Sourdough Lemon Cookies

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.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 10

Chill Time 1

Total Time 1 30

Servings cookies

Calories 135kcal

Author Ashley Petrie, RDN, LDN

Equipment

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.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.