They’re soft and chewy in the center with just the right amount of crisp around the edges. And thanks to brown sugar and a touch of sea salt on top, they’ve got that rich, balanced flavor that keeps you reaching for just one more.

Sometimes all you need is a warm cookie and a quiet moment. This small batch recipe is perfect for satisfying a craving without the commitment. Whether you’re baking for self-care, sharing with a friend, or just looking for a quick sweet fix, these cookies are always a good idea.

Want more chocolate chip recipes? Try my irresistible Gluten-Free Chocolate Chip Banana Muffins or my chewy and gooey Sourdough Chocolate Chip Skillet Cookie.

WHY YOU’LL LOVE THese Small Batch Chocolate Chip Cookies

• Small batch = no leftovers (unless you want them). Perfect for when you want cookies now but don’t want a mountain of them sitting around all week. This recipe makes just enough to satisfy that sweet craving without going overboard.
• Gooey chocolate in every bite. A modest amount of chocolate chips goes a long way in this small batch. Plus, pressing a few extras on top before baking gives them that “Instagram-worthy” look.
• A sprinkle of flaked sea salt = game changer. Optional, yes—but highly recommended. The salty-sweet combo takes these cookies from great to unforgettable.

INGREDIENTS

All-Purpose Flour: This is the structural backbone of the cookie. Flour provides the framework that holds everything together. The small extra 2 tablespoons help balance moisture and give the cookies just the right thickness.

Baking Powder: Baking powder adds lift. It gives the cookies a bit of puffiness and tenderness by releasing gas when it reacts with moisture and heat.

Baking Soda: Baking soda works alongside the brown sugar (which is acidic) to spread the cookies and give them a golden brown color. It helps the cookies spread just the right amount during baking.

Salt: Salt enhances flavor and balances the sweetness. It also helps bring out the rich, buttery, and chocolatey notes.

Butter: Butter gives the cookies richness, moisture, and flavor. At room temperature, it creams well with sugar, trapping air and helping with a soft texture.

Brown Sugar: This provides sweetness along with moisture and chewiness thanks to the molasses content. It also deepens the flavor with subtle caramel notes.

Granulated Sugar: White sugar adds sweetness and helps the cookies spread more than brown sugar alone, giving you crisp edges.

Egg Yolk: Using only the yolk (no white) makes the cookies extra rich and tender. It adds moisture and helps bind everything together, perfect for a small batch without being too cakey.

Vanilla Extract: Vanilla enhances all the other flavors, adding warmth and depth. Even in small amounts, it makes a noticeable difference.

Chocolate Chips: The star of the show! Chocolate chips add melty, sweet bites throughout the cookie. Feel free to use dark, milk, or even chopped chocolate chunks for variety.

Flaked Sea Salt (for sprinkling): This finishing touch elevates the cookies. The contrast between sweet and salty makes each bite more complex and craveable. It’s optional—but once you try it, you’ll want to add it every time.

INSTRUCTIONS

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set it aside.
3. Place the room temperature butter and sugars in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, about 2 minutes.
4. Add egg yolk and vanilla and mix until smooth.
5. Slowly mix in dry ingredients, being careful not to overmix. I usually stop when I still have some flour left around the bowl.
6. Stir the chocolate chips into the dough until combined.
7. Scoop the dough into large balls, I like to use the ¼ cup cookie or ice cream scoop.
8. Bake the cookies for 10-12 minutes. You’re looking for a nice golden brown outside, with a slightly glossy texture to the inside. If your cookies don’t come out in a perfect circle, I like to take the curved part of a fork and bring in any spots that have spread a little too far.
9. Sprinkle cookies with some flaked sea salt and let cool for 5 minutes. Enjoy!

SUBSTITUTIONS/VARIATIONS

• Butter → Brown Butter: Want to level up the flavor? Brown the butter first! It adds a nutty, toasty depth that pairs beautifully with the chocolate. Just be sure to let it cool slightly before mixing.

• Brown Sugar → Coconut Sugar: For a slightly more natural alternative, coconut sugar can replace brown sugar 1:1. It still gives you that caramel flavor but with a slightly more earthy finish.

Switch up the chocolate with:

• Chopped dark or milk chocolate for more melt and texture.
• White chocolate, peanut butter chips, or toffee bits for a twist.
• A mix of chips for a fun flavor combo.

Add-ins for Texture & Flavor

• Nuts – Try chopped walnuts, pecans, or almonds for crunch.
• Dried fruit – Add a few dried cherries or cranberries for a tart contrast.
• Espresso powder – A tiny pinch (⅛ tsp) enhances the chocolate flavor dramatically.

