightly in plastic wrap and freeze. Thaw it in the refrigerator before slicing and baking as directed.

Make Ahead Options

These Sourdough Lemon Shortbread Cookies are fantastic for meal prep, allowing you to enjoy a homemade treat without the last-minute stress! You can prepare the cookie dough and refrigerate it for up to 48 hours before baking, enhancing the flavor without sacrificing quality. Simply roll the dough into a cylinder, wrap it tightly in plastic, and keep it in the fridge. For even longer storage, you can freeze the wrapped dough for up to 3 months. When you’re ready to bake, let it thaw in the fridge overnight, slice, and bake as directed for delightful cookies that taste just as fresh!

What to Serve with Sourdough Lemon Shortbread Cookies

Indulging in the sweet bite of these cookies opens the door to a delightful array of pairings that will elevate your treat time experience.

Refreshing Iced Tea: The subtle flavors and coldness of iced tea balance the tanginess of the cookies, enhancing their zesty lemon notes.
Rich Coffee: Pairing these cookies with a well-brewed cup of coffee creates a delightful contrast between sweet and bitter, making every sip and bite a new adventure.
Creamy Yogurt Parfait: Layer these cookies with Greek yogurt and fresh berries for a light, delicious dessert that complements the shortbread’s buttery flavor.
Fresh Fruit Salad: A mix of seasonal fruits adds a juicy freshness that cuts through the rich, buttery cookies, making for a vibrant dessert spread.
Lemonade: An ice-cold glass of lemonade echoes the zesty flavor within the cookies and provides a refreshing companion for a sunny afternoon treat.
Chocolate Dessert Wine: The sweet, velvety notes of dessert wine pair beautifully with the cookies, creating a harmonious blend of flavors that linger delightfully on the palate.
Honey Lavender Tea: The floral notes of this tea beautifully enhance the lemony brightness of the cookies, creating a serene afternoon experience.
Vanilla Ice Cream: A scoop of creamy vanilla ice cream serves as a comforting counterpoint to the cookies, making for a perfect pairing during summer gatherings.

Expert Tips for Sourdough Lemon Shortbread Cookies

Chill for Flavor: The longer you chill the dough, the better the flavor! Aim for at least 30 minutes to two days for a more developed taste.
Slice Evenly: When cutting the dough, use a sharp knife and apply even pressure to ensure uniform cookie sizes, which helps them bake evenly.
Watch the Bake: Keep an eye on your cookies as they bake; they should be just slightly golden around the edges. Overbaking will lead to a dry texture.
Use Fresh Ingredients: Fresh lemon zest and juice are key for the bright flavor in your Sourdough Lemon Shortbread Cookies. Avoid bottled juice for the best results.
Store Properly: To keep your cookies fresh, store them in an airtight container at room temperature. They taste best within a week.

Variations & Substitutions for Sourdough Lemon Shortbread Cookies

Explore delightful twists to make these Sourdough Lemon Shortbread Cookies truly your own!

Citrus Swap: Use orange or lime zest instead of lemon for a uniquely flavored cookie. Each citrus brings its own sweetness, creating a deliciously vibrant taste.
Dairy-Free: Substitute unsalted butter with vegan butter to make these cookies completely dairy-free. It allows everyone to enjoy a tasty treat without compromising on flavor.
Gluten-Free Option: Use a 1:1 gluten-free flour blend in place of all-purpose flour. This makes the cookies accessible for gluten-sensitive folks without losing that delightful texture.
Add Texture: Mix in chopped nuts like almonds or walnuts for a satisfying crunch. The added flavor and crunch can elevate your cookie game!
Choco-Lovers: Drizzle or dip in melted dark or white chocolate instead of the lemon glaze. This sweeter take can satisfy any chocolate craving.
Herb Infusion: Incorporate finely chopped fresh herbs, like rosemary or thyme, to give an unexpected savory contrast. Their aromatic qualities match beautifully with the lemon.
Sweet & Spicy: Add a pinch of cayenne or cinnamon to the dough for a subtly spicy kick. This will warm up your palate and make each bite unforgettable.

For more seasonal treat ideas, don’t forget to check out my delightful Pink Lemonade Cake for a festive touch and the refreshing Strawberry Lemonade Refreshing to enjoy alongside your cookies!

Sourdough Lemon Shortbread Cookies Recipe FAQs

What is the best way to select ripe lemons for this recipe?
Absolutely! Look for lemons that are bright yellow, firm to the touch, and slightly soft when you gently squeeze them. This indicates that they have a juicy interior. Avoid lemons with dark spots or wrinkled skin, as these may be overripe. Fresh lemons will give you the zesty flavor and juice you need to perfect your Sourdough Lemon Shortbread Cookies.

How should I store Sourdough Lemon Shortbread Cookies?
To maintain that delicious crispiness, store your Sourdough Lemon Shortbread Cookies in an airtight container at room temperature for up to one week. If you’re in a warm environment, placing them in the refrigerator can help, but make sure to consume them within four days for the best texture. Adding a piece of bread to the container can also help keep them moist and fresh longer!

Can I freeze the Sourdough Lemon Shortbread Cookies?
Certainly! To freeze your Sourdough Lemon Shortbread Cookies, lay them out in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container. They will keep for up to three months. For best results, thaw them overnight in the refrigerator before enjoying them again. They will taste fresh as ever!

What should I do if the dough is too crumbly?
Very! If your dough feels too crumbly, it might be due to under-mixing or not enough moisture. You can add one teaspoon of water or milk at a time until the dough comes together. Make sure to mix it gently to avoid overworking. If you find the mixture too soft after adding moisture, chill the dough again for 30 minutes to make it easier to slice.

Are these cookies suitable for egg-free diets?
Yes, indeed! The beauty of these Sourdough Lemon Shortbread Cookies lies in their simplicity; they are entirely egg-free. This makes them a wonderful treat for those avoiding eggs for allergies, dietary preferences, or lifestyle choices. Feel free to enjoy them without any worry!

Can I use other types of flour for this recipe?
Absolutely! If you prefer a gluten-free version of the Sourdough Lemon Shortbread Cookies, you can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure it contains xanthan gum for better texture. You may need to adjust the amount slightly, so start with the same quantity and add a little more if the dough feels too wet. Happy baking!