Delicious sourdough discard lemon cookie pies on a wooden table.

Sourdough Discard Lemon Cookie Pies

ByNaya Lucas
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Why make this recipe

Sourdough Discard Lemon Cookie Pies are not only delicious but also a clever way to use leftover sourdough starter. If you enjoy baking and want to avoid waste, then this recipe is perfect for you. The cookies have a lovely lemon flavor that is both refreshing and sweet, making them great for any occasion. Plus, they are simple to make and require ingredients you likely already have at home.

How to make Sourdough Discard Lemon Cookie Pies

Ingredients:

  • 1 cup sourdough starter (discard)
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup lemon juice
  • Powdered sugar for dusting (optional)

Directions:

  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the softened butter and sugar until creamy.
  3. Add the egg, vanilla extract, lemon zest, and sourdough starter, mixing until well combined.
  4. In another bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  6. Stir in the lemon juice until incorporated.
  7. Scoop tablespoons of dough onto a lined baking sheet, leaving space between each cookie.
  8. Bake for 10-12 minutes until the edges are golden.
  9. Let cool on the baking sheet for a few minutes before transferring to a wire rack.
  10. Dust with powdered sugar if desired.

How to serve Sourdough Discard Lemon Cookie Pies

Serve these cookie pies at room temperature. They are perfect as an afternoon snack or dessert. You can enjoy them on their own or pair them with a cup of tea or coffee. For an extra touch, sprinkle some powdered sugar on top before serving.

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 want to keep them fresh for longer, you can refrigerate them. Just make sure to let them come back to room temperature before enjoying.

Tips to make Sourdough Discard Lemon Cookie Pies

  • Be sure to use a well-mixed sourdough starter for the best results.
  • If you want a stronger lemon flavor, you can add more lemon zest or juice to the dough.
  • Make sure your butter is softened for easier mixing, but not melted.

Variation

You can try adding chocolate chips or nuts to the dough for a different flavor. This will give your cookie pies a fun twist!

FAQs

1. Can I use active sourdough starter instead of discard?
Yes, you can use an active sourdough starter. Just make sure to adjust the liquid ingredients if necessary.

2. How do I know when the cookies are done?
The cookies should be golden around the edges. They may look slightly underbaked in the center, but they will set as they cool.

3. Can I freeze these cookie pies?
Absolutely! You can freeze the dough or the baked cookie pies. Just make sure to store them in a freezer-safe container.

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Sourdough Discard Lemon Cookie Pies

Delicious and refreshing cookie pies made with sourdough discard, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Cookie Dough Ingredients
  • 1 cup sourdough starter (discard) Use a well-mixed sourdough starter for best results.
  • 1/2 cup unsalted butter, softened Butter should be softened, not melted.
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest Add more lemon zest for a stronger flavor.
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup lemon juice
  • to taste Powdered sugar for dusting Optional for serving.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the softened butter and sugar until creamy.
  3. Add the egg, vanilla extract, lemon zest, and sourdough starter, mixing until well combined.
  4. In another bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  6. Stir in the lemon juice until incorporated.
  7. Scoop tablespoons of dough onto a lined baking sheet, leaving space between each cookie.
Baking
  1. Bake for 10-12 minutes until the edges are golden.
  2. Let cool on the baking sheet for a few minutes before transferring to a wire rack.
  3. Dust with powdered sugar if desired.

Notes

Store any leftover cookie pies in an airtight container at room temperature for up to three days. You can refrigerate them but let them come back to room temperature before enjoying.

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