Tips/STORAGE Small Batch Chocolate Chip Cookies

Don’t skip room temperature butter. Room temperature butter creams better with sugar, which gives the cookies a lighter texture. If you’re short on time, cut the butter into small cubes to speed up softening.

Use the right flour measurement. Spoon flour into your measuring cup and level it off with a knife—don’t scoop directly from the bag. Too much flour = dry cookies.

Underbake slightly. Pull the cookies when the edges are golden but the centers still look a bit soft—they’ll finish baking as they cool, resulting in a perfect chewy texture.

Room Temperature– Store cooled cookies in an airtight container at room temperature for up to 3 days.

Freezer (for dough or baked cookies):

• To freeze dough: Scoop it into balls and freeze on a tray, then transfer to a zip-top bag. Bake straight from frozen—just add an extra minute or two to the baking time.
• To freeze baked cookies: Cool completely, then store in a freezer-safe bag for up to 1 month. Thaw at room temperature or warm in a low oven for 3–5 minutes.

Small Batch Chocolate Chip Cookies

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• Author: Michelle Powell
• Total Time: 20 minutes
• Yield: 4 cookies

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Description

There’s something wonderful about the smell of freshly baked cookies wafting through the kitchen—but let’s be honest, we don’t always need a few dozen staring us down from the counter. Whether you’re baking for one, treating a friend, or just trying to avoid the temptation of a full batch, these Small Batch Chocolate Chip Cookies hit the sweet spot—literally.

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Ingredients

• 1/2 cup + 2 tbsp all-purpose flour
• 1/4 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 4 tbsp butter, room temp
• 1/3 cup brown sugar
• 2 tbsp granulated sugar
• 1 large egg yolk
• 1/2 tsp vanilla
• 1/3 cup chocolate chips
• flaked sea salt for sprinkling, optional

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Instructions

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set it aside.
3. Place the room temperature butter and sugars in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, about 2 minutes.
4. Add egg yolk and vanilla and mix until smooth.
5. Slowly mix in dry ingredients, being careful not to overmix. I usually stop when I still have some flour left around the bowl.
6. Stir the chocolate chips into the dough until combined.
7. Scoop the dough into large balls, I like to use the ¼ cup cookie or ice cream scoop.
8. Bake the cookies for 10-12 minutes. You’re looking for a nice golden brown outside, with a slightly glossy texture to the inside. If your cookies don’t come out in a perfect circle, I like to take the curved part of a fork and bring in any spots that have spread a little too far.
9. Sprinkle cookies with some flaked sea salt and let cool for 5 minutes. Enjoy!

Notes

• The butter and egg yolk should be room temperature to ensure the ingredients blend correctly.
• If making smaller cookies, lessen the baking time by a few minutes.

• Prep Time: 10 minutes
• Cook Time: 10 minutes

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These Gluten-Free Lemon Crinkle Cookies are perfect for any occasion – from afternoon tea to holiday baking or a sweet treat after dinner. Their bright, zesty flavor is sure to put a smile on anyone’s face. Whether you have dietary restrictions or not, this recipe is a crowd-pleaser that’s hard to resist!

Want more gluten-free recipes? Try my soft-baked Gluten-Free Red Velvet Cookies, my irresistible Gluten Free Chocolate Chip Banana Muffins, or my sticky and sweet Gluten Free Pecan Pie Bars.

Why You’ll Love Gluten-Free Lemon Crinkle Cookies

• Bright, Citrusy Flavor: The zest of fresh lemon combined with the tang of lemon juice gives these cookies a zesty punch perfectly balanced with sugar’s sweetness.
• Perfect Texture: The crinkly exterior paired with a soft, tender inside creates the ultimate cookie experience. The cookies spread slightly while baking, giving them a lovely texture that’s both light and chewy.
• Gluten-Free Goodness: Made with gluten-free flour, this cookie recipe doesn’t sacrifice flavor or texture. Everyone can enjoy these delightful cookies, whether they’re gluten-sensitive or not!

Ingredients

Gluten-Free All-Purpose Flour– serves as a substitute for regular wheat flour. In this recipe, the gluten-free flour provides structure and texture to the cookies. Xanthan gum is included in some gluten-free flour blends (like Bob’s Red Mill) to help provide elasticity and structure, mimicking the effects gluten would have in a traditional recipe. It prevents the cookies from being too crumbly and helps them hold together.

