Sourdough Discard Lemon Crinkle Cookies
These soft, citrusy cookies are bursting with lemon flavor and have the perfect crinkle top. Using sourdough discard adds a slight tang and moisture, making these cookies unique, tender, and a great way to reduce food waste.
Equipment
- Mixing bowls (2)
- Stand mixer or hand mixer
- Spatula
- Whisk
- Cookie scoop or tablespoon
- Baking sheet
- Parchment paper or silicone mat
- Wire cooling rack
- Shallow bowl (for powdered sugar)
Ingredients
- Wet Ingredients:
- ½ cup sourdough discard room temp
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 1 tbsp fresh lemon juice
- 1 tbsp lemon zest
- Dry Ingredients:
- 1¾ cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- For Coating:
- ½ cup powdered sugar for rolling
Instructions
- Set oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- Beat ½ cup softened butter with 1 cup sugar until light and fluffy (2–3 min).
- Mix in 1 egg, ½ cup sourdough discard, 1 tbsp lemon juice, and 1 tbsp lemon zest.
- Beat until smooth (curdling is normal).
- In a separate bowl, whisk together: flour, baking powder, baking soda, salt
- Gradually mix dry ingredients into wet until just combined.
- Do not overmix.
- Cover and chill for at least 2 hours, or overnight.
- Scoop 1 tbsp of dough and roll into balls.
- Roll each dough ball in powdered sugar generously.
- Place cookies 2 inches apart on the baking sheet.
- Bake for 10-12 minutes until crinkled on top, set edges, and soft centers.
- Cool on the pan for 5 minutes.
- Transfer to a wire rack to cool completely.
Optional Tips
- For extra crinkle: roll in granulated sugar before powdered sugar.
- For stronger lemon flavor: double the zest.
Notes
Nutritional Info (Estimated per cookie)
- Calories: 110
- Fat: 5g
- Carbs: 15g
- Sugar: 10g
- Protein: 1g
