Cardamom and Fig Thumbprint Cookies: Exotic cardamom and sweet fig jam are a unique twist on the cookie plate staple: thumbprint cookies.  Making a thumbprint in each cookie and filling with jam is super fun for young bakers.  This recipe was developed in partnership with Orchard Choice California Fig Spreads. // Bob's Red Mill

Cardamom and Fig Thumbprint Cookies

by Cassidy Stockton in Recipes

How do you turn a thumbprint cookie into something spectacular? You flavor it with exotic cardamom and fill it with Orange Fig Jam from Valley Fig Growers. We developed this lovely holiday cookie in partnership with Valley Fig Growers as a way to celebrate their stellar products.

Cardamom and Fig Thumbprint Cookies: Exotic cardamom and sweet fig jam are a unique twist on the cookie plate staple: thumbprint cookies.  Making a thumbprint in each cookie and filling with jam is super fun for young bakers.  This recipe was developed in partnership with Orchard Choice California Fig Spreads. // Bob's Red Mill

These cookies are so easy to make and the warmth of cardamom makes them truly special this time of year. They’re especially fun for the kiddos- I mean, who doesn’t love jabbing your thumb into soft cookie dough?? Make a batch of these and place them in a small box with some tea for a thoughtful gift for your friends and neighbors.

If you can’t find the Valley Fig jam near you, you can use any type of jam you want, but we really think the figs make these cookies really special. Look for stores in your area that stock Valley Fig Growers spreads and dried figs here. Make these cookies gluten free by using our Gluten Free 1-to-1 Baking Flour in place of the all purpose flour.

Happy Baking!

Cardamom and Fig Thumbprint Cookies: Exotic cardamom and sweet fig jam are a unique twist on the cookie plate staple: thumbprint cookies.  Making a thumbprint in each cookie and filling with jam is super fun for young bakers.  This recipe was developed in partnership with Orchard Choice California Fig Spreads. // Bob's Red Mill

Cardamom and Fig Thumbprint Cookies

 

Servings: 40 cookies

Prep Time: 15 minutes | Cook Time: 15minutes | Passive Time: 10 – 60minutes

Ingredients

Instructions

Preheat oven to 350°F and line two baking sheets with parchment paper.

In a medium bowl, combine flour, cardamom, baking soda, and salt and set aside.

Combine butter and sugar until creamy. Add egg and vanilla and mix until combined. Add flour mixture and stir until thoroughly mixed.

Scoop cookies by the tablespoonfull onto the prepared baking sheets leaving about 1 inch of space between each. Press your clean thumb into the top center of each cookie, making a deep depression.

Fill each depression with fig jam. If desired, chill cookies for 1 hour before baking.

Bake at 350°F until the edges just begin to brown, about 15 minutes. Let cool for 10 minutes then dust with powdered sugar.

 

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Cassidy Stockton Google: Cassidy Stockton
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Cranberry Pistachio Shortbread Cookies :: Festive red cranberries and green pistachios make these shortbread cookies perfect for Christmas cookie plates. // Bob's Red Mill

Cranberry Pistachio Shortbread

by Cassidy Stockton in Recipes

It’s no secret that I love shortbread cookies. I make them every year during the Christmas season. This year, I’m kissing my standard shortbread recipe goodbye in favor of this truly festive version from our test kitchen.

Cranberry Pistachio Shortbread Cookies :: Festive red cranberries and green pistachios make these shortbread cookies perfect for Christmas cookie plates. // Bob's Red Mill

Not only are they so pretty, but I love the tiny bits of cranberry and pistachios mixed throughout the cookies. It makes them special and this time of year demands special cookies. I plan to make a batch of these while I’m holed up at my family’s house in Idaho watching the snow fall. I’m not sure if Santa will get to enjoy any, but I am positive my family will be delighted.

Happy baking!

Cranberry Pistachio Shortbread Cookies :: Festive red cranberries and green pistachios make these shortbread cookies perfect for Christmas cookie plates. // Bob's Red Mill

Cranberry Pistachio Shortbread

Servings: 48 cookies

Prep Time: 15 minutes | Cook Time: 12 – 15 minutes | Passive Time: 4 hours

Ingredients

  • 3/4 cup Butter soft
  • 1/2 cup Cane Sugar
  • 1/2 cup Pistachios, finely chopped
  • 1/4 cup Dried Cranberries, finely chopped
  • 2 cup Unbleached White Fine Pastry Flour*
  • 1/4 tsp Salt

Instructions

With an electric mixer, beat together butter and sugar until light and fluffy. Mix in pistachios and dried cranberries. Add flour and salt and mix well to make a stiff dough.