Baking Powder- a leavening agent that helps the cookies rise and become fluffy. It contains both an acid (usually cream of tartar) and a base (baking soda) to create carbon dioxide gas when mixed with moisture, which causes the dough to expand and become lighter and airier.

Sea Salt– enhances the flavors of the other ingredients in the dough. Salt helps to balance sweetness, accentuate the lemon flavor, and bring out the depth of taste in the cookies.

Butter- adds richness and flavor to the cookies. It helps with the texture, making the cookies soft and chewy on the inside. The melted and cooled butter ensures the dough combines easily without becoming greasy and helps create a tender crumb.

Eggs- bind the ingredients together and provide moisture. They also help the cookies rise slightly and add richness. Using room-temperature eggs ensures that the dough combines more evenly and results in a smoother texture.

Granulated Sugar- provides sweetness and helps the cookies spread during baking. It also contributes to the formation of the signature crinkly texture by dissolving slightly during the baking process.

Lemon Juice- provides the tart, refreshing citrus flavor that makes these cookies so zesty. The acid in the juice also reacts with the baking powder, helping with the cookie’s rise and texture.

Vanilla Extract– adds a warm, aromatic flavor that complements the tartness of the lemon. It enhances the overall taste profile of the cookies and helps balance the sharpness of the lemon juice.

Lemon Zest- the outer, yellow peel of the lemon. It contains the oils that give a bright, intense citrus flavor. Using the zest enhances the lemony taste of the cookies without adding too much acidity. It also adds a pleasant fragrance to the dough.

Scroll down to the recipe card for quantities used.

INSTRUCTIONS

1. In a large mixing bowl, whisk together dry ingredients (flour, baking powder, and sea salt).
2. In a small bowl, combine wet ingredients (melted butter, eggs, sugar, lemon juice, vanilla extract, and lemon zest). Whisk until smooth.
3. Add wet ingredients to dry ingredients, and whisk together until a soft dough forms – it should look runny like cake batter (that’s normal and will firm up when chilling the dough).
4. Chill the dough for at least 2 hours or overnight. The dough will firm up more but will still be a bit sticky.
5. Preheat oven to 350 degrees, and line a large baking sheet with parchment paper.
6. Prepare two shallow bowls, one with granulated sugar and the other with powdered sugar.
7. Shape the dough into balls using a 2 tbsp scoop.
8. Roll each dough in granulated sugar, then in powdered sugar until fully coated.
9. Place on the baking sheet 2 inches apart, working in batches if they don’t all fit (keep any dough that’s not being baked right away in the fridge).
10. Baking for 9-10 minutes until they spread a little and get puffy with a crack on top.
11. Cool for 10 minutes, then use a spatula to carefully transfer to a cooling rack to cool completely. They’ll be soft and delicate but will set as they cool. Enjoy!

Tips for Perfect Gluten-Free Lemon Crinkle Cookies:

• Lemon zest is key: The lemon zest adds an aromatic citrus flavor that’s a signature element of these cookies. Be sure to use fresh lemons for the best taste!
• Storage: These cookies will stay fresh in an airtight container for up to 7 days at room temperature. For longer storage, freeze the cookies for up to three months. To thaw, simply leave them at room temperature for an hour or so.
• Add-ins: Want to get a little creative? You can add a handful of white chocolate chips or a sprinkle of dried cranberries for an extra twist.

Storage for Gluten-Free Lemon Crinkle Cookies:

1. Room Temperature Storage (Up to 5 Days)

If you plan on eating the cookies within a few days, store them in an airtight container at room temperature. This will help maintain their chewy texture while keeping them fresh. Be sure to layer parchment paper between each layer of cookies to prevent them from sticking together.

2. Freezing for Longer Storage (Up to 3 Months)

If you want to keep your cookies for longer, freezing them is a great option! Here’s how you can do it:

• Before Baking: If you have leftover dough or want to prepare ahead of time, scoop the dough into balls and place them on a baking sheet. Freeze the dough balls for 1-2 hours until firm, then transfer them to a freezer-safe bag or container. You can bake them directly from frozen; just add a couple of extra minutes to the baking time.
• After Baking: Allow the cookies to cool completely, then place them in a single layer on a baking sheet to freeze for 1-2 hours. Once frozen, transfer them to an airtight container or freezer bag. When you’re ready to enjoy them, simply thaw them at room temperature for about 30 minutes, and they’ll be as good as fresh!

