@therealsourdoughmom: Lemony White Chocolate Sourdough Cookies🍋😍 the perfect spring treat! Recipe👇🏼 Lemony White Chocolate Sourdough Cookies🍋🍪 Ingredients 1 cup butter, room temperature ½ cup brown sugar ½ cup granulated sugar ½ cup sourdough discard 2 large eggs Zest from 2 lemons 2 tablespoons fresh lemon juice 3 cups all-purpose flour (360g) 1 teaspoon cornstarch 1 teaspoon baking soda 1/2 teaspoon salt 1.5 cups white chocolate chips Instructions 1. In a large mixing bowl (or stand mixer), cream together the butter, brown sugar, and granulated sugar until light and fluffy, about 2 minutes. 2. Add the sourdough discard and eggs, mixing until smooth and fully combined. 3. Mix in the lemon zest and lemon juice. 4. In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt. 5. Gradually add the dry ingredients to the wet ingredients and mix until a soft (but still sticky) dough forms. 6. Fold in the white chocolate chips until evenly distributed. 7. Cover the dough and refrigerate for at least 1 hour. The dough will be sticky at first, and chilling allows the flour to hydrate and the butter to firm up so the cookies hold their shape when baking. 8. When ready to bake, preheat the oven to 350°F and line a baking sheet with parchment paper. 9. Scoop the chilled dough into 18 balls about 2–3 tablespoons each or 70g each and place on the baking sheet, leaving space between cookies. 10. Bake for 16-18 minutes. You don’t want them to get golden brown. (Under-baking is key!) They can get dry if you over-bake them. Take them out just before the edges start to golden and the middle is set. They will be a pale yellow. 11. Let the cookies cool on the baking sheet instead of transferring them to a wire rack. Enjoy! Tips Rubbing the lemon zest into the sugar before mixing helps release the oils and intensifies the lemon flavor. Chill dough in fridge for up to 72 hours before baking for better fermentation. #sourdoughcookies

Amanda Francis | Sourdough Mom

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Saturday 14 March 2026 00:24:52 GMT