Sourdough Discard Lemon Cookie Pies
These Sourdough Discard Lemon Cookie Pies are soft, buttery sandwich cookies with a bright lemon flavor and a creamy citrus filling. The sourdough discard adds a subtle tang and extra chewiness, while fresh lemon zest and juice make them irresistibly refreshing. Perfect for spring gatherings, afternoon tea, or whenever you need a sweet, zesty treat.
Ingredients
Cookie Dough:
- 113 g unsalted butter softened
- 142 g powdered sugar
- 113 g cane sugar
- 4 g lemon extract
- 56 g milk
- 113 g sourdough discard
- 210 g all-purpose flour
- 6 g baking powder
- 4 g salt
- Zest of 1 lemon
Lemon Filling:
- 425 g powdered sugar sifted
- 170 g unsalted butter softened
- ½ teaspoon salt
- 28 g lemon juice
Instructions
- In a large mixing bowl, cream together butter, powdered sugar, and cane sugar until light and fluffy.
- Mix in lemon extract, milk, and sourdough discard until fully combined and smooth.
- In a separate bowl, whisk together flour, baking powder, salt, and lemon zest.
- Gradually fold the dry ingredients into the wet mixture until a soft dough forms. Do not overmix.
- Cover the dough and chill in the refrigerator for at least 30 minutes to firm up.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop 1-tablespoon portions of dough, roll into balls, and place on the baking sheet. Flatten slightly.
- Bake for 10-12 minutes, or until edges are lightly golden. Cool completely on a wire rack.
- While cookies cool, beat together powdered sugar, butter, salt, and lemon juice until smooth and creamy to make the filling.
- Spread or pipe filling onto the flat side of one cookie, then sandwich with another cookie.
- Press gently to secure and let cookie pies set at room temperature for 10–15 minutes before serving.
Notes
Nutritional Information (per cookie pie)
- Calories: 290
- Fat: 14g
- Carbohydrates: 38g
- Protein: 2g Sugar: 30g
- Sodium: 120mg
