Soft, Chewy Sourdough Lemon Cookie Pies for Sweet Happiness

Soft, Chewy Sourdough Lemon Cookie Pies for Sweet Happiness

Delightful sourdough lemon cookie pies that perfectly balance sweet and tangy flavors using sourdough discard.

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Prep Time 30

Cook Time 12

Chilling Time 30

Total Time 1 12

Servings: 12 cookie pies

Course: Cookies

Cuisine: American

Calories: 250

Ingredients Equipment Method Notes

Ingredients

For the Cookie Dough

113 g Unsalted Butter Adds richness and softness; can substitute margarine or coconut oil for a dairy-free option.
142 g Powdered Sugar Sweetens the dough and contributes to a fine texture; if unavailable, use blended granulated sugar.
113 g Cane Sugar Provides sweetness and a slight caramel flavor; brown sugar works for a deeper taste.
4 g Lemon Extract Enhances the lemon flavor; consider fresh lemon juice or zest as a substitution.
56 g Milk Moistens the cookie dough; almond or oat milk are great dairy-free alternatives.
113 g Sourdough Discard Adds a unique tang and moisture; buttermilk or yogurt can be used for similar results.
210 g All-Purpose Flour Provides structure; feel free to use a gluten-free 1:1 baking mix for a different texture.
6 g Baking Powder Acts as a leavening agent for a lighter cookie.
4 g Salt Balances sweetness and enhances flavors.
1 lemon Lemon Zest Infuses the dough with fresh citrus aroma; substitute with orange zest for a different flavor profile.

For the Filling

425 g Powdered Sugar Sweetens the filling; blended granulated sugar can be used.
170 g Unsalted Butter Creates a creamy, smooth texture; margarine or coconut oil can substitute.
0.5 tsp Salt Enhances sweetness.
28 g Lemon Juice Provides brightness and acidity; lime or orange juice can give a fun flavor twist.

Equipment

mixing bowl
Electric mixer
Cookie scoop
baking sheet
parchment paper

Method

Step‑by‑Step Instructions

Cream together unsalted butter, powdered sugar, and cane sugar until light and fluffy. Gradually mix in lemon extract, milk, and sourdough discard until well combined.
In a separate bowl, whisk together all-purpose flour, baking powder, salt, and lemon zest. Gradually add to wet ingredients, folding gently.
Cover the dough with plastic wrap and refrigerate it for at least 30 minutes.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Scoop out tablespoon-sized portions of dough, roll into balls, and flatten slightly. Place on the prepared baking sheet with space for spreading.
Bake for 10-12 minutes until edges are golden and centers are just set.
Prepare the filling by beating together powdered sugar, unsalted butter, salt, and lemon juice until creamy and smooth.
To assemble, spread filling on the flat side of a cooled cookie and top with another cookie to create a sandwich.

Notes

Ensure butter and milk are at room temperature. Do not overmix the dough to maintain softness. Store in an airtight container for freshness up to 3 days or refrigerate for a week.