Sourdough Discard Lemon Crinkle Cookies

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Sourdough Discard Lemon Crinkle Cookies

Introduction

Sourdough Discard Lemon Crinkle Cookies are a delightful fusion of tangy lemon flavor and the subtle depth of sourdough. These cookies have a soft, chewy texture with a slightly crisp outer layer, thanks to the crinkle effect achieved by rolling them in powdered sugar before baking. Using sourdough discard not only enhances the taste but also reduces food waste, making these cookies both delicious and sustainable.

History of Lemon Crinkle Cookies

Crinkle cookies originated as a variation of classic sugar or chocolate cookies, designed to create a visually striking, cracked appearance. Lemon-flavored versions became popular due to their refreshing citrusy taste. By incorporating sourdough discard, we add a modern twist to this traditional treat, combining the fermentation benefits of sourdough with the zesty brightness of lemon.

Benefits of Sourdough Discard Lemon Crinkle Cookies

Reduces Food Waste: Utilizes sourdough discard instead of throwing it away.

Enhanced Flavor: Fermented dough adds depth and complexity to the lemony taste.

Digestibility: Fermentation helps break down gluten, making it easier to digest.

Soft & Chewy Texture: The discard helps maintain moisture for a tender bite.

Rich in Nutrients: Contains probiotics and prebiotics from the fermentation process.

Ingredients

Dry Ingredients

2 ½ cups (315g) all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

Wet Ingredients

½ cup (113g) unsalted butter, softened

1 cup (200g) granulated sugar

1 egg

½ cup (120g) sourdough discard (unfed)

2 tablespoons fresh lemon juice

Zest of 1 large lemon

1 teaspoon vanilla extract

For Rolling

½ cup (60g) powdered sugar

Instructions

Step 1: Prepare the Dough

  1. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  2. In a large mixing bowl, cream the butter and granulated sugar until light and fluffy, about 2-3 minutes.
  3. Add the egg and beat until well incorporated.
  4. Mix in the sourdough discard, lemon juice, lemon zest, and vanilla extract until smooth.

Step 2: Combine Ingredients

  1. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  2. Cover the dough and refrigerate for at least 30 minutes (or up to 24 hours for deeper flavor).

Step 3: Shape and Coat

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. Scoop tablespoon-sized portions of dough and roll them into balls.
  3. Roll each dough ball generously in powdered sugar, ensuring full coverage.

Step 4: Bake the Cookies

  1. Place the coated dough balls on the baking sheet, leaving space between them for spreading.
  2. Bake for 10-12 minutes until the edges are set but the centers are soft.
  3. Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack.

Formation of Crinkles

The crinkle effect is created by the contrast between the wet dough and the powdered sugar.

As the cookies expand in the oven, the surface cracks, exposing the golden dough beneath.

Refrigerating the dough helps maintain the structure for a better crinkle pattern.

Nutritional Information (Per Cookie, Approximate)

Calories: 120

Carbohydrates: 18g

Fat: 5g

Protein: 2g

Fiber: 0.5g

Sugar: 10g

Who Loves These Cookies?

Sourdough Enthusiasts: A creative way to use discard without making bread.

Lemon Lovers: Perfectly tart and sweet for citrus fans.

Bakers Who Hate Waste: Great for sustainability-conscious individuals.

Children and Families: A fun, sweet treat for all ages.

Conclusion

Sourdough Discard Lemon Crinkle Cookies are a perfect way to transform discard into something delicious and satisfying. With their refreshing lemon taste, soft texture, and beautiful crinkle effect, they’re sure to become a favorite in any home. Whether you enjoy them with tea, coffee, or as a standalone treat, these cookies bring joy to every bite.

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