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freshly baked sourdough frosted lemon cookies on display
Molly LaFontaine

Sourdough Frosted Lemon Cookies

5 from 2 votes
My soft sourdough frosted lemon cookies are cake-like resembling the texture of a Lofthouse cookie! They're packed with fresh lemon juice and zest for the best flavor. Each ingredient, like real lemons, pure cane sugar, and pure vanilla extract, is wholesome and simple. No food colorings here! I hope these cookies find a special place in your kitchen like they have in ours!
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Prep Time 20 minutes
Cook Time 12 minutes
Chilling 30 minutes
Total Time 1 hour 2 minutes
Servings: 8 cookies
Step-By-Step Mode

Ingredients
  

Cookies
  • 1/4 cup butter, softened (salted or unsalted)
  • 1/2 cup pure cane sugar
  • 1 large egg (let sit out for 1 hour to come to room temp)
  • 1 Tbsp fresh lemon juice
  • 2 Tbsp fresh lemon zest
  • 1/4 cup sour cream (or plain unsweetened yogurt)
  • 1/4 cup sourdough discard (fed starter works too)
  • 1/4 tsp baking powder (I use aluminum-free)
  • 1/4 tsp baking soda
  • 3/4 tsp sea salt
  • 1 tsp pure vanilla extract
  • 1/2 Tbsp cornstarch (I use organic but any works, substitute for arrowroot powder)
  • 1 1/4 cup all-purpose flour (I use organic unbleached but any all-purpose works)
Frosting
  • 1/4 cup butter, softened (salted or unsalted)
  • 2 Tbsp fresh lemon juice
  • 1 Tbsp fresh lemon zest
  • 1 cup powdered sugar (powdered cane sugar is best)
  • 1/2 tsp pure vanilla extract

Instructions

  1. 1 hour before starting this recipe, set out egg and butter to ensure it’s at room temperature.
Make Cookie Dough
  1. In a large mixing bowl add room temperature butter and sugar. Cream together with an electric mixer on low-medium speed until fluffy (about 1 minute).
  2. Add in egg and mix on low speed until combined.
  3. Add in lemon juice, lemon zest, sour cream, sourdough discard, baking powder, baking soda, sea salt, vanilla extract, and cornstarch. Mix on low-medium speed until combined.
  4. Add in flour, a little at a time, and mix until combined on medium speed. Scrape down sides of the bowl to incorporate any excess flour. The dough will be sticky, this is what you want!
Chilling Cookie Dough
  1. Place a lid or Saran Wrap over the top and chill in the fridge for 1 hour OR in the freezer for 30 minutes.
  2. Optional: If you’d like to long ferment the dough for more fermentation benefits (the cultures will ferment all other ingredients) chill, covered, in the fridge for 12-24 hours before baking. You don’t have to do this, it’s completely optional!
Cutting Out Cookies
  1. When dough is done chilling, preheat oven to 375 degrees Fahrenheit and line a large baking sheet pan with parchment paper.
  2. Take dough out of bowl and place on a light floured workspace. Add a dusting of flour on top of the dough as well so it’s not sticky.
  3. Roll dough out until it’s 1/2 inch thick. Use a large circle (2.5 or 3 inch) cookie cutter to cut out the cookies. Place cookies on prepared sheet pan so they aren't touching (about 1 inch apart).
  4. When you can't cut out any more cookies, combine dough, roll it out to 1/2 inch thick, and cut out more cookies until dough is used up. Repeat as many times as needed.
  5. Bake cookies at 375 degrees Fahrenheit for 12-14 minutes until bottoms are golden brown. Avoid over baking. If your cookie cutter is a different size baking times may vary.
Make the Frosting
  1. While cookies are baking make the frosting by adding softened butter, lemon juice, lemon zest, powdered sugar, and vanilla to a mixing bowl.
  2. Combine until smooth with an electric mixer. Set aside for now. You may see a slight “breaking” in the frosting, this is normal because we’re using fresh lemon juice.
Cool and Frost Cookies
  1. When cookies are done baking, immediately remove from the pan and place on a wire cooking rack.
  2. When cooled completely, spread or pipe buttercream frosting on cookies. Enjoy!

Video

Notes

You will need about 3-4 lemons total for this recipe.
Cookies are best if enjoyed within 3-4 days.
 
Please see blog post for storage information and all kinds of helpful tips plus serving ideas.
 
Did you make this recipe? – Please leave a comment below or share a photo on social media! If you share a photo be sure to tag me @plumbranchhome
 
A Note From Molly – This recipe was developed and tested by me, NEVER AI (artificial intelligence). My recipes here on Plum Branch Home are created with purpose and cherished in our own home. What you see from Plum Branch Home is real. It’s made for a reason, tested, and loved!
 
Here at Plum Branch Home we’re serving God by loving our families one simple, wholesome, made from scratch recipe at a time!
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