Divide dough in half and roll each piece in wax paper to make a cylinder about 2 inches in diameter and 6 inches long. Refrigerate dough until firm, at least 4 hours.

Meanwhile, preheat oven to 350°F and oil baking sheets or line them with parchment paper.

Slice dough into rounds about 1/4 inch thick. Arrange about 1 inch apart on cookie sheets. Bake 12 minutes or until edges are browned. Let cookies cool on baking sheet for a few seconds and then remove to a wire rack and let cool completely.

If desided, dip cooled cookies in melted dark or white chocolate. Let chocolate set before serving.

*If you can’t get your hands on pastry flour, all purpose flour will work just fine here. Make these gluten free using our Gluten Free 1-to-1 Baking Flour or add cranberries and pistachios to our Gluten Free Shortbread Cookie Mix

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Cassidy Stockton Google: Cassidy Stockton
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Sparkling Stars and Snowflake Cookies- made gluten free using our almond meal. Perfect family activity during the holidays. // Bob's Red Mill

Sparkling Stars and Snowflake Cookies – Gluten Free

by Lindsey Duncan in Gluten Free, Recipes

This recipe scores a big ol’ F all around (when F stands for Fun, Family, Festivity, and Flavor!) Who doesn’t love fun-shaped holiday cookies? Who doesn’t love them more when they are made of almond meal? And I demand to know who doesn’t love sparkles! If you’re looking for a fun, festive, family activity, get the whole gang together to help bake or decorate these delicious cookies. The recipe is super simple and the results are eye catching!

Sparkling Stars and Snowflake Cookies- made gluten free using our almond meal. Perfect family activity during the holidays. // Bob's Red Mill

Whether by choice or due to dietary restriction, many people are turning towards nut flours to replace grain flours in baking. Natural Almond Meal/Flour is a delicious grain-free option for paleo and primal diet bakers. Like all of our nut flours, our Natural Almond Meal/Flour is processed in our dedicated gluten free facility so Celiacs and those with gluten intolerance can bake worry-free. Ginger, cinnamon, and lemon zest give these treats a bit of a “pop” on your tongue – they aren’t spicy-hot, but they do carry some zing from the baking spices.

Sparkling Stars and Snowflake Cookies- made gluten free using our almond meal. Perfect family activity during the holidays. // Bob's Red Mill

We always encourage creativity around here so experiment with your decorations. If you like to hand-decorate with a pastry bag, just add more powdered sugar to the icing until it reaches a stiffness you like. Don’t forget the Sparkling Sugar – it’s what makes these cookies look to be freshly snowed upon as they twinkle on the cookie tray.

Sparkling Stars and Snowflake Cookies- made gluten free using our almond meal. Perfect family activity during the holidays. // Bob's Red Mill

Sparkling Stars and Snowflakes

Servings: 20 – 40 cookies, depending on shapes

Prep Time: 30 minutes | Cook Time: 15 – 20 minutes

Ingredients

Preheat oven to 350°F and line baking sheets with parchment paper.

Whip powdered sugar and egg whites until very light and fluffy, 4 – 5 minutes. Remove and reserve 1/2 cup.

Into remaining egg white mixture, fold in almond meal, spices, salt, and lemon zest. Mix until a solid dough forms.

Roll dough between two pieces of parchment or waxed paper to 1/4-inch thickness. Use cookie cutters to cut dough into shapes, rerolling the scrapes as many times as needed.

Transfer cookies to the prepared baking sheets. Ice each cookie with the reserved egg white mixture and sprinkle with sparkling sugar.

Bake at 350°F for 15 – 20 minutes. Let cool before serving.

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Lindsey Duncan Google: Lindsey Duncan
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Holiday Tea Cookies made gluten free using our Gluten Free 1-to-1 Baking Flour and Hazelnut Meal // Bob's Red Mill // Easy, Kid Friendly

Holiday Tea Cookies – Gluten Free

by Lindsey Duncan in Gluten Free, Recipes

I am officially in the holiday spirit and these Holiday Tea Cookies were just the ticket to get me there. I can’t wait to tell you about them, but before I do, since this is my first blog post, allow me to introduce myself and give myself some recipe cred.

