Crumbl Lemon Frosted Sourdough Cookies
These Lemon Frosted Sourdough Cookies are buttery soft, with a hint of lemon, and a delicious cream cheese frosting on top. They’re the perfect treat for lemon lovers!
Ingredients
Cookies base
- 340 g all-purpose flour
- 250 g granulated sugar
- 226 g (2 sticks) unsalted butter, at cool room temperature
- 47 g active sourdough starter 100% hydration
- 1 large egg
- 2 tsps baking powder
- ¾ tsp fine sea salt
- 2 tbsps fresh lemon zest From about 3 medium lemons
- 2 tsp vanilla extract
- Optional: Natural food coloring
Lemon sugar mixture
- 70 g ⅓ cup granulated sugar
- 2-3 tsps fresh lemon zest From about 1 medium lemon
Lemon cream cheese frosting
- 8 ounces 226g full-fat brick cream cheese, softened to room temperature
- 113 g ½ cup or 8 tbsps unsalted butter, softened to room temperature
- 600 g 5 cups confectioners' sugar, plus ⅓ cup (40g) extra for thicker frosting, if needed
- 1 tsp vanilla extract
- ⅛ tsp salt
- 60 g ¼ cup fresh lemon juice
- 2-3 tsps fresh lemon zest From about 1 medium lemon
Instructions
- Cream the Butter and Sugar: In a stand mixer fitted with a paddle attachment (or by hand), beat the butter and granulated sugar on medium-high speed until light and fluffy, about 3 minutes.226 g (2 sticks) unsalted butter, at cool room temperature, 250 g granulated sugar
- Add Wet Ingredients: Add the sourdough starter, lemon zest, egg, and vanilla extract. Beat until well combined.47 g active sourdough starter, 1 large egg, 2 tsp vanilla extract, 2 tbsps fresh lemon zest
- Incorporate Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Slowly beat the dry ingredients into the wet mixture until just combined. Optional: Slowly add in food coloring until yellow color is achieved.340 g all-purpose flour, 2 tsps baking powder, ¾ tsp fine sea salt, Optional: Natural food coloring
- Ferment the Dough: Cover the dough tightly and ferment at room temperature for 8-12 hours or overnight. After fermentation, you can refrigerate the dough. Before baking, bring it back to room temperature for 1-2 hours.
- Make the Lemon Sugar Mixture: Mix the ⅓ cup of granulated sugar with 2-3 teaspoons fresh lemon zest in a shallow bowl.2-3 tsps fresh lemon zest, 70 g ⅓ cup granulated sugar
- Preheat, Shape, and Chill: Roll the dough into large balls, 160g for Crumbl-sized giant cookies or about 60g each for standard large cookies. Roll the dough balls in the lemon-sugar mixture. Arrange the balls three inches apart on a baking sheet. Cover the baking sheet and place in the fridge for 1 hour or in the freezer for 15 minutes.
- Bake the Cookies: Preheat your oven to 350°F (177°C) and bake for 15 minutes for Crumbl-sized cookies, or 8-10 minutes for large cookies, until the edges are lightly golden. Remove from the oven and let the cookies cool completely on the baking sheet before applying the frosting.
- Make Lemon Cream Cheese Frosting and Top: In a large bowl or stand mixer fitted with a paddle attachment, beat the softened cream cheese and butter until creamy. Gradually add the confectioners' sugar, followed by the vanilla extract, lemon juice, lemon zest, and salt. Continue beating until smooth and creamy. For a thicker frosting, add an additional ⅓ cup of confectioners' sugar. Frost the cookies after they’ve cooled, using a piping bag. Sprinkle with extra lemon zest for the perfect look! Enjoy!2 tsps baking powder, 8 ounces 226g full-fat brick cream cheese, softened to room temperature, 113 g ½ cup or 8 tbsps unsalted butter, softened to room temperature, 600 g 5 cups confectioners' sugar, plus ⅓ cup (40g) extra for thicker frosting, if needed, 1 tsp vanilla extract, 60 g ¼ cup fresh lemon juice, 2-3 tsps fresh lemon zest, ⅛ tsp salt
Notes
Storage Instructions:
Unfrosted Cookies: Store at room temperature in an airtight container for up to 7 days.Frosted Cookies: Store in the refrigerator for up to 7 days.
Lemon Cream Cheese Frosting: Leftover frosting can be stored in the refrigerator for up to 5 days or frozen for up to 2 months. If freezing, thaw in the refrigerator and beat again until creamy (about 10 seconds).