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–+ servings
Sourdough Lemon Crinkle Cookies

Sourdough Lemon Crinkle Cookies for a Citrus Burst of Joy

Delightful Sourdough Lemon Crinkle Cookies combine bright lemon flavor with sourdough discard for a sweet treat.
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Prep Time 15 minutes
Cook Time 14 minutes
Chilling Time 2 hours
Total Time 2 hours 29 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 2 cups all-purpose flour Provides structure; essential for holding the cookies' shape.
  • 1 teaspoon baking powder Helps the cookies rise; ensure it’s fresh for the best results.
  • 1/2 teaspoon baking soda Contributes to texture and color; make sure it’s active for optimal performance.
  • 1/4 teaspoon salt Enhances flavor; balances the sweetness beautifully.
  • 1/2 cup unsalted butter Adds richness; use at room temperature for easy creaming.
  • 1 cup granulated sugar Brings sweetness and helps create a soft texture.
  • 1/2 cup sourdough starter Provides moisture and a subtle tang; use sourdough discard around 100% hydration.
  • 1 large egg yolk Adds moisture and richness; avoid the egg white for this recipe.
  • 2 tablespoons lemon juice Adds a fresh citrus flavor; freshly squeezed is best for brightness.
  • 1 tablespoon lemon zest Enhances lemon flavor and aroma; organic lemons have less wax.
  • 1 teaspoon vanilla extract Deepens the overall flavor profile.
  • 1 teaspoon yellow food coloring Optional; brightens the visual appeal of the cookies.
For the Crinkly Coating
  • 1 cup powdered sugar Coats the cookies for that signature crinkled appearance; roll generously for the best effect.

Equipment

  • mixing bowl
  • Stand mixer
  • Baking sheets
  • Parchment paper
  • Cookie Scoop

Method
 

Step-by-Step Instructions for Sourdough Lemon Crinkle Cookies
  1. Whisk together the all-purpose flour, baking powder, baking soda, and salt in a medium bowl.
  2. In a stand mixer, beat the unsalted butter and granulated sugar together on medium speed until light and fluffy.
  3. Gradually add in the sourdough starter, egg yolk, lemon juice, lemon zest, and vanilla extract, mixing until fully combined.
  4. Slowly incorporate the dry ingredient mixture into the wet ingredients until just combined.
  5. Cover the bowl with plastic wrap and refrigerate the dough for at least 2 hours.
  6. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
  7. Scoop the chilled dough into 1-inch balls and roll each ball generously in powdered sugar.
  8. Space the dough balls on the baking sheets and bake for 11-14 minutes until edges are set.
  9. Cool the cookies on the baking sheets for at least 5 minutes, then transfer to a wire rack.
  10. Serve the cooled cookies and enjoy!

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 17gProtein: 1gFat: 5gSaturated Fat: 3gCholesterol: 15mgSodium: 60mgPotassium: 30mgSugar: 8gVitamin A: 80IUVitamin C: 1mgCalcium: 10mgIron: 0.5mg

Notes

These cookies are perfect for gatherings and can be customized with lime or white chocolate chips.

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