I’m Lindsey, a Marketing Coordinator here at Bob’s Red Mill, and you may see my posts on the blog every now and then. You’ll catch on very quickly that I write about many gluten free recipes. That’s no accident – I am the Resident Celiac/Gluten Free Guinea Pig on the Marketing team, so when Cassidy asked me to help her out with gluten free posts, I was on board right away! Here’s a fun factoid about me and Bob’s: I was diagnosed with Celiac Disease in Ohio where I am from almost 14 years ago and Bob’s Red Mill was my go-to brand I knew I could trust way back then and way across the country! I honestly can’t believe I have the privilege of working for this wonderful company here in Oregon now!

Enough about me, let’s talk about you and these Holiday Tea Cookies. You might call them Russian Tea Cakes, snowball cookies, or butterballs. A rose by any other name would smell as sweet (as these cookies do,) so whatever you know them as, these cookies are tasty!

Holiday Tea Cookies made gluten free using our Gluten Free 1-to-1 Baking Flour and Hazelnut Meal // Bob's Red Mill // Easy, Kid Friendly

If you haven’t tried our Gluten Free 1-to-1 Baking Flour, you simply must, and here we’ve provided a wonderful recipe in which you can use it. What’s so great about the 1-to-1 is that no one knows that it’s gluten free! We put together a stellar blend of light and fluffy rice flour with potato starch, sorghum flour, and tapioca flour. Xanthan gum is already in the mix, giving your baked goods the lift and stretch they need for the best texture. You truly can use the Gluten Free 1-to-1 flour as a direct replacement for all-purpose (wheat) flour in your favorite baking recipes. This is incognito gluten free.

These cookies feature another of my favorite products, our Hazelnut Flour/Meal. Hazelnuts are deliciously flavorful and nutty, plus we love them even more because they are basically grown in our backyard (okay not literally, but they are from Oregon just like we are!) All of our nut flours are processed in our gluten free facility so you can bake worry free.

Here’s a confession: I’m more of a cook than a baker, so I was so grateful my first baking assignment is nearly fool-proof. While this recipe is kid-friendly, I know kiddos can have a short attention span and these babies need to sit in the fridge for a couple of hours, so here’s the secret: whip up the butter/flour mixture during nap time and refrigerate. Then when the kids are ready to “help” (and/or throw powdered sugar around,) pull the cookies out and let the little ones roll the dough balls in the powdered sugar and place on the baking sheet. They’ll be proud to know they helped out!

Let us know what you think in the comments below; happy baking!

Holiday Tea Cookies made gluten free using our Gluten Free 1-to-1 Baking Flour and Hazelnut Meal // Bob's Red Mill // Easy, Kid Friendly

Holiday Tea Cookies

Servings: 40 cookies

Prep Time: 25 minutes | Cook Time: 10 – 12 minutes |Passive Time: 2 hours or overnight

Ingredients

Instructions

Line a baking sheet with parchment paper and set aside.

In a bowl, combine butter, ½ cup powdered sugar and vanilla extract until very creamy, about 4 minutes. Meanwhile, mix together Bob’s Red Mill Gluten Free 1-to-1 Baking Flour and Hazelnut Meal and salt in a small bowl.

Add flour mixture to the butter mixture and mix until just combined.

Scoop cookie dough into approximately 1-inch wide balls and place on prepared baking sheet. Wrap baking sheet in plastic wrap and refrigerate cookie dough for at least 2 hours or overnight.

When ready to bake cookies, preheat oven to 375°F and line baking sheets with parchment paper. Place remaining 2 cups of powdered sugar in a large bowl.

Toss cookies in powdered sugar to coat and place on prepared baking sheets about 1-inch apart. Bake until the bottoms are lightly browned, 10 – 12 minutes. Immediately and carefully roll hot cookies in powdered sugar and transfer to a rack to cool completely.

Toss cookies a third time in powdered sugar once completely cooled.

 

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Lindsey Duncan Google: Lindsey Duncan
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Hemp Macaroon Bars- everything you love about macaroons with a super-food twist. // Bob's Red MIill// vegan, gluten free adaptable, easy

Hemp Macaroon Bars

by Cassidy Stockton in Recipes

We’ve taken classic coconut macaroons and turned them into a delightful cookie bar. We’ve added  hemp seeds, and sweetened them with honey and dark chocolate for an indulgence that you can feel a little better about. With cherries, hemp, coconut, almonds and dark chocolate, these macaroon bars are packed with super foods. I want to tell you these make a great recovery treat or on-the-go snack, but let’s face it folks, a super-food cookie is still a cookie. Eat one or two or five, I won’t tell, but whatever you do, enjoy the heck out of them!

