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Small-Batch Lemon-Strawberry Cookies
Credit:
David Malosh
Recipe Summary
prep: 25 mins
total: 1 hr 20 mins
Yield: Makes 6 large cookies
Ingredients
Ingredient Checklist
2/3 cup unbleached all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon kosher salt (we use Diamond Crystal)
2/3 cup unsweetened coconut flakes, such as Bob’s Red Mill
4 tablespoons unsalted butter (1/4 cup), softened
1/4 cup granulated sugar
1/4 cup light-brown sugar
1 teaspoon packed lemon zest, plus 1 tablespoon fresh juice
1 large egg, separated
1/8 teaspoon pure almond or vanilla extract
1/2 cup freeze-dried strawberries
1/3 cup sanding sugar, for rolling
Cook's Notes
The freeze-dried berries add color and tangy fruit flavor, but if you don’t have them, no problem: You can just omit them and call them lemon-coconut cookies instead!
Gallery
Small-Batch Lemon-Strawberry Cookies
Credit:
David Malosh
Recipe Summary
prep: 25 mins
total: 1 hr 20 mins
Yield: Makes 6 large cookies
Gallery
Small-Batch Lemon-Strawberry Cookies
Credit:
David Malosh
Small-Batch Lemon-Strawberry Cookies
Credit:
David Malosh
Small-Batch Lemon-Strawberry Cookies
Recipe Summary
prep: 25 mins
total: 1 hr 20 mins
Yield: Makes 6 large cookies
Recipe Summary
prep: 25 mins
total: 1 hr 20 mins
Yield: Makes 6 large cookies
prep: 25 mins
total: 1 hr 20 mins
prep:
25 mins
total:
1 hr 20 mins
Yield: Makes 6 large cookies
Makes 6 large cookies
Ingredients
Ingredients
- 2/3 cup unbleached all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt (we use Diamond Crystal)
- 2/3 cup unsweetened coconut flakes, such as Bob’s Red Mill
- 4 tablespoons unsalted butter (1/4 cup), softened
- 1/4 cup granulated sugar
- 1/4 cup light-brown sugar
- 1 teaspoon packed lemon zest, plus 1 tablespoon fresh juice
- 1 large egg, separated
- 1/8 teaspoon pure almond or vanilla extract
- 1/2 cup freeze-dried strawberries
- 1/3 cup sanding sugar, for rolling
Directions
Preheat oven to 350°F. Whisk together flour, baking soda, salt, and coconut until well combined. In a large bowl, beat together butter, granulated and brown sugars, and zest. Beat in egg yolk and extract until light and creamy; stir in flour mixture until just combined. In a separate bowl, whisk egg white with lemon juice until foamy. Add to flour mixture and stir to combine. Refrigerate dough 30 minutes.
Meanwhile, place dried strawberries in a 1-quart resealable freezer bag and crush with a rolling pin or small skillet until finely ground (pass through a sieve, if desired, for finer crumbs). Toss 2 tablespoons ground strawberries with sanding sugar. Scoop dough into 6 equal portions with a 1/4-cup (2-ounce) scoop or measuring cup and roll in sanding-sugar mixture. Place on two parchment- or silicone- mat-lined baking sheets, about 3 inches apart. Lightly press down with palm of your hand to make 3-inch circles, each a scant 1/2 inch thick.
Bake, one sheet at a time (keeping second batch in refrigerator while first bakes), banging pans on oven racks a couple of times, until set and slightly darkened in color, 12 to 14 minutes. Let cool on baking sheets 5 minutes, then transfer to a wire rack and let cool about 30 minutes more. Serve, or store in an airtight container at room temperature up to 3 days.
Cook's Notes
The freeze-dried berries add color and tangy fruit flavor, but if you don’t have them, no problem: You can just omit them and call them lemon-coconut cookies instead!
Cook’s Notes
The freeze-dried berries add color and tangy fruit flavor, but if you don’t have them, no problem: You can just omit them and call them lemon-coconut cookies instead!
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Small-Batch Lemon-Strawberry Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Small-Batch Lemon-Strawberry Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
