Sourdough Discard Lemon Shortbread Cookies
These buttery, melt-in-your-mouth Sourdough Discard Lemon Shortbread Cookies blend the tang of sourdough with the brightness of fresh lemon. Topped with a simple citrus glaze, they’re perfect for tea time or gifting, offering a balance of sweet, tart, and rich flavors in every bite.
Ingredients
- ½ cup sourdough discard
- 1 cup unsalted butter softened
- ½ cup powdered sugar
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 2 cups all-purpose flour
- ¼ teaspoon salt
- ¼ cup granulated sugar for rolling
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- ½ teaspoon vanilla extract
Instructions
- In a bowl, cream butter and powdered sugar until light and fluffy.
- Add sourdough discard, lemon zest, and lemon juice; mix until combined.
- Stir in flour and salt until a smooth dough forms.
- Roll the dough into a log, wrap in plastic, and refrigerate for at least 2 hours.
- Preheat oven to 350°F (175°C).
- Slice the chilled dough into ¼-inch rounds and roll edges in granulated sugar.
- Place cookies on a parchment-lined baking sheet.
- Bake for 12–15 minutes, until edges turn golden.
- Cool completely on a wire rack.
- Whisk together glaze ingredients until smooth.
- Drizzle or dip cookies in the glaze, then let it set before serving.
Notes
Nutritional Information (per cookie):
- Calories: 160 kcal
- Fat: 8g
- Carbohydrates: 19g
- Protein: 2g
- Sugar: 10g
