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What Are Lemonade Poppy Seed Sourdough Discard Cookies?
These cookies are a zesty, tangy twist on the classic lemon poppy seed combo, made even more irresistible with the rich depth of sourdough discard. They’re soft in the center, lightly crisp on the edges, and bursting with bright lemon flavor. The sourdough discard adds a subtle complexity and tenderness that makes every bite feel just a little extra special.
Why You’ll Love This Recipe
- Waste-free baking: Got sourdough discard? Don’t toss it—bake it!
- Bright and fresh: Lemon zest and juice make these cookies wonderfully sunny and vibrant.
- Unique texture: Soft, tender centers with that dreamy chewy bite, thanks to the discard.
- Super easy: No chill time needed and everything comes together quickly.
- Customizable: You can tweak them with glazes, mix-ins, or even swap out the citrus!
What Do These Cookies Taste Like?
Imagine a classic lemon bar married a sugar cookie and got a little tangy twist from a spoonful of sourdough. They’re buttery and soft, with a delicate crunch from poppy seeds and a lingering citrus zing that leaves you reaching for just one more. The optional lemon glaze adds an extra hit of tart-sweet sparkle on top.
Benefits of Using Sourdough Discard in Cookies
- Adds depth: The natural acidity from the discard enhances the lemon flavor beautifully.
- Improves texture: Discard contributes a soft, almost melt-in-your-mouth crumb.
- Reduces waste: A sustainable way to use your discard while baking something truly delicious.
Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1/4 cup sourdough discard (unfed)
- 1 tsp vanilla extract
- 1 tbsp lemon zest (about 1 lemon)
- 2 tbsp fresh lemon juice
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tbsp poppy seeds
Optional Lemon Glaze:
- 1/2 cup powdered sugar
- 1–2 tbsp lemon juice
Tools You’ll Need
- Mixing bowls (one large, one medium)
- Hand mixer or stand mixer
- Rubber spatula
- Measuring cups and spoons
- Parchment-lined baking sheets
- Cookie scoop or tablespoon
- Cooling rack
Additions and Substitutions
- No poppy seeds? Try chia seeds or skip them entirely.
- Want more texture? Add white chocolate chips or chopped pistachios.
- Prefer a sweeter cookie? Add 2 tablespoons of honey or increase the sugar slightly.
- Out of lemons? Lime zest and juice work beautifully too.
How to Make Lemonade Poppy Seed Sourdough Discard Cookies
- Preheat and prep
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. - Cream the butter and sugar
In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy—about 2 to 3 minutes. - Add the wet ingredients
Beat in the egg, sourdough discard, vanilla extract, lemon zest, and lemon juice until smooth and well incorporated. - Mix the dry ingredients
In a separate bowl, whisk together flour, baking soda, salt, and poppy seeds. - Combine
Gradually add the dry ingredients to the wet mixture. Stir just until combined—don’t overmix! - Scoop and bake
Scoop tablespoon-sized portions of dough onto your baking sheets, spacing them about 2 inches apart. Bake for 10 to 12 minutes, or until the edges are set and centers look slightly underbaked. - Cool and glaze (optional)
Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack. If using the glaze, whisk powdered sugar with lemon juice to your desired consistency and drizzle over cooled cookies.
What to Serve with These Cookies
- Afternoon tea: These pair beautifully with a hot cup of Earl Grey.
- Picnic treat: Light and refreshing, they’re perfect for spring and summer outings.
- Dessert board: Add them to a platter with shortbread, fruit, and cheeses.
- Lemonade, of course: Lean into the theme with a cold glass of homemade lemonade.
Tips for Perfect Cookies
- Room temp ingredients: Make sure your butter and egg aren’t cold.
- Watch the bake time: Slightly underbaking keeps the centers chewy.
- Fresh lemons only: Bottled juice just can’t compete—use the real deal.
- Cool before glazing: Hot cookies will melt your glaze right off!
Storage Instructions
Store these cookies in an airtight container at room temperature for up to 5 days. If you’ve glazed them, let the glaze fully harden before stacking. You can also freeze the unbaked dough balls—just bake straight from frozen, adding a minute or two to the baking time.
