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Sourdough Discard Lemon Cookie Pies

Delight in Sourdough Discard Lemon Cookie Pies for a Zesty Treat

Transform sourdough discard into these mouthwatering lemon cookie pies; a delightful dessert bursting with zesty flavor.
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Prep Time 30 minutes
Cook Time 12 minutes
Chilling Time 30 minutes
Total Time 1 hour 12 minutes
Servings: 12 cookie pies
Course: Desserts
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • ½ cup Unsalted Butter Softened
  • ½ cup Cane Sugar Brown sugar can be used
  • ½ cup Powdered Sugar Can substitute with finely blended granulated sugar
  • 2 tablespoons Milk Almond or oat milk for dairy-free option
  • 1 cup Sourdough Discard Can substitute with buttermilk or yogurt
  • 2 cups All-Purpose Flour Gluten-free 1:1 baking mix can be used
  • 1 teaspoon Baking Powder Can substitute with baking soda and vinegar
  • ¼ teaspoon Salt Adjust if using sea salt or kosher salt
  • 1 unit Lemon Zest Orange zest can give a different flavor
For the Filling
  • ½ cup Powdered Sugar Ensure smooth texture
  • ¼ cup Unsalted Butter Use room temperature butter
  • 2 tablespoons Lemon Juice Fresh juice preferred
  • a pinch Salt Enhances the flavor

Equipment

  • mixing bowls
  • Baking sheet
  • Parchment paper
  • electric mixer
  • whisk

Method
 

Step-by-Step Instructions
  1. Cream together ½ cup of unsalted butter, ½ cup of powdered sugar, and ½ cup of cane sugar in a mixing bowl until light and fluffy (3-5 minutes). Mix in 1 teaspoon of lemon extract, 2 tablespoons of milk, and 1 cup of sourdough discard.
  2. Whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, ¼ teaspoon of salt, and the zest of 1 lemon in a separate bowl. Fold into the wet mixture until just combined.
  3. Cover the bowl tightly and refrigerate the cookie dough for at least 30 minutes.
  4. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  5. Scoop tablespoon-sized portions of the dough onto the baking sheet, flatten slightly, and bake for 10-12 minutes until edges are golden.
  6. In a mixing bowl, beat together ½ cup of powdered sugar, ¼ cup of unsalted butter, a pinch of salt, and 2 tablespoons of lemon juice until smooth for the filling.
  7. Once cookies are cooled, spread the creamy filling on one cookie and top with another to create a sandwich. Let sit for 10-15 minutes before serving.

Nutrition

Serving: 1cookie pieCalories: 220kcalCarbohydrates: 30gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 14gVitamin A: 400IUVitamin C: 1mgCalcium: 10mgIron: 0.5mg

Notes

Chilling the dough is crucial for the best texture. Adjust filling consistency with a teaspoon of milk if too thick.

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