Backyard lemonade cookies
  • 3 cups of all purpose flour

  • 1 teaspoon of baking soda

  • 1 pinch of sea salt

  • 1 1/2 cups of granulated sugar

  • 1/4 cup of turbinado sugar

  • 2 sticks of butter

  • Lemon zest of 3 large lemons

  • Lemon juice of 2 large lemons

  • 1 teaspoon of almond extract

  1. Once the butter is at room temperature, beat the butter, granulated sugar, and lemon zest of two lemons with an electric mixer until creamed

  2. Add in the egg and lemon juice, beat again till combined

  3. Shift flour, baking soda, and salt 

  4. Add flour mixture gradually to sugar, butter mixture

  5. Add almond extract

  6. Mix again till combined

  7. Place mixing bowl into the refrigerator, covered for  2-12 hours

  8. Remove the dough from the fridge. Pre-heat oven to 350 F.

  9. Place turbinado sugar and zest of 1 lemon into a bowl 

  10. Use a tablespoon to scoop and form balls, rolling the balls into the turbinado, lemon zest mixture. Cookies 2-3 inches apart on a baking paper lined baking sheet. 

  11. Bake for 9-13 minutes or until the edges have turned a golden color

  12. Allow cookies to cool on the baking sheet for about 5 minutes, then transfer to a cooling rack till cooled completely

Chef's Notes
  1. The cookies are crispy on the edges and chewy in the middle, with a hint of lemon

  2. We have a lemon tree in our backyard that produces so many lemons, we always try to bake and cook with them.

  3. I ended up zesting several lemons, to not waste the juice I squeezed them to make lemonade, and froze the rest

  4. When rolling the balls into the turbinado, lemon zest mixture you might need to add more sugar and lemon zest