Chewy Sourdough Lemon Crinkle Cookies

Lemon and a soft, chewy cookie are one of those pairings that just make sense. Bright, fresh citrus needs something tender and buttery to soften it’s edge, and these Chewy Sourdough Lemon Crinkle Cookies strike that balance beautifully. They’re thick and chewy, lightly crisp on the edges, and full of bright lemon flavor that feels so vibrant and refreshing. The result is a lemon cookie that’s soft where it matters, tart and sweet in perfect harmony, and impossible to stop at just one.

Why Should I Add Sourdough Starter to my Cookies?

Incorporating sourdough starter discard into your cookie dough not only adds a unique depth of flavor but also introduces a fermentation process that enhances the dough’s complexity. Allowing the dough to rest in the refrigerator overnight facilitates this fermentation, as the natural bacteria and yeasts in the sourdough starter continue to develop the dough’s fermentation.

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Tools You’ll Need:

1. Large mixing bowl or stand mixer bowl- for mixing your cookie dough.
2. Electric mixer (stand or hand-held)– for combining dough.
3. Digital kitchen scale (optional)- for weighing ingredients and dough out. I linked the scale I use here.
4. Spatula– for scraping down bowl.
5. Parchment paper or silicone mats– to line cookie sheet to avoid burning.
6. Baking sheets– to bake cookies.
7. Shallow bowls- to roll cookies in powdered sugar.
8. 2-ounce (approximately 2 tablespoons) cookie scoop– for shaping large cookies linked here.
9. Large circular cookie cutter (optional)– for perfectly shaped cookies. I use this set linked here. You can also use a small bowl for this.
10. Wire cooling rack- for allowing cookies to rest properly.

Gather Your Ingredients:

1. Unsalted Butter – Creamed with the sugar to create the perfect texture.
2. Egg – Adds richness and moisture to the cookie.
3. Sourdough Discard– Adds tangy flavor and moisture and is the magic that ferments your dough. Can be used fed, past peak, or straight from the fridge.
4. White Granulated Sugar- Sweetens cookies and encourages the cookie to spread nicely.
5. Vanilla Extract – Adds depth and warmth to cookies.
6. All-purpose flour – Provides structure and lift to the cookies. You can substitute bread flour but I like the softness all-purpose gives the cookies.
7. Baking Soda – Creates the perfect lift without over puffing the cookies.
8. Sea Salt – Enhances overall flavor.
9. Cornstarch- Keeps the centers soft and tender.
10. Lemon Zest- this adds most of the lemon flavor without adding moisture to the cookies.
11. Lemon Juice- Adds brightness and real lemon flavor.
12. Lemon Extract- added to really kick up the lemon flavor in the cookies. You can find the lemon extract I used linked here.
13. Powdered Sugar- for rolling the cookies to create the crinkle effect.

Now let’s bake some Chewy Sourdough Lemon Crinkle Cookies!

INSTRUCTIONS

Step 1: Mix the Cookie Dough

In your mixing bowl or stand mixer, cream the softened butter and granulated sugar for 2 full minutes until pale and fluffy. This is key in achieving the texture we want in our cookies!

Beat in the egg until fully emulsified in your cookie dough.

Mix the sourdough discard, vanilla extract, lemon extract, lemon juice, and lemon zest into the cookie dough until smooth.

In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt. This is important to make sure your ingredients are evenly distributed. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing the cookie dough to ensure a tender cookie texture. The dough should be soft but thick.

Chilling of this dough is key to a a perfect cookie. Cover the mixing bowl with plastic wrap or a lid and refrigerate the dough for at least 3 hours. You can scoop and bake after this chilling period, but don’t skip the chill or your cookies won’t hold their shape.

Overnight Fermentation Option: For optimal fermentation, consider chilling the dough overnight. If chilling overnight, allow the dough to rest at room temperature for about 10 minutes before baking to make scooping easier and ensure the right consistency of your cookies.

Note about refrigerating dough: If you want to scoop and refrigerate dough as balls, I recommend chilling 1-2 hours then scooping. Gram weight for these cookies is roughly 60-70 grams. Refrigerate scooped cookie balls up to 2 days before proceeding with baking.

