A reacquiring theme in the sourdough home-bakers life, is accumulating so much discard and not knowing what to do with it. We obviously can’t waste it, because that would mean that so many health benefits and gut healing nutrition is literally going down the drain. So if we don’t want to actually discard, then what are we supposed to do? Make another loaf of bread? No no no. We’re going to have fun and combine sourdough discard, key lime pie, and cookies.
Today, we are showing you how to make sourdough discard key lime pie cookies that will bring your anxiety levels way down. You guys, this recipe uses up a FULL cup of discard. It’s soft and fluffy, but also bright and citrusy from the real limes.
Replace those jars of discard in your fridge with these sourdough discard key lime pie cookies instead. I promise, you won’t regret it.
Why You’ll Love This Recipe
Low Waste – This recipe uses up so. much. discard. What a relief for an avid sourdough baker like you! So often we look up discard recipes in an effort to use up discard recipes without wasting all of it’s nutritional goodness only to see that most recipes call for 1/2 a cup at most. This recipe uses up a full cup of discard making your stash much easier to manage.
Two is better than one – This recipe combines the soft, fluffiness of the perfect cookie and the light, citrusy flavor of a summertime favorite, key lime pie. Combining these delicious desserts is sure to make this your favorite summer recipe.
Tips For How to Make the Sourdough Discard Cookies:
Crush the graham crackers into the dry ingredients and mix well. This will make sure the graham crackers are evenly distributed.
Mix our sourdough starter with the wet ingredients. This will make sure that the discard is well incorporated into the dough.
Start with a little bit of lime juice and work your may up if you want more of a citrusy flavor.
Tools You May Need
Stand Mixer or two large bowls
Extra bowl – for the icing
Whisk
Grater/zester – to zest limes
Hand juicer – to squeeze out lime juice. You can also use your hands.
Measuring spoons – To measure out baking soda and vanilla extract
Scale or measuring cups
Skillet – To melt the butter. You can also microwave it.
Medium sized ice cream scoop – To make sure each cookie is the same size.
Parchment paper
Cookie sheet
Sourdough Discard Key Lime Pie Cookie Ingredients:
Dry Ingredients:
Flour – I used bread flour, but you can use all-purpose if you have it.
Baking soda – So the cookies can spread
Salt
Graham crackers – This is to highlight the ‘graham cracker crust’ of a key lime pie.
Wet Ingredients:
Sourdough starter/discard – You can use active starter if you have it.
Melted butter
Brown sugar – This adds warmth to this recipe and compliments the graham cracker in the dough.
Granulated sugar
Vanilla extract
Egg
Lime juice/lime zest
Ingredients for the Icing on Top:
Heavy cream or milk – You can also use water if you’re in a pinch.
Powdered sugar – if you don’t have powdered sugar, pour granulated sugar into a blender and blitz it up real quick. Boom! Powdered sugar.
Vanilla extract
How to Make Sourdough Discard Key Lime Pie Cookies
Mix flour, baking soda, salt and graham crackers together and set aside.
In a large skillet, start melting the butter. Once the butter is fully melted and you can ‘hear’ it. Take it off the heat and place it in your mixing bowl.
Fill another bowl with ice water and place the bottom of the bowl (the one that has melted butter in it) in the ice water. I know this sounds extra, but this helps the butter get back to room temp, but stay in a liquid state.
Once the butter has cooled, start adding brown sugar, granulated sugar, sourdough discard, vanilla extract, lime juice, lime zest, and the egg. Mix until everything is well incorporated and smooth.
Once the wet ingredients are mixed well, keep your mixer on a low setting and start gradually adding the dry ingredients.
After the dough has come together, it might look a bit like cake batter. If you want to thicken it a bit, add more flour.
Line your cookie sheet with parchment paper, and take a medium sized ice cream scoop to the dough.
Once your cookie sheet is filled, chill them in the fridge for a minimum of 15-20 minutes before baking.
While your cookies are chilling, preheat your oven to 350 degrees.
When your cookies are done chilling, add extra crushed graham crackers on top, and bake your cookies for 13-14 minutes.
While your cookies are baking, add powdered sugar, vanilla extract, and lime juice to a bowl. Start gradually adding water, milk, or heavy cream to the mixture until you have your desired consistency.
Let the cookies cool for 5 – 10 minutes before drizzling icing on top.
After you add the icing, top with more graham crackers and enjoy!
Storage:
You can store these scones in the fridge for up to a week or freeze them after baking for 3 months.
More Sourdough Discard Recipes
Need to use up more discard? Check out our other recipes below!
How to Make Sourdough Discard Key Lime Pie Cookies
Equipment
- Stand Mixer or two large bowls
- Extra bowl for the icing
- Whisk or a Grater/zester to zest limes
- Hand Juicer to squeeze out lime juice. You can also use your hands.
- Measuring spoons To measure out baking soda and vanilla extract
- Scale or measuring cups
- Skillet To melt the butter. You can also microwave it.
- Medium sized ice cream scoop To make sure each cookie is the same size.
- Parchment paper
- Cookie sheet
Ingredients
Dry Ingredients
- 1 ½ cups + 2 tbsp (196g) Bread Flour or all-purpose
- 1 tsp Baking soda
- 1 tsp Salt
- 1 ½ Graham crackers (crushed)
Wet Ingredients
- 1 cup (250g) Sourdough starter/discard
- 1 stick (100g) Melted butter
- ¼ cup (47g) Brown sugar
- ⅔ cup (127g) Granulated sugar
- 1 tsp Vanilla extract
- 1 Egg
- ½ Lime juice/lime zest
Ingredients for the Key Lime Icing
- As needed Heavy cream or milk – You can also use water if you’re in a pinch.
- 2 cups Powdered sugar
- 1 tsp Vanilla extract
Instructions
- Mix flour, baking soda, salt and graham crackers together and set aside.
- In a large skillet, start melting the butter. Once the butter is fully melted and you can ‘hear’ it. Take it off the heat and place it in your mixing bowl.
- Fill another bowl with ice water and place the bottom of the bowl (the one that has melted butter in it) in the ice water. I know this sounds extra, but this helps the butter get back to room temp, but stay in a liquid state.
- Once the butter has cooled, start adding brown sugar, granulated sugar, sourdough discard, vanilla extract, lime juice, lime zest, and the egg. Mix until everything is well incorporated and smooth.
- Once the wet ingredients are mixed well, keep your mixer on a low setting and start gradually adding the dry ingredients.
- After the dough has come together, it might look a bit like cake batter. If you want to thicken it a bit, add more flour.
- Line your cookie sheet with parchment paper, and take a medium sized ice cream scoop to the dough.
- Once your cookie sheet is filled, chill them in the fridge for a minimum of 15-20 minutes before baking.
- While your cookies are chilling, preheat your oven to 350 degrees.
- When your cookies are done chilling, add extra crushed graham crackers on top, and bake your cookies for 13-14 minutes.
- While your cookies are baking, add powdered sugar, vanilla extract, and lime juice to a bowl. Start gradually adding water, milk, or heavy cream to the mixture until you have your desired consistency.
- Let the cookies cool for 5 – 10 minutes before drizzling icing on top.
- After you add the icing, top with more graham crackers and enjoy!
If you tried this recipe and loved it please come back and give this recipe 5 stars! Don’t forget to follow us on Instagram @goldenhourgrains.
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