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 with lemon glaze are a delightful treat that can be enjoyed immediately or fermented for a deeper flavor!
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 lemon 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;)
My Personal Tips & Tricks for Lemon Sourdough Cookies
Creaming the Wet Ingredients First: Instead of just throwing everything in at once, I like to start by creaming the soft butter, sourdough starter, sugar, lemon essential oil, lemon zest, and egg together. Why? This ensures everything is super smooth and well-incorporated before the dry ingredients come into play. Using a hand mixer or stand mixer with the whisk attachment makes this step a breeze and gives you that lovely, airy base.
The Dry Ingredient Whisk: In a separate bowl, I always whisk together the flour, salt, and baking soda. This is a simple step, but it’s crucial! Whisking evenly distributes the salt and baking soda throughout the flour, preventing any pockets of overly salty or overly leavened cookies. It’s just a quick little thing that makes a big difference.
Folding in the Dry with a Spatula (or Paddle): When it’s time to combine the wet and dry ingredients, I prefer to use a rubber spatula to fold them together. Why? It’s gentler than a mixer and helps prevent overmixing, which can lead to tough cookies. If you’re using a stand mixer, the cookie paddle is your friend! It mimics the folding action of a spatula and keeps things nice and tender.
The Chill Factor: Once you’ve got your dough, don’t skip the chilling! I wrap the dough in plastic wrap and stick it in the fridge for at least 30 minutes. This helps the butter solidify, which prevents the cookies from spreading too much in the oven. But here’s where the sourdough magic happens: you can also chill it for up to 36 hours. This longer chill allows for a longer fermentation, which deepens the sourdough flavor and gives you a more complex cookie. Plus, cold dough is just easier to handle when you’re forming the cookies.
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;)
Preheat Power! First things first, get that oven preheated to 350 degrees F. A consistent oven temperature is key for even baking. I always make sure my oven is fully preheated before I even think about rolling out the dough.
The Flour Dust and Roll: A light dusting of flour on your countertop is your best friend when rolling out cookie dough. It prevents sticking and makes the whole process smoother. Roll the dough out to about 1/4 inch thick. This thickness gives you a nice, soft cookie that’s not too thin or too thick.
Cut and Place: Use your favorite cookie cutters to create those adorable shapes! I love seeing all the different designs. Place them on a parchment-lined baking sheet. Parchment paper is a must-have for easy cleanup and prevents the cookies from sticking.
The “Barely Baked” Secret: Here’s a little secret: these cookies are meant to be soft! Bake them for 8-9 minutes, and don’t be alarmed if they still look a little pale. Trust me, they’re done! The key is to avoid letting them get golden brown. If they do, they’ll be crunchy instead of soft. They firm up beautifully as they cool, so don’t be tempted to overbake.
Cooling is Crucial: Once they’re out of the oven, transfer them to a wire rack to cool completely. This allows air to circulate around them, preventing them from getting soggy. And honestly, they are so much better when they are fully cooled. Then you are ready to decorate!
For Lemon Glaze Perfection
I like to use about a teaspoon of lemon glaze per cookie. It’s just the right amount to give you that lovely lemon finish without being overwhelming. Once you’ve glazed them, let them sit for 15-30 minutes to allow the glaze to harden. This prevents them from sticking together when you stack them. And it is so much prettier when the glaze is set.
The Powdered Sugar Base: I’m starting out the lemon glaze with a good two cups of powdered sugar in a medium-sized bowl. This gives you a nice, substantial base for that tangy lemon flavor.
Lemon Juice and Zest Power: Now, for the magic! I add all the juice from one lemon and the remaining half of the lemon zest. This combo is what gives the glaze that bright, fresh lemon zing. And don’t skimp on the zest—it adds so much flavor and a beautiful visual touch! Whisk everything together until it’s super smooth.
The Consistency Sweet Spot: This is where things get a little personal. You want your glaze to be thick enough to stay put on the cookie, but thin enough to spread easily. It’s a bit of a balancing act! If it’s too thick, I add lemon juice one teaspoon at a time until it reaches that perfect, spreadable consistency. Remember, a thinner glaze takes longer to dry, so aim for that sweet spot.
Glazing and Setting: I like to use about a teaspoon of glaze per cookie. It’s just the right amount to give you that lovely lemon finish without being overwhelming. Once you’ve glazed them, let them sit for 15-30 minutes to allow the glaze to harden. This prevents them from sticking together when you stack them. And it is so much prettier when the glaze is set.
Let me know what you think!
If you try this sourdough lemon cookie recipe.. I’d really appreciate a rating, or review… If you have any questions, please leave them in the comments below. Thank YOU so much!
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!
About Juliea
Juliea Huffaker is the creator of Farmhouse Harvest, and dedicated to teaching from-scratch cooking, sourdough baking, gardening, and food preservation. With over 25 years of hands-on experience she has preserved hundreds of jars of produce, mastered the art of meats and sourdough baking, and nurtured a thriving organic garden. Her recipes and articles have been featured across the web. And she’s passionate about inspiring others to embrace a simpler, self-sufficient life style.
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