Gluten-Free Lemon Crinkle Cookies

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5 from 1 review

• Author: Michelle Powell
• Total Time: 20 minutes
• Yield: 20 cookies

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If you’re a fan of sweet and tart treats with a delightful, melt-in-your-mouth texture, then these Gluten-Free Lemon Crinkle Cookies are a must-try! With their soft, chewy interior, crispy exterior, and refreshing lemon zing, they’re the perfect balance of sweetness and citrusy brightness. Whether you’re gluten-intolerant or simply looking for a delicious dessert option, this gluten-free cookie recipe will become a favorite in your household!

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Ingredients

For the cookie dough

• 1 3/4 cup gluten-free all-purpose flour with xanthan gum – I used Bob’s Red Mill
• 1 tsp baking powder
• 1/2 tsp sea salt
• 6 tbsp butter, melted and cooled
• 2 large eggs at room temperature
• 3/4 cup organic granulated sugar
• 3 tbsp lemon juice
• 1 tsp vanilla extract
• Zest of 2 lemons

For rolling

• 1/3 cup organic granulated sugar
• 1/3 cup powdered sugar

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Instructions

1. In a large mixing bowl, whisk together dry ingredients (flour, baking powder, and sea salt).
2. In a small bowl, combine wet ingredients (melted butter, eggs, sugar, lemon juice, vanilla extract, and lemon zest). Whisk until smooth.
3. Add wet ingredients to dry ingredients, and whisk together until a soft dough forms – it should look runny like cake batter (that’s normal and will firm up when chilling the dough).
4. Chill the dough for at least 2 hours or overnight. The dough will firm up more but will still be a bit sticky.
5. Preheat oven to 350 degrees, and line a large baking sheet with parchment paper.
6. Prepare two shallow bowls, one with granulated sugar and the other with powdered sugar.
7. Shape the dough into balls using a 2 tbsp scoop.
8. Roll each dough in granulated sugar, then in powdered sugar until fully coated.
9. Place on the baking sheet 2 inches apart, working in batches if they don’t all fit (keep any dough that’s not being baked right away in the fridge).
10. Baking for 9-12 minutes until they spread a little and get puffy with a crack on top.
11. Cool for 10 minutes, then use a spatula to carefully transfer to a cooling rack to cool completely. They’ll be soft and delicate but will set as they cool. Enjoy!

Notes

• Make sure to chill the dough before baking. Crinkle cookies, in general, start as a soft dough. Chilling allows the dough to firm up a bit and prevents it from spreading too thin.
• Store any leftover lemon cookies in an airtight container for up to a week. You can also freeze these cookies for up to 3 months. Let them cool completely, then store them in a freezer bag or container in the freezer. Thaw for a few minutes and enjoy!

• Prep Time: 10 minutes
• Cook Time: 10 minutes

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WHY YOU’LL LOVE this Sourdough Chocolate Chip Skillet Cookie

Butter And Sugar. The cookie dough recipe is brought together with creamy butter and two different sugars, giving the cookie dough a deliciously gooey and chewy texture.

Chocolate Chips. The warm chocolate chips paired with the cold vanilla ice cream melt in your mouth with every bite.

Great Use For Sourdough Discard. This is the perfect recipe to use your leftover sourdough discard that you may have. No one wants to let it go to waste. Using sourdough should add some tanginess and depth to the flavor of your cookie, but they should not be sour.  Sourdough Chocolate Chip Skillet Cookie should be sweet.

INGREDIENTS

All-Purpose Flour- The base of this crowd-pleasing Sourdough Chocolate Chip Skillet Cookie.

Baking Soda- Helps the cookie rise and enhance its light texture.

Fine Sea Salt- Helps balance out all the flavors and sugar.

Room Temperature Butter– This will result in a better texture and flavor.

Sugars- The sweetness of these cookies.

Egg- The rich yoke is the binder that helps keep the ingredients together.

Vanilla Extract – This enhances the taste and aroma of the cookie.

Chocolate Chips- The star of the pizookie.

Unfed sourdough starter or active starter- A fabulous way to use that excess discard from your sourdough.

Scroll down to the recipe card to see the quantities used.

INSTRUCTIONS

1. Preheat oven to 350 degrees F.
2. Lightly grease a 12” cast iron skillet and set aside.
3. In a stand mixer, cream butter, and sugars until light and fluffy.
4. Add egg, sourdough discard, and vanilla and beat until combined.
5. In a separate bowl, combine flour, baking soda, and salt. Slowly add the flour mixture with the mixer on low until a slightly sticky dough forms.
6. Add chocolate chips and stir in by hand.
7. Pour batter into the prepared cast iron skillet.
8. Use a greased spatula to spread out the cookie dough in the skillet evenly.
9. Sprinkle a handful of extra chocolate chips on top (if desired).
10. Bake for 35-40 minutes. The edges will be lightly golden. The center will still be slightly gooey, but don’t worry—that’s how it’s supposed to be! Don’t overbake it. Remove from the oven and let cool for 5-10 minutes before cutting and serving. Or you can be like our family and top it with a few scoops of vanilla ice cream straight into the skillet, giving everyone a spoon to enjoy!

