Sourdough Lemon Crinkle Cookies

Sourdough lemon crinkle cookies are a zesty twist on a classic favorite, combining the tangy notes of sourdough with the bright and refreshing flavor of lemon. These cookies feature a delightful crinkled appearance and a perfect balance of tartness and sweetness, making them a delightful treat for citrus lovers.

Course Dessert, Snack

Cuisine American

Keyword Sourdough Discard

Prep Time 20

Cook Time 12

Fermentation Time 2

Total Time 2 32

Servings cookies

Calories 153kcal

Equipment

Cookie Scoop
2 Cookie Sheets or Baking Trays (lined with parchment paper)

Ingredients

Cookie Dough

170 g Butter (softened at room temperature)
225 g Sugar (granulated white sugar)
1 Egg (large egg, 60g)
50 g Lemon Juice (juice of 1 large lemon)
1 tablespoon Lemon Zest (zest of 1 large lemon)
6 g Lemon Extract
100 g Sourdough Starter (active starter or sourdough discard)
5 g Vanilla Extract
10 g Baking Soda
8 g Cornstarch
3 g Salt
220 g All Purpose Flour

Crinkle Coating

75 g Powdered Sugar (for rolling the dough balls in)
75 g Granulated Sugar

Instructions

Making the Cookie Dough

In a medium size bowl, cream butter and sugar together until well combined.
Now add the egg, lemon juice and zest, lemon extract, sourdough starter and vanilla extract and whisk again until mixed through. You might see that the mixture appears to curdle, don't worry, it will be ok.
Now add in the baking soda, corn starch, salt and all purpose flour and mix together to form a thick, sticky cookie dough. The dough will be a bit wetter than a regular cookie dough.
Cover the bowl of cookie dough with a plastic food cover and place into the fridge for at least 2 hours. This dough can be left in the fridge overnight to ferment with no issues.

When You're Ready to Bake

Preheat the oven to 175C (350F). Prepare two large cookie sheets with parchment paper.
Using a cookie scoop, scoop balls of dough and gently roll them into shape with your hands (I've made my cookie dough balls 30g each). Roll the balls into the granulated sugar first and then into the powdered sugar until they are completely coated and then place onto the prepared cookie sheet. You want to leave a space between each one as they do spread out.
Bake the cookies for 12 to 15 minutes at 175C (350F) or until they are crinkly and just set in the middle. Remove from the oven and allow to cool on the tray for around 10 minutes before transferring to a wire rack to cool completely.

Notes

Dough Balls - I've used a cookie scoop to create evenly sized dough balls that are 30g in size.

Sourdough Starter or Discard - you can use either sourdough starter or sourdough discard for this recipe.

Nutrition