Soft, bright, and never dry, these glazed sourdough lemon drop cookies, made with fresh lemon juice and sourdough discard, create a tender, cake-like texture with a clean citrus finish. Makes 3 1/2 dozen cookies.
There’s not a single person I know who will pass on these cookies.
Inspired by classic Italian anginetti, my glazed sourdough lemon drop cookies are a swoon-worthy upgrade anyone can make.
What sets this recipe apart is the glaze. I add 1 tbsp. of butter for richness, which forms a tender, lemony shell that mellows the lip-smacking tartness.
For the starter, you can use active starter or sourdough discard. I tested it both ways. A thick-ish 100% hydration starter (made with white flour) works best for consistent results, creating a soft, cake-like cookie that holds its shape without spreading. The trick is to chill the dough for at least 1 hour or overnight.
Glazed Sourdough Lemon Drop Cookies {Step-By-Step Recipe}
Note: I make this recipe with a hand-held mixer for speed and convenience. A stand mixer will work too. And yes, you can do it by hand with a wooden spoon!
Step 1: Mix Wet Ingredients
Cream the butter and sugar in a large bowl until light and fluffy. The goal is to dissolve some of the sugar crystals to ensure a soft and tender crumb. Add your eggs one at a time, followed by the vanilla, lemon zest, and sourdough starter.
Step 2: Add Dry Ingredients
Next, fold in the dry ingredients a little bit at a time. Mix gently to form a the batter. Do you see how smooth and creamy it is? And not runny? That’s the texture you want.
Cover the bowl and chill for 1 hour (this helps to set the dough for structure). I use this time to make the lemon glaze.
Step 3: Scoop The Dough
Using a tablespoon sized cookie scoop, “drop” the dough onto a parchment-lined sheet pan. You’ll need two sheet pans for this – don’t overcrowd them.
Step 4: Bake The Cookies
Bake for about 10-12 minutes @ 375 F. Pay close attention to the color: they will be light yellow on the surface with golden bottoms and edges. Place on a wire rack to cool completely.
Step 5: Make The Glaze
I originally tested these cookies with my go-to lemon glaze recipe. But it turns out, I like Tutti Dolci’s simple lemon glaze better. The melted butter seals the deal.
To make it, sift the powdered sugar directly over your bowl, then whisk in the melted butter, lemon juice, and a pinch of salt. Done!
Step 6: Glaze The Cookies
Spoon the glaze on top, then set the cookies on a wire rack so the glaze can drip off. Decorate with extra lemon zest or sprinkles to finish.
Food Styling & Photography: Saltwater Studio
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Glazed Sourdough Lemon Drop Cookies
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Total Time: 0 hours
- Yield: 3 1/2 dozen cookies 1x
- Category: Sourdough Discard Recipes
- Method: Baking
Description
Soft, bright, and never dry, these glazed sourdough lemon drop cookies, made with fresh lemon juice and sourdough discard, create a tender, cake-like texture with a clean citrus finish. The simple lemon glaze is adapted from Tutti Dolci’s foolproof recipe.
Notes & Tips
- Weigh your ingredients for best results. I use this digital scale.
- Use a microplane to create flecks of lemon zest.
- This is the cookie scoop I use for quick and easy portioning.
- If your starter is runny, your cookies will be wider and flatter than mine. This is OK. This won’t effect the taste. Allow for extra chill time to correct this (or add more flour to your starter the next time you make this recipe – take note).
Ingredients
For The Cookies
- 250 g (~ 2 cups) all purpose flour
- 8 g (2 tsp) baking powder
- 3 g (1/2 tsp) fine sea salt
- 150 g (10.5 tbsp) unsalted butter, softened
- 175 g (scant 1 cup) granulated sugar
- 2 large eggs
- 5 g (1 tsp) vanilla extract
- Zest of 1 lemon
- 50 g (~1/4 cup) sourdough starter
Simple Lemon Glaze
- 120 g (1 cup) powdered sugar, sifted
- 14 g (1 tbsp) butter, melted
- 30 g (2 tbsp) fresh lemon juice
- Pinch of salt
Decoration
- Lemon zest or sprinkles
Instructions
- Preheat your oven to 375 F. Line 2 sheet pans with parchment paper.
- Whisk the flour, baking powder, and salt together in a mixing bowl; set aside.
- In a large bowl with a hand held mixer: cream the butter and sugar until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl.
- Add the eggs (one at a time) mixing well after each addition.
- Add the vanilla, lemon zest, and sourdough starter.
- Gradually add the dry ingredients; mix until just combined using a rubber spatula.
- Cover the bowl with plastic wrap and chill for a minimum of 1 hour to overnight.
- Portion the dough onto your sheet pans using a tablespoon sized cookie scoop.
- Bake for 10-12 minutes. Cookies will be pale yellow on the surface, with golden
bottoms and edges. - Transfer to a wire rack to cool completely.
- For the glaze, Sift the powdered sugar into a small bowl. Add the melted butter, lemon juice, and a pinch of salt. Whisk until smooth.
- Once the cookies are completely cool, drizzle some of the glaze on top or dunk directly into the glaze. Decorate
with lemon zest or sprinkles, if using.
Storage:
These cookies can be made a day in advance, without the glaze, stored in an airtight container.
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