Ingredients
Scale
- 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