Best Sourdough Discard Lemon Cookies

Here’s my tried-and-true recipe for sourdough discard lemon cookies, featuring a soft, chewy texture and just the right balance of tangy sourdough and bright citrus flavor.

These cookies have become my go-to way to use up extra sourdough discard, and they’re always a hit at bake sales and family gatherings. I often make a double batch because they disappear so quickly – plus, they’re perfect with morning coffee, if you ask me!

What Kind of Sourdough Discard Should I Use?

Your sourdough discard can be used in these cookies whether it’s fresh from a recent feeding or has been stored in the fridge for a few days. The main thing to remember is that your discard should be at 100% hydration – meaning it was fed with equal parts flour and water. While a more acidic discard (older) will give your cookies a slightly tangier flavor, a fresher discard will provide a milder taste. 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. If you’re pulling your discard from the fridge, let it come to room temperature before mixing it into your cookie dough for the best results.

Options for Substitutions

Let’s talk about what you can swap in these cookies – though keep in mind that some ingredients are key players:

• Sourdough starter: This is pretty important for the recipe’s texture and flavor, but if you’re in a pinch, you can use 1/3 cup of plain yogurt mixed with 1 tablespoon of vinegar. Just note that you won’t get that signature sourdough taste.
• Pink Himalayan salt: Any regular table salt or sea salt works just fine here – no need to make a special trip to the store.
• Lemon zest and juice: You can swap these with orange or lime for a different citrus twist. If using lime, use a bit less as it’s typically more tart.
• Cornstarch: You can replace this with an equal amount of arrowroot powder, or just use an extra teaspoon of flour instead.
• Butter: While butter gives the best flavor, you can use margarine or coconut oil in the same amount. If using coconut oil, make sure it’s solid at room temperature.
• Vanilla essence: Feel free to use vanilla extract, vanilla paste, or even almond extract for a different flavor profile.

Watch Out for These Mistakes While Baking

The trickiest part of making sourdough discard cookies is getting the right texture – using an overly liquid sourdough starter can make your dough too wet and result in flat, spread-out cookies, so aim for a thick, paste-like starter consistency. Another 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 best results, chill your dough for at least 30 minutes before baking, which prevents excessive spreading and helps develop a deeper flavor from both the sourdough and lemon components.

What to Serve With Sourdough Lemon Cookies?

These tangy-sweet cookies are perfect for afternoon tea or coffee time! A hot cup of Earl Grey tea makes an especially nice pairing since its bergamot notes complement the lemon flavor in the cookies. For a cool refreshment, try serving these with a glass of cold milk or homemade lemonade – the combination of citrusy cookies with a cold drink is super refreshing on warm days. If you’re putting together a dessert platter, these cookies work well alongside fresh berries or a scoop of vanilla ice cream, which helps balance out their bright lemony taste.

Storage Instructions

Keep Fresh: These sourdough lemon cookies stay fresh and yummy when kept in an airtight container at room temperature. They’ll keep well for about 5-7 days, though I doubt they’ll last that long! Place a piece of bread in the container to help maintain their soft texture.

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 anytime!

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, letting the lemon and sourdough notes shine through. Just remember to let the dough sit at room temperature for about 10 minutes before scooping and baking.

Preparation Time	10-15 minutes
Cooking Time	13-15 minutes
Total Time	23-30 minutes
Level of Difficulty	Easy

Estimated Nutrition

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

• Calories: 800-900
• Protein: 8-10 g
• Fat: 40-45 g
• Carbohydrates: 100-110 g

Ingredients

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

Step 1: Cream Butter and Sugar

In a mixing bowl, add sugar and butter.

Use a mixer to beat the mixture until it becomes creamy and smooth.

This will be the base of your batter.

Step 2: Add Wet Ingredients

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

Mix everything together until well combined and the mixture takes on an even consistency.

Step 3: Incorporate Sourdough Discard

Add the sourdough discard into the wet mixture and mix together thoroughly.

Ensure the discard is fully integrated into the batter before moving to the next step.

Step 4: Combine Dry Ingredients

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

Stir these dry ingredients together until evenly distributed.

Set this dry mixture aside for now.

Step 5: Mix Dry and Wet Ingredients

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

Mix until everything is well blended.

Add the remaining dry mixture and continue mixing until the batter is fully combined and smooth.

Step 6: Shape and Bake the Cookies

Preheat your oven to 350 degrees Fahrenheit.

Line a cookie sheet with parchment paper.

Scoop out dough portions about the size of a golf ball and place them on the cookie sheet, ensuring some space between each cookie.

Bake for 13 to 15 minutes or until the cookies are just firm to the touch.

Allow them to cool slightly before serving.