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sourdough lemon poppy cookies

Sourdough Lemon Poppy Sugar Cookies

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Prep Time 20 minutes
Cook Time 12 minutes
Resting Time 30 minutes
Total Time 1 hour 2 minutes
Course Dessert
Cuisine American
Servings 24 cookies

Equipment

  • 2 Mixing bowls
  • 1 hand mixer or stand mixer with paddle
  • 1 Whisk
  • 1 Rubber spatula
  • 2 baking sheets
  • 2 sheets parchment paper
  • 1 microplane zester
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 Small bowl
  • 1 Cookie scoop 1.5 tablespoons
  • 1 Cooling rack

Ingredients
  

  • 170 gram unsalted butter softened
  • 200 gram granulated sugar divided
  • 1 large egg room temperature
  • 120 gram sourdough starter discard unfed
  • 1 tablespoon lemon zest finely grated
  • 2 tablespoon lemon juice fresh
  • 1 teaspoon vanilla extract
  • 260 gram all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1 tablespoon poppy seeds
  • 40 gram coarse sanding sugar optional, for rolling

Instructions
 

  • Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
  • In a medium bowl whisk together flour, baking soda, baking powder, salt, and poppy seeds.
  • In a large bowl beat the softened butter with 180 g granulated sugar until light and fluffy, about 2 minutes.
  • Beat in the egg until fully incorporated and creamy.
  • Mix in the sourdough discard, lemon zest, lemon juice, and vanilla until smooth.
  • Add the dry ingredients to the wet and stir with a spatula just until no dry streaks remain.
  • Cover the bowl and let the dough rest for 30 minutes to hydrate and relax.
  • Place sanding sugar and the remaining 20 g granulated sugar in a small bowl and stir to combine.
  • Scoop 1.5-tablespoon portions of dough, roll into balls, and coat lightly in the sugar mixture.
  • Arrange dough balls 2 inches apart on the prepared baking sheets.
  • Bake one sheet at a time for 10–12 minutes until edges are set and centers look slightly soft and puffy.
  • Cool on the sheet for 5 minutes, then transfer cookies to a rack to cool completely.

Notes

Using unfed sourdough discard adds subtle tang and moisture without making the cookies sour; if your discard is very thin, chill the dough an extra 10–15 minutes for easier handling. For crisper edges, bake to lightly golden; for chewier centers, pull them when just set and pale. Zest the lemon directly over the bowl to capture aromatic oils, and adjust lemon juice by 1–2 teaspoons if you prefer a brighter flavor. Cookies freeze beautifully: freeze scooped dough balls up to 2 months and bake from frozen, adding 1–2 minutes. If skipping sanding sugar, lightly flatten the dough balls for more even spread.
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