Description

These Sourdough Lemon Crinkle Cookies combine the tangy brightness of lemon with the unique flavor of sourdough starter, resulting in soft, chewy cookies with a crackled powdered sugar coating. Perfectly balanced with a hint of vanilla and a refreshing citrus zing, these cookies offer a delightful twist on classic crinkle cookies.

Ingredients

Scale

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 extract
a few drops of yellow food coloring (optional)

Coating

1 cup powdered sugar

Instructions

Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined. Set this mixture aside.
Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment or a hand mixer, cream the unsalted butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add Wet Ingredients: To the creamed butter and sugar, add the sourdough starter, egg yolk, lemon juice, lemon zest, vanilla extract, and yellow food coloring if using. Mix until all ingredients are fully incorporated and the batter is smooth.
Combine with Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients. Mix on low speed until just combined, ensuring no lumps remain but avoiding overmixing to keep cookies tender.
Chill Dough: Cover the bowl tightly with plastic wrap and refrigerate the dough for at least 2 hours to firm up, though it can be chilled up to 3 days for enhanced flavor development.
Preheat Oven and Prepare Pan: When ready to bake, preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper to prevent sticking and ensure even baking.
Form Cookie Balls: Scoop the chilled dough into approximately 1-inch diameter balls using a cookie scoop or spoon for uniform size and bake evenly.
Coat with Powdered Sugar: Roll each dough ball generously in powdered sugar until well coated, which will create the trademark crinkle effect while baking.
Arrange on Baking Sheet: Place the coated cookie balls onto the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading.
Bake Cookies: Bake in the preheated oven for 11-13 minutes, or until the edges are set and slightly golden while the centers remain puffed and soft, giving a gooey texture inside.
Cool Before Serving: Remove cookies from the oven and let them cool on the baking sheet for at least 5 minutes to set before transferring to a wire rack or serving plate.

Notes

Using a sourdough starter adds a subtle tang and depth of flavor, but if unavailable, you may substitute with an equal amount of yogurt or buttermilk though the texture and flavor will differ.
Chilling the dough is essential for texture and flavor, so avoid skipping this step.
If you prefer less tang, reduce the sourdough starter slightly or increase the lemon juice for a more pronounced citrus flavor.
Yellow food coloring is optional and purely for aesthetic, giving the cookies a vibrant lemony hue.
Ensure not to overbake; the centers should remain slightly soft and gooey for the best texture.
Store cookies in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: sourdough cookies, lemon crinkle cookies, lemon cookies, sourdough dessert, crinkle cookies, soft lemon cookies, homemade cookies