I’m telling you, I keep showing up with these Lemon Sourdough Cookies because the edges crackle and snap while the centers stay impossibly soft, and people actually ask for the recipe.

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I’m obsessed with these sourdough lemon crinkle cookies. I love that the edges get crisp while the center stays chewy and slightly tangy.

I bake them all summer and sneak them into holiday boxes too. There’s something about the crackled powdered sugar and bright lemon that makes me actually excited about cookies.

This Sourdough Lemon Cookies batch started as a way to use sourdough discard and now I can’t stop. I toss in lemon zest and a bit of butter, chill the dough when life gets busy, then smile when everyone dives in.

I find myself eating them nonstop daily.

Ingredients

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Flour: the chewy backbone, gives structure so cookies hold together.
Baking powder: lifts things up, makes cookies light and a bit airy.
Baking soda: browns edges nicely and reacts with sourdough for tang.
Salt: sharpens sweetness, makes lemon pop, keeps things balanced.
Butter: rich, tender crumb and that melt-in-your-mouth feel you want.
Sugar: crunchy edges and sweet bite, you’ll get that classic cookie snap.
Egg: binds everything, adds protein and a bit of cake-like lift.
Sourdough discard: tangy depth, moistness, and a tiny bit of chewiness.
Lemon zest: bright citrus oils, floral punch right up front.
Lemon juice: tartness and zip, wakes up the dough instantly.
Vanilla: warm background note, makes lemon taste rounder and friendlier.
Powdered sugar: crinkly powdered coating, sweet dusting and soft bite.

Ingredient Quantities

2 cups (250 g) all purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 cup (115 g) unsalted butter, softened

1 cup (200 g) granulated sugar

1 large egg

1/2 cup (120 g) sourdough discard, unfed

1 tbsp lemon zest (from about 1 large lemon)

2 tbsp fresh lemon juice

1 tsp vanilla extract

1/2 to 3/4 cup (60 to 90 g) powdered sugar for rolling

How to Make this

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1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.

2. Whisk together 2 cups (250 g) all purpose flour, 1 tsp baking powder, 1/2 tsp baking soda and 1/4 tsp salt in a bowl; set aside.

3. In a large bowl beat 1/2 cup (115 g) softened unsalted butter with 1 cup (200 g) granulated sugar until light and a bit fluffy, about 2 to 3 minutes; you dont need a mixer but it helps.

4. Add 1 large egg, 1/2 cup (120 g) unfed sourdough discard, 1 tbsp lemon zest, 2 tbsp fresh lemon juice and 1 tsp vanilla extract to the butter mixture and mix until combined. Scrape the bowl so nothing is left stuck.

5. Fold the dry ingredients into the wet just until no streaks of flour remain; don’t overmix or the cookies will be tough. The dough will be soft and slightly sticky.

6. Chill the dough for at least 30 minutes in the fridge if you want thicker cookies, or up to 48 hours if making ahead; chilled dough is easier to roll and flavors deepen.

7. Scoop dough by rounded tablespoon or small cookie scoop and roll into balls about 1 to 1 1/4 inches. Roll each ball generously in 1/2 to 3/4 cup (60 to 90 g) powdered sugar so they are well coated.

8. Place cookie balls 2 inches apart on the prepared sheets; they will spread. Bake one sheet at a time in the center of the oven for 10 to 12 minutes, until edges are set and tops show crackles but centers still look slightly soft.

9. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling. If you like extra powdered sugar, give them a light dusting once cooled.

10. Store in an airtight container at room temp for 3 days or freeze for longer. To revive slightly chewy centers, microwave a cookie for 6 to 8 seconds before serving.

Equipment Needed

1. Oven (preheated to 350°F / 175°C)
2. Two baking sheets lined with parchment paper or silicone mats
3. Medium and large mixing bowls
4. Whisk and rubber spatula (or bowl scraper)
5. Electric mixer or sturdy wooden spoon for creaming butter and sugar
6. Measuring cups and spoons plus a kitchen scale if you have one
7. Cookie scoop or tablespoon for portioning dough
8. Cooling rack
9. Refrigerator space or airtight container for chilling and storing cookies

FAQ

Q: Can I use fed sourdough starter instead of discard? A: Yes, but cut back on other liquids slightly. Fed starter is more active and a bit thinner, so reduce the lemon juice by about 1 teaspoon or add a tablespoon more flour if the dough seems too wet.

Q: Do I have to let the dough chill? A: Chilling for 20 to 30 minutes helps the dough firm up so the cookies spread less and look nice and crinkly. You can bake right away, but they may flatten more and lose some texture.

Q: How do I tell when they are done? A: Edges should be set and lightly golden, center still soft. Cookies keep baking on the sheet for a minute or two after you take them out, so dont wait for them to be fully firm in the oven.

Q: Can I use bottled lemon juice or lemon extract? A: Fresh lemon juice and zest give the brightest flavor, but bottled juice works in a pinch. If you use lemon extract, cut the amount way down since it is concentrated. Start with 1/4 teaspoon and taste the batter.

