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sourdough discard lemon cookie pies 2026 04 09 170006 683x1024 1

Sourdough Discard Lemon Cookie Pies

Delicious and refreshing cookie pies made with sourdough discard, perfect for any occasion.
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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.