Ingredients
Dry Ingredients
- 2 cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
Wet Ingredients
- ½ cup unsalted butter at room temperature
- 1 cup granulated sugar
- ½ cup sourdough starter
- 1 egg yolk
- 3 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- a few drops of yellow food coloring (optional)
Coating
- 1 cup powdered sugar
Instructions
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream butter and sugar: In the bowl of a stand mixer (or large bowl using a hand mixer), use the paddle attachment to cream the unsalted butter and granulated sugar until light and fluffy.
- Add wet ingredients: Add the sourdough starter, egg yolk, lemon juice, lemon zest, vanilla extract, and optional food coloring to the creamed mixture. Mix until fully combined and smooth.
- Incorporate dry mixture: Gradually add the dry flour mixture to the wet ingredients, mixing slowly until a uniform dough forms.
- Chill dough: Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours or up to 3 days, allowing the dough to firm up and flavors to meld.
- Preheat oven and prepare pan: When ready to bake, preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- Form cookie balls: Scoop the chilled cookie dough into approximately 1-inch diameter balls.
- Coat cookies: Roll each dough ball generously in powdered sugar until well coated, creating the signature crinkle effect when baked.
- Bake: Place the coated cookie balls spaced 2 inches apart on the prepared baking sheet. Bake for 11 to 13 minutes until the edges are set and lightly golden, and the centers appear puffed but slightly soft and gooey.
- Cool and serve: Allow cookies to cool on the baking sheet for at least 5 minutes before transferring to a wire rack or serving to let them set perfectly.
Notes
- For best flavor and texture, use an active sourdough starter that has been recently fed.
- Chilling the dough is essential to firm it up for easier handling and to develop the cookies' texture.
- Optional yellow food coloring enhances the lemony appearance but can be omitted.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
