I can never resist these sourdough lemon crinkle cookies, with their crackly sugar tops, crisp edges, and soft chewy centers. They look bakery-worthy, feel party-ready, and sneak in that bright lemony finish everyone reaches for first.

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I’m obsessed with these Sourdough Lemon Crinkle Cookies because they hit that sweet spot between bright, tangy, and ridiculously snackable. The sourdough discard gives them a little depth without taking over, and the fresh lemon juice keeps every bite sharp and sunny.

I love the crackly powdered sugar tops, the crisp edges, and that soft, chewy middle that makes me reach for another before I’m done chewing the first. And yes, they totally belong at a tea party, on a holiday cookie tray, or straight off the counter on a random Tuesday.

No fuss. Just a seriously good lemon cookie.

Ingredients

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Sourdough discard adds tang and keeps the cookies soft, not cakey or boring.
Granulated sugar brings sweetness and helps those crinkly edges happen.
Softened butter makes them rich, tender, and honestly kind of addictive.
The egg holds everything together so the cookies don’t fall apart.
Vanilla rounds out the lemon, so it’s bright but not sharp.
Fresh lemon juice gives that real citrus pop you’ll actually taste.
Lemon zest is the big flavor move, punchy, fresh, and sunny.
All purpose flour gives the cookies structure without making them heavy.
Baking powder helps them puff just enough for that crinkle look.
Baking soda balances the tang and helps with a little spread.
Salt keeps the sweetness in check.
Basically, don’t skip it.
Powdered sugar makes the snowy crackle coating.
Plus, it’s cute.

Ingredient Quantities

1 cup sourdough discard (unfed or fed)

1 cup granulated sugar

1/2 cup unsalted butter softened

1 large egg

1 teaspoon vanilla extract

2 tablespoons fresh lemon juice

2 tablespoons lemon zest

2 cups all purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup powdered sugar for rolling

How to Make this

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1. Preheat oven to 350°F and line two baking sheets with parchment paper or silicone mats.

2. In a large bowl, cream together 1 cup granulated sugar and 1/2 cup softened unsalted butter until light and fluffy.

3. Beat in 1 large egg, 1 cup sourdough discard, 1 teaspoon vanilla extract, 2 tablespoons fresh lemon juice, and 2 tablespoons lemon zest until fully combined.

4. In a separate bowl, whisk together 2 cups all purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.

5. Gradually fold the dry ingredients into the wet mixture until a soft dough forms; do not overmix.

6. If time allows, cover and chill the dough in the refrigerator for 30 minutes to 48 hours to firm up and deepen flavor.

7. Scoop tablespoon-sized portions of dough and roll into balls, then roll each ball in 1/2 cup powdered sugar until well coated.

8. Place the coated dough balls about 2 inches apart on prepared baking sheets and gently flatten each ball slightly with the palm of your hand.

9. Bake for 10 to 12 minutes, until edges are set and cracks form on top while centers remain soft.

10. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Equipment Needed

1. Oven
2. Two baking sheets
3. Parchment paper or silicone baking mats
4. Large mixing bowls (one for wet, one for dry)
5. Electric hand mixer or sturdy whisk
6. Measuring cups and spoons
7. Rubber spatula or wooden spoon
8. Tablespoon or small cookie scoop
9. Wire cooling rack

FAQ

Can I use fed or unfed sourdough discard? Yes. Both work; fed discard will add a touch more tang and lift while unfed is milder. Measure 1 cup either way.

How do I get the crinkle appearance? Chill the dough briefly so it is firm enough to roll, form 1 to 1.5 inch balls, then roll generously in powdered sugar before baking. The sugar exterior cracks as the cookies spread.

How long should I bake them and at what temperature? Bake at 350°F for 10 to 12 minutes until edges are set and centers look slightly soft. Cookies continue to firm as they cool.

Can I substitute lemon juice or zest? Lemon is key for the bright flavor, but you can swap equal amounts of orange juice and orange zest for a citrus variation.

