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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1/2 cup unsalted butter, softened
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3/4 cup granulated sugar
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1 large egg
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1/4 cup sourdough discard (unfed)
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1 tsp vanilla extract
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1 tbsp lemon zest (about 1 lemon)
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2 tbsp fresh lemon juice
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1 1/2 cups all-purpose flour
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1/2 tsp baking soda
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1/4 tsp salt
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1 tbsp poppy seeds
Optional Lemon Glaze:
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1/2 cup powdered sugar
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1–2 tbsp lemon juice
Instructions
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Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
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In a large bowl, cream butter and sugar together until light and fluffy (about 2–3 minutes).
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Beat in the egg, sourdough discard, vanilla, lemon zest, and lemon juice until smooth.
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In a separate bowl, whisk together flour, baking soda, salt, and poppy seeds.
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Gradually stir dry ingredients into the wet mixture, mixing just until combined.
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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