Teresa *G*


Delicately lemony and so sparkly, these unique little cookies are perfect for the holidays and special occasions such as weddings or baby showers. You may add a few drops of red food coloring to accentuate the rosy pink color, if desired. (Note: Recipe may be doubled. Prep time includes 2 hr. chill time for dough. Hibiscus powder is available at health food stores and online.)

★★★★★ 1 vote
4 dozen cookies
2 Hr 20 Min
10 Min


1 1/2 c
all purpose flour
1 Tbsp
hibiscus powder (dried, powdered hibiscus flowers)
1/2 tsp
baking powder
1/4 tsp
baking soda
1/2 c
unsalted butter (1 stick or 8 tablespoons,) room temperature
3/4 c
granulated white sugar
1/4 tsp
1 Tbsp
fresh squeezed lemon juice (about 1/2 of a lemon)
1/4 tsp
real lemon extract
grated zest of 1 lemon (about 1 teaspoon)
sparkling sugar, preferred (or granulated sugar, won't sparkle) in small bowl for coating


1In a small bowl, mix together the flour, hibiscus powder, baking powder, and baking soda; set aside.
2In large (regular size) mixing bowl, use electric mixer to beat butter, sugar and salt until light and fluffy.
3Add egg, lemon juice, lemon zest and lemon extract; beat until well combined; remove beaters.
4Using heavy-duty wooden spoon, add flour mixture and mix until just combined (it will seem too dry, at first, but will be soft and sticky when combined.) Cover and refrigerate for at least 1 1/2 hours.
5When ready to bake, line 2 cookie sheets or sheet pans with parchment paper; preheat oven to 350*F.
6Working one at a time, form dough into 1" ball; dip one end of ball into sugar.
7Place unsugared side down on lined baking sheet; press down lightly. Repeat with remaining dough, spacing cookies one inch apart.
8Bake at 350ºF for approximately 10 minutes for softer cookie to 12-13 minutes for crisper cookie.
9Cool on baking sheets on wire racks for a few minutes; serve or store in airtight container.