These Sourdough Lemon Crinkle Cookies are bright, soft, and incredibly refreshing, bringing together the gentle tang of sourdough discard with the natural zestiness of fresh lemon. They bake into perfectly crackled, snowy cookies coated in powdered sugar with a soft, tender interior. The texture is light and pillowy, just like the cookies in the image. The sourdough discard adds moisture and depth, making these cookies stay fresh longer than traditional versions. This is a simple, quick recipe that feels gourmet and is ideal for spring, summer, holidays, or anytime you want a cookie that feels light and sunny.
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Why You’ll Love This Recipe
You will love the way the sourdough discard enhances both the texture and flavor of these cookies. It gives a delicate tang that pairs beautifully with lemon, making the cookie taste brighter and more aromatic. These cookies mix easily, require no chilling unless you want extra thick centers, and bake into soft, cloud-like rounds dusted with powdered sugar. The crinkle effect forms naturally as the dough expands, giving each cookie a bakery-style look. They are not too sweet, perfectly lemony, and have a melt-in-your-mouth texture that makes them enjoyable for both kids and adults. The flavor remains vibrant for days, making them ideal for gifting or party trays.
Ingredients
For the Cookies
- ½ cup (113g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 large egg
- ½ cup (120g) sourdough discard
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
- 2 cups (240g) all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
Coating
- ½ cup powdered sugar
- 3 tbsp granulated sugar (optional, helps stronger crinkle lines)
Recommended Baking Tools
Cookie Scoop Set – helps you scoop the dough evenly for perfect snowball cookies.
Baking Sheet Set – gives even heat and prevents cookies from burning.
Silicone Baking Mats – stop sticking and make baking easier.
Measuring Cups & Spoons – help you measure ingredients accurately.
Preparation Steps
STEP 1: Mix the Wet Ingredients
In a large bowl cream the softened butter and granulated sugar until light and fluffy. Add the egg, sourdough discard, lemon zest, lemon juice, and vanilla. Mix until smooth.
STEP 2: Combine the Dry Ingredients
In another bowl whisk together flour, baking powder, baking soda, and salt until fully blended.
STEP 3: Form the Dough
Add the dry mixture into the wet ingredients and mix until a soft dough forms. The dough will be light, thick, and slightly sticky.
STEP 4: Coat and Shape
Place granulated sugar in one bowl and powdered sugar in another. Scoop dough into balls and first roll in granulated sugar, then in powdered sugar for strong crinkles.
STEP 5: Bake
Arrange the coated dough balls on a lined baking sheet. Bake at 350°F (175°C) for 10–12 minutes. They should be set around the edges with soft, puffy centers. Cool completely to allow the powdered sugar coating to stay bright.
Variations
- Extra Lemon Flavor: Add ½ teaspoon lemon extract for a stronger citrus punch without altering the texture.
- Glazed Crinkle Cookies: Drizzle with a simple lemon glaze made from powdered sugar and lemon juice for a brighter finish.
- Lavender Lemon Version: Add a pinch of culinary lavender for a floral bakery-style twist.
- Thick Crinkles: Chill the dough for 1 hour to create thicker cookies with deeper cracks.
- Dairy-Free Option: Replace butter with a plant-based alternative; dough may need 1–2 additional tablespoons of flour.
- Sourdough Boost: Add up to ¾ cup discard by increasing flour as needed until dough is thick and scoopable.
Cooking Notes
The dough should feel slightly sticky; this creates the best crinkle texture. Rolling in granulated sugar before powdered sugar prevents the powdered sugar from melting during baking. These cookies puff and spread slightly; for thicker cookies chill the dough before rolling. Fresh lemon juice provides the best flavor; bottled versions may dull the brightness. Bake just until edges set; overbaking will remove the soft, tender crumb these cookies are known for. Powdered sugar may absorb into warm cookies, so allow them to cool undisturbed.
Serving Suggestions
Serve with tea, lemonade, or fresh berries for a refreshing dessert pairing. Add to cookie platters for holidays, bridal showers, or spring gatherings, they bring beautiful color contrast and a bright flavor. Pack them in small gift boxes for friends or neighbors since they travel well and keep their texture for several days. These cookies also complement creamy desserts such as lemon mousse or vanilla ice cream for a simple yet elegant dessert plate.
Tips
- Use fresh lemon zest for the strongest natural lemon flavor.
- For deeper crinkles, coat heavily in powdered sugar.
- Do not flatten the dough balls; they naturally spread into round crinkle shapes.
- If the dough feels too soft, chill briefly to make rolling easier.
- Measure flour correctly to avoid dryness, fluff, spoon, and level.
Prep Time / Cooking Time / Total Time
- Prep Time: 15 minutes
- Cooking Time: 10–12 minutes
- Total Time: 25 minutes
Nutritional Information (Per Cookie)
Approx. 135 calories – 1.5g protein – 5g fat – 21g carbs
FAQs
Why did my powdered sugar melt after baking?
- The dough may have been too warm or lacked the granulated sugar pre-coating. Rolling in two layers helps the sugar stay bright and white.
Can I freeze the dough?
- Yes. Freeze rolled dough balls and bake from frozen, adding about 1 minute to the bake time.
Can I make these cookies more chewy?
- Yes. Add 1 extra tablespoon of sourdough discard or reduce bake time slightly for a softer center.
Can I use bottled lemon juice?
- You can, but the flavor will be less vibrant. Fresh lemon zest is the key to strong lemon flavor.
How long do these cookies stay fresh?
- Store them airtight for up to 5 days. They stay soft longer than regular lemon cookies because of the sourdough discard.
Conclusion
These Sourdough Lemon Crinkle Cookies are everything a lemon dessert should be, bright, soft, tender, and beautifully coated in powdered sugar. With minimal effort and simple ingredients, you get cookies that look impressive and taste even better. Whether you’re using up sourdough discard or looking for a zesty treat that feels light and refreshing, this recipe delivers reliable, bakery-quality results every time.