Small-Batch Lemon-Strawberry Cookies

big chewy lemon-strawberry cookies
Photo: David Malosh
Prep Time:
25 mins
Total Time:
1 hrs 20 mins
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.


  • cup unbleached all-purpose flour

  • ¼ teaspoon baking soda

  • ¼ teaspoon kosher salt (we use Diamond Crystal)

  • 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

  • teaspoon pure almond or vanilla extract

  • ½ cup freeze-dried strawberries

  • cup sanding sugar, for rolling


  1. 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.

  2. 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.

  3. 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!

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