Hemp Macaroon Bars- everything you love about macaroons with a super-food twist. // Bob's Red MIill//  gluten free adaptable, easy

Hemp Macaroon Bars

Ingredients

Instructions

Line a 9×5-inch pan with parchment paper, making sure to leave the sides accessible, and set aside.
In a medium bowl, combine Bob’s Red Mill coconut, almond meal, hemp seed, dried cherries and salt.

Set aside.

In a large bowl, whisk together coconut oil, honey and vanilla extract. Add the dry ingredients to the wet and mix well. Transfer mixture to the prepared pan and press the mixture evenly into the pan, making a level top. Chill in the refrigerator for at least 1 hour.

After 1 hour, remove the pan from the refrigerator. Using the parchment paper sides, carefully lift the bars out of the pan and set on a cutting board. Let rest for about 10 minutes.

While the bars are resting at room temperature, place the chocolate chips in a microwaveable bowl or in the top of a double boiler. Gently heat the chocolate chips until melted, then immediately remove from heat.

Cut the bars into desired shapes and drizzle with melted chocolate. Let rest for about 5 minutes to let the chocolate set.

Nutrition Facts:

1 bar contains: Calories 210, Calories from Fat 150, Total Fat 17g, Saturated Fat 14g, Trans Fat 0g, Cholesterol 0mg, Sodium 45mg, Total Carbohydrates 13g, Dietary Fiber 3g, Sugars 8g, Protein 2g.

 

Hemp Macaroon Bars- everything you love about macaroons with a super-food twist. // Bob's Red MIill// vegan, gluten free adaptable, easy
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Cassidy Stockton Google: Cassidy Stockton
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Bob's Red Mill Gluten Free Sugar Cookies

Gluten Free Sugar Cookie Cut-outs

by Cassidy Stockton in Gluten Free, Recipes

Who says Santa is the only one who deserves a plate of cookies? These delicate sugar cookies are perfect for Easter cut-outs and we’re sure the Easter Bunny will be delighted to take a nibble. They’re pretty easy to make and can be decorated as simply or as intricately as you prefer. This is a great rainy-day activity for families. Kids will love to help with mixing, cutting and decorating these cookies, not to mention eating them. Maybe you have a gluten free friend who could use a little pick-me-up or a coworker who just went gluten free? Maybe not, but we’re positive you know someone in your life who would appreciate a plate of pretty cookies. Show them how much you care, by baking them something from the heart.

Bob's Red Mill Gluten Free Sugar Cookies

Gluten Free Sugar Cookies

Prep Time:  30 minutes | Inactive Time:  90 minutes | Cook Time:  15 – 18 minutes

Yield: 24 – 36 cookies

Cookies

Icing

  • 1 cup Powdered Sugar
  • 1 – 2 Tbsp Milk
  • Food coloring, as desired

Colored Sparkling Sugar

Step 1

In a small bowl, combine Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, baking powder, and salt; set aside.

Step 2

In a large bowl, mix butter and sugar until combined.  Add egg and vanilla extract and mix until thoroughly combined then add flour mixture and mix until fully incorporated.

Step 3

Shape dough into a ball, wrap in plastic wrap, and chill for at least 1 hour.  Meanwhile, preheat oven to 325°F.  Line baking sheets with parchment paper and set aside.

Step 4

Remove dough from refrigerator and discard plastic wrap.  Place cold dough between two pieces of parchment paper and roll out to 1/8-inch thickness, removing and replacing parchment paper as needed.  Cut out desired shapes using lightly floured cookie cutters and place on prepared baking sheets, about 1-inch apart.  If necessary, chill dough for 20 – 30 minutes after rolling and before cutting out cookies.

Step 5

Bake cookies until edges are slightly golden, 15 – 18 minutes, rotating sheets halfway through baking.  Let cool completely (about 30 minutes) before decorating.

Step 6

While cookies bake, prepare icing and colored sugar.  For colored sugar, divide sugar into ¼ cup portions.  Add 1 – 2 drops of food coloring per portion and mix thoroughly to distribute color.

