Cilantro has to be one of my favorite herbs. I think I might put it in everything I eat if I could.
You’re probably like, Liz, you’re exaggerating. You wouldn’t put it in everything. Like, you wouldn’t put it in cookies.
That’s where you’re wrong. I would put it in cookies. And I did. And they were delicious.
I had some extra cilantro from my pizza (sans glitter!) So I decided to put it to good use, and make cookies. I’ve always thought that cilantro goes well with lemon, so I decided to make some lemon cilantro cookies.
Lemon Cilantro Cookies
1/3 cup shortening
1/3 cup futter (I used Earth Balance)
3/4 cup sugar
1 egg replacer egg
1 T + 2t lemon juice (separated)
1 3/4 cup all purpose flour
1 t baking soda
1/2 t salt
2 T lemon zest
1/2 cup chopped fresh cilantro
1/2 cup powdered sugar
Cream the shortening, futter, and sugar together until it’s fluffy, about 3 minutes. Add the egg replacer egg, and mix until combined. Scrape down the sides of the bowl and add 1T of lemon juice, the zest, and cilantro. Stir until combined. Add the flour, baking soda, and salt, and mix until once again combined. This will be a pretty stiff dough.
Roll into walnut sized balls or use a small cookie scoop and place on a cookie sheet covered in parchment or on a silpat mat.
Don’t bother squishing the balls down, they’ll spread out a little while they cook. Bake at 350 degrees F for 10-12 minutes, they’ll seem soft still but don’t cook them too long, you want them to be chewy and soft.
Whisk the powdered sugar with the remaining 2 t lemon juice. When the cookies are cool drizzle the glaze over them. Don’t put too much glaze on, as it’s tart and sweet, so a little goes a long way! This recipe should make about 20 cookies.
I love these cookies. There’s a lot of cilantro in them, but it doesn’t really over power the cookies, it’s very subtle. They’re lemony and chewy and delicious though. The texture reminds me of a cross between a soft sugar cookie, and a chocolate chip cookie.
Do you like cilantro? What’s your favorite way to use it?