Note about freezing dough: If you choose to freeze the cookie dough, I recommend refrigerating the dough after mixing until it firms up (about 1-2 hours). Scoop your cookies and refrigerate overnight to achieve optimal fermentation. If you wish, you can skip this refrigeration step, but your dough won’t ferment as long. After dough has refrigerated, transfer to airtight containers or zip locks with air removed and freeze. When ready to bake cookies, allow cookie dough to rest 20 minutes at room temperature and bake cookies as directed below.

Step 2: Coat and Bake the Cookies

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper (or my preference) silicone mats. I use these silicone mats all the time linked here.

Fill one shallow bowl with granulated sugar, and a second bowl with sifted confectioner’s or powdered sugar. I highly recommend sifting the powdered sugar for a smooth finish on the cookies. Set these bowls aside for later.

Using a 2-ounce (approximately 2 tablespoons) cookie scoop, portion out your cookie dough and roll into balls.

Roll the cookie dough balls first in the granulated white sugar until well coated (this step helps the powdered sugar adhere), then the powdered sugar covering the entire dough ball well. Allow the dough balls to rest for about five minutes, and coat lightly again in the powdered sugar to ensure that your cookies are completely coated and any bald spots get covered.

Line the cookies on the cookie sheets in 2 rows of 3, to make 6 large cookies. Slightly flatten the cookie dough balls with your hand to avoid doming while you bake the cookies. Bake cookies on center racks for 15 minutes.

Immediately upon removing from the oven, slap the baking sheets on the countertop to achieve a crinkly appearance on the cookies. You may need to return cookies to the oven for an additional five minutes at this point if baking larger cookies, mine usually require another 4-6 minutes. Cookie edges should be golden and centers should be soft and just set when cookies are done. These visual cues are key to achieve a perfect cookie.

While the cookies are still warm, use a large circular cookie cutter or small soup bowl to make the cookie perfectly round by placing the cookie cutter or bowl over the cookie and moving the cutter in a circle that will nudge any irregular edges and make a perfectly shaped cookie.

Transfer cookies to a wire cooling rack and allow to cool completely before enjoying with your favorite hot drink!

Yields 12 large cookies (2 oz)

How to Store:

Room temperature- Keep in an airtight container for 6-7 days. Place a slice of bread in the container to keep them soft.

FAQ’S

If you loved this recipe, drop a comment and leave a star review and don’t forget to checkout more of my sourdough cookie recipes like these Sourdough Cranberry Bliss Bars or my Sourdough Butter Pecan Toffee Cookies!

Chewy Sourdough Lemon Crinkle Cookies

Bright lemon meets a thick tender cookie in these Chewy Sourdough Lemon Crinkle Cookies, made with discard and finished with powdered sugar for crinkles that don't melt.

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Fermentation time 12 hours hrs

Servings 12

Equipment

• Large mixing bowl or stand mixer bowl – for mixing your cookie dough.
• Electric mixer (stand or hand-held) – for combining dough.
• Digital kitchen scale (optional) – for weighing ingredients and dough out. I linked the scale I use here.
• Spatula – for scraping down bowl.
• Parchment paper or silicone mats – to line cookie sheet to avoid burning.
• Baking sheets – to bake cookies.
• Shallow bowls – to roll cookies in powdered sugar.
• 2-ounce (approximately 2 tablespoons) cookie scoop – for shaping large cookies linked here.
• Large circular cookie cutter (optional) – for perfectly shaped cookies. I use this set linked here. You can also use a small bowl for this.
• Wire cooling rack – for allowing cookies to rest properly.

Ingredients

  

1x2x3x

Wet Ingredients:

• ¾ (170g) cup unsalted butter, softened
• 1¼ (250g) cups granulated white sugar
• 1 large egg room temperature
• ⅓ (80g) cup sourdough discard (100 % hydration)
• 1 tsp vanilla extract
• 1 1/2 tsp lemon extract
• 1 (12g) Tbsp fresh lemon juice
• Zest of 2 large lemons

Dry Ingredients:

• 3 (375g) cups all-purpose flour
• 1/2 tsp cornstarch
• ¾ tsp baking soda
• ¾ tsp fine sea salt

For Rolling:

• 1/2 (100g) cup granulated white sugar
• 1 (120g) cup powdered sugar sifted

Instructions

 

