This Sourdough Lemon Shortbread Cookies recipe comes together in about 30 minutes and requires minimal prep for a quick and easy treat that your family will absolutely adore! So, let’s dive right into this fabulous cookie adventure!
Ingredient Breakdown
Key Ingredients
To make these Sourdough Lemon Shortbread Cookies, you will need the following ingredients:
- 1 cup unsalted butter (softened to room temperature): The key to that buttery crumb, trust me!
- ⅔ cup granulated sugar: Adds sweetness and helps create that lovely texture.
- 1 tablespoon lemon zest: Fresh zest is a must for a zingy flavor that pops!
- ⅓ cup sourdough starter (active starter or unfed sourdough starter discard): Really brings the flavor and unique texture.
- 1 teaspoon vanilla extract: Just a touch for that warm, sweet aroma.
- 1 teaspoon salt: A couple pinches goes a long way to enhance all the flavors!
- 2¼ cup all-purpose flour: This is your main structure, helps hold everything together.
- 2 tablespoons granulated sugar: For rolling the cookie logs and giving a little extra sweetness.
- 2 tablespoons lemon juice: Fresh juice to round out that zingy lemon flavor!
- 1 cup + 2 tablespoons powdered sugar: For that tasty glaze! Sweetening it up a notch.
- 1 tablespoon melted butter: For brushing on top of the glaze.
- ½ teaspoon lemon zest (about half a lemon): Extra zing in the glaze is always a good idea!
Quick and Easy Sourdough Lemon Shortbread Cookies: A Simple Step-by-Step Process
Let’s Get Cooking!
Cream the Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter, granulated sugar, and lemon zest until light and fluffy, about 3-5 minutes. (If you don’t have a stand mixer, a hand mixer or even a good old wooden spoon will do the trick.)
Mix in the Sourdough Starter: Add in your sourdough starter, salt, and vanilla extract, mixing until everything is just combined. The dough will begin to come together beautifully, and that heavenly lemony smell will fill your kitchen, seriously, it’s amazing!
Incorporate the Flour: Gradually add the flour, mixing gently until it’s just combined. You want a soft dough, so don’t overdo it!
Shape the Dough: Transfer the dough onto a clean work surface (no flour needed here). Roll it into a log shape about 1.5 inches in diameter.
Sugar Coating: Grab that granulated sugar! Pour the remaining 2 tablespoons onto your work surface, and roll the log of dough in the sugar until coated all over. Such a nice touch!
Chill or Bake: You can either bake immediately or chill the dough for up to 48 hours for a longer fermentation (which adds more flavor). If chilling, wrap the rolls in plastic wrap.
Preheat the Oven: When you’re ready to bake, preheat your oven to 350°F (175°C).
Slice and Bake: Cut the dough into ½ inch slices and place them on a parchment-lined baking sheet. Bake for about 12-15 minutes or until the edges are lightly golden and they smell utterly delightful!
Make the Lemon Glaze: While the cookies cool, whisk together the powdered sugar, 2 tablespoons of lemon juice, and ½ teaspoon of lemon zest until smooth.
Glaze the Cookies: Once the cookies are cool, drizzle them with the lemon glaze and brush with melted butter for extra richness. Let them set before you dig in!
If you loved this Sourdough Lemon Shortbread Cookies, be sure to check out my my Salted Caramel Chocolate Pecan Cookies or my Tropical Mango Cookies!
Why This Recipe Works
Quick & Easy
This Sourdough Lemon Shortbread Cookies recipe really shines when it comes to ease. It comes together in under 30 minutes, which means that whether it’s after school or post dinner, you can whip these up in no time!
Customizable
We’re all about versatility here! You can easily switch out the lemon for any citrus you have on hand, such as orange or lime. Throw in some chocolate chips or nuts for added texture! The beauty of this recipe is that it adapts to whatever flavors excite your palate.
Make-Ahead Friendly
You’ve got a busy week ahead? No problem! You can make these dough logs in advance and pop them in the fridge or freezer. Just slice and bake when you’re ready!
Comfort Food
Shortbread has a way of bringing warmth and nostalgia. They are packed with buttery flavors and a hint of zing from the lemon which makes them so comforting that I often find them lighting up my entire day!
Serving and Storage Tips
When it comes to serving these Sourdough Lemon Shortbread Cookies, they shine on their own as a delightful dessert or can pair perfectly with a cup of tea or coffee. They keep well in an airtight container at room temperature for about a week, if they last that long! If you want to keep them fresh even longer, feel free to freeze them! Just freeze the unbaked logs wrapped tightly in plastic wrap and store them in a freezer bag for up to 3 months. Thaw before slicing and baking as needed!
I hope you enjoy these Sourdough Lemon Shortbread Cookies as much as my family does! They’re truly a quick and easy treat that’s so delicious and wonderfully versatile. Keep on baking and let the incredible aromas fill your home. Happy cooking!
This recipe is truly a crowd-pleaser! Give it a try: you might find that it’s not just a dessert, but a family tradition in the making.
Enjoy! And follow us on Pinterest for daily inspiration that brings warmth to your table!
Sourdough Lemon Shortbread Cookies
Ingredients
Method
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter, granulated sugar, and lemon zest until light and fluffy, about 3-5 minutes.
- Add in the sourdough starter, salt, and vanilla extract, mixing until everything is just combined.
- Gradually add the flour, mixing gently until it’s just combined to form a soft dough.
- Transfer the dough onto a clean work surface and roll it into a log shape about 1.5 inches in diameter.
- Pour the remaining 2 tablespoons of granulated sugar onto the work surface and roll the log of dough in the sugar until coated.
- Chill the dough for up to 48 hours for flavor development or bake immediately.
- Preheat your oven to 350°F (175°C).
- Slice the dough into ½ inch slices and place them on a parchment-lined baking sheet.
- Bake for about 12-15 minutes or until the edges are lightly golden.
- While the cookies cool, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.
- Drizzle the cooled cookies with the lemon glaze and brush with melted butter.