These Sourdough Lemon Cookies are out-of-this-world soft, chewy, and so easy to make. Ready in under 30 minutes, you will love these delicious, sourdough discard lemon cookies! If you’re in need of more simple sourdough ideas, then be sure to read about my Recipes For Discarded Sourdough Starter.
This post contains affiliate links, which means I receive a commission, at no extra cost to you, if you make a purchase using this link. Thank you!
These delectable and soft lemon cookies are bursting at the seams with a combination of flavors that are oh, so good: lemon, butter, vanilla, and sugar. If you’re in need of a good sourdough discard cookie recipe, then you have come to the right place.
The best part about this sourdough lemon cookie recipe is that you don’t have to waste your leftover sourdough discard. I like to repurpose my starter into treats that I can bake for holidays, parties, and so much more. These discard cookies are bright, chewy, and tangy: everyone will love them!
- Butter, unsalted or salted
- Lemon, you will need both the juice and zest of the lemon
- Sourdough discard
- Flour, I used all-purpose flour
- Baking soda
- Sugar, granulated
- Salt, pink Himalayan
How to Make Sourdough Lemon Cookies (using discard)
First, preheat oven to 350 degrees Fahrenheit.
In a mixing bowl, cream the butter and sugar until creamy.
Next, add the egg, vanilla, lemon juice, and lemon zest. Combine.
Next, add sourdough to the mixture, then combine.
In a separate bowl, mix the flour, baking soda, and salt. Set aside.
Next, pour some of the mixture into the mixing bowl with the wet ingredients and continue to mix.
Then, pour the remainder of the dry ingredients into the wet ingredients and combine until thoroughly mixed.
Place spoonfuls of cookie dough onto a cookie sheet lined with parchment paper.
Bake in the preheated oven for 13 to 15 minutes.
What Can I Do With Discarded Sourdough?
There are so many great recipes for discarded sourdough! One of my favorite things is to make sourdough goods. If you’re in need of some dinner inspiration, I have a ton of sourdough discard dinner recipes!
Can I Overfeed My Sourdough Starter?
Yes, it is definitely possible to overfeed the starter! Make sure you are not adding excessive amounts of flour and water to the starter so the natural bacteria can grow.
FAQs About Sourdough Lemon Cookies
If you happen to see any colors in the starter that are orangish or pinkish tints, then your starter may be bad.
If you want to freeze these cookies, then transfer them to a freezer-safe storage container or bag. These cookies will last in the freezer for up to six to eight months.
Cookies will stay fresh at room temperature for about a week or so. If you are storing the cookies in the refrigerator, then they will last even longer.
The alcohol scent in the sourdough starter is a part of the natural fermentation process and is nothing to worry about! If you happen to notice an abundance of liquid on your starter, then just carefully discard it.
Other Recipes You Will Love
Sourdough Lemon Cookies
- Stand Mixer
- 1 cup All-Purpose Flour
- ¼ teaspoon Baking Soda
- ¼ teaspoon Vanilla
- ⅓ cup Sourdough Discard
- 1 Egg
- 1 Lemon Zest of 1 lemon
- 1/2 tablespoon Lemon Juice
- 1/2 cup Granulated Sugar
- 1/3 cup Butter
- 1 teaspoon Cornstarch
- In a mixing bowl add sugar and butter and beat until creamy.
- Add egg, vanilla, lemon juice, and lemon zest. Combine.
- Add sourdough discard and combine.
- In a separate bowl combine all-purpose flour, baking soda, and salt. Set dry mixture aside.
- Pour about half of the dry mixture into the mixing bowl with the wet mixture and continue to mix until blending.
- Pour the remaining dry mixture in and continue to mix until full blending together.
- Place on cookie sheet about the size of golf ball for each cookie.
- Bake at 350 degrees Fahrenheit for 13 to 15 minutes, or until just firm to the touch.
Recipes For Sourdough Starter and Sourdough Discard
Great recipes from savory to sweet!