SUBSTITUTIONS/VARIATIONS for Sourdough Chocolate Chip Skillet Cookie

• A sweeter chocolate? If you prefer sweeter chocolate, use milk chocolate chips or a combination of milk chocolate and semi-sweet chocolate chips in the cookie.
• Skillet size. You can bake in a 10-inch skillet as well but you will need a slightly longer bake time as the dough will be thicker.

TIPS/STORAGE for Sourdough Chocolate Chip Skillet Cookie

Let the pizookie cool and store it in an airtight container in the refrigerator for 3-5 days, or in the freezer for up to two months.

If freezing for a while you might want to individually wrap portions in plastic wrap to keep them fresh.

WHAT IS SOURDOUGH DISCARD?

Sourdough discard is the portion of the starter removed and discarded before feeding the remaining starter. This portion must be removed to keep the starter maintained. As your starter is starting, you can end up with a lot of discard and that’s where sourdough discard recipes like this Sourdough Chocolate Chip Skillet Cookie come in handy!

Need more sourdough recipes? Try this Easy Sourdough Cinnamon Rolls. It’s seriously so good!

Sourdough Chocolate Chip Skillet Cookie

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• Author: Michelle Powell
• Total Time: 50 minutes
• Yield: 8-10

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Crisp on the outside, chewy & gooey on the inside! Enjoy this giant Sourdough Chocolate Chip Skillet Cookie warm with your favorite scoop of ice cream for the perfect dessert and comfort food, all baked to perfection in a trusty cast iron skillet! This skillet cookie recipe will feed a crowd and be a crowd-pleaser.

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Ingredients

• 1 cup room temperature butter, unsalted
• 1 cup brown sugar
• 3/4 cup cane sugar
• 1 egg
• 1/3 cup sourdough discard
• 1 tbsp vanilla extract
• 3 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cups chocolate chips

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Instructions

1. Preheat oven to 350 degrees F.
2. Lightly grease a 12” cast iron skillet. Set aside.
3. In a stand mixer, cream butter, and sugars until light and fluffy.
4. Add egg, sourdough discard, and vanilla and beat until combined.
5. In a separate bowl, combine flour, baking soda, and salt. With the mixer on low, slowly add the flour mixture until a slightly sticky dough forms.
6. Add chocolate chips and stir in by hand.
7. Pour batter into the prepared cast iron skillet.
8. Use a greased spatula to evenly spread out the cookie dough in the skillet.
9. Sprinkle a handful of extra chocolate chips on top (if desired).
10. Bake for 35-40 minutes. The edges will be lightly golden. The center will be slightly gooey still, but don’t worry that’s how it’s supposed to be! Don’t overbake it. Remove from the oven and let cool for 5-10 minutes before cutting and serving. Or you can be like our family and top it with a few scoops of vanilla ice cream straight into the skillet and give everyone a spoon to enjoy!

Notes

• If you prefer sweeter chocolate, use milk chocolate chips or a combination of milk chocolate and semi-sweet chocolate chips in the cookie.
• You can bake in a 10-inch skillet as well but you will need a slightly longer bake time as the dough will be thicker.
• Let the pizookie cool and store it in an airtight container in the refrigerator for 3-5 days, or in the freezer for up to two months. 

• Prep Time: 15 minutes
• Cook Time: 35 minutes

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WHY YOU’LL LOVE THESE Sourdough Sprinkle Cookies

Soft and Buttery texture. The dough recipe is brought together with creamy butter giving the dough a delicious soft and buttery texture.

Colorful Sprinkles. The pop of color from the sprinkles makes the whole family happy to see these cookies on the table.

Great Use For Sourdough Discard. This is the perfect recipe to use your leftover sourdough discard that you may have. No one wants to let it go to waste. Using sourdough should add some tanginess and depth to the flavor of your cookies, but they should not be sour.  Sourdough discard cookies should be sweet.

INGREDIENTS

All-Purpose Flour- The base of this easy sourdough sprinkle cookie.

Baking Soda- Helps the cookies rise and enhance their light texture.

