Lemon Honey Cardamom Sourdough Discard Cookies with Fresh Lemon Balm
Soft centers, lightly crisp edges, bright lemon glaze, fragrant with honey, cardamom, and fresh garden lemon balm.
Yield
About 24 cookies
Ingredients
Cookie Dough
1/2 cup unsalted butter, softened 1/3 cup honey 1/2 cup light brown sugar 1 large egg 1/2 cup sourdough discard (100% hydration, unfed is fine) 1 1/2 tbsp fresh lemon zest (from 2 large lemons) 2 tbsp fresh lemon juice 1 tsp vanilla extract 2 tbsp finely minced fresh lemon balm
2 cups all-purpose flour 1/2 tsp baking soda 1/2 tsp baking powder 3/4 tsp ground cardamom 1/2 tsp fine sea salt
Lemon Balm Honey Glaze
1 cup powdered sugar 1–2 tbsp fresh lemon juice 4–8 fresh lemon balm leaves, lightly bruised 1 tsp honey pinch ground cardamom
Instructions
Prepare the oven
Preheat oven to 350°F.
Line two baking sheets with parchment paper.
Infuse the glaze base
In a small saucepan or microwave-safe cup, gently warm the lemon juice until just warm—not boiling.
Add the bruised lemon balm leaves.
Let steep for 10–15 minutes.
Strain and set aside.
Make the cookie dough
In a large bowl, beat together:
butter brown sugar honey
for 2–3 minutes, until lighter and fluffy.
Rub the lemon zest into the sugar mixture first if you want maximum lemon flavor. Highly recommended.
Beat in:
egg sourdough discard vanilla fresh lemon juice minced lemon balm
Mix until smooth.
Combine dry ingredients
In a separate bowl, whisk together:
flour baking soda baking powder cardamom salt
Finish the dough
Add dry ingredients to wet ingredients.
Mix only until combined.
The dough should be soft and scoopable.
If it feels overly sticky, chill for 20–30 minutes.
Shape
Scoop dough into 1½ tablespoon portions.
Place 2 inches apart on prepared baking sheets.
Flatten each slightly with your fingers or the bottom of a glass.
Bake
Bake for 10–12 minutes.
Edges should just begin turning golden.
Centers should still look slightly soft.
That is exactly right. Do not martyr them.
Let cool on the pan for 5 minutes, then transfer to a rack.
Glaze
Whisk together:
powdered sugar strained lemon balm-infused lemon juice honey pinch of cardamom
Add more powdered sugar if too thin. Add a few drops of lemon juice if too thick.
Drizzle lightly over cooled cookies.
Flavor Notes
These should taste like:
a lemon tea cake wandered into a sourdough bakery and married a spice merchant.
Balanced lemon, gentle herbal brightness, warm honey depth, and cardamom perfume—not a sugar assault.
Excellent with tea.
CAUTION! Potentially unsafe if left alone with you.