Step 1: Mix the Cookie Dough

• In your mixing bowl or stand mixer, cream the softened butter and granulated sugar for 2 full minutes until pale and fluffy. This is key in achieving the texture we want in our cookies!
  ¾ (170g) cup unsalted butter, softened, 1¼ (250g) cups granulated white sugar
• Beat in the egg until fully emulsified in your cookie dough.
  1 large egg
• Mix the sourdough discard, vanilla extract, lemon extract, lemon juice, and lemon zest into the cookie dough until smooth.
  ⅓ (80g) cup sourdough discard (100 % hydration), 1 tsp vanilla extract, 1 1/2 tsp lemon extract, 1 (12g) Tbsp fresh lemon juice, Zest of 2 large lemons
• In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt. This is important to make sure your ingredients are evenly distributed. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing the cookie dough to ensure a tender cookie texture. The dough should be soft but thick.
  3 (375g) cups all-purpose flour, 1/2 tsp cornstarch, ¾ tsp baking soda, ¾ tsp fine sea salt
• Chilling of this dough is key to a a perfect cookie. Cover the mixing bowl with plastic wrap or a lid and refrigerate the dough for at least 3 hours. You can scoop and bake after this chilling period, but don’t skip the chill or your cookies won’t hold their shape.
• Overnight Fermentation Option: For optimal fermentation, consider chilling the dough overnight. If chilling overnight, allow the dough to rest at room temperature for about 10 minutes before baking to make scooping easier and ensure the right consistency of your cookies.
• Note about refrigerating dough: If you want to scoop and refrigerate dough as balls, I recommend chilling 1-2 hours then scooping. Gram weight for these cookies is roughly 60-70 grams. Refrigerate scooped cookie balls up to 2 days before proceeding with baking.
• Note about freezing dough: If you choose to freeze the cookie dough, I recommend refrigerating the dough after mixing until it firms up (about 1-2 hours). Scoop your cookies and refrigerate overnight to achieve optimal fermentation. If you wish, you can skip this refrigeration step, but your dough won't ferment as long. After dough has refrigerated, transfer to airtight containers or zip locks with air removed and freeze. When ready to bake cookies, allow cookie dough to rest 20 minutes at room temperature and bake cookies as directed below.

Step 2: Coat and Bake the Cookies

• Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper (or my preference) silicone mats. I use these silicone mats all the time linked here.
• Fill one shallow bowl with granulated sugar, and a second bowl with sifted confectioner’s or powdered sugar. I highly recommend sifting the powdered sugar for a smooth finish on the cookies. Set these bowls aside for later.
  1/2 (100g) cup granulated white sugar, 1 (120g) cup powdered sugar
• Using a 2-ounce (approximately 2 tablespoons) cookie scoop, portion out your cookie dough and roll into balls.
• Roll the cookie dough balls first in the granulated white sugar until well coated (this step helps the powdered sugar adhere), then the powdered sugar covering the entire dough ball well. Allow the dough balls to rest for about five minutes, and coat lightly again in the powdered sugar to ensure that your cookies are completely coated and any bald spots get covered.
• Line the cookies on the cookie sheets in 2 rows of 3, to make 6 large cookies. Slightly flatten the cookie dough balls with your hand to avoid doming while you bake the cookies. Bake cookies on center racks for 15 minutes.
• Immediately upon removing from the oven, slap the baking sheets on the countertop to achieve a crinkly appearance on the cookies. You may need to return cookies to the oven for an additional five minutes at this point if baking larger cookies, mine usually require another 4-6 minutes. Cookie edges should be golden and centers should be soft and just set when cookies are done. These visual cues are key to achieve a perfect cookie.
• While the cookies are still warm, use a large circular cookie cutter or small soup bowl to make the cookie perfectly round by placing the cookie cutter or bowl over the cookie and moving the cutter in a circle that will nudge any irregular edges and make a perfectly shaped cookie.
• Transfer cookies to a wire cooling rack and allow to cool completely before enjoying with your favorite hot drink!
• Yields 12 large cookies (2 oz)

Notes

How to Store:

Room temperature- Keep in an airtight container for 6-7 days. Place a slice of bread in the container to keep them soft.

Course Dessert

Cuisine American

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