The Pink Lemondoodle is a beautiful mouthwatering cookie made with our Eureka lemon zest and dyed with our beet simple syrup. Since we harvest a whole lot of nutritious beets throughout the year, it’s always fun, yet challenging, creating new recipes. When our lemon trees started producing ripe fruits,
I wondered how I could combine them with beets to make something pretty and sweet. Pink lemonade came to mind. This eventually led to pink sugar….dessert…cookies…an epiphany- Pink Lemondoodles!
- 1 cup butter (okay to soften a bit)
- 1 ½ cups sugar
- 2 eggs
- Zest from 2 lemons (Zesting 101)
- ½ lemon juice
- 2 ¾ cups flour
- 2 tsps cream of tartar
- 1 tsp baking soda
- ¼ tsp salt
- 1 tsp or more (desired color) of Beet Simple Syrup
For dough rolling:
- 6 Tbsps, or so, of Beet Dyed Sugar
Preheat oven to 350 F.
Chill baking trays in the refrigerator while you’re mixing up the batter.
In a large bowl, cream the butter and sugar. Whisk in the eggs one at a time. Whisk in the lemon juice and zest until the mixture is light and fluffy.
In another bowl, combine the dry ingredients well: flour, cream of tartar, baking soda, salt.
With a wooden spoon, stir the dry ingredients into the wet ingredients a little at a time. Add the Beet Simple Syrup, mixing thoroughly until the desired color is achieved. Note that the color will lighten slightly when cookies are baked.
After mixing the dough thoroughly, refrigerate for at least 15 minutes.
After 15 minutes or more, scoop the dough into 1 inch balls, rolling them slightly in your palms to form perfect roundness.
Gently roll each ball in the Beet Dyed Sugar so that the entire surface is covered.
Place each ball on a chilled ungreased cookie sheet a couple of inches apart.
Bake for about 10 minutes and remove immediately to a cooling rack.
These lovely cookies are so pretty in pink; it’s definitely a recipe to dye for!