Fine Sea Salt- Helps balance out all the flavors and sugar.

Room Temperature Butter– This will result in a better texture and also a better flavor.

Cane Sugar- The sweetness of these cookies.

Egg- The rich yoke is the binder that helps keep the ingredients together.

Vanilla Extract – This enhances the taste and aroma of the cookie.

Sprinkles- The star of the show or cookie.

Unfed sourdough starter or active starter- A fabulous way to use that excess discard from your sourdough.

Scroll down to the recipe card to see the quantities used.

INSTRUCTIONS

1. Line a baking sheet with parchment paper and set it aside. To a stand mixer, cream together the room-temperature butter, and sugar until the mixture is light and fluffy.
2. Add the egg, sourdough discard, and vanilla extract into the bowl and mix until combined.
3. To a small bowl, add the baking soda, salt, and flour and combine. Then on low speed, slowly add the flour mixture to the mixer.
4. Cover the dough and refrigerate for at least 30 minutes or up to 3 days. This will help the dough keep its shape while baking. (* see note about leaving the dough longer in the fridge)
5. If baking the same day, preheat the oven to 350°F. Add the sprinkles to a shallow bowl and set aside.
6. Use a 2-tablespoon cookie scoop, scoop the dough into balls, and roll it in the sprinkles.
7. Bake for 12-15 minutes or until the edges are just slightly turning golden brown and the middle of the cookie has lost its sheen. Let the cookies cool for 5 minutes and then transfer to a cooling rack. Enjoy!

SUBSTITUTIONS/VARIATIONS for Sourdough Sprinkle Cookies

• Chocolate twist. Add a handful of chocolate chips to give the cookies a little chocolate flavor twist to complement the sprinkles.
• Need an egg substitute? Unsweetened plain applesauce works best for the swap. 1/4 cup unsweetened plain applesauce = 1 egg.

TIPS/STORAGE for Sourdough Sprinkle Cookies

Avoid overbaking these cookies, resulting in a hard and dry texture. They are ready to be pulled once they are lightly browned around the edges.

If the dough is left in the fridge for more than 30 minutes, the dough will harden due to the sourdough. You can leave it on the counter to soften up for easy cookie scooping.

Store leftovers in a sealed container, on the counter for 1-4 days.

WHAT IS SOURDOUGH DISCARD?

Sourdough discard is the portion of the starter removed and discarded before feeding the remaining starter. This portion must be removed to keep the starter maintained. As your starter is starting, you can end up with a lot of discard and that’s where sourdough discard recipes like these Sourdough Discard Banana Bread come in handy!

Need more sourdough recipes? Try this Easy Sourdough Cinnamon Rolls. It’s seriously so good!

Sourdough Sprinkle Cookies

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• Author: Michelle Powell
• Total Time: 53 minutes
• Yield: 3 dozen

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Description

These melt-in-your-mouth Sourdough Sprinkle Cookies are soft, and buttery, with perfectly crisped edges and coated with colorful sprinkles. They are a delicious homemade version of a grocery store’s favorite sugar cookie with sprinkles and a sourdough twist. These will quickly become a family favorite!

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Ingredients

• 1 cup unsalted butter, room temperature
• 1 1/2 cup cane sugar
• 1 egg
• 1/3 cup sourdough discard
• 1 tbsp vanilla extract
• 1 tsp baking soda
• 1/2 tsp sea salt
• 2 and 3/4 cups unbleached all-purpose flour
• 1 cup sprinkles

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Instructions

1. Line a baking sheet with parchment paper and set it aside. To a stand mixer, cream together the room-temperature butter, and sugar until the mixture is light and fluffy.
2. Add the egg, sourdough discard, and vanilla extract into the bowl and mix until combined.
3. To a small bowl, add the baking soda, salt, and flour and combine. Then on low speed, slowly add the flour mixture to the mixer.
4. Cover the dough and refrigerate for at least 30 minutes or up to 3 days. This will help the dough keep its shape while baking. (* see note about leaving the dough longer in the fridge)
5. If baking the same day, preheat the oven to 350°F. Add the sprinkles to a shallow bowl and set aside.
6. Use a 2-tablespoon cookie scoop, scoop the dough into balls, and roll it in the sprinkles.
7. Bake for 12-15 minutes or until the edges are just slightly turning golden brown and the middle of the cookie has lost its sheen. Let the cookies cool for 5 minutes and then transfer to a cooling rack. Enjoy!

