Lemon Crinkle Cookies With Sourdough Discard

These Lemon Crinkle Cookies with sourdough discard are soft, tender, and full of bright, fresh lemon flavor. Rolled in powdered sugar before baking, they develop those beautiful crinkled tops that make them just as pretty as they are delicious.

The sourdough discard adds a subtle depth of flavor without making the cookies taste sour, while helping create a soft, slightly chewy texture. They’re easy to mix together with simple pantry ingredients and are perfect for spring gatherings, baby showers, Easter, or anytime you want something bright and lemony. That tart lemon flavor… it’s my absolute favorite.

Why You’ll Love Lemon Crinkle Cookies With Sourdough Discard

• Easy Cookie Recipe – Just like my other favorite Chocolate Sourdough Crinkle Cookies, these are rolled in powdered sugar for that classic crinkled finish. The dough comes together quickly, and all you have to do is mix, roll, bake, and enjoy.
• Uses Sourdough Discard – I love adding sourdough discard into simple bakes like this. It adds a little extra depth and helps create a soft, chewy texture. If you enjoy baking with discard, you’ll also love my Oatmeal Sourdough Chocolate Chip Cookies.
• Bright Lemon Flavor – I’m a sucker for anything lemon, and these have the perfect balance of sweet and tart. If you love lemon as much as I do, be sure to try my Sourdough Lemon Bars too.

Sourdough Discard Tip: I keep a jar in my fridge that I continually add sourdough discard to. Discard is a by-product of your sourdough starter and there is no reason to throw it away. Instead, use it in incredible sourdough discard recipes where it adds moisture and great flavor. Use older, more tangy discard in savory recipes like these Sourdough Cheddar Biscuits and young/fresh discard in sweeter recipes like this Sourdough Discard Lemon Loaf.

Important Ingredients

• Sourdough Discard – In order to avoid a stronger sourdough flavor, use sourdough discard that is fresh or no more than a day or two old. I always use 100% hydration sourdough discard. If your discard is very runny, you may need a little extra flour in this recipe.
• Unsalted Butter – I use unsalted butter in my cookie recipes so I can control the flavor. Salt levels in salted butter vary. If using salted butter, reduce the added salt. Use softened butter for the best results.
• Sugar – Granulated sugar gives these cookies the perfect balance of sweetness to complement the bright lemon flavor.
• Egg Yolk – This recipe uses just the egg yolk to help enrich the dough and balance the added moisture from the sourdough discard.
• All-Purpose Flour – These cookies are perfect with all-purpose flour. Use flour with about an 11.5% protein content, not bread flour.
• Cornstarch – A little cornstarch helps create a soft, tender cookie with a delicate crumb.
• Baking Soda – Baking soda helps the cookies rise.
• Salt – A small amount of salt balances the sweetness and enhances the lemon flavor.
• Lemons – Use fresh lemon juice and lemon zest for the best flavor. I don’t recommend substituting bottled lemon juice, as it won’t give the same bright, fresh taste.
• Powdered Sugar – Rolling the cookie dough balls in powdered sugar gives the cookies their classic crinkled tops.

See the recipe card for full information on ingredients and quantities

How to Make Lemon Crinkle Cookies With Sourdough Discard

Mix The Dough

Step 1: Add the softened butter to a large mixing bowl and beat until light and fluffy, about 1 minute. Add the sugar and mix until creamy. Add the sourdough discard and egg yolk, then mix until smooth and fully combined.

Step 2: Add the 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 the flour, cornstarch, baking soda, and salt until combined.

Step 4: Add the dry ingredients to the butter mixture and mix just until a soft dough forms.

Amy’s Tip: Long Fermenting Cookie Dough – For a deeper flavor, you can refrigerate the dough overnight or up to a couple of days. You can either scoop the dough into balls before chilling or refrigerate the whole bowl of dough and scoop before baking. Do not roll the dough in powdered sugar until just before baking. This extra time may add a slight tang, along with the added fermentation benefits of sourdough.

Scoop the Cookies

Step 5: Place the powdered sugar in a shallow bowl. Scoop the dough into balls, then roll each one in the powdered sugar until fully coated.

Step 6: Place the coated dough balls on a parchment paper-lined baking sheet, spacing them about 2 inches apart (about 12 per sheet).

A Note on Size: I like making these with a 1 1/2 -2 -tablespoon cookie scoop (about 1½–2 tablespoons of dough each), but you can make them smaller or larger—just adjust the bake time as needed.

Bake the Crinkle cookies

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

Step 8: If needed, use a round biscuit cutter to gently swirl around the cookies while they’re still warm to shape them into neat circles. Let cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack. Repeat with the remaining dough and allow to cool completely before serving.

Amy’s Convection Baking Tips: I like these cookies with lightly crisp edges and a soft middle, which is best achieved using convection bake. If you don’t have a convection setting, you can bake them at 375°F regular for about 12 minutes.

How to Store Leftovers

Let the cookies cool completely, then store them in an airtight container. They’ll keep at room temperature for up to 24 hours, or you can freeze them right away for the best freshness. To serve, let them thaw at room temperature for a few hours. You can re-roll them in powdered sugar if needed.

Frequently Asked Questions

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Sourdough Chocolate Chip Cookie Bars

If you tried these Lemon Crinkle Cookies With Sourdough Discard or any other recipe on my website leave a 🌟 star rating and let me know how it went in the comments below. Happy Baking!