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A discard cookie designed for a bright lemon center and soft chew.
A discard cookie designed for a bright lemon center and soft chew. A long chill keeps the cookies thick enough to crackle dramatically instead of spreading flat.
Recipes / Sourdough Lemon Burst Crinkle Cookies
SOURDOUGH · DESSERT
Sourdough Lemon Burst Crinkle Cookies
Soft, chewy, bright, and tangy cookies with dramatic powdered-sugar crinkles.
Method
- Beat butter and granulated sugar 2–3 minutes until light and fluffy.
- Mix in yolk, starter, lemon juice, zest, and vanilla.
- Whisk flour, baking powder, and salt separately; mix into wet ingredients just until a sticky dough forms.
- Cover and chill at least 2 hours or up to 3 days.
- Heat oven to 350°F. Portion about 1½ Tbsp (30 g), roll into balls, and coat generously in powdered sugar.
- Bake 11–13 minutes, until edges set and centers remain slightly soft. Cool 5 minutes on the pan, then transfer.
Kitchen note: Try freeze-dried blueberry or raspberry, a small cream-cheese center, or orange juice and zest.
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