Description
Bright, tangy lemon poppy seed cookies using sourdough discard for a tender crumb and subtle tang, perfect with tea or as a snack.
Ingredients
1/2 cup sourdough discard
1 1/2 cups all-purpose flour
1/2 cup butter, softened
1 cup sugar
1 egg
Zest of 1 large lemon
2 tbsp lemon juice
1 tbsp poppy seeds
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp vanilla extract
Instructions
1. Preheat oven to 350°F and line a baking sheet with parchment.
2. Soak poppy seeds in lemon juice for 10 minutes.
3. In a bowl, cream butter and sugar until light and fluffy.
4. Add egg, vanilla, lemon zest, and sourdough discard, mixing until combined.
5. In another bowl, whisk flour, baking soda, and salt.
6. Add dry ingredients to wet, mixing until just combined.
7. Fold in soaked poppy seeds with lemon juice.
8. Chill dough for 30 minutes.
9. Scoop dough onto prepared baking sheet, spacing apart.
10. Bake for 10-12 minutes until edges are golden.
11. Cool on a wire rack before serving.
Notes
Glaze cooled cookies with powdered sugar and lemon juice for extra brightness.
Swap lemon zest with lime or orange for variation.
Freeze unbaked dough for quick cookies anytime.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 8g
- Sodium: 60mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 15mg
Keywords: sourdough discard, lemon poppy seed, cookies