Lively, tangy, and delightfully sweet—Sourdough Lemon Crinkle Cookies are a vibrant twist on your classic cookie! Perfectly crispy on the outside and soft on the inside, these cookies combine the refreshing citrus flavor of lemon with the subtle tangy note of sourdough discard. If you’re wondering how to use up your leftover sourdough discard while creating a show-stopping treat, you’re in the right place.
Not only are these cookies irresistibly delicious, but they’re also simple to make for all skill levels. Whether you’re a baking enthusiast or a beginner, follow this comprehensive guide for mouthwatering results. Plus, we’ll share tips and techniques to ensure your cookies come out perfect every time.
Why Sourdough Lemon Crinkle Cookies?
Here’s why these cookies are guaranteed to become a household favorite:
- Unique Flavor Combo: The tang of sourdough perfectly complements the bright zestiness of lemon.
- Creative Use of Sourdough Discard: No waste! These cookies help you make the most of that sourdough starter you’d typically throw away.
- Perfect Spring & Summer Treat: Light, citrusy flavors make these cookies ideal for warmer months or as a refreshing dessert year-round.
- Simple Ingredients: Chances are you already have most, if not all, of the ingredients in your pantry.
Excited? Let’s get baking!
Ingredients You’ll Need
Here’s everything you need to make 20-24 perfectly crinkly cookies:
Dry Ingredients:
- 2 1/2 cups (310g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 1/2 cup (120g) sourdough discard (unfed is fine!)
- 3/4 cup (170g) unsalted butter, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 1/2 cup (110g) light brown sugar
- Zest of 2 large lemons
- 1 large egg
- 1 teaspoon vanilla extract
Additional Ingredients:
- 2 tablespoons fresh lemon juice
- 1/2 cup powdered sugar (for rolling)
Optional:
- Yellow food coloring (for a bright pop of color in your cookies)
Equipment:
- Mixing bowls (large and medium)
- Whisk
- Electric mixer or hand mixer
- Baking sheet(s)
- Parchment paper or a silicone baking mat
- Measuring cups and spoons
- Cookie scoop (optional but helpful!)
Step-by-Step Instructions
Here’s how to create these delicious cookies from scratch:
1: Prepare Your Workspace
Before you begin, ensure your workspace is clean and ready. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats. This will prevent the cookies from sticking and ensure easy cleanup.
2: Mix the Dry Ingredients
- Sift together the all-purpose flour, baking powder, baking soda, and salt in a medium-sized bowl.
- Whisk the mixture to combine thoroughly, then set aside.
3: Cream the Butter and Sugars
- Using an electric mixer, beat the softened butter, granulated sugar, and light brown sugar in a large bowl until the mixture is light and fluffy (about 3-4 minutes).
- Add the lemon zest, egg, vanilla extract, and lemon juice. Continue mixing on medium speed until fully incorporated.
- Gradually mix in the sourdough discard until smooth. The tanginess of the discard will come through beautifully in this wet mixture.
4: Combine Wet and Dry Ingredients
- Reduce the mixer speed to low and slowly add the sifted dry ingredients in small batches. Mix just until combined—be careful not to overmix!
- At this stage, you can mix in yellow food coloring if you want your cookies to have a vibrant lemon hue.
5: Refrigerate the Dough
Place the dough in the refrigerator to chill for at least 30 minutes. This step is crucial for achieving those beautiful crinkles and ensuring the cookies maintain their shape while baking.
6: Shape and Coat the Dough
- Once the dough is chilled, use a cookie scoop or spoon to form 1 ½-inch balls (about the size of a tablespoon).
- Roll each ball generously in powdered sugar, ensuring it is fully coated. This powdered sugar coating is key to creating the signature crinkle effect.
7: Bake to Perfection
- Arrange the coated cookie dough balls on your prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake for 10-12 minutes or until the edges are lightly golden and the centers are set. Remember, the cookies will continue to bake slightly on the hot baking sheet after you remove them from the oven.
- Cool the cookies on the baking sheets for 2 minutes before transferring them to a wire rack to cool completely.
Tips for Success
To achieve bakery-level results every time, keep these tips in mind:
- Use Fresh Lemon Zest: Freshly grated zest provides a punch of citrus flavor that pre-packaged lemon flavoring can’t replicate.