Step 7

To prepare icing, combine powdered sugar and milk in a bowl and whisk until smooth.  Adjust consistency as needed with extra milk.  If desired, divide icing into separate containers and color with food coloring.

Step 8

Ice cooled cookies with prepared icing and immediately decorate with colored sugar.

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Cassidy Stockton Google: Cassidy Stockton
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Hazelnut Chocolate Chip Cookies | Bob's Red Mill

Hazelnut Chocolate Chip Cookies

by Cassidy Stockton in Recipes

These hazelnut chocolate chip cookies are an Oregonian twist on the classic chocolate chip cookie. Using chopped Oregon hazelnuts and a sprinkling of Jacobsen Sea Salt, these cookies take chocolate chip to a new level. Pair these with a cup of coffee, tea or, for a true Oregon experience, a pint of craft beer. Make these gluten free by using our Gluten Free 1-to-1 Baking Flour in place of the All Purpose Flour below.

Hazelnut Chocolate Chip Cookies | Bob's Red Mill

Hazelnut Chocolate Chip Cookies

Contributed by:  Sarah House for Bob’s Red Mill Test Kitchen

Prep Time: 15 minutes | Rest Time:  60 minutes (optional)| Cook Time:  15 – 17 minutes

Yield: 42 cookies

  • 2 ¾ cups Unbleached All Purpose White Flour
  • 1 ½ tsp Baking Powder
  • 1 tsp Baking Soda
  • ½ tsp Salt
  • 1 cup Butter, slightly softened
  • ½ cup granulated Sugar
  • 1 ½ cups Bob’s Red Mill Brown Sugar
  • 2 Eggs
  • 2 tsp Vanilla Extract
  • 2 cups Chocolate Chips
  • 1 cup chopped toasted Hazelnuts
  • 2 Tbsp large flake Sea Salt or Kosher Salt, to garnish

Step 1

Line two to three baking sheets with parchment paper.

Step 2

In a small bowl, combine the flour, baking powder, baking soda and ½ tsp. salt and set aside.

Step 3

In the bowl of a mixer fitted with the paddle attachment or by hand with a spoon, mix butter, granulated sugar and brown sugar until just combined.

Step 4

Add vanilla extract and eggs, one at a time, scraping down between each addition.  Mix until combined.

Step 5

On low, add the flour mixture.  When the flour is halfway incorporated add the chocolate chips and hazelnuts.  Mix until thorough combined.

Step 6

Scoop cookies, about 2 Tbsp each, onto prepared cookie sheets leaving about 1 inch between each.  Sprinkle generously with large flake salt.  Chill cookies in the refrigerator for 60 minutes (optional but recommended).

Step 7

While the cookie dough chills, preheat the oven to 350°F.  Bake cookies until light golden brown, about 15 – 17 minutes, rotating halfway through baking time.

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Cassidy Stockton Google: Cassidy Stockton
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Snickerdoodles F

Snickerdoodles

by Cassidy Stockton in Recipes

Christmas is around the corner, but it’s not too late to whip up a fresh batch of snickerdoodles. It’s likely you have all of the ingredients on hand, so what are you waiting for? A soft sugar cookie with crisp edges and chewy center, snickerdoodles celebrate one of our favorite combinations- cinnamon and sugar. Cheers!

Snickerdoodles | Bob's Red Mill

Snickerdoodle 

Prep Time: 10 minutes | Rest Time:  60 minutes (optional) | Cook Time:  8 – 10 minutes

Yield: 30 cookies

Step 1

Line two baking sheets with parchment paper.

Step 2

In a small bowl, combine the flour, baking soda and salt and set aside.

Step 3

In the bowl of a mixer fitted with the paddle attachment or by hand with a spoon, mix butter and 1-½ cups cane sugar until just combined.

Step 4

Add vanilla extract and eggs, one at a time, scraping down between each addition.  Mix until combined.

Step 5

On low, add the flour mixture and mix until thorough combined.

Step 6

Scoop cookies, about 2 Tbsp each, onto prepared cookie sheets leaving about 1 inch between each.  In a small bowl, combine remaining ¼ cup cane sugar and cinnamon.  Roll the top of each cookie in the cinnamon-sugar mixture.  Chill cookies in the refrigerator for 60 minutes (optional but recommended).

Step 7

While the cookie dough chills, preheat the oven to 400°F.  Bake cookies until light golden brown around the edges, about 8 – 10 minutes, rotating halfway through baking time.

