Sourdough Lemon Crinkle Cookies (Print Version)

# 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:

01 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
02 - Using a stand mixer with paddle attachment or hand mixer, cream butter and sugar together.
03 - Mix in sourdough starter, egg yolk, lemon juice, lemon zest, vanilla, and optional food coloring until combined.
04 - Slowly incorporate flour mixture until fully combined.
05 - Cover bowl with plastic wrap and refrigerate for at least 2 hours or up to 3 days.
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.
07 - Bake 11-13 minutes until edges are cooked and centers are puffed but still soft. Cool for 5 minutes before serving.

# Notes:

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

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