- Don’t Skip Chilling: This prevents the cookies from spreading too much and ensures a soft, chewy texture.
- Ensure Even Sizing: Using a cookie scoop ensures uniform cookie sizes, baking them evenly.
- Experiment with Flavors: Feeling adventurous? Add a touch of almond or coconut extract for a different twist!
Why They Crinkle
The crinkle effect is a hallmark of these cookies, but did you know it’s all thanks to science? The powdered sugar coating prevents the dough from forming a crust too early, while the moisture inside causes spreading and cracking. The result? That delicate, irresistible crinkle that makes these cookies so special.
Pairing Recommendations
Sourdough Lemon Crinkle Cookies pair perfectly with:
- Earl Grey or Chamomile Tea: The floral notes complement the lemon’s zesty flavor.
- Coffee with a splash of lemon.
- Lemonade for an ultra-citrusy experience!
Consider presenting them as a light dessert at brunch or tea parties.
Storing and Gifting These Cookies
These Sourdough Lemon Crinkle Cookies make for an excellent homemade gift! Here’s how to store and package them beautifully:
- Short-Term Storage: Keep the cookies in an airtight container at room temperature. To maintain their soft, chewy texture, add a small piece of bread to the container — the cookies will absorb the moisture and stay fresh.
- Long-Term Storage: For gifting or saving for later, place the cookies in a freezer-safe container with parchment paper between layers to prevent sticking. They can be frozen for up to 3 months and thawed at room temperature when ready to enjoy.
Gifting Tip: Arrange the cookies in a decorative tin or tie them in cellophane bags with colorful ribbon. Add a handwritten note with the recipe or storage instructions for a thoughtful, personal touch. These cookies’ tangy and sweet flavor makes them an instant crowd-pleaser!
Variations to Try
For those looking to experiment with flavors and textures, here are a few fun variations of the Sourdough Lemon Crinkle Cookies to try:
- Lime Crinkle Cookies
Swap out the lemon juice and zest for lime juice and zest to create a tangy tropical twist. These zesty lime crinkles pair wonderfully with coconut-flavored beverages or even a chilled piña colada mocktail.
- Orange and Cardamom
Replace the lemon ingredients with orange juice and zest, and add 1 teaspoon of ground cardamom to the dry ingredients for a warm, citrusy spice flavor. This variation works great around the holiday season or paired with a hot cup of mulled cider.
- Berry Twist
Mix in dried cranberries, blueberries, or even white chocolate chips to add bursts of sweetness that complement the tart citrus base. This is perfect for creating a more textured and indulgent cookie.
- Lemon Lavender
Incorporate 1 to 2 teaspoons of dried culinary lavender into the dry ingredients for a unique floral note. These cookies are perfect for a tea party or as a fancy, aromatic treat.
- Glazed Lemon Crinkles
Give the cookies an extra layer of sweetness by drizzling a simple lemon glaze over the cooled cookies. To make the glaze, whisk together powdered sugar and lemon juice until you achieve your desired consistency, and drizzle lightly over the top.
These variations bring versatility to the recipe, allowing bakers to tailor the cookies to different occasions and preferences while still keeping the base concept unchanged.
Frequently Asked Questions (FAQs)
Can I freeze the cookie dough?
Absolutely! Roll the dough into balls, coat them in powdered sugar, and freeze in an airtight container. Bake straight from frozen, adding an extra minute or two to the bake time.
What should I do with leftover cookies?
Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies for up to 3 months.
Can I substitute the sourdough discard?
If you don’t have sourdough discard, plain Greek yogurt or buttermilk can work as tangy substitutes, but the flavor profile will differ slightly.
Can I make them gluten-free?
Yes! Use a gluten-free all-purpose flour blend as a 1-to-1 substitution for the regular flour.
Final Thoughts
Whether you’re an experienced baker or someone looking to use up extra sourdough discard creatively, these Sourdough Lemon Crinkle Cookies are a delightful recipe to try. Their bright, citrusy flavor and soft, crinkled texture are sure to impress family and friends alike. With their ease of preparation and irresistible taste, they might just become one of your go-to recipes for special occasions or everyday treats.