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Sourdough Lemon Crinkle Cookies Recipe

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4.2 from 10 reviews

These Sourdough Lemon Crinkle Cookies are a delightful twist on classic crinkle cookies, featuring a bright, tangy lemon flavor balanced by the subtle tang of sourdough starter. Soft and chewy with a crinkly powdered sugar coating, these cookies are perfect for lemon lovers seeking a unique, homemade treat.

Ingredients

Dry Ingredients

  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon baking soda

Wet Ingredients

  • ½ cup unsalted butter (at room temperature)
  • 1 cup granulated sugar
  • ½ cup sourdough starter
  • 1 egg yolk
  • 3 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla bean paste
  • a few drops of yellow food coloring (optional)

Coating

  • 1 cup powdered sugar

Instructions

  1. Mix Dry Ingredients: In a medium bowl, whisk together the all purpose flour, baking powder, baking soda, and salt until evenly combined. Set aside.
  2. Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), cream the unsalted butter and granulated sugar together until light and fluffy, about 2-3 minutes.
  3. Add Wet Ingredients: Add the sourdough starter, egg yolk, lemon juice, lemon zest, vanilla bean paste, and yellow food coloring if using. Mix on medium speed until fully combined and smooth.
  4. Combine Mixtures: Gradually add the flour mixture to the wet ingredients while mixing on low speed until the dough is fully incorporated and smooth.
  5. Chill Dough: Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours, or up to 3 days to allow flavors to meld and dough to firm up for easier shaping.
  6. Prepare to Bake: When ready to bake, preheat your oven to 350℉ (175℃). Line a large baking sheet with parchment paper to prevent sticking.
  7. Scoop Dough Balls: Using a cookie scoop or tablespoon, scoop approximately 1-inch balls of dough from the chilled dough.
  8. Coat with Powdered Sugar: Roll each dough ball thoroughly in powdered sugar until completely coated and crinkled appearance will form during baking.
  9. Arrange on Baking Sheet: Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow spreading.
  10. Bake Cookies: Bake in the preheated oven for 11-13 minutes, until the edges are set and cooked, and the centers remain puffed yet slightly soft and gooey.
  11. Cool Cookies: Remove from the oven and let the cookies cool on the baking sheet for at least 5 minutes before transferring them to a wire rack to cool completely or serve warm.

Notes

  • Make sure the unsalted butter is at room temperature for easier creaming and better texture.
  • Using a sourdough starter adds depth of flavor but can be omitted; replace with additional ½ cup of flour if not using starter.
  • Chilling the dough is crucial to develop flavor and help the cookies hold their shape when baked.
  • You can adjust lemon zest and juice amounts for a stronger or milder lemon flavor.
  • Yellow food coloring is optional but enhances the cookie’s bright lemon appearance.
  • Store baked cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

Find it online: https://yumntasty.com/sourdough-lemon-crinkle-cookies-recipe/