Description
A refreshing and soft-baked cookie recipe that utilizes sourdough discard to create a tangy, moist texture paired with fresh lemons and blueberries.
Ingredients
Scale
- 1/2 cup sourdough discard
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup fresh blueberries
Instructions
- Cream butter and sugar until light and fluffy.
- Mix in egg, vanilla, lemon juice, zest, and sourdough discard.
- Whisk dry ingredients together and gradually add to wet ingredients.
- Gently fold in fresh blueberries.
- Chill dough for 30 minutes.
- Bake at 350°F for 12-14 minutes until edges are golden.
Notes
Uses up sourdough discard, high in Vitamin C from citrus, and stays moist longer than traditional cookies.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
Nutrition
- Calories: 145 kcal