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Feb. 16th, 2025 10:56 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Sourdough Discard Lemon Crinkle Cookies.
Ten internet points if you correctly identify the title reference. Hint: Not my usual cup of tea.
1/2 cup sourdough discard
1/2 cup unsalted butter, softened
1 cup sugar
1 egg
1 Tbsp lemon juice
1 Tbsp lemon zest
1 3/4 cups flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup powdered sugar (for rolling)
Heat the oven to 350° and line a baking sheet with parchment. In a mixing bowl, cream together the butter and sugar until light and fluffy. Add the egg, sourdough, lemon juice, and lemon zest. Mix until combined.
In a separate bowl, whisk together the dry ingredients. Gradually add them to the wet, mixing until a soft dough forms. Put in the fridge for 2 hours to firm up. Scoop the dough into Tbsp-sized balls and roll each in powdered sugar until fully coated. Place the dough balls on the baking sheet, spacing about 2" apart. Bake for 10-12 minutes, until the cookies are set and the tops have a crinkled appearance. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
What worked: They were edible.
What didn't: The dough was way too soft. Other similar recipes actually tell you to fridge for a couple hours, so I added that instruction here. Not knowing that, I ended up putting it in the fridge for an hour which did allow me to roll balls rather than squidging lumps.
They needed 20 minutes in the oven to firm up, and they never developed a crinkled appearance. The flavor was meh, one-dimensionally sweet with not much lemon. Overall: not a complete failure, but certainly a failed recipe. Not worth the calories and I threw away the leftovers.
Will I make it again? Definitely not. There's also a sourdough discard brownie recipe, but I suspect it suffers from the same issues and would produce ice cream topping...
Ten internet points if you correctly identify the title reference. Hint: Not my usual cup of tea.
1/2 cup sourdough discard
1/2 cup unsalted butter, softened
1 cup sugar
1 egg
1 Tbsp lemon juice
1 Tbsp lemon zest
1 3/4 cups flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup powdered sugar (for rolling)
Heat the oven to 350° and line a baking sheet with parchment. In a mixing bowl, cream together the butter and sugar until light and fluffy. Add the egg, sourdough, lemon juice, and lemon zest. Mix until combined.
In a separate bowl, whisk together the dry ingredients. Gradually add them to the wet, mixing until a soft dough forms. Put in the fridge for 2 hours to firm up. Scoop the dough into Tbsp-sized balls and roll each in powdered sugar until fully coated. Place the dough balls on the baking sheet, spacing about 2" apart. Bake for 10-12 minutes, until the cookies are set and the tops have a crinkled appearance. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
What worked: They were edible.
What didn't: The dough was way too soft. Other similar recipes actually tell you to fridge for a couple hours, so I added that instruction here. Not knowing that, I ended up putting it in the fridge for an hour which did allow me to roll balls rather than squidging lumps.
They needed 20 minutes in the oven to firm up, and they never developed a crinkled appearance. The flavor was meh, one-dimensionally sweet with not much lemon. Overall: not a complete failure, but certainly a failed recipe. Not worth the calories and I threw away the leftovers.
Will I make it again? Definitely not. There's also a sourdough discard brownie recipe, but I suspect it suffers from the same issues and would produce ice cream topping...
no subject
Date: 2025-02-17 06:36 pm (UTC)