This Sourdough Lemon Crinkle Cookies recipe brings together tangy lemon, soft centers, and crackled powdered-sugar tops. They are tender, slightly chewy inside and gently crisp at the edges a sunny bite that pairs well with tea or a quick dessert after dinner. Make them to use leftover sourdough starter, to enjoy a fresh lemon flavor, or to bake an easy treat that looks special with little fuss.
Top reasons to make these cookies: they rescue sourdough discard, use simple pantry staples, and deliver a bright, homemade cookie that feels fancy without a lot of work.
Why You’ll Love This Recipe
- Ready with basic pantry items and a bit of starter great for rescuing discard.
- Bright lemon flavor with a soft, crinkled sugar shell crowd-pleasing and light.
- Simple steps that fit into a busy evening or weekend baking session.
- Try another quick cookie afterward like 4-Ingredient Peanut Butter Cookies for variety.
Ingredients
- 2 cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ½ cup unsalted butter, at room temperature
- 1 cup granulated sugar
- ½ cup sourdough starter, active or discard
- 1 egg yolk
- 3 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- a few drops of yellow food coloring (optional)
- 1 cup powdered sugar (for Sourdough Lemon Crinkle Cookies)
Step-by-Step Instructions of Sourdough Lemon Crinkle Cookies
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Whisk together the flour, baking powder, salt, and baking soda in a bowl. Set aside.
- Beat the butter and granulated sugar until light and fluffy. Add the sourdough starter and mix until combined.
- Stir in the egg yolk, lemon juice, lemon zest, and vanilla extract. Add a few drops of yellow food coloring if using.
- Fold the dry ingredients into the wet mix until a soft dough forms. Chill the dough 15–30 minutes if it feels very soft.
- Scoop tablespoon-sized balls of dough and roll them in powdered sugar until well coated. Place them 2 inches apart on the prepared baking sheet.
- Bake 10–12 minutes, until the cookies have spread and the tops are cracked. Centers should still be slightly soft.
- Cool on the sheet 5 minutes, then transfer to a wire rack to finish cooling.
Tips for Success
- Chill the dough briefly if it is too soft; chilled dough holds shape better and gives a nicer crinkle.
- Roll cookies generously in powdered sugar so you get bright, crackled tops.
- Use fresh lemon zest and juice for the brightest flavor bottled lemon won’t be as lively.
Substitutions & Variations of Sourdough Lemon Crinkle Cookies
To Make It Vegan/Gluten-Free:
- Vegan: Replace butter with a firm plant-based butter, swap the egg yolk with 1 tablespoon ground flaxseed mixed with 3 tablespoons water (let sit 5 minutes), and ensure your sourdough starter is vegan (no dairy).
- Gluten-Free: Use a 1:1 gluten-free flour blend and add 1/4 teaspoon xanthan gum if your blend lacks it. Baking times may vary slightly.
Variations:
- Lemon-Blueberry: Fold in 1/2 cup fresh or frozen blueberries for bursts of fruit.
- Almond-Lemon: Replace 1/2 cup flour with 1/2 cup almond flour for a nutty note.
- Zesty Glaze: Drizzle a thin lemon glaze (powdered sugar + lemon juice) once cookies are cooled for extra shine.
Storage Instructions of Sourdough Lemon Crinkle Cookies
Refrigerator:
- Store cookies in an airtight container at room temperature for up to 4 days. If your kitchen is hot, place them in the fridge for up to 7 days.
Freezer:
- Freeze baked cookies in a single layer on a sheet, then transfer to a freezer bag for up to 3 months. Thaw at room temperature.
Make-Ahead:
- Make the dough, roll into balls, and freeze on a tray. Once frozen, store in a bag. Bake from frozen, adding 2–3 minutes to baking time.
Frequently Asked Questions (FAQ) of Sourdough Lemon Crinkle Cookies
Can I use active sourdough starter or discard?
Yes both work. Active starter gives a little more lift; discard adds flavor and reduces waste.
Why are my cookies flat instead of crinkly?
The dough may be too warm or under-sugared before rolling. Chill briefly and roll well in powdered sugar.
Can I make these without lemon zest?
You can, but zest adds a fresh, bright flavor. For depth, add 1/4 teaspoon lemon extract if needed.
Final Thoughts
These Sourdough Lemon Crinkle Cookies are a cheerful, easy way to use sourdough starter and get a bright, bakery-style cookie at home. They bake quickly, look pretty with their cracked sugar tops, and feel special without much effort. If you try them, please leave a comment and a star rating I’d love to hear how they turned out or what twist you added.
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Sourdough Lemon Crinkle Cookies
Bright, zesty cookies perfect for using up sourdough starter, featuring a soft center and crackled powdered-sugar tops.
- Total Time: 27 minutes
- Yield: 24 cookies
Ingredients
- 2 cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ½ cup unsalted butter, at room temperature
- 1 cup granulated sugar
- ½ cup sourdough starter, active or discard
- 1 egg yolk
- 3 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- a few drops of yellow food coloring (optional)
- 1 cup powdered sugar (for dusting)
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Whisk together the flour, baking powder, salt, and baking soda in a bowl. Set aside.
- Beat the butter and granulated sugar until light and fluffy. Add the sourdough starter and mix until combined.
- Stir in the egg yolk, lemon juice, lemon zest, and vanilla extract. Add a few drops of yellow food coloring if using.
- Fold the dry ingredients into the wet mix until a soft dough forms. Chill the dough for 15–30 minutes if it feels very soft.
- Scoop tablespoon-sized balls of dough and roll them in powdered sugar until well coated. Place them 2 inches apart on the prepared baking sheet.
- Bake for 10–12 minutes, until the cookies have spread and the tops are cracked. Centers should still be slightly soft.
- Cool on the sheet for 5 minutes, then transfer to a wire rack to finish cooling.
Notes
Chill the dough briefly if it is too soft for better cookie shape and crinkles. Store in an airtight container; keeps up to 4 days at room temperature or 7 days in the fridge.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian