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.