Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Small-Batch Lemon-Strawberry Cookies Be the first to rate & review! By Lauryn Tyrell Lauryn Tyrell Website Lauryn is the senior food editor for Martha Stewart Living. Editorial Guidelines Updated on January 19, 2022 Print Rate It Share Share Tweet Pin Email Photo: David Malosh Prep Time: 25 mins Total Time: 1 hrs 20 mins Yield: 6 large cookies These lemony confections—which get their rosy hue from crushed freeze-dried berries—are a masterful mash-up of snickerdoodles and coconut macaroons. The recipe yields a half dozen XL cookies, a perfect treat to serve a handful of friends. Ingredients ⅔ cup unbleached all-purpose flour ¼ teaspoon baking soda ¼ teaspoon kosher salt (we use Diamond Crystal) ⅔ cup unsweetened coconut flakes, such as Bob's Red Mill 4 tablespoons unsalted butter (¼ cup), softened ¼ cup granulated sugar ¼ cup light-brown sugar 1 teaspoon packed lemon zest, plus 1 tablespoon fresh juice 1 large egg, separated ⅛ teaspoon pure almond or vanilla extract ½ cup freeze-dried strawberries ⅓ 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! Rate it Print