Tangy Lemon Sourdough Cookies (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
2 cups of all-purpose flour
02 -
1 teaspoon of baking powder
03 -
½ teaspoon of salt
04 -
¼ teaspoon of baking soda
→ Wet Ingredients
05 -
½ cup softened unsalted butter
06 -
1 cup of granulated sugar
07 -
½ cup of sourdough starter
08 -
1 egg yolk
09 -
3 tablespoons of fresh lemon juice
10 -
1 tablespoon of grated lemon zest
11 -
1 teaspoon of vanilla extract
12 -
A few drops of yellow food coloring if wanted
→ Coating
13 -
1 cup of powdered sugar
# Instructions:
01 -
In a medium bowl, stir flour, baking powder, baking soda, and salt together until well mixed.
02 -
Use your stand mixer with paddle attachment or grab a hand mixer to beat the butter and sugar until fluffy.
03 -
Blend in the sourdough starter, egg yolk, lemon juice, lemon zest, vanilla, and food coloring if you're using it until everything's smooth.
04 -
Add the flour mix bit by bit until everything's mixed well.
05 -
Wrap the bowl with plastic and stick it in the fridge for at least 2 hours but you can leave it there up to 3 days.
06 -
Heat your oven to 350°F and put parchment paper on your baking sheet. Shape the dough into 1-inch balls and roll them generously in powdered sugar.
07 -
Put them in the oven for 11-13 minutes until the edges look done and middles are puffy but still soft. Let them cool about 5 minutes before you eat them.
# Notes:
01 -
You can make the dough up to 3 days before baking
02 -
The middle should stay a bit soft when they're done
03 -
Adding food coloring makes them look nice but you don't have to