Notes

• Avoid overbaking these cookies, resulting in a hard and dry texture. They are ready to be pulled once they are lightly browned around the edges.
• If the dough is left in the fridge for more than 30 minutes, the dough will start to harden due to the sourdough. You can leave it on the counter to soften up for easy cookie scooping.
• Store leftovers in a sealed container, on the counter for 1-4 days.

• Prep Time: 40 minutes
• Cook Time: 13 minutes

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As summer starts to creep up on us, I’m over here babysitting a sourdough starter which means I am feeding it daily. With feeding it so often, I must remove the top portion to keep it alive. I hate wasting anything, so this portion needs to be used and these key lime ricotta cookies are a tasty and delightful way to use the excess discard.

I’m a big fan of baked goods. Check out my gluten free blueberry lemon poppyseed muffins. They are to die for and make an excellent treat during the summer. Now, these cookies are my newest obsession. The creamy ricotta infused throughout the cookies with the hint of key lime just tastes like summer. I’ve already mentioned this is a great way to use up any leftover sourdough discard which does not overpower these cookies at all.

These sourdough discard key lime ricotta cookies make the perfect dessert treat to enjoy poolside, at a picnic or any outdoor BBQ.  You will keep coming back for more!

WHY YOU’LL LOVE THESE COOKIES

Unique Flavors. The tartness of the key lime flavor, creamy ricotta and the sweetness of the cookie just melt in your mouth. It will put a smile on your face as it truly tastes like summer.

Soft and Chewy. This cookie is very soft, tender and moist. The ricotta cheese combined with the sourdough discard help bring that lovely balance and blend to it. The discard aids in the chewiness while the cheese helps keep it soft. There is yummy goodness in every bite.

Great use for Sourdough Discard. This is the perfect recipe to use your leftover sourdough discard that you may have. No one wants to let it go to waste. Sourdough discard adds a hint of tanginess to the cookies that infuse so well with the tartness and sweetness.

INGREDIENTS

For the cookies:

Butter- Unsalted and softened for creaming purposes is used in this recipe.

Sugar- White cane sugar is the best for the cookies.

Egg- The binder that helps keep the ingredients together.

Sourdough Discard- A fabulous way to use up that excess discard from your sourdough.

Ricotta Cheese- Mild, soft cheese that adds moisture to baked goods. A whole milk, full fat version should be used.

Lime- The zest of one large lime for optional flavor.

Vanilla Extract- Adds a hint of vanilla infused with the lime.

All Purpose Unbleached Flour- The base of the cookie recipe.

Baking Powder- Leavening agent to help cookies rise.

Salt- Balances all the flavors.

Lime Glaze:

Powdered Sugar- The sweetness for the glaze.

Limes- Juice of 1 or 2 and extra zest for decoration.

Scroll down to the recipe card for quantities used.

INSTRUCTIONS

1. Preheat the oven to 350°F. Line two sheet pans with parchment paper and set aside.
2. Using a standing mixer, add the butter and sugar into the bowl and cream until light and silky. Scrape down the sides of the bowl and add the egg to combine. With the mixer on, add the sourdough starter discard, ricotta, lime zest, vanilla and incorporate. If the mixture becomes lumpy, this is normal.
3. While that combines, whisk the flour, baking powder, and salt together in a mixing bowl. On low speed, gradually add the dry ingredients and mix until just incorporated. Scrape down the sides of the bowl once more, assuring no flour is left at the bottom.
4. Cover the  bowl in plastic wrap and chill the dough for 30 minutes to 1 hour. Then portion the dough onto your sheet pans with a mini ice cream scoop. You can leave the shape as is, or roll each scoop into a ball and press down slightly.
5. Place both sheet pans into the oven and bake for about 15 to 17 minutes. Rotate the pans and swap racks at the halfway mark for consistent coloring. When completed, the cookies will be soft yellow with golden bottoms and soft to the touch. Transfer to a wire rack.
6. For the lime glaze, sift the powdered sugar into a small bowl. Add the juice of 1 lime and whisk until a smooth glaze forms. If the texture is too thick, add more lime juice until the consistency is smooth.
7. Once the cookies are completely cool, drizzle some of the lime glaze over the top. If desired, sprinkle grated lime zest. Enjoy!

VARIATIONS

Here are a few variations to these cookies:

Use a different type of citrus. Don’t have limes on hand? Try lemons or orange for a different flavor profile.

Use another extract. Almond, lemon or orange extract are other extracts that can be used especially if you are using a different type of citrus other than limes.

Make these cookies gluten free. Swap out the all-purpose flour for gluten free one for one flour along with using a gluten free sourdough discard.

