These Sourdough Lemon Crinkle Cookies are a delightful twist on a classic favorite, combining the subtle tang of sourdough discard with bright, zesty lemon flavor. The cookies bake up with that picture-perfect crackly top and chewy center that makes them irresistible. With just the right balance of sweetness and citrus, these cookies are perfect for using up your sourdough discard while creating a treat that will have everyone reaching for seconds!
Why You’ll Love This Recipe
- Uses Up Sourdough Discard: Finally, a delicious way to use that discard that’s been sitting in your fridge! These cookies transform what might otherwise go to waste into something absolutely crave-worthy.
- Perfect Balance of Flavors: The subtle tang from the sourdough perfectly complements the bright lemon, creating a cookie that’s not too sweet and wonderfully refreshing.
- Beautiful Presentation: Those crackly tops dusted with powdered sugar make these cookies look like they came from a fancy bakery, but they’re surprisingly easy to make at home.
- Make-Ahead Friendly: The dough actually benefits from chilling time, making this a great recipe to prepare ahead and bake when you’re ready for fresh cookies.
Ingredients You’ll Need
- All-purpose flour: Creates the perfect structure for these cookies – not too cakey, not too dense.
- Baking powder: Gives just the right amount of lift to create those beautiful cracks on top.
- Sea salt: Enhances all the flavors and balances the sweetness – don’t skip it!
- Sourdough discard: Adds a subtle tang and incredible depth of flavor that makes these cookies special.
- Butter: Use unsalted and melt it for easy mixing and a perfectly chewy texture.
- Granulated sugar: Sweetens the cookies and helps create that crisp exterior.
- Egg: Provides structure and richness – try to use a room temperature egg for best results.
- Vanilla extract: Adds warmth and depth to the lemon flavor.
- Lemon juice and zest: The star of the show! Use fresh lemons for the brightest flavor.
- Powdered sugar: Creates that signature crinkle cookie look when the cookies spread and crack during baking.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Variations
Want to switch things up? These cookies are wonderfully adaptable:
- Citrus Swap: Try lime or orange instead of lemon for a different citrus profile.
- Add White Chocolate: Fold in 1/2 cup of white chocolate chips for an extra indulgent treat.
- Herb Infusion: Add 1 tablespoon of finely chopped fresh rosemary or lavender for a sophisticated flavor combination.
- Lemon Glaze: Drizzle cooled cookies with a simple lemon glaze made from powdered sugar and lemon juice for extra lemony punch.
How to Make Sourdough Lemon Crinkle Cookies
Step 1: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt until well combined. This ensures even distribution of the leavening agent throughout your cookies.
Step 2: Combine the Wet Ingredients
In a separate large bowl, whisk together the sourdough discard, melted butter, granulated sugar, egg, vanilla extract, lemon juice, and lemon zest until smooth and well incorporated. The mixture should look slightly thickened and have a lovely lemony aroma.
Step 3: Make the Dough
Add the dry ingredients to the wet ingredients and gently mix with a spatula just until combined. Don’t overmix or your cookies might turn out tough. The dough will be fairly thick – that’s exactly what you want!
Step 4: Chill the Dough
Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours, or overnight if you can. This step is absolutely crucial – it firms up the dough, making it easier to handle and intensifies the flavors.
Step 5: Prepare for Baking
Preheat your oven to 350°F (177°C) and line your baking sheets with parchment paper. Place powdered sugar in a shallow dish ready for rolling.
Step 6: Shape and Coat Cookies
Scoop chilled dough using a cookie scoop (about 30g per cookie) and roll into balls with your hands. Roll each ball generously in powdered sugar, making sure they’re completely coated. Place them on the prepared baking sheets, leaving about 2 inches between each cookie.
Step 7: Bake to Perfection
Bake for 11-12 minutes until the edges are set but the centers still look slightly soft. The cookies will develop beautiful cracks as they bake. Let them cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Pro Tips for Making the Recipe
- Zest Before Juicing: Always zest your lemons before juicing them – it’s much easier that way!
- Proper Measuring: For the best results, weigh your ingredients if you have a kitchen scale. This is especially important for the flour and sourdough discard.
- Don’t Rush the Chilling: The longer you chill the dough, the better the flavor will be. Overnight is ideal if you can manage it.
- Keep Dough Cold: Work with small batches of dough at a time, keeping the rest in the refrigerator. Cold dough is easier to handle and bakes up better.
- Heavy Powdered Sugar Coating: Be extremely generous with the powdered sugar coating – more than you think you need! Much of it will be absorbed or crack during baking.
How to Serve
These versatile cookies shine in so many settings:
Perfect Pairings
Serve alongside a cup of hot tea, coffee, or a glass of cold milk for the classic cookie experience. For something special, try them with a lemon iced tea in summer or a London Fog (Earl Grey latte) in cooler weather.
Dessert Upgrade
Create incredible ice cream sandwiches by placing a scoop of vanilla bean ice cream between two cookies. For summer gatherings, serve alongside fresh berries and whipped cream for a simple but elegant dessert plate.
Gift Giving
Package these cookies in a beautiful tin or box lined with parchment paper for a thoughtful homemade gift that’s sure to impress. The powdered sugar coating makes them look especially gift-worthy!
Make Ahead and Storage
Storing Leftovers
Store baked cookies in an airtight container at room temperature for up to 7 days. Place a slice of bread in the container to help keep them soft. The bread will harden as the cookies stay soft – just replace it if needed!
