Sourdough Discard Lemon Blueberry Cookies
Bright, tangy, and soft, these Sourdough Discard Lemon Blueberry Cookies capture the fresh flavors of summer. With zesty lemon, juicy blueberries and a subtle sourdough tang, they’re flavorful, satisfying and a great way to reduce kitchen waste!
Servings: 36 Cookies
Equipment
- Food scale
- 2 Mixing bowls
- Measuring spoons (1 tbsp, 1 tsp, ½ tsp.)
- Measuring cups (1 cup, ½ cup)
- Fork, spatula and whisk
- Microplane zester
- Baking sheets
- Parchment paper
- Plastic wrap
- Stand mixer optional
- Cookie scoop optional
Ingredients
- 300g All purpose flour
- ½ tsp. Baking powder
- ½ tsp. Baking soda
- 2 tsp. Corn starch
- 1 tsp. Salt
- 225g Butter, room temperature
- 250g Sugar
- 50g Brown sugar
- 1 Large egg
- 1 tsp. Vanilla bean paste can substitute vanilla extract
- 2 tbsp. Lemon Juice
- Zest of 2 lemons
- 100g Sourdough discard, room temperature less that 5 days old
- 1 ½ Cups Blueberries
Instructions
Combine wet ingredients:
- In a large bowl, mix sugar, brown sugar and lemon zest until fragrant.
- Add room temperature butter and mix until light and fluffy.
- Add egg, lemon juice, sourdough discard and vanilla bean paste. Mix until well combined.
Combine dry ingredients:
- In a separate bowl, whisk together flour, baking powder, baking soda, corn starch and salt.
Combine wet and dry ingredients:
- Gradually stir dry ingredients into wet mixture. Do not over mix.
- Gently fold in fresh blueberries, cover bowl with plastic wrap and refrigerate. For best results, chill for 12-24 hours before baking.
Baking:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Scoop 2-tablespoon portions (about 30g each) of chilled dough onto the baking sheet, spacing them 2½ inches apart.
- Bake for 15-18 minutes, or until edges are golden brown. Let cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.