Zesty Sourdough Discard Lemon Cookies

If you ask me, sourdough discard cookies are pure kitchen magic.

These zingy lemon cookies put that jar of sourdough discard in your fridge to good use, turning what might go to waste into something truly special. The tang from the discard pairs perfectly with fresh lemon, creating cookies that are both soft and slightly chewy.

The dough comes together quickly with ingredients you probably already have in your pantry, and the sourdough adds a depth that regular sugar cookies just can’t match. A light dusting of powdered sugar on top makes them look like they came from a neighborhood bakery.

They’re the kind of cookies that make people ask for the recipe, and no one ever guesses they’re made with leftover starter.

What Kind of Sourdough Discard Should I Use?

Your sourdough discard doesn’t need to be fresh and bubbly for these cookies – in fact, discard from the fridge that’s up to a week old will work perfectly fine. The most important thing is that your discard should be at 100% hydration, which means it was fed with equal parts flour and water. If your starter is thicker or thinner, you might need to adjust the flour in the recipe slightly. Just make sure your discard isn’t showing any signs of mold or giving off an overly sour smell, and you’re good to go. For the best results, let your discard come to room temperature before mixing it into your cookie dough.

Options for Substitutions

Need to make some swaps? Here’s what you can do with this cookie recipe:

• Sourdough starter: This is a key ingredient that can’t be substituted since it’s the base of these cookies. Make sure your starter is at room temperature before using.
• Pink Himalayan salt: Any regular table salt or sea salt works just fine here – just use the same amount.
• Cornflour: You can swap this with arrowroot powder or potato starch in the same amount. If you don’t have either, just use an extra teaspoon of plain flour.
• Fresh lemon juice and zest: In a pinch, you can use bottled lemon juice, but skip the recipe if you can’t get lemon zest – it’s what gives these cookies their main flavor. Orange zest and juice could work for a different citrus twist.
• Butter: You can use margarine or coconut oil (in solid form) as a 1:1 replacement, but butter gives the best flavor and texture.
• Vanilla extract: Vanilla bean paste works great, or you can skip it if you don’t have any – the lemon flavor is the star here anyway.

Watch Out for These Mistakes While Baking

The trickiest part of making sourdough discard cookies is using starter that’s too fresh or active, which can make your cookies spread too much – instead, use discard that’s been in the fridge for 3-7 days for the best texture and subtle tang. A common mistake is overbaking these delicate cookies; they should be removed from the oven when the edges are just barely golden but the centers still look slightly underdone, as they’ll continue to set while cooling on the baking sheet. To get the most flavor from your lemon zest, rub it into the sugar with your fingertips before mixing with other ingredients – this releases the essential oils and creates a more intense citrus taste throughout the cookie. For the perfect chewy texture, make sure your butter is at room temperature (but not melted) and chill the dough for at least 30 minutes before baking to prevent excessive spreading.

What to Serve With Lemon Sourdough Cookies?

These tangy-sweet cookies are perfect for afternoon tea time or as an after-dinner treat. A cup of Earl Grey tea makes a wonderful pairing since its subtle bergamot notes complement the lemony flavor of the cookies. If you’re serving these for dessert, try them with a scoop of vanilla ice cream or a dollop of whipped cream on the side – the cream helps balance out the citrusy kick. You can also serve them alongside fresh berries like strawberries or raspberries for a light and refreshing combination that works especially well in summer.

Storage Instructions

Keep Fresh: These sourdough lemon cookies stay fresh and yummy when kept in an airtight container at room temperature for up to 5 days. I like to place a piece of bread in the container to help keep them soft – it’s an old trick that really works!

Freeze: Want to save some for later? These cookies freeze really well for up to 3 months. Just place them in a freezer-safe container with parchment paper between layers to prevent sticking. You can even freeze the raw cookie dough balls on a baking sheet, then transfer them to a freezer bag for fresh-baked cookies whenever you want!

Make Ahead: The cookie dough can be made ahead and chilled in the fridge for up to 24 hours before baking. This actually helps develop the flavors even more, making the lemon taste pop and the sourdough notes shine through. Just remember to let the dough sit at room temperature for about 10 minutes before scooping and baking.

Preparation Time	15-20 minutes
Cooking Time	13-15 minutes
Total Time	28-35 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 8-10 g
• Fat: 35-40 g
• Carbohydrates: 70-80 g

Ingredients

• 1 cup plain flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon vanilla extract
• 1/3 cup leftover sourdough starter
• 1 egg
• Zest from 1 lemon
• 1/2 tablespoon fresh lemon juice
• 1/2 cup white sugar
• 1/3 cup butter
• 1 teaspoon cornflour
• 1/4 teaspoon pink himalayan salt

Step 1: Cream Butter and Sugar

In a mixing bowl, add the sugar and butter.

Using a mixer or a sturdy spatula, beat the mixture until it’s creamy and well-combined, creating a light and fluffy texture.

Step 2: Add Wet Ingredients

To the creamed butter and sugar, add the egg, vanilla extract, lemon juice, and lemon zest.

Mix until all the wet ingredients are fully incorporated, ensuring a smooth batter.

Step 3: Incorporate Sourdough Discard

Add the sourdough discard to the wet mixture and combine well.

This will add moisture and a slight tangy flavor to your cookie batter, enhancing the overall texture.

Step 4: Prepare Dry Ingredients

In a separate bowl, combine all-purpose flour, baking soda, cornstarch, and salt.

Mix these dry ingredients together thoroughly to ensure even distribution.

Set the dry mixture aside for now.

Step 5: Combine Mixtures

Pour about half of the dry mixture into the mixing bowl with the wet mixture.

Mix until everything is just blended.

Add the remaining dry mixture and continue to mix until the dough is fully blended, ensuring a uniform consistency.

Step 6: Shape and Bake the Cookies

Preheat your oven to 350 degrees Fahrenheit.

On a cookie sheet, place spoonfuls of dough about the size of a golf ball for each cookie.

Bake in the preheated oven for 13 to 15 minutes, or until the cookies are just firm to the touch.

Allow to cool for a few minutes before enjoying.