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–+ servings
Sourdough Lemon Crinkle Cookies on a baking sheet, one bitten into.

Sourdough Lemon Crinkle Cookies

If there’s one flavour we never get tired of at Somebody Feed Seb, it’s lemon. These Sourdough Lemon Crinkle Cookies are bright, bold and unapologetically citrusy, with a soft centre and crisp, powdered sugar edges. If you’ve ever been disappointed by dry, cakey lemon cookies, these sourdough lemon cookies are here to change your mind. They’re rich without being heavy, tangy without being sharp, and they stay beautifully soft for days — which, let’s be honest, is dangerous in the best possible way.
4.58 from 7 votes
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Prep Time 20 minutes
Cook Time 15 minutes
Chilling Time 4 hours
Total Time 4 hours 35 minutes
Course Dessert
Cuisine American, Sourdough
Servings 18 cookies
Calories 117 kcal

Equipment

Ingredients
  

  • 270 g all-purpose flour a.k.a. plain flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 120 g granulated sugar or caster sugar
  • zest of 2 lemons
  • 50 g sourdough discard 100% hydration
  • 40 g neutral oil sunflower or vegetable
  • 1 egg large
  • 3 tablespoon lemon juice freshly squeezed
  • 1-2 drops yellow food colouring optional

For rolling

  • 50 g powdered sugar a.k.a. icing sugar

Instructions
 

  • In a bowl, whisk together flour, baking powder, and salt. Set aside.
  • In a large bowl, combine the granulated sugar and lemon zest.
  • Rub together with your fingertips until fragrant and slightly damp.
  • Add the egg, sourdough discard, oil, lemon juice, and food colouring (if using).
  • Whisk until smooth and glossy and the sugar has begun to dissolve.
  • Add the dry ingredients to the wet mixture and mix just until combined.
  • The dough will be soft, shiny, and thick.
  • Cover and refrigerate for 4 hours, or freeze for 40–45 minutes, until scoopable but not solid.
  • Preheat oven to 180°C ( 350°F). Line baking sheets with parchment.
  • Place powdered sugar in a bowl.
  • Scoop heaped tablespoons of dough, roll briefly into balls, then roll generously in icing sugar.
  • Space well apart on the tray.
  • Bake for 10–12 minutes, until cracked on top, set at the edges, soft and slightly underbaked in the centre.
  • Leave on the tray for 10–15 minutes, then transfer to a wire rack to cool completely.

Nutrition

Calories: 117kcalCarbohydrates: 22gProtein: 2gFat: 3gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 9mgSodium: 92mgPotassium: 22mgFiber: 0.4gSugar: 9gVitamin A: 13IUVitamin C: 1mgCalcium: 17mgIron: 1mg
Keyword Sourdough Crinkle Cookies, Sourdough Discard Lemon Cookies, Sourdough Lemon Cookies, Sourdough Lemon Crinkle Cookies
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