Description
Ever found yourself pondering what to do with that leftover sourdough discard? Well, you’re in for a treat! Let’s dive into the delightful world of Sourdough Discard Lemon Crinkle Cookies. These zesty goodies not only satisfy your sweet tooth but also give a second life to your sourdough starter. Ready to embark on this baking adventure?
Ingredients
Scale
- 1/2 cup sourdough discard (100% hydration)
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 1 3/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup powdered sugar (for rolling)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together the butter and granulated sugar until light and fluffy.
- Add the egg, sourdough discard, lemon juice, and lemon zest. Mix until combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- Scoop the dough into tablespoon-sized balls and roll each ball in powdered sugar until fully coated.
- Place the coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the cookies are set and the tops have a crinkled appearance.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Dust with extra powdered sugar if desired and enjoy!
- Prep Time: 15 minutes
- Cook Time: 12 minutes
Nutrition
- Serving Size: 1
- Calories: 110 per cookie
- Sugar: 13 g
- Sodium: 79 mg
- Fat: 4 g
- Saturated Fat: 2.5 g
- Carbohydrates: 16 g
- Protein: 1 g
- Cholesterol: 18 mg