Soft Sourdough Lemon Crinkle Cookies (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
2 cups of regular flour
02 -
1 teaspoon of baking powder
03 -
A pinch of salt, about ½ teaspoon
04 -
¼ teaspoon of baking soda
→ Wet Ingredients
05 -
½ cup butter (unsalted and softened)
06 -
1 cup of white sugar
07 -
½ cup sourdough starter
08 -
1 egg yolk
09 -
3 tablespoons of lemon juice
10 -
1 tablespoon of lemon peel (zest)
11 -
1 teaspoon vanilla flavoring
12 -
A few drops of yellow food dye (optional)
→ Coating
13 -
1 cup of powdered sugar
# Instructions:
01 -
In a medium-sized mixing bowl, combine the flour, salt, baking soda, and baking powder. Use a whisk until evenly blended.
02 -
With either a hand mixer or a stand mixer using the paddle, beat together the butter and sugar until creamy.
03 -
Stir in the sourdough starter, lemon juice, lemon zest, egg yolk, vanilla extract, and food coloring (if using) until smooth.
04 -
Gradually add in the dry mix, a little at a time, until the dough is fully combined.
05 -
Wrap the bowl tightly with plastic wrap. Leave it in the fridge for a minimum of 2 hours, or keep it chilled for up to 3 days.
06 -
Set the oven to 350°F and line your baking sheets with parchment paper. Take 1-inch sections of dough, roll them into balls, and coat them generously in powdered sugar.
07 -
Bake for 11-13 minutes until the edges are set, and the centers look soft but puffed. Cool on a tray for about 5 minutes before enjoying.
# Notes:
01 -
You can prep the dough ahead of time and chill it for up to three days.
02 -
Bake the cookies until the centers are a little soft for the best texture.
03 -
Adding food color is totally optional, though it makes the cookies look great!