The freezing weather always motivates me to bake delicious things. It was below zero outside a few mornings ago and school was canceled, so what else was there to do besides cook and eat ? When deciding what to make I realized that my ingredients were sparse, and I definitely wasn't motivated to head out and shop. Basically, we had just one stick of butter, no chocolate, no white sugar, and only a few eggs. However, we had plenty of flour, a lone lemon (from the gallons of lemon tea we consumed when sick the week before) and one of my new favorites, coconut oil.
I recently bought coconut oil after reading abut it's many health and beauty benefits. In addition to being a great deep conditioner for hair (yes it's true!), it's also a healthy substitute for butter or oil in recipes. This is primarily because it's a type of saturated fat that is composed mostly of medium chain triglycerides which are associated with major health benefits including being easily digested and converted into energy in the body.
I definitely recommend looking it up to read more about all of the great ways it can be used.
I've begun experimenting with using non-hydrogenated coconut oil as a replacement for the oil or butter in some of my baking recipes and I've been happy with the results. So that's what I decided to use when making these lemon cookies. Assessing my ingredients (or lack of ingredients), I also decided to substitute the white sugar with the turbinado sugar (large crystal brown sugar), which would give the cookies a nice crunchy texture.
These cookies are super easy to make. You can probably have a warm cookie on your plate about 20 minutes after you start. Although they are a somewhat nondescript looking, they are actually really delicious, especially you love the flavor of lemon as I do. There are two important things to remember when making these. First, do NOT over cook them. Let me repeat, do NOT over cook them. When you take them out of the oven they should be very blond not brown, and a little soft on top. The second thing is to let them cool for about 10 or more minutes before drizzling the glaze on top. If the cookies are cool enough you'll be able to see the glaze sitting on top of the cookies instead of it just soaking in. Even if you don't see the glaze, it adds the perfect bite of tart and sweet to these cookies. Try them out and let me know what you think!
Lemon turbinado sugar cookies - Adapted from Martha Stewart glazed Lemon cookies recipe
2 Cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons grated lemon zest, plus 2 tablespoons fresh lemon juice
1/2 stick unsalted room tempurature butter
1/2 cup organic non-hydrogenated coconut oil
1 cup turbinado sugar (plus a few tablesppons extra for sprinkling on top)
1 large egg
1 teaspoon vanilla
1 cup sifted powdered sugar
3 tablespoons lemon juice
Preheat oven to 350 degrees. In a mixer, beat together butter, coconut oil, and sugar until well combined. Add egg, vanilla, lemon juice, and zest. In a medium bowl whisk together flour, baking soda, and salt. Add flour mixture to wet ingrediets on low speed and mix until just combined.
Scoop dough by the tablespoonful onto a parchment lined baking sheet. Sprinkle a little sugar on top of each cookie before baking. Bake until just lightly golden, about 10-12 minutes, and still soft on top. Remove from sheet tray and cool for 10-15 minutes before drizzling on glaze.
Glaze- Whisk together sifted powdered and lemon juice until it has a smooth consistency.