Lemon Sourdough Creme-filled Cookies (GF)
- The Bendy Baker
- Sep 1
- 1 min read
Once you get your gluten free sourdough culture "cooking" - active, tangy, bubbling - most of us want to use it as much as possible and not waste any. Discard is what's left over after an active feeding period and not tagged for another feeding. It has concentrated flavor and contributes somewhat to leavening, but typically needs help from other leavening agents.
Although this recipe isn't particularly complicated, it pays back multiples in dividends with its punches of flavor. The lemon is bright and clear. It shines, yet somehow allows the tang of sourdough to be noticed. The powdered sugar in the cookie gives it a soft chewiness that's the perfect bite for the buttercream filled center.
A few tips to make your cookies perfect.
Because the dough is soft, it benefits from a good chill before shaping and baking.
Also, the amount of lemon in the buttercream is highly dependent on the lemon. I recommend having more than you need (the amount listed in the recipe) and starting with a small amount, then working up as you taste along the way.
Happy Bendy Baking!
5 stars for the recipe. 3 stars for this baker. Let me start by saying the cookies are DELICIOUS. The cookie could stand alone as a delicious treat - and the icing puts it over the top. I like mine extra lemony - and the texture and flavor of the icing are superb. But here's where I think I went wrong:
I used regular AP flour because I usually do. Mine puffed up higher than yours - and that makes for a tall sandwich that is hard to bite into. Next time, I'll either try GF flour or press them down before baking (or maybe after?)
I think I baked them just a tad too long. They look light and…
These are amazingly good. Love the clear lemon flavor with the depth of sourdough. I really enjoyed the tasting duties for this recipe development!