Description
Indulge in the perfect balance of tangy and sweet with these Soft, Chewy Sourdough Lemon Cookie Pies! Made with real lemon zest and sourdough discard, these delightful treats boast a rich, buttery texture and a creamy lemon filling. Try this easy recipe today!
Ingredients
- 🧈 113g unsalted butter, softened
- 🍚 142g powdered sugar
- 🍯 113g cane sugar
- 🍋 4g lemon extract
- 🥛 56g milk
- 🍞 113g sourdough discard
- 🌾 210g all-purpose flour
- 🥄 6g baking powder
- 🧂 4g salt
- 🍋 Zest of 1 lemon
- 🍚 425g powdered sugar, sifted
- 🧈 170g unsalted butter, softened
- 🧂 ½ tsp salt
- 🍋 28g lemon juice
Instructions
- Prepare the Dough: In a mixing bowl, cream together butter, powdered sugar, and cane sugar until light and fluffy.
- Incorporate the Wet Ingredients: Mix in lemon extract, milk, and sourdough discard until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, salt, and lemon zest. Gradually fold the dry mixture into the wet ingredients.
- Chill & Bake: Cover the dough and refrigerate for 30 minutes. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop dough onto the sheet and bake for 10-12 minutes until edges are lightly golden. Let cool completely.
- Make the Filling: Beat together powdered sugar, butter, salt, and lemon juice until smooth and creamy.
- Assemble the Cookie Pies: Spread or pipe the filling onto the flat side of a cookie and sandwich with another. Enjoy!
- Prep Time: 40 mins
- Cook Time: 12 mins
Nutrition
- Serving Size: 1 cookie pie
- Calories: 320 kcal
- Sugar: 29 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 40 mg