General Info About Sourdough Discard Baking
Sourdough discard is simply leftover starter that hasn’t been fed. It’s mildly tangy and adds a unique flavor to baked goods without requiring any rise time. You can use it in pancakes, muffins, cakes, and yes—cookies! The acidity works wonderfully with sweet, citrusy recipes like this one.
Frequently Asked Questions
Can I make these cookies without sourdough discard?
Yes, substitute with 2 tablespoons of Greek yogurt or sour cream for a similar texture and moisture.
Can I make these ahead?
Definitely! Make the dough up to 2 days ahead and refrigerate. Let it sit at room temp for about 10 minutes before baking.
Can I freeze them?
Yes! Freeze baked cookies in an airtight container or zip-top bag for up to 2 months. Let them thaw at room temperature.
Are these cookies tart?
They’re zesty but balanced—the sugar smooths out the lemon’s sharpness, especially if you glaze them.
Do I need to chill the dough?
Nope! These bake beautifully without chilling, making them a quick fix for your sweet tooth.
Conclusion
These Lemonade Poppy Seed Sourdough Discard Cookies are everything I love about baking: practical, delicious, and just a little unexpected. If you’ve ever wondered what to do with your discard, this recipe is your answer—bright, buttery, and anything but boring! I promised you versatile, and here’s proof.
If you’re looking for more creative ways to use sourdough discard, here are a few more favorites that I think you’ll absolutely love:
- Blueberry Lemon Sourdough Discard Scones – bursting with berries and tangy citrus in every bite
- Sourdough Discard Bacon Cheddar Breakfast Muffins – savory, hearty, and perfect for busy mornings
- Sourdough Discard Jalapeño Popper Bread Bowl – cheesy, spicy, and the ultimate party pleaser
Lemonade Poppy Seed Sourdough Discard Cookies
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes
- Total Time: 25–30 minutes
- Yield: About 20 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These lemonade poppy seed sourdough discard cookies are soft, zesty, and buttery with a subtle tang from sourdough discard. Perfect for springtime baking—or anytime you want to turn your extra starter into a treat that’s anything but boring!
Ingredients
For the cookies:
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3/4 cup granulated sugar
-
1 large egg
-
1/4 cup sourdough discard (unfed)
-
1 tsp vanilla extract
-
1 tbsp lemon zest (about 1 lemon)
-
2 tbsp fresh lemon juice
-
1 1/2 cups all-purpose flour
-
1/2 tsp baking soda
-
1/4 tsp salt
-
1 tbsp poppy seeds
1/2 cup unsalted butter, softened
Optional Lemon Glaze:
-
1–2 tbsp lemon juice
1/2 cup powdered sugar
Instructions
-
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
-
In a large bowl, cream butter and sugar together until light and fluffy (about 2–3 minutes).
-
Beat in the egg, sourdough discard, vanilla, lemon zest, and lemon juice until smooth.
-
In a separate bowl, whisk together flour, baking soda, salt, and poppy seeds.
-
Gradually stir dry ingredients into the wet mixture, mixing just until combined.
-
Scoop tablespoon-sized balls of dough onto baking sheets, spacing them about 2 inches apart.
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Bake for 10–12 minutes, or until edges are set and centers look slightly soft.
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Cool on baking sheet for 5 minutes, then transfer to a wire rack.
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If desired, whisk together powdered sugar and lemon juice for glaze, and drizzle over cooled cookies.
Notes
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For best flavor, use fresh lemon juice and zest—trust me, it makes a difference!
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These cookies freeze beautifully, both baked and unbaked.
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If you want a bolder lemon flavor, double the zest or add a drop of lemon extract.
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No sourdough discard? You can substitute with 2 tbsp of plain yogurt or sour cream.
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Let cookies fully cool before glazing or stacking to keep that glaze nice and crisp.
Keywords: lemonade poppy seed sourdough discard cookies, sourdough discard cookies, lemon sourdough cookies, spring cookie recipes
Share Your Bake!
Tried this recipe? I’d love to hear how it turned out! Leave a review, and don’t forget to share your cookie photos with me on Pinterest. Tag me so I can see and celebrate your delicious creations!
