How to Make Sourdough Discard Key Lime Pie Cookies
These Sourdough Discard Keylime Pie Cookies are soft, fluffy and use a TON of discard! With an added tang from the discard and the juice from real limes, this is sure to be your favorite cookie recipe yet.
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!