My daughter’s best friend doesn’t like lemonade, or citrus at all. Oddly enough, she likes these cookies. And, she doesn’t usually like much whole wheat, either.
I found this recipe after a pool party last week where my son tried lemon cookies and loved them. He begged me to find a recipe. I did, then I altered it for my daughter’s allergies.
1 cup (2 sticks) unsalted butter, softened
1 1/3+ cups turbinado sugar
½ tsp salt
1 tsp + 1/8 tsp baking soda*
¼ tsp cream of tartar*
½ tsp vanilla
¼ cup lemon juice
2 ¾ cup whole wheat flour
zest from 1 lemon
to roll cookies in:
zest from 1-2 lemons
½ cup powdered turbinado sugar**
- Preheat oven to 350 F.
- Cream butter and sugar, add egg, salt, baking soda, cream of tartar, vanilla, lemon juice, lemon zest, and flour – mix well.
- Roll cookie dough into balls.
- On a plate, mix turbinado powdered sugar & lemon zest.
- Roll each ball in powdered sugar/lemon zest mixture, put on lined cookie sheet, with enough space to flatten into nice-sized cookies.
- Bake at 350 F for 8-10 minutes.
- Cool and serve.
* I used cream of tartar and baking soda in place of baking powder, as baking powder usually includes aluminum and cornstarch, neither of which my daughter can have. You can find aluminum free baking powder, but I haven’t been able to find cornstarch free baking powder. At a cooking store – you can find mini-measuring spoons for 1/8, 1/16, and 1/32 of a teaspoon. I find them useful. (Or, a pinch or a dash will most likely do in their place – although, to be perfectly honest, I tend to measure, as baking is chemistry.)
** Powdered turbinado sugar can be created by putting 2-3 cups of turbinado sugar into a Vitamix. Sadly, a regular food processor doesn’t work as well, but you are welcome to try.