Sourdough Lemon Cookies
These sourdough lemon cookies offer a delightful balance of comfort and bright citrus flavor, perfect for any occasion.
Ingredients
Dry Ingredients
- 2 cups All-purpose flour can substitute with bread flour
- 1 teaspoon Baking powder for leavening
- 1/2 teaspoon Salt for flavor enhancement
- 1/2 teaspoon Baking soda for acid balance
Wet Ingredients
- 1/2 cup Unsalted butter softened, can use salted butter
- 1 cup Powdered sugar for sweetness and texture
- 1/2 cup Plain white sugar for additional sweetness
- 1 cup Sourdough starter active or discard for moisture and tanginess
- 2 tablespoons Lemon juice for acid and flavor
- 1 tablespoon Lemon zest for fresh citrus flavor
- 1 teaspoon Vanilla extract for additional flavor
- 1 large Egg yolk for richness and binding
Instructions
Preparation
- In a mixing bowl, combine the flour, baking powder, salt, and baking soda. Whisk until evenly mixed.
- In a separate bowl, cream together the butter, powdered sugar, and plain white sugar until light and fluffy.
- Incorporate the sourdough starter into the creamed mixture until well combined.
- Add the lemon juice, lemon zest, and vanilla and stir until smooth.
- Gently fold the dry ingredients into the wet mixture until just blended.
- Prepare a baking sheet lined with parchment paper by scooping equal portions of dough onto it.
Baking
- Bake in a preheated oven until lightly golden around the edges. They should be soft in the center.
- Allow cookies to cool on the sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
For best results, use active sourdough starter and room temperature ingredients. If desired, chill the dough for 30 minutes for thicker cookies.