Hibiscus Lemon Cookies

January 12, 2019
2 Ratings
Author Notes

Delicately lemony and so sparkly, these unique little cookies are perfect for the holidays and special occasions.

  • Prep time 15 minutes
  • Cook time 12 minutes
  • Makes 4 dozen
  • 1 1/2 cups All purpose flour
  • 1 tablespoon Hibiscus Powder (Dried hibiscus flowers blitzed into a powder.))
  • 1/2 teaspoon Baking Powder
  • 1/4 teaspoon Baking Soda
  • 1/2 cup Unsalted Butter (1 Stick), room temperature
  • 3/4 cup Granulated Sugar
  • 1/4 teaspoon Salt
  • 1 Large Egg
  • 1 tablespoon Fresh Squeezed Lemon Juice (about 1/2 of a lemon)
  • 1/4 Pure Lemon Extract or 1/8 tsp. Lemon Oil
  • Finely Grated Zest of One Lemon
  • Sparkling Sugar, for coating
In This Recipe
  1. In a small bowl, mix together the flour, hibiscus powder, baking powder, and baking soda; set aside. In large mixing bowl, use electric mixer to beat butter, sugar and salt until light and fluffy.
  2. Add egg, lemon juice, lemon zest and lemon extract; beat until well combined; remove beaters. Using 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.)
  3. Cover and refrigerate for at least 1 1/2 hours. When ready to bake, line 2 cookie sheets or sheet pans with parchment paper; preheat oven to 350*F.
  4. Working one at a time, form dough into 1" ball and roll into sparkling sugar. Place on lined baking sheet; press down lightly. Repeat with remaining dough, spacing cookies one inch apart.
  5. Bake at 350F for approximately 10 minutes for softer cookie to 12-13 minutes for crisper cookie. Cool on baking sheets on wire racks for a few minutes; serve or store in airtight container.
  6. The hibiscus powder is red, but the cookies will be a nice lavender color. You could roll them in the sparkling sugar and then use a cookie stamp.

See what other Food52ers are saying.

  • Madeleine Cornwell
    Madeleine Cornwell
  • Miss_Karen

5 Reviews

Madeleine C. April 28, 2021
I am now making this recipe for the second time, and my husband, who is visiting his parents also made it for them. This is an amazing and very unusual cookie, packed with flavor and texture. I was able to adapt the recipe to be vegan, using our homemade vegan butter and flax egg and it's delicious. This cookie has been an excellent companion gift when I share my homegrown cranberry hibiscus tea and sharing the plant as well. Cranberry hibiscus is such a rich, healthy and versatile edible plant, and I hope to try this recipe with my own dried and powdered cranberry hibiscus, which will give it a more purple hue. Thank you for this recipe. I know it will be a new favorite around here.
Author Comment
Miss_Karen April 28, 2021
You are so welcome. It made my day to read your kind comments! You could use edible rose petals for a variation as well.
Madeleine C. April 29, 2021
Oh, I have some dried rosebuds for tea. How would you suggest I use them as a substitute and in what quantity? Should I powder them, or use the petals? Also, I have some rosewater; would you suggest using that instead of lemon extract? I'm so excited to think of the possibilities!
Author Comment
Miss_Karen April 29, 2021
I would use the same amount as the Hibiscus flowers 1:1 (dried/crushed) steeped etc. I have never used rose water in cookies. (I suppose I am too concerned that it would taste like soap.) Rose water is a VERY strong flavor. You could use raspberry or orange, or add a little bit of cardamom
(1/4 -1/2 tsp.) Or, just stay with lemon 😉
Let me know how they turn out. I like putting comments in with my recipes.
Author Comment
Miss_Karen April 29, 2021
Mini white chocolate chips & rose would be a good combination also.