Sourdough Lemon Crinkle Cookies Recipe

As a food blogger, I’m excited to share my Lemon Sourdough Cookies, a clever way to use discard that becomes a make ahead crinkle cookie for summer parties or holiday platters.

I never planned to hoard sourdough discard but these Lemon Sourdough Cookies make it feel like a good idea. Crisp edges and a chewy middle, the bright lemon zest lifts the whole thing so it never feels boring.

If you think a Sourdough Discard Cookies Recipe has to be plain, this proves you wrong, and they work for a summer tea or yes even the holidays. I’m telling you they behave like a fancy bakery cookie while being low fuss so you’ll probably end up baking them on repeat.

Try one and see what your friends say.

Ingredients

• Sourdough discard: Tangy flavor boost, adds carbs and fermentation notes, not a big protein source.
• Butter: Rich, creamy fat that makes cookies tender, provides saturated fat and calories.
• Sugar: Granulated sugar sweetens and browns, almost pure carbs, no fiber or protein.
• Lemon zest and juice: Bright citrus zest and juice add zing, vitamin C, and a clean sour note.
• Egg: Binds dough, adds moisture and some protein and fat, helps structure.
• All purpose flour: Gives body, mostly carbs and some protein from gluten.
• Cornstarch: Lightens texture and makes crinkles, mostly starch so adds tenderizing carbs.
• Powdered sugar: Coating adds sweetness and snowy look, mostly sugar so extra carbs and calories.

Ingredient Quantities

• 1 cup (240 g) sourdough discard, unfed discard works fine
• 1/2 cup (113 g) unsalted butter, softened
• 1 cup (200 g) granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 tablespoons lemon zest (about 2 lemons)
• 1 tablespoon fresh lemon juice
• 1 3/4 cups (220 g) all purpose flour
• 2 tablespoons cornstarch
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon fine salt
• 1/2 cup (60 g) powdered sugar for rolling

How to Make this

1. Preheat oven to 350 F (175 C) and line baking sheets with parchment or a silicone mat, set rack in the middle of the oven.

2. In a large bowl cream the softened butter and granulated sugar until light and a bit fluffy, about 2 minutes with a mixer or by hand if you’re brave.

3. Add the sourdough discard, egg, vanilla extract, lemon zest and lemon juice and mix until combined, dont overmix.

4. In a separate bowl whisk together the all purpose flour, cornstarch, baking powder, baking soda and fine salt.

5. Fold the dry ingredients into the wet just until no streaks of flour remain, the dough should be slightly tacky. Chill the dough at least 30 minutes, or up to 72 hours in the fridge to deepen flavor and make scooping easier.

6. Put the powdered sugar in a shallow bowl. Scoop dough into roughly 1 to 1 1 2 tablespoon balls, roll smooth then roll generously in powdered sugar, for a brighter crinkle roll twice if you want.

7. Arrange cookies about 2 inches apart on the prepared sheets so they have room to spread.

8. Bake 9 to 12 minutes until the edges are set and cookies have a cracked top, dont overbake they should stay soft in the center. Let the cookies rest on the sheet for 5 minutes.

9. Transfer to a wire rack to cool completely. Store baked cookies in an airtight container for up to 3 days, refrigerate dough for up to 3 days or freeze scooped dough balls up to 3 months then bake from frozen adding a minute or two to the bake time.

Equipment Needed

1. Oven (preheat to 350 F/175 C)
2. Baking sheets lined with parchment or silicone mats
3. Large mixing bowl for creaming the butter and wet ingredients
4. Medium bowl for whisking the dry ingredients
5. Electric mixer or a sturdy whisk if you’re brave and want a workout
6. Measuring cups and spoons
7. Microplane or fine grater for lemon zest
8. Rubber spatula or wooden spoon for folding the dough
9. Cookie scoop (1 to 1.5 tablespoon) or a tablespoon and a small scoop for shaping
10. Shallow bowl for powdered sugar and a wire cooling rack for cooling the cookies

FAQ

Sourdough Lemon Crinkle Cookies Recipe Substitutions and Variations

• Sourdough discard (1 cup): swap for 1 cup plain yogurt, or 1 cup buttermilk or sour cream — same tang and moisture; if yogurt is super thick, thin with a splash of milk.
• Unsalted butter (1/2 cup): use 1/2 cup solid coconut oil (refined to avoid coconut taste) for similar texture, or 1/2 cup vegetable shortening for crisper edges.
• Granulated sugar (1 cup): replace with 1 cup packed light brown sugar for a chewier, deeper-flavored cookie, or 1:1 coconut sugar for a less refined option.
• Cornstarch (2 tbsp): substitute 2 tbsp arrowroot powder or 2 tbsp tapioca starch — both keep the cookies tender and soft.

Pro Tips

• Chill it longer than you think. 30 minutes works but overnight or up to 72 hours gives the best flavor and less spread, so the cookies stay thick and soft. If the dough gets too firm just let it sit on the counter 8 to 10 minutes before scooping.

• Roll twice in powdered sugar for brighter, deeper crinkles. Make sure the powdered sugar isnt clumpy or damp, sift it if needed. If you want extra contrast, freeze scooped balls 10 minutes after the first roll, then roll again and bake from cold.

• Watch your oven not the clock, ovens vary a lot. Bake until the edges look set but centers still feel soft, they firm up on the sheet; rotate the pan halfway if your oven has hot spots. Use an oven thermometer if you’re unsure.

• Handle sourdough discard gently. If it smells extra sharp, cut back a little on the lemon or add a teaspoon more sugar, and if the discard is watery stir it well or blot off excess liquid so the dough texture stays right.