Sourdough Lemon Crinkle Cookies
These sourdough lemon crinkle cookies have a soft and chewy lemony center with a slightly crisp and crinkly exterior. These beautiful lemony cookies are the perfect warm weather cookie but can easily be made for any occasion.
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
- In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
- In the bowl of a stand mixer (or a large bowl with hand mixer), use the paddle attachment to cream the butter and sugar.
- Add the sourdough starter, egg yolk, lemon juice, lemon zest, vanilla, and food coloring (if using). Mix until fully combined.
- Slowly mix in the flour mixture until fully combined.
- Cover the bowl with plastic wrap and chill in the refrigerator for at least 2 hours or up to 3 days.
When Ready to Bake
- Preheat the oven to 350℉. Line a large baking sheet with parchment paper.
- Scoop the cookie dough into approximate 1 inch balls.
- Roll each cookie dough ball in powdered sugar until heavily coated.
- Place on prepared baking sheet, spacing 2 inches apart.
- Bake for 11-13 minutes or until the edges are fully cooked and the centers are puffed up but slightly soft and gooey.
- Allow to cool at least 5 minutes before serving.
Nutrition
Calories: 132kcalCarbohydrates: 22gProtein: 1gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 18mgSodium: 79mgPotassium: 16mgFiber: 0.3gSugar: 13gVitamin A: 129IUVitamin C: 1mgCalcium: 14mgIron: 1mg
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