TIPS

Avoid overspreading. It is critical that you chill the dough for minimum 30 minutes but ideally an hour. If you don’t, the dough will spread all over your baking sheet.

Use a cookie scoop. Size of the cookies matters with this dough. Use a scooper so that about 1 tablespoon is used. If you use more than the cookies could remain flat. This is due to the ricotta.

Don’t press cookies down. The cookies will naturally spread so don’t press down or they may become too flat.

Zest the lime before juicing. When you zest a lime, you remove the outermost layer of skin which holds the majority of the flavor. You will get more lime flavor if you zest before juicing.

Let cookies cool. Let cookies sit and cool for at least 5 minutes before transferring to a wire cooking rack.

Allow cookies to fully cool before adding the glaze. By letting the cookies cool first, the glaze will set and stick to the cookies.

STORAGE

If you have leftover cookies, place in an airtight sealed container or bag and refrigerate for up to 3 to 5 days.

These cookies freeze for up to 2 months by placing unglazed cookies between sheets of parchment paper to prevent sticking. Then, place in a freezer safe airtight container or bag.

FAQ’S

What is a sourdough discard?

Sourdough discard is the portion of the starter that is removed and discarded before feeding the remaining starter. This portion must be removed to keep the starter maintained. As your starter is starting out, you can end up with a lot of discard and that’s where sourdough discard recipes like these key lime ricotta cookies come in!

Why use a sourdough discard in a cookie recipe?

Making cookies or any other baked goods with sourdough discard is a great way to use it up instead of throwing it away. It gives the baked goods a slight tangy flavor which blends well with the sweetness of these cookies.

Can I use another citrus flavor instead of lime?

Yes, any citrus flavor would taste wonderful in these cookies. The most popular ones to try would be lemon or orange.

The Best Sourdough Discard Key Lime Ricotta Cookies

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• Author: Michelle Powell
• Total Time: 1 hour 30 minutes
• Yield: 3 dozen

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Description

Looking for a taste of summer? These sourdough discard key lime ricotta cookies are a wonderful blend of tart and sweet in every bite. This is the perfect recipe to use up any sourdough discard.

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Ingredients

Cookies:

• 1/2 cup unsalted butter, softened
• 1 cup cane sugar
• 1 large egg
• 1/2 cup sourdough starter discard
• 1 cup whole milk ricotta
• Zest of 1 large lime
• 1 tsp pure vanilla extract
• 3 cups all-purpose unbleached flour
• 1 tbsp baking powder
• 1⁄2 tsp fine sea salt

Lime glaze:

• 3⁄4 cup powdered sugar
• Juice of 1 to 2 limes, zest reserved for decoration

 

 

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Instructions

1. Preheat the oven to 350°F. Line two sheet pans with parchment paper and set aside.
2. Using a stand mixer, add the butter and sugar into the bowl and cream until light and silky. Scrape down the sides of the bowl and add the egg to combine. With the mixer on, add the sourdough starter discard, ricotta, lime zest, vanilla, and incorporate. If the mixture becomes lumpy, this is normal.
3. While that combines, whisk the flour, baking powder, and salt together in a mixing bowl. On low speed, gradually add the dry ingredients and mix until just incorporated. Scrape down the sides of the bowl once more, assuring no flour is left at the bottom.
4. Cover the bowl in plastic wrap and chill the dough for 30 minutes to 1 hour. Then portion the dough onto your sheet pans with a mini ice cream scoop. You can leave the shape as is, or roll each scoop into a ball and press down slightly.
5. Place both sheet pans into the oven and bake for about 15 to 17 minutes. Rotate the pans and swap racks at the halfway mark for consistent coloring. When completed, the cookies will be soft yellow with golden bottoms and soft to the touch. Transfer to a wire rack.
6. For the lime glaze, sift the powdered sugar into a small bowl. Add the juice of 1 lime and whisk until a smooth glaze forms. If the texture is too thick, add more lime juice until the consistency is smooth.
7. Once the cookies are completely cool, drizzle some of the lime glaze over the top. If desired,  sprinkle grated lime zest. Enjoy!

 

Notes

• These cookies will stay fresh for up to 3 to 5 days stored in an airtight container.
• Alternatively, freeze for up to 2 months by placing unglazed cookies between sheets of parchment paper to prevent sticking.
• Don’t have a lime? Use a lemon in its place.

• Prep Time: 1 hour 15 minutes
• Cook Time: 15 minutes
• Category: sourdough discard

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