Lemon Crinkle Cookies With Sourdough Discard
127kcal
Ingredients
- - 113 grams unsalted butter, softened, about 1/2 cup
- - 200 grams granulated sugar, about 1 cup
- - 100 grams sourdough discard, scant 1/2 cup
- - 1 egg yolk, about 20 grams
- - 20 grams lemon juice, juice from about 1/2 a lemon, about 4 teaspoons
- - 4 grams vanilla extract, about 1 teaspoon
- - 6 grams lemon zest, zest from about 2 large lemons
- - 220 grams all-purpose flour, about 1 3/4 cups
- - 20 grams cornstarch, about 2 Tablespoons
- - 3 grams baking soda, about 1/2 teaspoon
- - 3 grams salt, about 1/2 teaspoon
- - 120 grams powdered sugar, about 1 cup, reserved for rolling cookie dough in before baking
Method
- Preheat oven to 375ºF convection and prepare two baking sheets with parchment paper. _See recipe notes for non-convection._
- To a large bowl add the softened butter. Use a hand mixer (or a stand mixer) to beat the softened butter until light and fluffy for about a minute. Add granulated sugar. Cream the butter and sugar together until combined. Add the sourdough discard and egg yolk to the bowl. Whip together with the beaters until light and fluffy. Add the lemon juice, vanilla extract and lemon zest. Mix again with the mixer until smooth and combined.
- To a small bowl, add the flour, cornstarch, baking soda, and salt. Whisk together to combine. Add the flour to the butter mixture and mix until combined.
- Pour the reserved powdered sugar in a shallow bowl. Scoop the cookie dough into balls and drop into the powdered sugar. Coat completely in powdered sugar and place on the parchment lined baking sheet, about 12 cookies per baking sheet.
- Bake the cookies at 375ºF convection for 9–10 minutes, until they’re puffed and the edges are lightly crisp. If needed, use a round biscuit cutter to gently shape the cookies into perfect circles while they’re still warm. Let them cool on the baking sheet for about 5 minutes to set up. Then remove them to a cooling rack. Repeat with remaining cookie dough. Let cool completely and enjoy!
- _Extra baked cookies can be store on the counter in an air‑tight container for 24-48 hours or frozen to preserve freshness._
Nutrition
Calories 127kcal | Carbohydrates 22g | Protein 1g | Fat 4g | Saturated Fat 2g | Polyunsaturated Fat 0.2g | Monounsaturated Fat 1g | Trans Fat 0.2g | Cholesterol 11mg | Sodium 84mg | Potassium 13mg | Fiber 0.3g | Sugar 13g | Vitamin A 119IU | Vitamin C 1mg | Calcium 3mg | Iron 0.4mg
Nutrition info is automatically calculated as an estimate — actual values may vary. Always check your ingredient labels for the most accurate results!
Notes
Convection Baking Tips: I like a cookie with crispy edges and a soft middle. This is best achieved using convection bake on your oven. If you don’t have a convection setting, I’ve also baked these at 375ºF regular for 12 minutes.
Long Fermenting Cookie Dough: This cookie dough can be made, scooped into balls and then refrigerated for 24-48 hours to long ferment the dough if you want the fermentation benefits. Dunk in powdered sugar after they’ve been in the fridge and add a few extra minutes to baking if baking them chilled.
Sourdough Starter: You can substitute active sourdough starter, but you may want to decrease the flour by 10-20 grams if you do to account for the thicker starter compared to discard.
More Lemon Flavor: Do you want more lemon flavor? Add a teaspoon of lemon extract to the cookie dough.
Let the cookies cool completely, then store them in an airtight container. They’ll keep at room temperature for up to 24 hours, or you can freeze them right away for the best freshness. To serve, let them thaw at room temperature for a few hours. You can re-roll them in powdered sugar if needed.
If you love having fresh cookies on demand, freeze the dough balls ahead of time. Place the scooped dough on a sheet pan and freeze until firm, then transfer to an airtight container. When you’re ready to bake, thaw the dough in the fridge overnight. Right before baking, roll in powdered sugar and bake as directed.