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Cassidy Stockton Google: Cassidy Stockton
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Blueberry Crumble Bars F

Blueberry Crumble Bars

by Cassidy Stockton in Recipes

You guys, I love these bars. It helps that I love blueberries and these are FULL of blueberries, but they’re also full of whole grains and sweetened with coconut sugar—a winning combination in my book.  They taste sweet without being indulgent and are chock-full of fiber from rolled oats and whole wheat pastry flour, so you don’t have to regret having one for the rest of the day. Make a batch, slice them into bars and wrap with parchment paper or plastic wrap for an easy on-the-go snack. The whole grains, coupled with the fruit and nuts, make these bars a great energy boost when you need one. If you’re hitting the road for the holidays, bring some of these along. You’ll feel good about skipping the junk at the gas station and your family will think you’ve lost your mind- “Cookies for snacks? Um, okay, Mom.” And if you’re flying, these will beat the pants off of anything you buy at the airport, we promise.

Blueberry Crumble Bars | Bob's Red Mill

Blueberry Crumble Bars

Prep Time:  15 minutes | Cook Time:  40 minutes

Yield: 24 bars

Crust

Filling

  • 4 cups Blueberries (fresh or frozen – about 28 oz)
  • 2 Tbsp Bob’s Red Mill Coconut Sugar
  • 1 Tbsp Cornstarch
  • 1 tsp grated Lemon Peel

Step 1

Preheat oven to 375°F.  Line a 13×9-inch cake pan with parchment paper.

Step 2

In a bowl, mix together Bob’s Red Mill Whole Wheat Pastry Flour, Rolled Oats, Coconut Sugar, salt and cinnamon.  Add butter and mix with an electric mixer or pastry cutter until small clumps of dough form.  Remove and reserve 2 cups of this mixture.

Step 3

Press the remaining oat mixture into the bottom of the prepared cake pan.  Set aside.

Step 4

In a bowl, combine the blueberries, Bob’s Red Mill Coconut Sugar, cornstarch and lemon peel.  Pour blueberry mixture over the top of the crust.

Step 5

Add sliced almonds to the reserved oat mixture and mix well.  Sprinkle evenly over the top of the blueberries.

Step 6

Bake until the topping is golden-brown and the blueberries have begun to bubble, about 40 minutes.  Let cool completely then cut into bars.

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Cassidy Stockton Google: Cassidy Stockton
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Lemon-Sugar-Cookies 2

Lemon Sugar Cookies

by Cassidy Stockton in Recipes

I take my cookie baking very seriously during the holidays (which is not to say I don’t have a really good time doing it). I like to bake several varieties—usually one that is over-the-top decadent, one that is a family favorite, one that might be new to people and one standby that everyone loves.These sugar cookies are my standby this year.

They’re a big hit with kids (trust me, my notoriously picky two-year-old was a fan) and can be easily dressed up with frosting, sprinkles or food coloring. I am very excited to share this version with a lemony twist. After they are rolled in coarse sparkling sugar, these creamy yellow cookies look festive on a cookie platter. The lemon is present, but not overpowering. I promise you won’t find cookie corpses around the house after kids have decided that they weren’t very good after all and I’m pretty sure Santa won’t leave any behind. They pair perfectly with adult and kid beverages alike and can be baked ahead and frozen to be doled out over the coming weeks. They look so pretty with the sparkling sugar, they’d even feel at home in a New Year’s Eve spread.

Lemon Sugar Cookies | Bob's Red Mill

Lemon Sugar Cookies

Contributed by: Amanda Carter for Bob’s Red Mill Natural Foods

Prep Time: 15 minutes | Cook Time: 12 minutes | Yield: 24 cookies

Step 1
Preheat oven to 375°F and line two baking sheets with parchment paper.

Step 2
In a small bowl, mix together all purpose flour, baking powder, baking soda and salt; set aside.

Step 3
In a large bowl, mix together butter and sugar until combined, then add egg. Add the vanilla extract, lemon juice and lemon zest, then mix in the dry until combined.

Step 4
Scoop cookies and roll the tops in Bob’s Red Mill Sparkling Sugar. Place 2-inches apart on prepared baking sheets and bake until edges are just golden, about 12 minutes. Let cool on baking sheets for 5 minutes then remove to a cooling rack.

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Cassidy Stockton Google: Cassidy Stockton
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