Ingredients

2 cups all purpose flour

1 teaspoon baking powder

½ teaspoon salt

¼ teaspoon baking soda

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 extract

A few drops of yellow food coloring (optional)

1 cup powdered sugar

Instructions

Step 1: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Step 2: In the bowl of a stand mixer (or a large bowl with a hand mixer), use the paddle attachment to cream the butter and granulated sugar until light and fluffy.

Step 3: Add the sourdough starter, egg yolk, lemon juice, lemon zest, vanilla extract, and yellow food coloring if using. Mix until fully combined.

Step 4: Slowly mix in the flour mixture until the dough comes together and is fully combined.

Step 5: Cover the bowl with plastic wrap and chill in the refrigerator for at least 2 hours or up to 3 days.

Step 6: When ready to bake, preheat the oven to 350℉ (175℃) and line a large baking sheet with parchment paper.

Step 7: Scoop the cookie dough into approximately 1-inch balls.

Step 8: Roll each cookie dough ball in powdered sugar until heavily coated.

Step 9: Place the coated balls on the prepared baking sheet, spacing them about 2 inches apart.

Step 10: Bake for 11-13 minutes or until the edges are fully cooked and the centers are puffed up but still slightly soft and gooey.

Step 11: Allow the cookies to cool on the baking sheet for at least 5 minutes before transferring to a wire rack to cool completely or serving.

Tips & Variations

Use fresh lemon zest and juice for the best bright lemon flavor.

If you prefer, substitute the sourdough starter with an equal amount of plain yogurt for a similar tangy effect.

For extra citrus aroma, add a teaspoon of lemon extract along with the vanilla.

Chilling the dough longer will deepen the flavors and make the dough easier to handle.

FAQs

Can I use active sourdough starter or does it need to be discard?

You can use active, bubbly sourdough starter for this recipe; it adds a lovely tang and helps with the cookie texture. Just be sure it’s well-fed and active for the best results.

What if I don’t have lemon juice on hand?

If you don’t have fresh lemon juice, bottled lemon juice can work in a pinch, but fresh juice provides a brighter, fresher flavor. Alternatively, a splash of lime juice can also be used for a different citrus twist.