Lemon Crinkle Cookies Made with Sourdough Discard

These Lemon Crinkle Cookies made with sourdough discard are soft, tender, and bursting with bright, fresh lemon flavor. Rolled in powdered sugar before baking, they develop the signature crinkled tops and a slightly chewy center.

The sourdough discard adds subtle depth without making the cookies taste sour, and it helps keep the texture soft. The dough mixes up quickly with pantry staples, making these a perfect choice for spring gatherings, baby showers, Easter, or any time you crave a bright lemon treat.

Quick Look: Sourdough Lemon Crinkle Cookies

• Prep Time: 20 minutes
• Fermentation Time: none (optional overnight chill)
• Bake Time: 12 minutes
• Total Time: 32 minutes
• Servings: 24 cookies
• Calories: ~127 kcal per cookie (approximate)
• Cook Method: baked
• Flavor & Texture: bright, tart lemon with a soft, slightly chewy center and delicate crinkled exterior
• Difficulty: Easy

Why You’ll Love Lemon Crinkle Cookies With Sourdough Discard

• Easy cookie recipe – The dough comes together quickly, and rolling the balls in powdered sugar creates the classic crinkle finish. Mix, roll, bake, and enjoy.
• Uses sourdough discard – Discard adds moisture and a pleasant, subtle depth of flavor without making the cookies overly tangy when you use a fresh or young discard.
• Bright lemon flavor – Fresh lemon juice and zest give a lively balance of sweet and tart that pairs perfectly with the delicate cookie crumb.

Sourdough Discard Tip: Keep a jar of discard in the fridge to use in recipes like this. Discard is a by-product of your starter; it’s great in sweet bakes for moisture and mild fermented flavor. Use younger discard for sweeter bakes and older, tangier discard in savory recipes.

Important Ingredients

• Sourdough discard – Use discard that is fresh or no more than a day or two old to avoid a strong sourdough tang. The recipe assumes 100% hydration discard; if your discard is very runny, add a little extra flour.
• Unsalted butter – Use softened unsalted butter so you can control salt. If you only have salted butter, reduce the added salt.
• Sugar – Granulated sugar balances the tart lemon flavor.
• Egg yolk – Only the yolk is used to enrich the dough and help balance the added moisture from discard.
• All-purpose flour – Use all-purpose flour (around 11–11.5% protein) rather than bread flour for the best texture.
• Cornstarch – A bit of cornstarch yields a tender, delicate crumb.
• Baking soda – Helps the cookies rise and form crackled tops.
• Salt – A pinch of salt enhances sweetness and lemon flavor.
• Lemons – Fresh lemon juice and zest provide the best bright flavor; bottled juice won’t be as vibrant.
• Powdered sugar – Rolling the dough in powdered sugar creates the classic crinkled look.

See the recipe card below for exact ingredient amounts and measurements.

How to Make Lemon Crinkle Cookies With Sourdough Discard

Mix The Dough

Step 1: Beat softened butter until light and fluffy (about 1 minute). Add granulated sugar and cream together until smooth. Mix in the sourdough discard and egg yolk until combined.

Step 2: Add fresh lemon juice, vanilla extract, and lemon zest. Mix until the wet ingredients are smooth and fully combined.

Step 3: In a separate bowl, whisk together flour, cornstarch, baking soda, and salt until evenly combined.

Step 4: Add the dry ingredients to the butter mixture and mix just until a soft dough forms. Do not overmix.

Amy’s Tip: For deeper flavor, refrigerate the dough overnight or up to 48 hours. Scoop into balls before chilling or chill the entire bowl and scoop just before baking. Do not roll in powdered sugar until just before baking to preserve the coating. Extended chill adds mild tang and fermentation benefits.

Scoop the Cookies

Step 5: Pour powdered sugar into a shallow bowl. Scoop the dough into balls and roll each one thoroughly in the powdered sugar until fully coated.

Step 6: Place coated dough balls on parchment-lined baking sheets, spaced about 2 inches apart (roughly 12 per sheet).

Note on size: A 1½–2 tablespoon scoop works well (about 1½–2 tablespoons dough each). Adjust bake time for smaller or larger cookies.

Bake the Crinkle Cookies

Step 7: Preheat oven to 375°F (convection). Bake for 9–10 minutes, until cookies are puffed with lightly crisp edges and soft centers. They may look slightly underbaked in the middle—allow them to set as they cool.

Step 8: If desired, use a round cutter to gently shape warm cookies into neat circles. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Repeat with remaining dough.

Convection baking tips: Convection yield lightly crisp edges and a soft middle. If you don’t have convection, bake at 375°F regular for about 12 minutes.

How to Store Leftovers

Cool cookies completely, then store in an airtight container. They keep at room temperature for up to 24–48 hours, or freeze for longer storage. Thaw frozen cookies at room temperature before serving. If desired, dust with additional powdered sugar after thawing.

Frequently Asked Questions

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If you try these Lemon Crinkle Cookies With Sourdough Discard, please leave a star rating and a comment to share how they turned out. Happy baking!