Soft Sourdough Lemon Crinkle Cookies

Featured in: Sweet Endings and Treats

Transform your sourdough starter into delightful lemon crinkle cookies that combine the perfect balance of soft and chewy centers with crispy, crackled exteriors. These cookies feature a bright lemon flavor from fresh juice and zest, enhanced by the subtle tang of sourdough starter. The dough requires chilling to develop flavors and ensure proper texture, resulting in beautifully crackled cookies when rolled in powdered sugar before baking. While perfect for warm weather, these versatile cookies work year-round and make excellent use of sourdough discard. The result is a unique twist on classic crinkle cookies that offers both visual appeal and delicious flavor.
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Updated on Wed, 19 Feb 2025 11:53:07 GMT
Soft and chewy sourdough lemon crinkle cookies with a zesty citrus flavor. Pin it
Soft and chewy sourdough lemon crinkle cookies with a zesty citrus flavor. | tasteofcook.com

These delightful cookies combine tangy sourdough with fresh lemon brightness, creating tender centers with signature crackled surfaces. Each bite delivers the perfect balance of sweet, tart, and subtle sourdough complexity beneath a snowy powdered sugar coating.

Essential Components

  • All Purpose Flour: Fresh and properly measured to create a tender, balanced crumb.
  • Unsalted Butter: Softened to room temperature for the perfect creamy consistency.
  • Active Sourdough Starter: Provides structure and subtle tang, or use discard at 100% hydration.
  • Fresh Lemons: Used for both juice and zest to add natural brightness and aroma.
  • Pure Vanilla Extract: Deepens the flavor profile with warm, rich notes.
  • Fresh Egg Yolk: Brought to room temperature for smooth incorporation into the dough.
  • Premium Powdered Sugar: Delivers a delicate, even coating for a soft, melt in your mouth finish.
  • Quality Granulated Sugar: Ensures structure and the perfect balance of sweetness.
  • Fresh Baking Powder: Guarantees a proper rise and light texture.
  • Fine Sea Salt: Enhances the overall flavor, balancing sweetness and acidity.
  • Pure Lemon Extract: Optional but adds an extra layer of citrus brightness.

Culinary Choreography

Initial Preparation:
Bring butter and egg to room temperature naturally. Zest lemons before juicing, using light pressure to avoid bitter pith. Measure ingredients precisely for proper texture.
Mixing Method:
Cream butter and sugar until truly light and fluffy, about 3-4 minutes. Add wet ingredients gradually, ensuring proper incorporation. Fold in dry ingredients gently until just combined.
Dough Development:
Chill thoroughly to develop flavors and firm texture. This crucial step ensures proper shape retention during baking.
Rolling Process:
Form uniform balls using measured scoop. Roll thoroughly in powdered sugar, ensuring complete coverage.
Freshly baked lemon crinkle cookies dusted with powdered sugar and a sourdough twist. Pin it
Freshly baked lemon crinkle cookies dusted with powdered sugar and a sourdough twist. | tasteofcook.com

My pastry chef mentor taught me to add a tiny pinch of cardamom it enhances the lemon flavor beautifully.

Perfect Baking

Arrange dough balls with adequate spacing to allow for spread. Watch carefully during baking edges should set while centers remain slightly soft. Look for characteristic cracking as cookies bake. Remove from oven when puffed but before edges brown excessively. Allow to cool on pan briefly before transferring to wire rack.

Storage Solutions

Keep cookies in airtight container between layers of parchment paper. Store at room temperature for optimal texture up to five days. For longer storage, freeze unbaked dough balls without sugar coating. When ready to bake, thaw in refrigerator, then roll in powdered sugar and bake as directed.

Creative Variations

Transform these cookies while maintaining their crinkle nature. Create orange version using fresh orange zest and juice. Develop lime variation for tropical twist. Some bakers add dried culinary lavender for floral notes, while others incorporate white chocolate chips. Consider adding fresh herbs like thyme or rosemary for sophisticated flavor.

Perfect Presentation

Arrange cookies on tiered serving plate or elegant platter. Consider displaying with fresh lemon slices and herbs for visual appeal. Dust with additional powdered sugar just before serving if needed. For gifting, layer carefully in decorative boxes with parchment between layers.

Zesty sourdough lemon crinkle cookies with a crackled top and bright lemon taste. Pin it
Zesty sourdough lemon crinkle cookies with a crackled top and bright lemon taste. | tasteofcook.com

These sourdough lemon crinkle cookies represent the perfect marriage of traditional technique and bright flavors. The combination of proper chilling, careful baking, and quality ingredients creates cookies that are both visually stunning and deliciously satisfying. Whether served at afternoon tea or packed for picnics, these cookies consistently deliver both beauty and flavor.

Frequently Asked Questions

→ Why do I need to chill the dough?
Chilling firms up the dough for easier handling and helps develop flavors. It also prevents cookies from spreading too much during baking.
→ Can I use active sourdough starter instead of discard?
Yes, either active starter or discard will work in this recipe as the cookies don't rely on the starter for leavening.
→ How do I know when the cookies are done?
The edges should be set but centers still slightly soft and puffed. They'll continue setting as they cool.
→ Can I freeze the dough?
Yes, you can freeze the dough balls before coating in sugar for up to 3 months.
→ Why aren't my cookies cracking?
Make sure to coat them generously in powdered sugar and don't skip the chilling step for the best crackle effect.

Sourdough Lemon Crinkle Cookies

Create these beautiful lemon crinkle cookies with a sourdough twist, featuring soft centers and crispy, crackled tops dusted with powdered sugar.

Prep Time
15 Minutes
Cook Time
13 Minutes
Total Time
28 Minutes


Difficulty: Intermediate

Cuisine: American

Yield: 24 Servings

Dietary: Vegetarian

Ingredients

→ Dry Ingredients

01 All-purpose flour, 2 cups
02 Baking powder, 1 teaspoon
03 Salt, ½ teaspoon
04 Baking soda, ¼ teaspoon

→ Wet Ingredients

05 Unsalted butter, room temperature, ½ cup
06 Granulated sugar, 1 cup
07 Sourdough starter, ½ cup
08 Egg yolk, 1
09 Lemon juice, 3 tablespoons
10 Lemon zest, 1 tablespoon
11 Vanilla extract, 1 teaspoon
12 Yellow food coloring, few drops (optional)

→ Coating

13 Powdered sugar, 1 cup

Instructions

Step 01

Whisk together flour, baking powder, baking soda, and salt in a medium bowl.

Step 02

Using a stand mixer with paddle attachment or hand mixer, cream butter and sugar together.

Step 03

Mix in sourdough starter, egg yolk, lemon juice, lemon zest, vanilla, and optional food coloring until combined.

Step 04

Slowly incorporate flour mixture until fully combined.

Step 05

Cover bowl with plastic wrap and refrigerate for at least 2 hours or up to 3 days.

Step 06

Preheat oven to 350°F and line baking sheet with parchment paper. Roll dough into 1-inch balls and coat heavily in powdered sugar.

Step 07

Bake 11-13 minutes until edges are cooked and centers are puffed but still soft. Cool for 5 minutes before serving.

Notes

  1. Dough can be made ahead and chilled for up to 3 days
  2. Cookies should be slightly soft in center when done
  3. Food coloring is optional but adds visual appeal

Tools You'll Need

  • Stand mixer with paddle attachment or hand mixer
  • Baking sheets
  • Parchment paper
  • Mixing bowls
  • Plastic wrap

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy (butter)
  • Contains eggs
  • Contains wheat (flour)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 132
  • Total Fat: 4 g
  • Total Carbohydrate: 22 g
  • Protein: 1 g