Sourdough Discard Lemon Crinkle Cookies

Bright, zesty lemon cookies made with sourdough starter or discard that bake up crackly on the outside and velvety soft in the middle. A double sugar coating gives them that classic crinkle finish.

Ingredients

• 170g butter (softened)
• 225g granulated white sugar
• 1 large egg (60g)
• 50g lemon juice (from 1 large lemon)
• 1 tbsp lemon zest (from 1 large lemon)
• 6g lemon extract
• 100g sourdough starter (active starter or discard)
• 5g vanilla extract
• 10g baking soda
• 8g cornstarch
• 3g salt
• 220g all-purpose flour
• 75g powdered sugar (for crinkle coating)
• 75g granulated sugar (for crinkle coating)

Directions

Key ingredients

Baking Soda & Baking Powder · Cornstarch · Vanilla Extract

1. Cream butter and sugar together until well combined.
2. Add egg, lemon juice, lemon zest, lemon extract, sourdough starter, and vanilla extract; whisk until mixed (the mixture may appear curdled, which is normal).
3. Add baking soda, cornstarch, salt, and all-purpose flour; mix to form a thick, sticky dough.
4. Cover the bowl with plastic wrap and refrigerate a minimum of 2 hours (the dough may ferment overnight for a tangier flavor).
5. Preheat oven to 175C (350F). Line two baking sheets with parchment paper.
6. Using a cookie scoop, portion the dough into 30g balls. Roll each ball in granulated sugar first, then in powdered sugar until fully coated.
7. Space the cookies apart on the prepared sheets, as they spread during baking.
8. Bake for 12-15 minutes, until crinkly and just set in the center.
9. Cool on the tray for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Use fresh lemon zest and juice from 1 large lemon for the brightest flavor. This recipe works equally well with active sourdough starter or unfed discard. The double coating is key: roll each dough ball in granulated sugar first, then powdered sugar, and use twice as much powdered sugar as you think you need for the best crackled look. Chilling the dough at least 2 hours is essential for texture and to allow fermentation; you can ferment overnight for extra tang. Use a sturdy cookie scoop since the dough is cold and stiff. Store baked cookies in an airtight container, layering with parchment if needed. Dough balls can be frozen and baked from frozen with a little extra baking time. Adapted from The Pantry Mama.