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Lemon Sourdough Cookies


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Rate this recipe 3.6/5 (16 Votes)


  • add last and sifted together:
  • 1 c. butter flavored Crisco
  • 1 1/2 c. granulated sugar
  • 1 1/2 t. lemon extract
  • 1 t. almond extract
  • 1 1/2 t. vanilla
  • Cream above thoroughly
  • 3 eggs - add to above and beat until fluffy, then stir in
  • 1/2 c. sourdough starter (heavy batter consistency)
  • 4 1/2 c. sifted flour
  • 1 t. salt
  • 1 t. baking soda
  • grated rind of one lemon to give a more lemony taste; original recipe does not include.



Step 1

Cover dough and chill THOROUGHLY (sometimes even a day is ok)

Roll out 1/8" thick and cut with cookie cutter. (Easiest on floured pastry cloth with floured stockingette covered rolling pin.) Can also be formed into cloth, wrapped in plastic or foil, and frozen, then sliced to bake as needed.

Sprinkle each cookie with sugar. (Not necessary, however I like the appearance)

Bake at 350 degrees 8 to 10 minutes until lightly brown on bottom only. These should be pale yellow cookies. This makes a lot of cookies, about 80 I think.

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