Pink Lemonade Sourdough Shortbread Cookies

Recipe by: Sourdough Brandon

These Pink Lemonade Sourdough Shortbread Cookies are a bright and buttery summer treat. Made with sourdough discard for a subtle tang and tender texture, the zesty shortbread cookies are packed with fresh lemon flavor from lemon juice and zest and topped with a tangy and puckery pink glaze made with freeze-dried strawberries. They’re sweet and citrusy, easy to freeze ahead of time, and perfect for picnics, bake sales, pool parties, or an afternoon iced tea or coffee on the porch.

Recipe

Yield: 55 Cookies

Prep: 15 minutes
Cooling Time: 1 hour
Cook Time: 12-13 minutes
Total: 1 hour 30 minutes

Equipment

• Baking Scale
• Stand Mixer or Hand Mixer
• Bench Scraper
• Rolling Pin

• 2” Linzer Cookie Cutter or Round Cookie Cutters
• Half Sheet Pan and Silicone Baking Mat
• Food processor or spice grinder

Ingredients

Cookie Dough

Pink Lemonade Glaze

Directions

• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, powdered sugar, and lemon zest together on medium speed until light, smooth, and fluffy, 2–3 minutes, scraping down the sides of the bowl as needed.
• Add the sourdough discard, lemon juice, and vanilla extract and mix on low speed until fully combined.
• In a separate bowl, whisk together the flour, cornstarch, and salt. Add the dry ingredients to the mixer bowl and mix on low just until combined and a crumbly dough forms.
• Turn the dough out onto a work surface and divide it in half. Wrap each half tightly in plastic wrap and flatten into discs, like pie dough. Refrigerate for at least 1 hour before rolling out. (The dough can also be frozen at this stage.)
• Preheat the oven to 350ºF. Line baking sheets with parchment paper or silicone baking mats.
• On a lightly floured surface, roll one disc of dough to ⅛-inch thick. Use a floured 2-inch Linzer cookie cutter or round cutter to cut out the cookies, re-rolling scraps. Repeat with the remaining dough. Arrange the cookies a couple of inches apart on the prepared baking sheets.
• Bake for 12-13 minutes or until the edges just begin to turn lightly golden. Let the cookies cool completely on a wire rack while you prepare the glaze.

To make the Pink Lemonade Glaze

• Using a small food processor or spice grinder, pulse the freeze-dried strawberries into a fine powder. Sift the powder through a fine-mesh sieve and discard the seeds.
• In a small bowl, whisk together 1 tablespoon of the strawberry powder, the powdered sugar, small pinch of salt, and lemon juice until smooth. The glaze should be thick but pourable. Add more lemon juice if the glaze is too thick or more powdered sugar if it is too thin.
• Spoon or drizzle the glaze over the cooled cookies. Garnish with fresh lemon zest, if desired, and let the glaze set before serving.

Notes:

• If the cookie dough is warm or spread at all during baking, freeze the pan of cookies for 10 minutes prior to baking to help them hold their shape.
• Store the cookies in an airtight container at room temperature for up to 4 days.
• The cookie dough discs freeze well for up to 2 months. Thaw overnight in the refrigerator before rolling out.