How should I store leftover cookies? Keep in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week. Re-crinkle with a light dusting of powdered sugar if needed.

Can I freeze the dough or baked cookies? Yes. Freeze shaped dough balls on a tray, then transfer to a bag for up to 3 months. Bake from frozen adding a minute or two. Baked cookies freeze well for up to 2 months.

Sourdough Lemon Crinkle Cookies Recipe Substitutions and Variations

Sourdough discard
- Buttermilk or plain yogurt, 1 cup, to keep tang and moisture
- Sour cream, 1 cup, for richness and mild tang
- Milk with 1 tablespoon white vinegar or lemon juice, 1 cup, for mild acidity
Unsalted butter
- Salted butter, same amount, reduce added salt slightly
- Vegetable shortening, same amount, for a softer, tender cookie
- Coconut oil, melted and cooled, same amount, adds a subtle coconut note
Large egg
- Flax egg: 1 tablespoon ground flaxseed plus 3 tablespoons water, let sit until gelled
- Applesauce, 1/4 cup, for moisture and binding
- Silken tofu, 1/4 cup pureed, for a neutral binder
All purpose flour
- Whole wheat pastry flour, substitute 1:1 for a nuttier, slightly denser cookie
- Gluten free 1-to-1 flour blend, substitute 1:1, ensure blend contains xanthan or guar
- White whole wheat flour, substitute 1:1, for a milder whole grain flavor

Pro Tips

1. Chill the dough at least 30 minutes if you can. Cold dough spreads less, so your cookies will keep a nice rounded shape and the lemon flavor will mellow and deepen while resting.

2. Pat the lemon zest into the sugar before creaming, or grate very finely. This releases more oils and gives a brighter, more aromatic lemon punch without extra bitterness.

3. If your sourdough discard is very wet, add it but watch dough texture; it should be soft but not sticky. If needed, chill the dough longer or add a tablespoon or two more flour, one at a time, until you can roll the balls easily.

4. Roll the dough balls twice in powdered sugar for a thicker, crackled coating: first before baking and optionally again right after they come out when still tacky. That gives a prettier, snowy finish.

5. Remove from the oven when edges are set but centers look slightly underbaked. They will continue to set as they cool, keeping the centers tender while the outside becomes lightly crisp. Store in an airtight container at room temperature for up to 3 days or freeze baked cookies for longer.

Sourdough Lemon Crinkle Cookies Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

Servings

servings

Calories

125

kcal

Equipment: 1. Oven
2. Two baking sheets
3. Parchment paper or silicone baking mats
4. Large mixing bowls (one for wet, one for dry)
5. Electric hand mixer or sturdy whisk
6. Measuring cups and spoons
7. Rubber spatula or wooden spoon
8. Tablespoon or small cookie scoop
9. Wire cooling rack

Ingredients

1 cup sourdough discard (unfed or fed)
1 cup granulated sugar
1/2 cup unsalted butter softened
1 large egg
1 teaspoon vanilla extract
2 tablespoons fresh lemon juice
2 tablespoons lemon zest
2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup powdered sugar for rolling

Directions

Preheat oven to 350°F and line two baking sheets with parchment paper or silicone mats.
In a large bowl, cream together 1 cup granulated sugar and 1/2 cup softened unsalted butter until light and fluffy.
Beat in 1 large egg, 1 cup sourdough discard, 1 teaspoon vanilla extract, 2 tablespoons fresh lemon juice, and 2 tablespoons lemon zest until fully combined.
In a separate bowl, whisk together 2 cups all purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
Gradually fold the dry ingredients into the wet mixture until a soft dough forms; do not overmix.
If time allows, cover and chill the dough in the refrigerator for 30 minutes to 48 hours to firm up and deepen flavor.
Scoop tablespoon-sized portions of dough and roll into balls, then roll each ball in 1/2 cup powdered sugar until well coated.
Place the coated dough balls about 2 inches apart on prepared baking sheets and gently flatten each ball slightly with the palm of your hand.
Bake for 10 to 12 minutes, until edges are set and cracks form on top while centers remain soft.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.