Q: How much powdered sugar should I use for rolling? A: Use 1/2 cup for a light, crinkly coating or up to 3/4 cup for a thicker white crackle. If it looks gummy, toss the dough balls in a little more powdered sugar right before baking.

Q: Can I freeze the dough or baked cookies? A: Yes. Scoop dough into balls and freeze on a tray, then store in a bag for up to 3 months. Bake from frozen adding a minute or two to the time. Baked cookies freeze great too, just thaw at room temp.

Sourdough Lemon Crinkle Cookies Recipe Substitutions and Variations

All purpose flour: swap with 1 to 1 gluten free baking blend (use same weight) or try whole wheat pastry flour for a nuttier chew, but the cookies will be a bit denser.
Unsalted butter: use equal amount vegan stick butter or refined coconut oil (firm, not melted) for similar texture, though coconut adds a faint coconut taste.
Large egg: replace with a flax egg (1 tbsp ground flax + 3 tbsp water, let sit 5 min) or 1/4 cup applesauce for moisture, cookies will be slightly less airy.
Sourdough discard: use plain yogurt or buttermilk in same weight for tang and acidity, or 1/2 cup milk + 1 tsp vinegar if you dont have discard.

Pro Tips

– Chill the dough longer if you want thicker, chewier cookies. 30 minutes is the minimum, but 2 to 24 hours really helps the flavors to mellow and makes the dough way easier to roll. Don’t skip this if you hate flat cookies.

– If the dough feels too sticky to roll, lightly flour your hands or scoop onto a baking sheet and chill the scooped balls for 10 to 15 minutes before rolling in powdered sugar. That way the sugar sticks better and you wont end up with a sticky mess.

– Roll in powdered sugar twice for a prettier crackle and sweeter bite: once before baking and once right after they cool a bit. Use the thicker coating (3/4 cup) if you want a snowball look, less if you prefer subtle sweetness.

– Watch baking time closely and bake one sheet at a time in the middle rack. Rotate the pan front to back halfway through if your oven has hot spots. Pull them when edges look set but centers still soft, they keep cooking on the sheet and you’ll get chewy centers.

Sourdough Lemon Crinkle Cookies Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I’m telling you, I keep showing up with these Lemon Sourdough Cookies because the edges crackle and snap while the centers stay impossibly soft, and people actually ask for the recipe.

Servings

servings

Calories

129

kcal

Equipment: 1. Oven (preheated to 350°F / 175°C)
2. Two baking sheets lined with parchment paper or silicone mats
3. Medium and large mixing bowls
4. Whisk and rubber spatula (or bowl scraper)
5. Electric mixer or sturdy wooden spoon for creaming butter and sugar
6. Measuring cups and spoons plus a kitchen scale if you have one
7. Cookie scoop or tablespoon for portioning dough
8. Cooling rack
9. Refrigerator space or airtight container for chilling and storing cookies

Ingredients

2 cups (250 g) all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup (115 g) unsalted butter, softened
1 cup (200 g) granulated sugar
1 large egg
1/2 cup (120 g) sourdough discard, unfed
1 tbsp lemon zest (from about 1 large lemon)
2 tbsp fresh lemon juice
1 tsp vanilla extract
1/2 to 3/4 cup (60 to 90 g) powdered sugar for rolling

Directions

Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
Whisk together 2 cups (250 g) all purpose flour, 1 tsp baking powder, 1/2 tsp baking soda and 1/4 tsp salt in a bowl; set aside.
In a large bowl beat 1/2 cup (115 g) softened unsalted butter with 1 cup (200 g) granulated sugar until light and a bit fluffy, about 2 to 3 minutes; you dont need a mixer but it helps.
Add 1 large egg, 1/2 cup (120 g) unfed sourdough discard, 1 tbsp lemon zest, 2 tbsp fresh lemon juice and 1 tsp vanilla extract to the butter mixture and mix until combined. Scrape the bowl so nothing is left stuck.
Fold the dry ingredients into the wet just until no streaks of flour remain; don’t overmix or the cookies will be tough. The dough will be soft and slightly sticky.
Chill the dough for at least 30 minutes in the fridge if you want thicker cookies, or up to 48 hours if making ahead; chilled dough is easier to roll and flavors deepen.
Scoop dough by rounded tablespoon or small cookie scoop and roll into balls about 1 to 1 1/4 inches. Roll each ball generously in 1/2 to 3/4 cup (60 to 90 g) powdered sugar so they are well coated.
Place cookie balls 2 inches apart on the prepared sheets; they will spread. Bake one sheet at a time in the center of the oven for 10 to 12 minutes, until edges are set and tops show crackles but centers still look slightly soft.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling. If you like extra powdered sugar, give them a light dusting once cooled.
Store in an airtight container at room temp for 3 days or freeze for longer. To revive slightly chewy centers, microwave a cookie for 6 to 8 seconds before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.