Long-Fermented Lemon Cookies are like a burst of sunshine in your mouth… If you like lemon flavor and the taste of sourdough, you’re going to love these sourdough lemon cookies with lemon glaze!
Who says you need to wait for a sourdough discard to enjoy delicious cookies? Like my Coconut Lime cookies, this Long-Fermented Sourdough Lemon Cookies are a delightful treat that can be enjoyed immediately or fermented for a deeper flavor profile!
Get Baking!
These sunny cookies are packed with lemon flavor, from the bright lemon zest and the tangy juice. The long fermentation process allows the natural yeasts in the sourdough starter to work their magic, resulting in a complex flavor and tender crumb… But don’t worry, if you’re short on time, you can skip the fermentation and bake these cookies right away!
Whether you’re a seasoned sourdough baker or just starting out, these cookies are a perfect way to brighten up anyone’s day, and they make perfect Christmas Cookies!
Long Ferment VS Bake Right Away
Sourdough magic happens with time! For our lemon cookies, a long fermentation isn’t just about waiting; it’s about unlocking incredible flavor and texture. The dough quietly ferments away as sourdough starter works its magic.
This slow process allows the flavors to deepen – the sweet lemon notes mingle with sourdough subtle tanginess, for the best taste. Compared to baking right away, where you might experience a slightly sharper lemon flavor, the long ferment mellows out the harsh edges. The dough itself becomes more manageable, and the cookies bake up with a delightful chewiness that melts in your mouth.
While baking right away might result in a slightly denser cookie, the long ferment improves gluten development, creating a tender and chewy treat. So, embrace the patience, and savor the extraordinary results! The extra time invested in a long ferment rewards you with a truly exceptional cookie experience.
Sourdough Lemon Cookies with Lemon Glaze
These soft sourdough lemon cookies are topped with a bright lemon glaze made with lemon zest, lemon juice and powdered sugar! It’s the perfect sweet and zesty topping that dries in a few minutes for easy stacking, but tastes like sunshine!
Sourdough Lemon Cookie Ingredients
These easy lemon cookies are made with sourdough starter, active or discard both work. Fresh lemon juice and zest from 1 lemon, 15 drops of food grade lemon essential oil, and real butter… Plus a few pantry staples like flour, salt, egg, and baking soda;)
For the glaze I use powdered sugar, lemon juice, lemon zest and a few drops of food grade lemon essential oil.
A full list of ingredients and measurements are in the recipe card below for you to print off and save!
Food Grade Lemon Essential Oil
Lemon extracts are usually not pure, and the flavor is lacking in most cases… However, food grade lemon essential oil is bursting with real lemon flavor, and it adds so much to these cookies and other recipes!
I try to keep this wonderful ingredient in stock at home, and just order mine on amazon;)
If you don’t have food grade lemon essential oil, use can also use lemon extract;)
How to make sourdough lemon cookies – long fermented or baked right away.
In a large mixing bowl, or the bowl of a stand mixer, add: soft butter, sourdough starter, sugar, 10 drops of food grade lemon essential oil, half the zest of 1 lemon and the egg. Beat these together using a hand mixer or stand mixer and the whisk attachment till smooth.
Grab a separate bowl, add the and flour salt and baking soda, and whisk together till well combined.
Next you’ll add the wet ingredients to the flour mixture and use a rubber spatula to stir till a smooth dough forms… If you’re using a stand mixer use the cookie paddle for this step;)
Scrape down the sides of the bowl and form all the cookies dough into a ball. Then wrap the cookie dough ball in plastic wrap, and stick it in the fridge for at least 30 minutes (if you are baking right away), and up to 36 hours for long fermentation.
I must say, the long fermented sourdough flavor goes so well with the lemon flavor, so if you have the time to make these ahead and let them long ferment in the fridge, it’s well worth it;)
When you are ready to bake, preheat your oven to 350 degrees F., and dust your counter with flour.
Use a rolling pin to roll the dough out to 1/4 inch thick. Use cookie cutters to cut-out shapes and place them on a parchment lined baking sheet.
Bake in preheated oven at 350 degrees F., for 8-9 minutes. Don’t worry, these cookies may not look fully cooked after 8-9 minutes, but they are… They shouldn’t get golden or they wont be soft;) They also stiffen up as they cool;)
Remove cookies from the oven and let them cool completely on a wire rack before decorating;)
To make the lemon glaze:
Add 2 cups of powdered sugar to a medium sized bowl. All the juice from1 lemon and the 2nd half of the lemon zest. Whisk together till smooth.
This glaze should be thick, but easily spreadable. If it’s too thick add 1 teaspoon of lemon juice at a time till it’s easy enough to spread, but not thin… (The thinner it is the longer it takes to dry;)
Use about 1 teaspoon of the lemon glaze on each sourdough lemon cookie, and let the glaze harden for 15-30 minutes before stacking them;)
Recipe Card
If you try this sourdough lemon cookie recipe.. I’d really appreciate a star rating, or a review, and if you have any questions, please leave them in the comments below!
Sourdough Lemon Cookies with Lemon Glaze (Long Fermented or Bake Now)
Ingredients
- 1/2 cup sourdough starter
- 1 cup softened butter
- 1 cup white sugar
- 1 large egg
- 3 cups all purpose flour
- 1 teaspoon salt
- 1/2 the zest from 1 lemon
- 5-10 drops of food grade lemon essential oil or lemon extract
- For the lemon Glaze: 2 cups powdered sugar juice of 1 lemon, 5 drops food grade lemon essential oil or lemon extract, 1/2 the zest of 1 lemon;)
Instructions
- In a large bowl, or the bowl of a stand mixer, add: soft butter, sourdough starter, sugar, 10 drops of food grade lemon essential oil, half the zest of 1 lemon and the egg. Beat together till smooth.
- Add to a separate bowl: the flour, salt and baking soda. Whisk together till well combined.
- Add the wet ingredients to the flour mixture and stir till a smooth dough forms… If you're using a stand mixer use the cookie paddle for this step;)
- Scrape down the sides of the bowl and form all the cookies dough into a ball.
- Wrap the cookie dough ball in plastic wrap, and refrigerate it for at least 30 minutes (if you are baking right away), and up to 36 hours for long fermentation.
- Preheat your oven to 350 degrees F., and dust your counter top with flour.
- Use a rolling pin to roll the dough out to 1/4 inch thick.
- Use cookie cutters to cut-out shapes and place them on a parchment lined baking sheet.
- Bake in preheated oven at 350 degrees F., for 8-9 minutes… (These cookies may not look fully cooked after 8-9 minutes, but they are… They shouldn't get golden or they wont be soft;)
- Remove cookies from the oven and let them cool completely on a wire rack before decorating;)
- Make the lemon glaze: Add 2 cups of powdered sugar to a medium sized bowl. All the juice from1 lemon and the 2nd half of the lemon zest. Whisk together till smooth.
- Use about 1 teaspoon of the lemon glaze on each cookie, and let the glaze harden for 15-30 minutes before stacking them;)
Notes
Nutrition
Save this Sourdough Lemon Cookies – Pin It to your Christmas Cookies Boards!
1 comment
Juliea
Definitely try this!