These Sourdough Lemon Cookies are soft, sweet, and bursting with a bright lemon flavor from fresh zest and juice - all with the unique tang of sourdough discard! Drizzled with lemon icing, they’re easy to make and perfect for any occasion.
A few weeks ago, while developing and testing this recipe, I reached out to my email subscribers to ask their opinion on something.
How should I "finish" these sourdough lemon cookies - plain, rolled in granulated sugar, powdered sugar, or something else?
Most of you voted for plain, with a few suggesting a drizzle of lemon icing. I loved that idea so much that I decided to go with it, and I’m so glad I did!
These lemon sourdough cookies are made with fresh lemon zest in both the dough and the icing. The dough also includes lemon extract for extra flavor, while the icing is a simple mix of powdered sugar and fresh lemon juice.
They're the perfect sourdough cookie for any occasion, but I especially love them for adding a pop of citrus to Christmas cookie boxes. They're also great for spring celebrations like Easter and Mother’s Day.
So, if you're looking for an easy sourdough lemon cookie recipe that's bursting with fresh lemon flavor and a tangy sourdough discard twist, these are exactly what you need.
I hope you love them as much as I do!
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Ingredients & Substitutions
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Sourdough Discard- The slight tang from sourdough discard pairs perfectly with the fresh lemon flavor. Plus, it’s a great way to use up extra starter.
- Lemon Zest- Freshly grated lemon zest adds a bright, fresh citrus flavor that makes these cookies truly stand out.
- Lemon Extract- Adds an extra pop of lemon flavor to make the cookies even more vibrant.
- All-Purpose Flour- For best results, measure the flour carefully by weighing it or spooning it into your measuring cup and leveling it off. Too much flour can make the cookies dry and crumbly.
- Granulated Sugar- Sweetens the cookies and helps make them soft and chewy.
- Butter- Make sure the butter is softened so it mixes easily into the dough.
- Baking Soda + Powder- This combination helps the cookies rise and spread evenly, creating that beautifully cracked top.
- Kosher Salt- I use Diamond Crystal Kosher Salt. If you're using table salt, use about half the amount.
- Lemon Icing- Made with powdered sugar, lemon juice, and zest, this simple lemon icing is the perfect finishing touch for these sourdough lemon cookies (thanks to everyone who suggested it!).
Tips for Success
- Measure ingredients accurately. Too much flour can make these cookies dry. For best results, weigh your flour or spoon it into the measuring cup and level it off with a knife.
- Use room temperature butter. Make sure your butter is fully softened so it blends smoothly with the sugar and doesn't create lumps in the dough.
- Chill the dough. Chilling the dough for at least an hour makes it easier to handle and helps the cookies keep their shape. You can chill them for up to 48 hours to allow the flavors to develop further.
- Don't overbake. These cookies are done when the edges are just turning golden. They’ll continue to set as they cool on the baking sheet, so avoid baking too long to keep them soft and chewy.
- Adjust icing consistency. Add lemon juice a little at a time to the powdered sugar to get the right drizzling consistency. You want it thin enough to drizzle but thick enough to stay on the cookies.
Here is how to make lemon cookies with sourdough discard.
Step 1: Mix dry ingredients. In a small bowl, whisk together the flour, baking soda, baking powder, and kosher salt. Set aside.
Step 2: Combine wet ingredients. In a large mixing bowl, use a hand mixer or stand mixer to beat the softened butter and granulated sugar until smooth and creamy. Add the eggs and beat until light and fluffy. Then, add the sourdough discard, lemon extract, and lemon zest, mixing until everything is well combined.
Step 3: Make cookie dough. Gradually add the dry ingredients to the wet ingredients, mixing until a thick cookie dough forms and no dry flour remains. Cover the bowl and chill the dough in the refrigerator for at least 1 hour, or until the dough is firm enough to easily roll into balls.
Step 4: Prepare lemon icing. While the dough chills, make the lemon icing. In a small bowl, whisk together the powdered sugar, lemon juice (adding 1 tablespoon at a time to reach your desired consistency), and lemon zest. Cover and set aside.
Step 5: Preheat oven. When ready to bake, preheat your oven to 375°F and line a baking sheet with parchment paper.
Step 6: Portion and bake. Roll heaping tablespoons of chilled dough into balls and place them on the prepared baking sheet, about 2 inches apart. Bake for 9-11 minutes, or until the edges are golden brown and the tops are set.
Step 7: Cool and drizzle with icing. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Once the cookies are cool, drizzle them with the lemon icing before serving.
How to Store
Store your sourdough lemon cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze them in a freezer-safe container for up to 6 months - just thaw at room temperature when you’re ready to enjoy.
You can also make the dough ahead! Either keep it in the fridge for up to 2 days or freeze it for up to 2 months. For easier baking later, I recommend rolling the dough into balls before freezing.
Are you tired of watching your sourdough discard go to waste?
It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!
Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.
No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.
Let's Connect!
Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].
📖 Recipe
Equipment
- Hand mixer or stand mixer
Ingredients
Lemon Cookie Ingredients
- 2 ¾ cups (330 grams) all-purpose flour
- 1 teaspoon (5 grams) baking soda
- ½ teaspoon (2 grams) baking powder
- ½ teaspoon (2 grams) Diamond Crystal Kosher Salt
- 1 cup (226 grams, 2 sticks) unsalted butter softened
- 1 ½ cups (300 grams) granulated sugar
- 2 large (100 grams) eggs
- ⅓ cup (75 grams) sourdough starter discard
- 1 tablespoon lemon extract
- 1 tablespoon lemon zest
Lemon Icing Ingredients
- 1 cup powdered sugar
- 2-4 tablespoons lemon juice to achieve desired consistency
- 1 teaspoon lemon zest
Instructions
- In a small bowl, whisk together the flour, baking soda, baking powder, and kosher salt. Set aside.2 ¾ cups (330 grams) all-purpose flour, 1 teaspoon (5 grams) baking soda, ½ teaspoon (2 grams) baking powder, ½ teaspoon (2 grams) Diamond Crystal Kosher Salt
- In a large mixing bowl, use a hand mixer or stand mixer to beat the softened butter and granulated sugar until smooth and creamy. Add the eggs and beat until light and fluffy. Then, add the sourdough discard, lemon extract, and lemon zest, mixing until everything is well combined.1 cup (226 grams, 2 sticks) unsalted butter, 1 ½ cups (300 grams) granulated sugar, 2 large (100 grams) eggs, ⅓ cup (75 grams) sourdough starter discard, 1 tablespoon lemon extract, 1 tablespoon lemon zest
- Gradually add the dry ingredients to the wet ingredients, mixing until a thick cookie dough forms and no dry flour remains. Cover the bowl and chill the dough in the refrigerator for at least 1 hour, or until the dough is firm enough to easily roll into balls.
- While the dough chills, make the lemon icing. In a small bowl, whisk together the powdered sugar, lemon juice (adding 1 tablespoon at a time to reach your desired consistency), and lemon zest. Cover and set aside.1 cup powdered sugar, 2-4 tablespoons lemon juice, 1 teaspoon lemon zest
- When ready to bake, preheat your oven to 375°F and line a baking sheet with parchment paper.
- Roll heaping tablespoons of chilled dough into balls and place them on the prepared baking sheet, about 2 inches apart. Bake for 9-11 minutes, or until the edges are golden brown and the tops are set.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Once the cookies are cool, drizzle them with the lemon icing before serving.
Notes
- Storage: Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 6 months.
- Make Ahead: Cookie dough can be prepared and stored in the refrigerator for up to two days or frozen for up to 2 months.
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