Freezing
Baked cookies freeze beautifully for up to 3 months. Place completely cooled cookies in a single layer on a baking sheet to freeze, then transfer to a freezer bag. This prevents them from sticking together.
You can also freeze the unbaked dough balls (before rolling in powdered sugar) for up to 3 months. Thaw in the refrigerator, then roll in powdered sugar and bake as directed.
Reheating
To refresh slightly stale cookies, warm them in a 300°F oven for 3-4 minutes. For frozen baked cookies, thaw at room temperature and warm briefly in the microwave for about 10 seconds if desired.
FAQs
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Can I make these cookies without sourdough discard?
While the sourdough discard is what makes these cookies special, you can substitute it with 1/4 cup of Greek yogurt or sour cream. The flavor will be different, but still delicious. You may need to add a bit more flour if the dough seems too wet.
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Why didn’t my cookies crackle?
For those beautiful cracks, make sure your dough is properly chilled, your oven is fully preheated, and you’ve used enough powdered sugar coating. Also check that your baking powder is fresh – old baking powder won’t give the lift needed for proper cracking.
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Can I use bottled lemon juice instead of fresh?
Fresh is strongly recommended for the best flavor. Bottled lemon juice often has a more flat, artificial taste that won’t give you the bright, zesty flavor that makes these cookies special. If you must use bottled, be sure to still include fresh zest.
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How can I tell when these cookies are done?
These cookies should look slightly underdone in the center when you take them out – they’ll continue cooking on the hot baking sheet. The edges should be set but not browned, and the tops should have visible cracks with the centers looking soft but not raw. They’ll firm up as they cool.
Final Thoughts
These Sourdough Lemon Crinkle Cookies are truly something special – a perfect balance of tangy sourdough, bright lemon, and sweet cookie that makes for an unforgettable treat. The beautiful crackly tops make them as pretty as they are delicious. Whether you’re an experienced sourdough baker looking for creative ways to use your discard or simply a cookie lover searching for something new, these cookies are bound to become a favorite in your recipe collection. Why not whip up a batch today? Your taste buds will thank you!
Print
Sourdough Lemon Crinkle Cookies Recipe
- Prep Time: 2 hours 15 minutes
- Cook Time: 12 minutes
- Total Time: 2 hours 27 minutes
- Yield: 24 cookies 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Soft and chewy Sourdough Lemon Crinkle Cookies with vibrant lemon flavor and a dramatic crinkled appearance, perfect for any dessert lover.
Ingredients
Dry Ingredients
- 2 cups + 2 tablespoons (270 g) all-purpose flour
- 1 teaspoon (4 g) baking powder
- 1/2 teaspoon (3 g) fine sea salt
Wet Ingredients
- 1/4 cup (50 g) sourdough discard
- 4 tablespoons (56 g) melted butter
- 1 cup (200 g) granulated sugar
- 1 egg
- 1/2 teaspoon (2 g) vanilla extract
- 3 tablespoons lemon juice + zest of 3 small lemons
Rolling
- 1/4 cup (30 g) powdered sugar, you may need more
Instructions
- Combine Dry Ingredients: In a bowl, whisk together 2 cups + 2 tablespoons all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon fine sea salt. Set aside for later.
- Prepare Wet Ingredients: In a large mixing bowl, whisk together ¼ cup sourdough discard, 4 tablespoons melted butter, 1 cup granulated sugar, 1 egg, ½ teaspoon vanilla extract, and 3 tablespoons lemon juice along with the zest from all the lemons. Mix until well combined.
- Mix Dough: Gradually add the wet mixture to the dry ingredients. Mix the dough with a baking spatula until it’s thick. Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours. Do not skip chilling the dough, as this step is crucial.
- Prepare for Baking: Preheat your oven to 350°F (177°C). Line baking sheets with parchment paper. Place ¼ cup powdered sugar onto a plate and set it aside.
- Shape and Coat: Using a cookie scoop, scoop the dough into balls (about 1.5-2 tablespoons or 30 grams each). Roll the dough balls generously in the powdered sugar ensuring they are fully coated. Place them 2 inches apart on the prepared baking sheets.
- Bake Cookies: Bake the cookies for 11-12 minutes. Once baked, let them sit on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Notes
- Ensure your egg and sourdough discard are at room temperature before mixing to help the dough come together smoothly and create a more even texture.
- Opt for freshly squeezed lemon juice rather than bottled for a brighter, more vibrant flavor.
- Chill the dough for at least 2 hours or overnight to make it easier to handle and achieve the classic crinkle texture.
- Roll the cookie dough balls in powdered sugar immediately before baking to maintain the classic crinkled appearance.
- Be generous with the powdered sugar to achieve a dramatic crackly look as the cookies spread during baking.
- Store baked cookies in an airtight container at room temperature for up to 7 days. Add a small piece of white bread to help retain their freshness.
- Freeze baked cookies for up to 3 months by cooling them completely, wrapping them individually in plastic wrap, and storing them in a freezer-safe bag.
- Store unbaked cookie dough in the refrigerator for up to 7 days, or freeze for up to 3 months for longer use.
Nutrition
- Serving Size: 1 cookie
- Calories: 95
- Sugar: 12 g
- Sodium: 55 mg
- Fat: 3.5 g
- Saturated Fat: 2.2 g
- Unsaturated Fat: 1.3 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0.2 g
- Protein: 1 g
- Cholesterol: 15 mg
