Description
Soft and chewy Sourdough Lemon Crinkle Cookies with vibrant lemon flavor and a dramatic crinkled appearance, perfect for any dessert lover.
Ingredients
Units
Scale
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
