Sourdough Discard Lemon Cookie Pies
Why this Sourdough Discard Lemon Cookie Pies work
Sourdough Discard Lemon Cookie Pies are a delightful twist on traditional cookies that give you a reason to save that sourdough discard. These little treats are perfect for using up ingredients you might otherwise toss. The bright lemon flavor pairs beautifully with the slight tang of the sourdough, creating a cookie that’s both refreshing and satisfying.
How to make Sourdough Discard Lemon Cookie Pies
Ingredients:
- 1 cup sourdough discard
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1 egg
- 1 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- Zest of 1 lemon
- Juice of 1 lemon
- Powdered sugar for dusting
Directions:
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, cream together the sourdough discard, granulated sugar, and softened butter.
- Beat in the egg until well combined.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually mix the dry ingredients into the wet ingredients.
- Stir in the lemon zest and lemon juice.
- Drop spoonfuls of the cookie batter onto a parchment-lined baking sheet.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Let cool, then dust with powdered sugar before serving.
How to serve Sourdough Discard Lemon Cookie Pies
These cookie pies are best served fresh and warm, dusted with powdered sugar. They make a delightful dessert or a sweet snack with a cup of tea or coffee. You can also pair them with fresh berries or a scoop of vanilla ice cream for an extra special treat.
How to store Sourdough Discard Lemon Cookie Pies
Store any leftover cookie pies in an airtight container at room temperature for up to three days. If you need longer storage, consider freezing them. Just place the cooled cookie pies in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag. They can be enjoyed later straight from the freezer or thawed at room temperature.
Tips to make Sourdough Discard Lemon Cookie Pies
- Chill the dough: If the dough feels too sticky, you can chill it for 30 minutes before baking.
- Add more lemon: For a more intense lemon flavor, increase the amount of lemon zest or juice.
- Experiment with add-ins: Try mixing in some chocolate chips or nuts for added texture.
Variation
For a fun twist, consider adding some poppy seeds to the batter. It will add a lovely crunch and pair well with the lemon flavor.
FAQs
1. Can I use active sourdough starter instead of discard?
Yes, you can use active sourdough starter. Just reduce the amount of baking soda slightly to adjust for the extra moisture.
2. How do I know when the cookies are done?
The cookies are done when the edges are lightly golden and the centers are set. They might look slightly underbaked in the middle, but they will firm up as they cool.
3. Can I use whole wheat flour instead of all-purpose flour?
Absolutely! Whole wheat flour will give the cookies a nuttier flavor and a bit more density. You may need to adjust the liquid slightly if the dough feels too dry.
Sourdough Discard Lemon Cookie Pies
Ingredients
Main Ingredients
- 1 cup sourdough discard
- ½ cup granulated sugar
- ¼ cup unsalted butter, softened
- 1 egg
- 1 cup all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 zest of 1 lemon
- 1 tablespoon juice of 1 lemon
- Powdered sugar for dusting
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, cream together the sourdough discard, granulated sugar, and softened butter.
- Beat in the egg until well combined.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually mix the dry ingredients into the wet ingredients.
- Stir in the lemon zest and lemon juice.
Baking
- Drop spoonfuls of the cookie batter onto a parchment-lined baking sheet.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Let cool, then dust with powdered sugar before serving.
